Some health benefits of low glycaemic index diets – a systematic review

  • Maretha Opperman
  • Christine S Venter
  • Welma Oosthuizen
  • Rachel L Thompson

Abstract

Background: Controversy exists regarding practical use of the glycaemic index (GI), often with reference to the responsibility of health professionals to advise consumers only when scientific evidence supports their recommendations. There are indications that low-GI diets may improve health, but the strength of the evidence is not known.

Author Biographies

Maretha Opperman
School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom. MSc, RD (SA)
Christine S Venter
School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom. DSc, RD (SA)
Welma Oosthuizen
School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom. PhD
Rachel L Thompson
Public Health Nutrition, Institute of Human Nutrition, University of Southampton, UK. PhD
Published
2007-12-12
How to Cite
Opperman, M., Venter, C., Oosthuizen, W., & Thompson, R. (2007). Some health benefits of low glycaemic index diets – a systematic review. South African Journal of Clinical Nutrition, 18(3). Retrieved from https://sajcn.co.za/index.php/SAJCN/article/view/1716
Issue
Vol 18 No 3 (2005)
Section
Original Research

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.

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