• F R Bornet, M S Billaux, and B Messing.
• Eridania Béghin-Say, Nutrition and Health Service, Vilvoorde, Belgium.
• Int. J. Biol. Macromol. 1997 Aug 1; 21 (1-2): 207-19.

AbstractGlycaemic response is not just a function of a compound belonging to the class of simple sugars or to the class of starches, or in other words, the size of the molecule. Glycaemic response to carbohydrates depends on several factors, particularly the chemical nature of the glucids, their origin, their mode of preparation, the physical form under which food is consumed, the presence of other nutrients (lipids, proteins) and fiber. Glycaemic and insulinemic indexes can be used to semi-quantitatively classify types of food as a function of their power to raise glucose and insulin levels. A recent mera-analysis of a dozen clinical trials has shown the utility of replacing high glycaemic index carbohydrates with low glycaemic index carbohydrates to improve different metabolic parameters in patient subgroups at risk (DDM, NIDDM, high triglyceride levels, etc.). In addition, this knowledge can eliminate the need to systematically forbid all sugars and sweet foods, and thus in an apparent paradox, to respect both food behavior and enjoyment alongside compliance with dietary advice.

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