diabetes 2

Study published in the American Journal of Clinical Nutrition findings are that assessing a meal using the glycemic index
which lists the quality of carbohydrates contained in many common foods
appears to be a good way to predict the effect a meal will have on blood sugar levels
this is important information for diabetes patients.

Dr. Thomas M. S. Wolever
of the University of Toronto and colleagues examined whether overall carbohydrate content and glycemic index of individual foods
as given in published tables
determined the effects of a realistic mixed meal on the blood sugar in normal subjects.

The team measured the responses to six test meals in 16 subjects in Sydney and eight meals in 10 subjects in Toronto
and then pooled the results. The meals varied in amount of calories
protein
fat
available carbohydrates and glycemic index score.

The blood sugar and insulin responses to the Sydney test meals varied over a 3-fold range. For the Toronto test meals
the blood sugar responses varied over a 2.4-fold range.

The team found no correlation between the blood sugar levels and fat or protein content of the test meal
but there was a significant correlation with carbohydrate content and glycemic index alone
which accounted for 88 percent of the variation in the blood sugar response.

This findings show that the glycemic index works and diabetes patients can use glycemic index diets but should be monitored and use thier prscribed theraphy.