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Wu Hon
Le
Glycemic
index
(Gl)
is
an
important conception for the dia-
betic
dietary education.
lt
is
more
beneficial
to
improve dietary
practice
and easier
to be
used
widely for
the
education hospi-
tals
and communities.
The
knowledge
of food
Gl
can
be
more easily understood and
ac-
cepted by people.
Fat
can inhibit
the
increment of blood
glucose,
but
there is
no
significant
rela-
tion
with
glycemic index. When
the
co-ingestion
of
protein with
carbohydrate, the serum
insulin
response increased greatly
and
the glycemic response
reduced.
The addition of
fat
can
reduce
the
glycemic response.
Protein
and dietary
fiber of
mixed food
can markedly affect the glycemic
index
of
foods and reduced the
blood glucose response.
To
ap-
ply
Gl conception
as
tutorship
for
people
is
in
favor
of controlling
diet
structure and
prevent
disease. Gl dietetic concept
is
helpful
for
diabetic patients
to
grasp
the
knowledge
about
ra-
tional
diet, improve the
status of
nutrition
and
diet,
reduce the
level
of
blood sugar and improve
thei r
glycometabolism.
