Contents -- Preface -- 1 Historical Introduction -- 1.1 The Dietary Fibre Hypothesis -- 1.2 Early Studies on the Glycaemic Effects of Carbohydrates -- 1.2.1 Studies before 1970 -- 1.2.2 Studies after 1970 -- 1.3 The Inception of the GI -- 1.4 The Development of the GI -- 1.5 Summary -- 2 Determining the GI of Foods - Methodological Considerations -- 2.1 Definition of the 'Glycaemic Index' -- 2.1.1 Meaning of 'glycaemic index' -- 2.1.2 Suggested protocol for determining the GI of foods -- 2.1.3 Performance of method -- 2.2 Effects of Variation in Methods -- 2.2.1 Calculation of AUC -- 2.2.2 Amount of 'available carbohydrate' in the portion tested -- 2.2.3 Method of blood sampling and glucose measurement -- 2.2.4 Type of subjects studied -- 2.2.5 Type of reference food -- 2.2.6 Time of day tests are done -- 2.2.7 Preparation of subjects before the test day -- 2.2.8 Effect of volume and type of drink consumed with the test meal -- 2.2.9 Time to consume test meal -- 2.3 Conclusions -- 3 The Insulin Response to Carbohydrate Foods: Critical Evaluation of the Insulinaemic Index -- 3.1 Insulin Sensitivity -- 3.1.1 Use of the term 'insulin sensitivity' -- 3.1.2 Measurement of insulin sensitivity -- 3.1.3 Clinical utility of insulin sensitivity -- 3.2 Are High Postprandial Insulin Responses Harmful? -- 3.2.1 Hyperinsulinaemia and cardiovascular disease -- 3.2.2 Hyperinsulinaemia and type 2 diabetes -- 3.2.3 Hyperinsulinaemia and obesity -- 3.3 Determinants of Postprandial Insulin Responses -- 3.3.1 Dietary protein and acute insulin responses -- 3.3.2 Dietary fat and acute insulin responses -- 3.3.3 Dietary carbohydrate and insulin responses -- 3.3.4 Dietary sucrose and fructose and insulin responses -- 3.3.5 Relationship between glucose and insulin responses of foods -- 3.4 Plasma Insulin Responses of Mixed Meals and Whole Diets.

3.5 Relevance of GI to Insulin Sensitivity and Related Outcomes -- 3.6 Variation of Plasma Glucose and Insulin -- 3.7 Cost of Measuring Glucose and Insulin -- 3.8 Clinical Utility of II -- 3.9 Conclusions -- 4 Mechanisms by which Different Carbohydrates Elicit Different Glycaemic Responses -- 4.1 The Monosaccharides Absorbed -- 4.1.1 Glucose, fructose and galactose -- 4.1.2 Polyols -- 4.2 The Amount of Carbohydrate Metabolized -- 4.2.1 The amount of carbohydrate consumed -- 4.2.2 The proportion of carbohydrate absorbed -- 4.3 Rate of Carbohydrate Absorption -- 4.3.1 Addition of viscous fibre -- 4.3.2 Rate of starch digestion in vitro -- 4.3.3 Enzyme inhibitors -- 4.3.4 Reducing the rate of carbohydrate consumption -- 4.3.5 Studies using stable isotopes -- 4.3.6 The euglycaemic hyperinsulinaemic clamp -- 4.4 Is Carbohydrate Malabsorption the Mechanism for Low-GI Foods? -- 4.4.1 Relation between RS measured in vitro and GI -- 4.4.2 Quantification of carbohydrate malabsorption in humans in vivo -- 4.5 Conclusions -- 5 Glycaemic Index: Application to Mixed Meals -- 5.1 Effect of Mixing Carbohydrate Foods on Glycaemic Responses -- 5.2 Effects of Fat on Glycaemic Responses -- 5.2.1 Effects of fat added to fixed amount of carbohydrate -- 5.2.2 Mechanism for the effect of fat on glycaemic responses -- 5.2.3 Isocaloric substitution of fat and carbohydrate -- 5.3 Effects of Protein on Glycaemic Responses -- 5.4 Effects of Combination of Fat and Protein on Glycaemic Responses -- 5.4.1 Studies in normal subjects -- 5.4.2 Studies in subjects with diabetes -- 5.4.3 Interaction of GI with added protein and/or fat -- 5.5 Calculation of Meal or Diet GI -- 5.6 Different Meals with the Same Nutrient Composition -- 5.6.1 What criteria should be used to determine whether the GI has utility? -- 5.6.2 Studies concluding against the utility of the GI.

5.6.3 Statistical power -- 5.6.4 Qualitative approach to prediction -- 5.6.5 Quantitative approach to prediction -- 5.7 Different Meals with Different Nutrient Composition -- 5.8 Effect of Low-GI Diet on 24-hour Glucose Profile -- 5.9 Conclusions -- 6 Measuring Diet GI -- 6.1 Assessing Available Carbohydrate Intake -- 6.1.1 Direct observations -- 6.1.2 Food records or recalls -- 6.1.3 Food frequency questionnaires -- 6.2 Assigning GI Values to Foods -- 6.3 Distribution of Diet GI Values in Individuals -- 6.4 Assessment of Diet GI by FFQ -- 6.4.1 Population GI values assessed by FFQ -- 6.4.2 Validity of FFQ for assessing diet GI -- 6.5 Assessing Diet GI by Food Records -- 6.6 Conclusions -- 7 Glycaemic Index and Health -- 7.1 GI and Athletic Performance -- 7.2 GI and Cognitive Function -- 7.3 GI and Weight Management -- 7.3.1 Pathogenesis of obesity -- 7.3.2 Effect of low-carbohydrate and low-GI diets on body weight -- 7.3.3 Low GI and appetite regulation in adults -- 7.3.4 Low-GI foods and appetite regulation in children -- 7.3.5 GI and reduced fat storage -- 7.3.6 GI and efficiency of energy absorption -- 7.4 GI and Pregnancy -- 7.5 GI and Miscellaneous Conditions -- 7.5.1 GI and gastrointestinal tract function -- 7.5.2 GI and dental caries -- 7.6 Conclusions -- 8 Glycaemic Index and Disease -- 8.1 Diabetes -- 8.1.1 Dietary carbohydrates and prevention of type 1 diabetes -- 8.1.2 Dietary carbohydrates and prevention of type 2 diabetes -- 8.1.3 Effect of diet GI on glycaemic control in diabetes -- 8.2 Cardiovascular Disease -- 8.2.1 Pathogenesis of cariovascular disease -- 8.2.2 Effect of GI on risk for cardiovascular disease -- 8.2.3 Effect of GI on cardiovascular disease risk factors -- 8.3 Cancer -- 8.4 Mechanisms of Action of Low-GI Foods -- 8.4.1 Reduced glucose toxicity -- 8.4.2 Reduced plasma insulin concentration.

8.4.3 Acute effects on gut hormone secretion -- 8.4.4 Increased colonic fermentation -- 8.5 Conclusions -- 9 Glycaemic Index vs Glycaemic Load -- 9.1 Definition of GL -- 9.2 Glycaemic Load and Acute Glycaemic Responses -- 9.2.1 Validity of the GL concept -- 9.2.2 Glycaemic glucose equivalent -- 9.2.3 Concluding remarks about GL and GGE -- 9.3 Does Low GI Equal Low Carbohydrate Beyond Acute Responses? -- 9.3.1 Evidence from epidemiological studies -- 9.3.2 Evidence from second-meal studies -- 9.3.3 Evidence from dietary intervention studies -- 9.4 Clinical Utility of GI vs GL and GGE -- 9.5 Conclusions -- References -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W.