TABLE OF CONTENTS

Title Page    –         –         –         –         –         –         –         –         –         i

Certification           –         –         –         –         –         –         –         –         ii

Dedication   –         –         –         –         –         –         –         –         –         iii

Acknowledgement           –         –         –         –         –         –         –         iv

Table of Contents  –         –         –         –         –         –         –         –         v-vii

CHAPTER ONE

INTRODUCTION           –         –         –         –         –         –         –         1-3

CHAPTER TWO

2.1     The concept of glycemic index           –         –         –         –         4-5

2.2     Measurement of glycemic index          –         –         –         –         6-7

2.3     The accuracy of glycemic index value           –         –         –         7-8

2.4     The grouping of glycemic index          –         –         –         –         8-11

2.5     Factor affecting glycemic index and glycemic

load of foods                –         –         –         –         –         –         11

2.5.1      Carbohydrate contents of Foods      –         –         –         –         11-12

2.5.2      Starch composition/properties          –         –         –         –         12-13

2.5.3      Amylose-Amylopectin Ration         –         –         –         –         13

2.5.4      Gelatination       –         –         –         –         –         –         –         13-14

2.5.5      Retrogration       –         –         –         –         –         –         –         14-15

2.5.6      Dietary Fiber     –         –         –         –         –         –         –         15-16

2.5.7      Insulin Response          –         –         –         –         –         –         16-17

2.5.8      Protein Content            –         –         –         –         –         –         18

2.6     Processing Techniques    –         –         –         –         –         –         18-19

2.6.1  Fat     –         –         –         –         –         –         –         –         –         19

2.6.2  Acidity         –         –         –         –         –         –         –         –         19-20

2.6.3 Particle Size –         –         –         –         –         –         –         –         20

2.7     Glycemic Index/Satiety   –                   –         –         –         –         20-21

2.7.1  Acute Effect of meals with different Glycemic

Index with the examples  –         –         –         –         –         –                   21-24

CHAPTER THREE

BIOCHEMICAL RELEVANCE OF GLYCEMIC INDEX

3.1 Weight control – –         –         –         –         –         –         –         25

3.1.1 Disease prevention –         –         –         –         –         –         26-27

3.1.2 Athletic performance –         –         –         –         –         –         –         27-28

3.1.3 Effect of chronic intake of diets with different

3.2 Glycemic index          –         –         –         –         –         –         –         28-30

3.2.1 Glycemic index and Body weight – –         –         –         –         30-31

3.2.2 Glycemic index and cardio metabolic disease risk – –         32

CHAPTER FOUR

SUMMARY AND CONCLUSION

4.1 Summary – –         –         –         –         –         –         –         33

4.2 Conclusion – –         –         –         –         –         –         –         33-34

References

CHAPTER ONE

INTRODUCTION

The appearance of glucose in the blood stream following eating the glycemic response (GR) is a normal physiological occurrence that depends on the rate of glucose entry into the circulation, the amount of glucose absorbed, the rate of disappearance from the circulation due to tissue uptake and hepatic regulation of glucose release (Triplitt, 2012). Foods containing carbohydrates have a wide range of effects on the GR, with some resulting in a rapid rise followed by rapid fall in blood glucose concentrations, while others show an extended rise and slow extended fall in blood glucose. The Glycemic Index(GI) was created in 1981 as tool for people with diabetes to select foods (Jenkins, et al., 1981).  Glycemic index (GI) provides information on the  glycemic response (GR) that might be expected when a person consumes the quantity of a food containing a fixed amount  of carbohydrates (usually 50g). In this system,  glycemic response (GR) is different as the increase in the blood glucose concentration following eating, expressed as the incremental area under the blood glucose curve (IAUC) over a period of two hours. The  glycemic index (GI) value is actually given as a relative  glycemic response (GR); the glycemic response (GR) of the food is expressed as a percentage of the  glycemic response (GR) of a reference food (usually a glucose solution or white bread).

GI= (IAUC _{test food} / IAUC _{reference food}) x 100

To a large extent, control of the GR is governed by the amount of food eaten, that ism if a large amount of a low or a high GI food is consumed, the b glycemic response (GR) will be large and vice versa, a small amount of either a low or a high  glycemic index (GI) food will limit the GR. The concept of the glycemic load (GL) was introduced as a means of predicting the  glycemic response (GR); it takes into account the GI and the amount available carbohydrate in a portion of the food eaten (GL= GI x available carbohydrate in given amount of food). (Salmeron, et al., 1997). Much work has been undertaken since the introduction of the concepts of GI and GL to ascertain how they relate to health and disease. In applying the concepts, foods have been classified by GI into low (GI≤55) medium (GI 56-59), and high (GI70) categories, and classified by GL as being low (GL≤10), medium (Gl11-19) and high (GL≥20). The GI and GL classification system were developed arbitrarily I the sense that they did not relate the nutrient density of the food or to any risk factor for chronic disease as a consequence of consuming the food. The observational epidemiological work relating GI and GL to overweight and obesity, and to chronic disease risk has been controversial, as has been whether consuming diets with low glycemic index (GI) translates into better health outcomes and more effective weight management for the general population. Therefore, the purpose of this review is to summarize the most recent evidence for short-term (example Satiety) and long term (example are. Weight, cardiovascular disease, and type 2 diabetes) health effects associated with different types of glycemic index (GI) diets.