A practical perspective for a conservative estimate ofblood glucose level during restaurant dining and supermarket shopping

HIGHLIGHTS

• who: Xiao Dong Chen and Peng Wu from the that will cause an increase in the incremental area under the blood glucose response curve (AUC) over a period of time (typically , h after a meal) compared to a comparable amount of glucoseGI is considered an important indicator of carbohydrate quality, which implies how fast (dramatically, moderately, or slightly) a carbohydrate will raise blood glucose levels compared to the reference food (i.e., pure glucose) [4]. A substantial number of epidemiological and interventional studies have reported the health benefits of lower-GI diets in losing weight, lowering fasting . . .
  

   

  

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