Index glycemic and load glycemic: Applicability in the pratical clinic of the professional nutritionist

• Autor(a) principal: Moura, Camila Melo Araújo de
• Data de Publicação: 2012
• Outros Autores: Costa, Soraya Almerinda, Navarro, Francisco
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de obesidade, nutrição e emagrecimento
• Texto Completo: https://www.rbone.com.br/index.php/rbone/article/view/53
• topic: Sugar level; Obesity; Diabetes; Physcial activity; Nivel de azúcar; Obesidad; Diabetes; Actividad física; Livello di zucchero; Obesità; Diabete; Attività fisica; Índice glicêmico; Obesidade; Diabetes; Atividade física; Índice glicêmico; Obesidade; Diabetes; Atividade física

The index and the glycemic load of foods consist in a tool to assist the treatment of these illnesses and to improve the performance in the physical activity. Objective: to assist the professional nutritionist in a decision to use the index and the glicêmica load of foods as treatment of chronic-degenerative illnesses and of the income of the physical exercise. Revision of Literature: the carbohydrates consist of our primary source of energy. However its extreme consumption is being associated to the increase of the accumulation of the fat body. A way to prevent this accumulation would be the use of the glycemic index and the glycemic load of foods for presenting positive factors in the treatment of chronic-degenerative illnesses, a time that act in the insulin response and it is related with the saciety and blood pressure. This index also is related with improvement of the physical activity a time that promotes an improvement in the use of the muscular glycogen. Conclusion: Although the glycemic Index and the glycemic load to be of easy practical application, still have the necessity to standardize and to adapt the existing methods and tables, therefore diverse factors influence in the determination of IG and CG, being that the same ones are not applied separately, to the treatment of the obesity, having to be allies to other nutritional parameters in accordance with the objective of the treatment.