ライフサイエンスコーパス: high glycemic index

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1 tion of rice flour, commonly known to have a high glycemic index.

2 scular disease (CVD) mainly because of their high glycemic index.

3 at the general population avoid foods with a high glycemic index.

4 (1) A high-glycemic index (65% on the glucose scale), high-car

5 udies, a high intake of carbohydrates with a high glycemic index (a relative measure of the increment

6 ded limited evidence for a harmful effect of high glycemic index and dietary glycemic load on cancer.

7 ns might be explained by the manner in which high glycemic index and glycemic load track with overall

8 toes, which are rich in potassium and have a high glycemic index and glycemic load, is associated wit

9 It has been suggested that foods with a high glycemic index are detrimental to health and that h

10 medium-term studies suggests that replacing high-glycemic-index carbohydrates with a low-glycemic-in

11 in an Alzheimer's disease mouse model fed a high-glycemic index diet as a constant challenge for glu

12 enols could lower the glycemic response of a high-glycemic index food when consumed together and the

13 Recent data suggest that high glycemic index foods may lead to a hormonally hyper

14 Habitual consumption of diets with a high glycemic index (GI) and a high glycemic load (GL) m

15 Eating carbohydrate foods with a high glycemic index (GI) has been postulated to result i

16 ive was to investigate whether a diet with a high glycemic index (GI) or glycemic load (GL) is associ

17 A diet high in carbohydrates with high glycemic indexes (GI) and glycemic load were linked

18 ated fatty acids (MUFAs) or carbohydrates of high glycemic index (HGI) or low glycemic index (LGI) ar

19 ite response to low-glycemic index (LGI) and high-glycemic index (HGI) postexercise meals in type 1 d

20 iet high in saturated fat content and with a high glycemic index (High diet; 45% of energy from fat [

21 Higher intake of carbohydrates and high-glycemic index (high-GI) diets could lead to small

22 design was used to compare the effects of a high-glycemic-index (high-GI) and a low-glycemic-index (

23 ively correlated with intake of foods with a high glycemic index, high-fat meats, cheeses, and proces

24 ex, low-carbohydrate diet, compared with the high-glycemic index, high-carbohydrate diet, did not aff

25 Replacing SFAs with carbohydrates with a high glycemic index is also associated with a higher ris

26 carbohydrate content, the low- compared with high-glycemic index level decreased insulin sensitivity

27 carbohydrate content, the low- compared with high-glycemic index level did not affect the outcomes ex

28 c index (40%), high-carbohydrate diet; (3) a high-glycemic index, low-carbohydrate diet (40% energy);

29 index of dietary carbohydrate, compared with high glycemic index of dietary carbohydrate, did not res

30 arbohydrate (OR, 2.0; 95% CI, 0.9-4.4) and a high glycemic index (OR, 1.9; 95% CI, 0.8-4.6) were more

31 in intake reduce systolic BP compared with a high-glycemic-index refined carbohydrate among patients

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