The introduction of glycaemic index (GI) provides us to range products not only according to their physical and chemical properties but their effects in the human body (biological response). The principle and definition of GI is very simple, nevertheless its prediction gives a big problem to nutritionists and food technologists. In vivo (human) studies are generally used to determine the GI of a novel food, however, the in vivo tests have several disadvantages and difficulties. The measured blood glucose is namely dependent on several factors. The blood sampling, the health state and nutritional habits of subjects as well as the natural variability among volunteers play important role. Moreover also the effects of food processing have to be taken into account. The determination of the in vivo GI thus needs strict regulation and control. The aim of present study is to describe the influencing factors and to demonstrate the standardized and worldwide accepted in vivo GI method.
|Translated title of the contribution||Glycaemic index possibilities of its in vivo determination|
|Number of pages||7|
|Publication status||Published - Jan 1 2009|
ASJC Scopus subject areas
- Food Science