Glycemic indices of foods and dishes in the nutrition planning of a patient with insulin-dependent diabetes mellitus
https://doi.org/10.14341/probl11947
Abstract
The glycemic index (GI) was proposed in the 80s to assess the effect of various products on blood sugar, provided that they contain the same carbohydrate content.
About the Authors
E. P. KasatkinaCentral Institute for Advanced Medical Studies
Russian Federation
E. A. Odud
Central Institute for Advanced Medical Studies
Russian Federation
V. E. Stepanov
Центральный институт усовершенствования врачей
Russian Federation
References
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2. Одуд Е. А. Гликемические индексы в оптимизации диетотерапии инсулинзависимого сахарного диабета у детей и подростков: Дис. .канд. мед. наук.— М., 1993.
3. Jenkins D. J. A., Wolever Т. М. S„ Taylor R. Н. et al. // Amer. J. clin. Nutr.— 1981.— Vol. 41, N 3.— P. 362—366.
4. Wolever T. M. S., Jenkins D. J. A. // Diabet. Care.— 1990,—Vol. 13, N 2,—P. 126—132.
Review
For citations:
Kasatkina E.P., Odud E.A., Stepanov V.E. Glycemic indices of foods and dishes in the nutrition planning of a patient with insulin-dependent diabetes mellitus. Problems of Endocrinology. 1993;39(6):39-41. (In Russ.) https://doi.org/10.14341/probl11947
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