Use of the glycemic index in nutrition education

Authors

  • Flávia Galvão CÂNDIDO Universidade Federal de Viçosa
  • Elisângela Vitoriano PEREIRA Universidade Federal de Viçosa
  • Rita de Cássia Gonçalves ALFENAS Universidade Federal de Viçosa

Keywords:

Chronic disease, Food and nutrition education, Blood glucose, Glycemic index

Abstract

Recently, the lack of studies providing practical guidance for the use of the glycemic index has been indicated as the cause of its little use in nutrition education. The aim of this study is to give instructions on the use of the glycemic index as a tool to be used in nutrition education to estimulate the consumption of low glycemic index foods. Studies published over the past 12 years, in addition to classic studies on this topic, found in the databases MedLine, ScienceDirect, SciELO and Lilacs exploring the importance of the glycemic index and the factors that affect the glycemic index were selected for this article. The preparation of lists grouping foods
according to their glycemic index should be based on information found in tables and specific web sites. This is an interesting strategy that must be very carefully conducted, considering the eating habits of the assisted people. To reduce the postprandial blood glucose response, high glycemic index foods should be consumed in association with the following foods: high protein and low fat foods, good quality oils and unprocessed foods with high fiber content. Caffeine should also be avoided. The glycemic index should be considered as an additional carbohydrate-selection tool, which should be part of a nutritionally balanced diet capable of promoting and/or maintaining body weight and health.

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Published

2023-04-19

How to Cite

Galvão CÂNDIDO, F. ., Vitoriano PEREIRA, E., & Gonçalves ALFENAS, R. de C. . (2023). Use of the glycemic index in nutrition education. Brazilian Journal of Nutrition, 26(1). Retrieved from https://periodicos.puc-campinas.edu.br/nutricao/article/view/8390

Issue

Vol. 26 No. 1 (2013): Revista de Nutrição

Section

Comunicação

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Copyright (c) 2023 Flávia Galvão CÂNDIDO, Elisângela Vitoriano PEREIRA, Rita de Cássia Gonçalves ALFENAS

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This work is licensed under a Creative Commons Attribution 4.0 International License.