Diets with a Low Glycemic Index

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Abstract
Glycemic index research has greatly expanded our scope of knowledge regarding the physiologic action of foods. However, the clinical utility of the glycemic index itself is not supported by sufficient research. Glycemic responses vary between different foods; however, the number of foods available in the United States and the factors potentially affecting the postprandial glycemic response suggest that trying to classify foods based on their response would be cumbersome and misleading. Current practice in the United States is to focus on the total quantity of carbohydrate consumed. It may not be perfect, but has clinical utility.

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