The glycaemic index

  • Editorial Office

Abstract

Since the early 1980s when the glycaemic index (GI) concept was introduced to the scientific world, it has been a topic of constant debate. A systematic classification of food according to their glycaemic responses is achieved through applying the GI, which refers to the physiological effects of food on blood glucose levels.1,2 Most health professionals welcomed this concept, since any tool that can aid patients (especially people with diabetes mellitus) with blood glucose control is worth exploring.
How to Cite
Office, E. (1). The glycaemic index. South African Journal of Clinical Nutrition. Retrieved from http://sajcn.co.za/index.php/SAJCN/article/view/5
Issue
Sept 2001
Section
Editorials, Opinions, Issues in the field of Nutrition
Material submitted for publication in the South African Journal of Clinical Nutrition (SAJCN) is accepted provided it has not been published elsewhere. Copyright forms will be sent with acknowledgement of receipt and the SAJCN reserves copyright of the material published.

The SAJCN does not hold itself responsible for statements made by the authors.