The Glycemic Index

作者：David S. Ludwig · 发表于：JAMA · 年份：2002 · DOI：10.1001/jama.287.18.2414 · 被引用次数：1774 · 研究领域：Food composition and properties、Diet and metabolism studies、Diet, Metabolism, and Disease

The glycemic index was proposed in 1981 as an alternative system for classifying carbohydrate-containing food. Since then, several hundred scientific articles and numerous popular diet books have been published on the topic. However, the clinical significance of the glycemic index remains the subject of debate. The purpose of this review is to examine the physiological effects of the glycemic index and the relevance of these effects in preventing and treating obesity, diabetes, and cardiovascular disease.