Insulin Load Definition

Glycemic Index Testing | Glycemic | Glycemic Research Institute | Glycemic Index | Glycemic Load

Store the item in adipose tissue fat cells Pathway Number 2: Utilize (burn) the item as energy Humans are genetically hard wired to shunt foods into fat cells whenever possible, as that ensures survival. The mechanism by which the two main pathways are accessed depends on the Glycemic Index (GI) and Glycemic Load (GL) of the edible item. If the consumed item has a High GI and GL, it will primarily take Pathway number one (1). If the food has a Low GI and GL, it will primarily take Pathway number two (2). Quickly digested and metabolized foods possess the highest glycemic indices. Slowly digested foods release glucose gradually into the bloodstream, and are therefore, typically low glycemic. All foods, drinks, and Nutraceuticals can be categorized as either high or low glycemic: High glycemic foods elevate blood glucose and insulin levels, and stimulate fat-storage. Low glycemic foods do not overly elevate blood glucose and insulin, and do not stimulate Lipoprotein Lipase (LPL) fat-storing mechanisms. The Glycemic Index (GI) reflects the type and/or quality of carbohydrates in a particular food or edible agent, and how a specific portion of this food reacts metabolically as it is digested in the human digestive tract. The four major areas that are tracked during glycemic clinical studies include how the ingested food: Stimulates Lipoprotein Lipase (LPL) and Fat-Storage Mechanisms Affects the pancreas The glycemic index is technically defined as the Incremental area under the blood glucose response curve of a specific portion of a test food expressed as a percent of the response to the same amount of carbohydrate from a standard food taken by the same subject. In simple terms, foods can be assigned a glycemic index number based on the comparative increases in blood gluco Continue reading >>

Dietary Insulin Load And Insulin Index Are Associated With The Risk Of Insulin Resistance: A Prospective Approach In Tehran Lipid And Glucose Study

Abstract The aim of this study was to investigate the relationship between dietary insulin load (DIL) and insulin index (DII) and the risk of insulin resistance in Tehranian adults. In this study, 927 men and women, aged 22–80 years, participated in Tehran Lipid and Glucose Study were included. Fasting serum insulin and glucose were measured at baseline and again after a 3-year of follow-up. Usual dietary intakes were measured using a validated 168 item semi-quantitative food frequency questionnaire and DIL and DII were calculated. Logistic regression models were used to estimate the occurrence of the IR across tertile categories of DIL and DII with adjustment for potential confounding variables. Mean age of participants was 40.71 ± 12.14 y, and mean body mass index (BMI) was 27.23 ± 4.9 kg/m2, at baseline. Mean of DIL and DII was 937 ± 254 and 84.0 ± 6.3. Participants with higher DIL had higher weight and waist circumference at baseline (P < 0.05). A borderline positive association was observed between DII and the risk of insulin resistance in fully adjusted model (odds ratio = 1.66, 95 % confidence interval = 0.96–2.86, P for trend = 0.06). After adjustment of potential confounders, highest compared to the lowest tertile of DIL was also significantly associated with increased risk of insulin resistance (odds ratio = 1.69, 95 % confidence interval = 1.01–2.89, P for trend = 0.06). Dietary insulin load and DII could be considered as independent dietary risk factors for development of insulin resistance. Background Insulin resistance, defined as a state of reduced insulin secretion or inability of insulin to optimally stimulate transport of glucose into the peripheral tissues, is a major player in the pathogenesis of the metabolic syndrome and type 2 diabetes [ Continue reading >>

Insulin Index

The Insulin Index of a food represents how much it elevates the concentration of insulin in the blood during the two-hour period after the food is ingested. The index is similar to the Glycemic Index (GI) and Glycemic Load (GL), but rather than relying on blood glucose levels, the Insulin Index is based upon blood insulin levels. The Insulin Index represents a comparison of food portions with equal overall caloric content (250 kcal or 1000 kJ), while GI represents a comparison of portions with equal digestible carbohydrate content (typically 50 g) and the GL represents portions of a typical serving size for various foods. The Insulin Index can be more useful than either the Glycemic Index or the Glycemic Load because certain foods (e.g., lean meats and proteins) cause an insulin response despite there being no carbohydrates present, and some foods cause a disproportionate insulin response relative to their carbohydrate load. Holt et al.[1] have noted that the glucose and insulin scores of most foods are highly correlated,[2] but high-protein foods and bakery products that are rich in fat and refined carbohydrates "elicit insulin responses that were disproportionately higher than their glycemic responses." They also conclude that insulin indices may be useful for dietary management and avoidance of non-insulin-dependent diabetes mellitus and hyperlipidemia. Explanation of Index[edit] The Insulin Index is not the same as a glycemic index (GI), which is based exclusively on the digestible carbohydrate content of a food, and represents a comparison of foods in amounts with equal digestible carbohydrate content (typically 50 g). The insulin index compares foods in amounts with equal overall caloric content (250 kcal or 1000 kJ). Insulin indexes are scaled relative to white b Continue reading >>

How Does Glycemic Load Affect Blood Sugars?

Ok, so I was researching some information the other day when it came to certain foods and I came across a term that was unfamiliar to me. As diabetics we are so use to hearing about the glycemic index (that’s all that was preached to me upon my T1D diagnoses 10 years ago) and why we need to make sure our foods our on the lower end of this scale to make sure our blood sugars remain more stable and do not skyrocket, but as I was researching these particular foods, I came across something I’ve haven’t really heard much about…the glycemic load. What is this glycemic load? Is it the same as the glycemic index? Will it have a direct impact on my blood sugars? All great questions so lets take a closer look! What Is The Glycemic Index? Just to quickly review, the glycemic index is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolized and cause a lower and slower rise in blood glucose and are categorized into 3 categories. The categories are as follows: Low = GI value 55 or less Medium = GI value of 56 – 69 inclusive High = GI 70 or more Lower glycemic index foods, unlike high GI, will not cause your blood glucose levels to spike and crash, meaning you get sustained energy from the foods you eat. So now that we’ve reviewed that tid bit of info, how does the glycemic load compare? How About The Glycemic Load? The glycemic load of food is a number (just like the glycemic index) that estimates how much the food will raise a person’s blood glucose level after eating it. One unit of the glycemic load approximates the effect of consuming one gram of glucose, but the difference is that the glycemic load accounts for how much carbohydra Continue reading >>

Consensus Glycemic Index, Glycemic Load And Glycemic Response: An International Scientific Consensus Summit From The International Carbohydrate Quality Consortium (icqc)☆

Highlights • A scientific summit on the health effect of carbohydrate quality was held in Italy. • The consensus was on the relevance of postprandial glycemia in overall health. • Glycemic index (GI) as a valid methodology complementing other dietary aspects. • Low GI diets for prevention and treatment of diabetes, heart disease and obesity. • The urgent need to communicate GI to the general public and health professionals. Abstract The positive and negative health effects of dietary carbohydrates are of interest to both researchers and consumers. International experts on carbohydrate research held a scientific summit in Stresa, Italy, in June 2013 to discuss controversies surrounding the utility of the glycemic index (GI), glycemic load (GL) and glycemic response (GR). The outcome was a scientific consensus statement which recognized the importance of postprandial glycemia in overall health, and the GI as a valid and reproducible method of classifying carbohydrate foods for this purpose. There was consensus that diets low in GI and GL were relevant to the prevention and management of diabetes and coronary heart disease, and probably obesity. Moderate to weak associations were observed for selected cancers. The group affirmed that diets low in GI and GL should always be considered in the context of diets otherwise understood as healthy, complementing additional ways of characterizing carbohydrate foods, such as fiber and whole grain content. Diets of low GI and GL were considered particularly important in individuals with insulin resistance. Given the high prevalence of diabetes and pre-diabetes worldwide and the consistency of the scientific evidence reviewed, the expert panel confirmed an urgent need to communicate information on GI and GL to the general pub Continue reading >>

Type 1 Diabetes Diet

Type 1 diabetes diet definition and facts In Type 1 diabetes the pancreas can do longer release insulin. The high blood sugar that results can lead to complications such as kidney, nerve, and eye damage, and cardiovascular disease. Glycemic index and glycemic load are scientific terms used to measure he impact of a food on blood sugar. Foods with low glycemic load (index) raise blood sugar modestly, and thus are better choices for people with diabetes. Meal timing is very important for people with type 1 diabetes. Meals must match insulin doses. Eating meals with a low glycemic load (index) makes meal timing easier. Low glycemic load meals raise blood sugar slowly and steadily, leaving plenty of time for the body (or the injected insulin dose) to respond. Skipping a meal or eating late puts a person at risk for low blood sugar (hypoglycemia). Foods to eat for a type 1 diabetic diet include complex carbohydrates such as brown rice, whole wheat, quinoa, oatmeal, fruits, vegetables, beans, and lentils. Foods to avoid for a type 1 diabetes diet include sodas (both diet and regular), simple carbohydrates - processed/refined sugars (white bread, pastries, chips, cookies, pastas), trans fats (anything with the word hydrogenated on the label), and high-fat animal products. Fats don't have much of a direct effect on blood sugar but they can be useful in slowing the absorption of carbohydrates. Protein provides steady energy with little effect on blood sugar. It keeps blood sugar stable, and can help with sugar cravings and feeling full after eating. Protein-packed foods to include on your menu are beans, legumes, eggs, seafood, dairy, peas, tofu, and lean meats and poultry. The Mediterranean diet plan is often recommended for people with type 1 diabetes because it is full of nut Continue reading >>

Glycemic Index And Glycemic Load

Contents Summary The glycemic index (GI) is a measure of the blood glucose-raising potential of the carbohydrate content of a food compared to a reference food (generally pure glucose). Carbohydrate-containing foods can be classified as high- (≥70), moderate- (56-69), or low-GI (≤55) relative to pure glucose (GI=100). (More information) Consumption of high-GI foods causes a sharp increase in postprandial blood glucose concentration that declines rapidly, whereas consumption of low-GI foods results in a lower blood glucose concentration that declines gradually. (More information) The glycemic load (GL) is obtained by multiplying the quality of carbohydrate in a given food (GI) by the amount of carbohydrate in a serving of that food. (More information) Prospective cohort studies found high-GI or -GL diets to be associated with a higher risk of adverse health outcomes, including type 2 diabetes mellitus and cardiovascular disease. (More information) Meta-analyses of observational studies have found little-to-no evidence of an association between high dietary GI and GL and risk of cancer. (More information) Lowering the GL of the diet may be an effective method to improve glycemic control in individuals with type 2 diabetes mellitus. This approach is not currently included in the overall strategy of diabetes management in the US. (More information) Several dietary intervention studies found that low-GI/GL diets were as effective as conventional, low-fat diets in reducing body weight. Both types of diets resulted in beneficial effects on metabolic markers associated with the risk of type 2 diabetes mellitus and cardiovascular disease. (More information) Lowering dietary GL can be achieved by increasing the consumption of whole grains, nuts, legumes, fruit, and non-starch Continue reading >>

Insulin Load Index / Most Ketogenic Foods

Diabetes Forum The Global Diabetes Community Find support, ask questions and share your experiences. Join the community Insulin load index / most ketogenic foods @LucySW Insulin resistance isn't a function of where the insulin comes from, rather the reaction of the bold to it. In an exogenous form, we are injecting typically 50-100% more insulin than we would need from the pancreas, so there's nothing stopping insulin resistance from occurring. Yes precisely. The point being that we are adding insulin into the system. Which won't push insulin resistance in the right direction. So how to prevent IR? And yes, it's visibly true that losing weight, exercising, and reducing carb load all lower IR. But relying on fat to keep hunger at bay and sustain weight raises IR. And I don't want any more IR than I have to have. And I can lose some more weight, but I don't want to. Skinny - actually now decidedly thin - reasonably fit, LCHF-ing person. martykendall Family member Well-Known Member I'd rather sit in the middle of the boat, maybe not so rocky ! (Actually it annoys me that there is this two camp mentality. If you don't eat very high fat then you must eat very low fat. I assure you that the French cheese I eat is normally full fat; but I also eat French portion sizes) So how do we defined the middle of the boat? What is the optimal glocuse / insulin load / carbs + protein? How would you determine optimal for a particular point? What is a reasonable starting point for someone and how would they refine toward optimal for them? Yes precisely. The point being that we are adding insulin into the system. Which won't push insulin resistance in the right direction. So how to prevent IR? And yes, it's visibly true that losing weight, exercising, and reducing carb load all lower IR. B Continue reading >>

Dietary Glycemic Load, Insulin Load, And Weight Loss In Obese, Insulin Resistant Adolescents: Resist Study

The optimal dietary approach for weight loss and improving insulin sensitivity in adolescents is unknown. This study aimed to explore the association between the estimated insulin demand of the diet, as measured by glycemic and insulin load, weight loss, percentage body fat and insulin sensitivity index (ISI) in obese adolescents with clinical features of insulin resistance and/or prediabetes after a 3 month lifestyle and metformin intervention.Secondary data analysis of 91 adolescents (median age 12.7 years (range 10.1-17.4) participating in a randomized controlled trial, known as RESIST; ACTRN12608000416392. Weight change between baseline and 3 months was measured by BMI expressed as percentage of the 95th centile (BMI %95). Body composition was measured by dual energy X-ray absorptiometry and ISI was determined by an oral glucose tolerance test.Higher dietary glycemic load and insulin load were associated with less weight loss (BMI %95), adjusted for sex and pubertal stage, = 0.0466, P = 0.007 and = 0.0124, P = 0.040, respectively. Inclusion of total energy intake in the model explained observed associations between dietary glycemic load and insulin load and change in BMI %95. Neither dietary glycemic load nor insulin load were associated with changes in percentage body fat or ISI. Dietary glycemic index and macronutrient content (% of total energy) were not associated to changes in BMI %95, percentage body fat or ISI.Reduced energy diet contributes to weight loss in obese, insulin resistant adolescents. Diets with a lower insulin demand were associated with a lower energy intake and may hence assist with weight loss. Do you want to read the rest of this article? ... It is possible that the BG and insulin difference between WT and KO mice reflects the contribution o Continue reading >>

Glycemic Index And Glycemic Load-measures To Identify Individuals With Insulin Resistance

Glycemic Index and Glycemic Load-Measures to Identify Individuals With Insulin Resistance Clinical indexes of insulin resistance (IR) have acquired increasing importance with the development of various treatments that improve endogenous insulin action. In the prospective analysis of a cohort of 36,000 adults followed for 4 years, Hodge et. al found that higher-carbohydrate diets were associated with a lower risk of development of type 2 diabetes. However, the type of carbohydrate was equally important: low-GI carbohydrates reduced the risk, while high-GI carbohydrates increased the risk. Thus, low GI and low GL are not equivalent and produce different clinical outcomes. Because this issue may be confusing to some readers, it is important to clarify the difference between GI and GL. Both the quality and quantity of carbohydrate determines an individuals glycemic response to a food or meal. By definition, the GI compares equal quantities of available carbohydrate in foods and provides a measure of carbohydrate quality. Available carbohydrate can be calculated by summing the quantity of available sugars, starch, oligosaccharides, and maltodextrins. As defined, the GL is the product of a foods GI and its total available carbohydrate content: glycemic load = [GI x carbohydrate (g)]/100. Therefore, the GL provides a summary measure of the relative glycemic impact of a typical serving of the food. Foods with a GL 10 have been classified as low GL, and those with a value 20 as high GL. In healthy individuals, stepwise increases in GL have been shown to predict stepwise elevations in postprandial blood glucose and/or insulin levels. It can be seen from the equation that either a low-GI/high-carbohydrate food or a high-GI/low-carbohydrate food can have the same GL. However, whil Continue reading >>

Glycemic Index, Glycemic Load, And Risk Of Type 2 Diabetes

Glycemic index, glycemic load, and risk of type 2 diabetes From the Departments of Nutrition (WW) and Epidemiology (WW and JM), Harvard School of Public Health, Boston, and the Channing Laboratory (WW and JM), the Division of Preventive Medicine (JM and SL), and the Department of Medicine (WW, JM, and SL), Harvard Medical School and Brigham and Women's Hospital, Boston. Reprints not available. Address correspondence to W Willett, Department of Nutrition, Harvard School of Public Health, 655 Huntington Avenue, Boston, MA 02115. E-mail: [email protected] . Search for other works by this author on: From the Departments of Nutrition (WW) and Epidemiology (WW and JM), Harvard School of Public Health, Boston, and the Channing Laboratory (WW and JM), the Division of Preventive Medicine (JM and SL), and the Department of Medicine (WW, JM, and SL), Harvard Medical School and Brigham and Women's Hospital, Boston. Search for other works by this author on: From the Departments of Nutrition (WW) and Epidemiology (WW and JM), Harvard School of Public Health, Boston, and the Channing Laboratory (WW and JM), the Division of Preventive Medicine (JM and SL), and the Department of Medicine (WW, JM, and SL), Harvard Medical School and Brigham and Women's Hospital, Boston. Search for other works by this author on: The American Journal of Clinical Nutrition, Volume 76, Issue 1, 1 July 2002, Pages 274S280S, Walter Willett, JoAnn Manson, Simin Liu; Glycemic index, glycemic load, and risk of type 2 diabetes, The American Journal of Clinical Nutrition, Volume 76, Issue 1, 1 July 2002, Pages 274S280S, The possibility that high, long-term intake of carbohydrates that are rapidly absorbed as glucose may increase the risk of type 2 diabetes has been a long-standing controversy. Tw Continue reading >>

Benefits Of A Low Glycemic Approach To Eating

A significant amount of media attention has focused on the potential benefits of eating foods with a low glycemic index. It turns out that the glycemic index was actually designed for people with diabetes to better manage their blood sugar levels. Overall, eating foods with a low glycemic index translates to eating a diet which reduces large fluctuations in your blood sugar, and thus limits the release of insulin, a key peptide hormone secreted by the pancreas. Insulin is a key regulator of carbohydrate and fat metabolism by allowing cells in skeletal muscle, your liver and in your fatty tissues to absorb sugar or glucose from the bloodstream after eating a meal containing protein or carbohydrates. Insulin essentially stops the use of fat by your body (as an energy source) by blocking the release of glucagon. Glucagon promotes the release of glucose. Insulin is normally released by any meal containing protein or carbohydrates, but in greater degrees based on the kinds of food you eat. Insulin promotes the storage of fat by allowing your cells to absorb glucose, the energy that makes your cells function. Eating foods with a lower glycemic index may confer health advantages. Not only can it help you to live heart healthy, it may reduce the risk of developing diabetes and metabolic syndrome, which can increase your risk of having a heart attack or suffering a stroke. Although the exact etiology is unclear, the metabolic syndrome itself may be triggered by a state of relative insulin resistance which can lead to type 2 diabetes, elevated lipids or triglycerides, along with an elevated blood pressure and an enlarging waist circumference. One of the main benefits of eating foods with a lower glycemic index is that it may help you to cut cravings and urges by limiting spikes i Continue reading >>

The Lowdown On Glycemic Load

Everyday Health Diet & Nutrition Diet & Nutrition Carbohydrates are controversial when it comes to diet these days. But what separates the good from the bad is a food's glycemic load, which has a big impact on blood sugar levels. Sign Up for Our Diet and Nutrition Newsletter Thanks for signing up! You might also like these other newsletters: Sign up for more FREE Everyday Health newsletters . Every food you eat affects your body differently, and not just in terms of your long-range health, but also in the way it is processed and the effect it has on your energy level and blood sugar. The glycemic load is a classification of different carbohydrates that measures their impact on the body and blood sugar. The glycemic load details the amount of carbohydrates a food contains and its glycemic index, a measurement of its impact on blood sugar. The glycemic index ranks foods based on how quickly they're digested and get into the bloodstream," says Sandra Meyerowitz, MPH, RD, a nutritionist and owner of Nutrition Works in Louisville, Ky. Its glycemic load takes into consideration every component of the food as a whole, so it's a different number. It changes everything." Because the glycemic load of a food looks at both components, the same food can have a high glycemic index, but an overall low glycemic load, making it better for you than it originally might have appeared. Glycemic Load and Diet: The Effect on Your Health Foods with a low glycemic load keep blood sugar levels consistent, meaning that you avoid experiencing the highs and lows that can be caused by blood sugar that jumps too high and quickly drops the candy bar effect. Watching the glycemic load of the foods you eat can have a big impact on your health in many ways. A diet focused on foods with a low glycemic lo Continue reading >>

Insulin Index

Rating: 0.0/5 (0 votes cast) login to rate The Insulin Index is a measure used to quantify the typical insulin response to various foods. The index is similar to the Glycemic Index and Glycemic Load, but rather than relying on blood glucose levels, the Insulin Index is based upon blood insulin levels. This measure can be more useful than either the Glycemic Index or the Glycemic Load because certain foods (e.g., lean meats and proteins) cause an insulin response despite there being no carbohydrates present, and some foods cause a disproportionate insulin response relative to their carbohydrate load. Holt et al. have noted that the glucose and insulin scores of most foods are highly correlated, but high-protein foods and bakery products that are rich in fat and refined carbohydrates "elicit insulin responses that were disproportionately higher than their glycemic responses." They also conclude that insulin indices may be useful for dietary management and avoidance of non-insulin-dependent diabetes mellitus and hyperlipidemia. Explanation of Index The insulin index shows how much insulin is present in people's blood as a result of a particular food, the glucose index shows how much glucose is present in the blood as a result of a particular food, and the satiety index shows how much a particular food decreases one's propensity to eat more. Glucose (glycemic) and insulin scores were determined by feeding 1000 kilojoules (239 kilocalories) of the food to the participants and recording the area under the glucose/insulin curve for 120 minutes then dividing by the area under the glucose/insulin curve for white bread. The result being that all scores are relative to white bread. The satiety score was determined by comparing how much food was eaten by participants at a buffet af Continue reading >>

Carbohydrates And Blood Sugar

When people eat a food containing carbohydrates, the digestive system breaks down the digestible ones into sugar, which enters the blood. As blood sugar levels rise, the pancreas produces insulin, a hormone that prompts cells to absorb blood sugar for energy or storage. As cells absorb blood sugar, levels in the bloodstream begin to fall. When this happens, the pancreas start making glucagon, a hormone that signals the liver to start releasing stored sugar. This interplay of insulin and glucagon ensure that cells throughout the body, and especially in the brain, have a steady supply of blood sugar. Carbohydrate metabolism is important in the development of type 2 diabetes, which occurs when the body can’t make enough insulin or can’t properly use the insulin it makes. Type 2 diabetes usually develops gradually over a number of years, beginning when muscle and other cells stop responding to insulin. This condition, known as insulin resistance, causes blood sugar and insulin levels to stay high long after eating. Over time, the heavy demands made on the insulin-making cells wears them out, and insulin production eventually stops. Glycemic index In the past, carbohydrates were commonly classified as being either “simple” or “complex,” and described as follows: Simple carbohydrates: These carbohydrates are composed of sugars (such as fructose and glucose) which have simple chemical structures composed of only one sugar (monosaccharides) or two sugars (disaccharides). Simple carbohydrates are easily and quickly utilized for energy by the body because of their simple chemical structure, often leading to a faster rise in blood sugar and insulin secretion from the pancreas – which can have negative health effects. Complex carbohydrates: These carbohydrates have mo Continue reading >>