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14.Další literatura doporučená
Prof.MUDr.Mendosou:
· Ahern, J.A., et al. "Exaggerated hyperglycemia
after a pizza meal in well-controlled diabetics." Diabetes Care, Vol 16,
April 1993, pp. 578-80.
· Arnot, Robert. Dr. Bob Arnot's Revolutionary
Weight Control Program. (New York: Little, Brown and Company, 1997), 305 pages,
$23.95. Little, Brown and Company brought out a paperback version of the
book in May 1998 for $13.95. A key focus of this book is that by dropping
what Dr. Arnot calls your "glucose load" you can lose weight. By glucose
load, Dr. Arnot means the glycemic index. "The greater the number or higher
GI foods you eat, the higher you total glucose load," he writes. Chapter
6, "Drop You Glucose Load," is right on target. This new and outstanding
book probably makes better use of modern scientific concepts like the glycemic
index than any other weight control book.
· Bahan, Deanie Comeaux. Sugarfree New Orleans:
A Cookbook Based on the Glycemic Index. (New Orleans: AFM Publishing LLC,
1997), 171 pages. Here is a practical application of the glycemic index
by someone who really understands how it works. The book is available in
book stores or by mail order for $15.95 + $2.50 s/h. The ordering information
is:
Sugarfree New Orleans
PO Box 750855
New Orleans, LA 70175
(504) 269-3463
· Brand Miller, Janette, et al. "Rice: a High
or Low Glycemic Index Food?" The American Journal of Clinical Nutrition,
Vol. 56, 1992, pp. 1034-1036.
· Brand-Miller, Jennie, Thomas M.S. Wolever, Stephen
Colagiuri, and Kaye Foster-Powell.The Glucose Revolution: The Authoritative
Guide to the Glycemic Index, The Groundbreaking Medical Discovery. New York:
Marlowe & Company. 272 paperback pages. $19.95. This is the updated
U.S. edition of The G.I. Factor: The Glycaemic Index Solution. Sydney: Hodder
Headline, 1996. 250 paperback pages. Price A$19.95. The bible of glycemic
index studies. An on-line review is available.
· Buchhorn, Des. "Adjusted carbohydrate exchange:
food exchanges for diabetes management corrected with the glycaemic index."
Australian Journal of Nutrition and Dietetics, Volume 54, 1997, pp. 65-68.
The adjusted carbohydrate exchange (ACE) refines carbohydrate exchange lists
by multiplying the glycemic index of a food by its carbohydrate content
to indicate the likely effect of a food on blood glucose. Thanks to Joanna
Hutchison for bringing this imaginative extension of the glycemic index
to my attention.
· Foster-Powell, Kaye, Susanna HA Holt, and Janette
C Brand-Miller. "International table of glycemic index and glycemic load
values: 2002." The American Journal of Clinical Nutrition, Vol. 76, 2002,
pp. 5-56. This extensive table lists 750 foods and is the definitive journal
article. It updates the first comprehensive listing of glycemic index results:
Kaye Foster-Powell and Janette Brand Miller. "International tables of glycemic
index." The American Journal of Clinical Nutrition, Vol. 62 (supplement),
1995, pp. 871S-893S.
· Foster-Powell, Kaye, Jennie Brand Miller and
Stephen Colagiuri. Pocket Guide to the G.I. Factor for People with Diabetes.
Hodder Headline Australia Pty Limited, 1997. 96 small—4.25"x5.5"—paperback
pages. Price A$6.95 (approximately US$4.95). This is a companion volume to
The G.I. Factor that adds new information, including the number of grams of
fat and carbohydrates along with the glycemic index of some 300 different
foods. Here are sources of the book.
· Gittleman, Ann Louise. Get the Sugar Out: 501
Simple Ways to Cut the Sugar Out of Any Diet. New York: Three Rivers Press,
1996. 186 paperback pages. Price $11. This book is fundamentally based on
the glycemic index—and the author's understanding of the glycemic index
is fundamentally flawed. The pages on the glycemic index in the preface
(xvii through xxi) are worse than useless. Riddled with mistakes, it makes
the unpardonable error of equating the glycemic index of glucose and that
of white bread (as well as whole-wheat bread) as being 100. This mistake
must be the result of sloppy reading of different presentations of the glycemic
index that are indeed based on one or the other of these food products. However,
glucose has a GI about 40 percent higher than that of white bread.
· Gallop, Rick. The G.I. Diet: The Easy, Healthy
Way to Permanent Weight Loss. Canada, Random House Canada, 2002. 178 paperback
pages. Price Canadian $24.95. Rick Gallop wrote this book when he was the
president of the Heart and Stroke Foundation of Ontario, Canada. In that
capacity he learned about Barry Sears's The Zone diet, which is based on
the principles of the glycemic index. Himself overweight, he lost 20 pounds
on The Zone. But, he says, 95 percent of the people who tried to follow that
diet dropped out within a year. Dismayed by that dropout rate, Gallop set
out to address the two key impediments to success: complexity and hunger.
His book is the result. It's further described on the Web at http://www.randomhouse.ca/catalog/display_can.pperl?isbn=0679310568
and http://www.gidiet.com/
· Hermansen, K., et al. "Influence of ripeness
of banana on the blood glucose and insulin response in type 2 diabetic subjects."
Diabetic Medicine, Vol. 9, October 1992, pp. 739-43.
· Heaton, Kenneth W. et al. "Particle size of
wheat, maise, and oat test meals: effects on plasma glucose and insulin
responses and on the rate of starch digestion in vitro." The American Journal
of Clinical Nutrition, Vol. 47, 1988, pp. 675-682.
Holt, Susanne H.A., Janette C. Brand Miller, and Peter Petocz. "An insulin
index of foods: the insulin demand generated by 1000-kJ portions of common
foods." The American Journal of Clinical Nutrition, Vol. 66, 1997, pp. 1264-76.
This recent paper fills two of the most important gaps in glycemic index
research: (1) comparisons between glucose responses measured by the glycemic
index and insulin responses as measured by an insulin index and (2) comparisons
of foods on the basis of total equal calorie portions instead of equal carbohydrate
calorie portions, which is what glycemic index studies
Jenkins, David J.A., et al. "Glycemic Index of Foods: a Physiological Basis
for Carbohydrate Exchange." The American Journal of Clinical Nutrition,
Vol. 34, March 1981, pp. 362-366. The initial glycemic index research. A
classic.
· Jenkins, D.J.A. and Jenkins, A.L. "Treatment
of hypertriglceridemia and diabetes." Journal of the American College of Nutrition,
Vol 6, 1987, pp.11-17.
· Jenkins, David J.A. et al. "Starchy Foods and
Glycemic Index." Diabetes Care, Vol. 11, No. 2, February 1988, pp. 149-159.
· Lipetz, Philip. The Good Calorie Diet. HarperSpotlight
paperback, 1994. 276 pages. $5.99. Its contains up-to-date discussions of
the effects of the glycemic (and fat) content of some 3,000 foods separately
listed for their good and bad calorie effect. An appendix lists the glycemic
index of about 137 foods. Thanks to Deb Branson for bringing this book to
my attention.
· Lipetz, Philip, and Monika Pichler. Naturally
Slim and Powerful. Andrews and McMeel, 1997. 254 pages. $19.95. This low-fat
food regimen is designed for women and uses the glycemic index to increase
serotonin levels. It includes a listing of foods with their glycemic index,
menu suggestions, and recipes. Thanks to Carol Carvajal for bringing this
book to my attention.
· Ludwig, David S., et al. "High Glycemic Index
Foods, Overeating, and Obesity." Pediatrics, Vol. 103, No. 3, March 1999,
p. e26 ff. This study, much reported in the popular press, demonstrated
that the rapid absorption of glucose that follows the consumption of foods
with a high glycemic index may trigger hormonal changes that lead to overeating.
The study is on-line at http://www.pediatrics.org/cgi/content/full/103/3/e26
· Ludwig, David S. "The Glycemic Index: Physiological
Mechanisms Relating to Obesity, Diabetes, and Cardiovascular Disease." JAMA,
Vol. 287, No. 18, pp. 2414-2423. Dr. David Ludwig of the Boston Children's
Hospital gives the glycemic index a big boost in the May 8 issue of the
Journal of the American Medical Association, perhaps the country's most
prestigious medical journal. This support should help resolve some of the
controversies over the glycemic index that still linger here. "The habitual
consumption of high-glycemic index foods may incrase risk for obesity, type
2 diabetes, and heart disease," Dr. Ludwig concludes. ":Despite areas of
continuing controversy, clinical use of glycemic index as a qualitative
guide to food selection wold seem to be prudent in view of the preponderance
of evidence suggesting benefit and absence of adverse effects."
· Miller, Campbell J., et al. "The Glycaemic Index
of three varieties of dates." Saudi Medical Journal, Vol 23, No. 5, May
2002, pp. 536-538.
· Monro, J.A. Available Carbohydrate and Glycemic
Index Combined in New Data Sets for Managing Glycemia and Diabetes, Vol.
12, 1999, pp. 71-82. Dr. Monro, a scientist at the New Zealand Institute
for Crop & Food Research, facilitates the use of available carbohydrate
data with the glycemic index with two data sets: (1) relative glycemic potency—the
estimated potential of food to induce glycemia relative to equal weight
of glucose—essentially the glycemic index adjusted for the available carbohydrate
content of the food, and (2) the glycemic index adjusted exchange value—an
estimate of the weight of a food that would give the same glycemic response
as 10 g of glucose.
· Monro, John A., and Mike Williams. "Concurrent
management of postprandial glycaemia and nutrietn intake using glycaemic
glucose equivalents, food composition data and computer-assisted meal design,"
Asia Pacific Journal of Clinical Nutrition, Vol. 9, 2000, pp.67-73. Dr. Monro's
most recent article takes the glycemic index a giant step forward. By multiplying
the glycemic index of hundreds of foods by the proportion of carbohydrates
that those foods contain he has developed a table of the relative glycemic
potency (RGP) of these foods, a classification of whole foods according
to their immediate impact on blood glucose levels. The RPG compares equal
weights of foods. Further, he has determined the glycemic glucose equivents
(GGE) of these foods so differnet amounts of different fodos can be compared
directly according to their glycemic impact. The GGE is a quantity in grams,
allowing it it to be treated in the same way as nutrients.
· Monro, John. Food Exhange Tables for Control
of Postprandial Glycaemia, Journal of the New Zealand Dietetic Association,
April 1999, pp. 11-21. Here are tables for more than 100 foods common in
New Zealand (and elsewhere) on the basis of the glycemic index adjusted exchange
values described in the previous listing.
· Montignac, Michel. Eat Yourself Slim. Baltimore:
Erika House Book Publishers, May 1999. 296 paperback pages. Price $19.95.
This is new American edition of Michel Montignac's French classic—the first
book to promote the glycemic index for weight loss. An extensive Web site
about the book can be found at http://www.montignacusa.com/.
· Montignac, Michel. Eat Yourself Slim. Canadian
edition published by Michel-Ange Publishing, June 1999. 228 pages. Price
$19.95. Amazon.com links it at http://www.amazon.com/exec/obidos/ASIN/0968402909/o/qid%3D942164902/sr%3D8-1/102/002-9506817-4264213,
and it is scheduled to be available at http://www.montignac-intl.com/ soon.
· National Diabetes Information Clearinghouse,
a Service of the National Institute of Diabetes and Digestive and Kidney Diseases,
National Institutes of Health. Diabetes and the Glycemic Index Information
Packet. March 1996, 9 pages. While the U.S. Government does not endorse the
glycemic index, this information packet certainly shows that it recognizes
the concept. The packet consists of two articles:
1. Dinsmoor,
Robert S. "The Glycemic Index," Diabetes Self-Management, Winter 1984-85,
pages 22-24. A very early popularization of the work of Dr. David Jenkins,
who developed the glycemic index concept in 1981.
2. Brand
Miller, Janette C. "Importance of glycemic index in diabetes" American Journal
of Clinical Nutrition , Vol. 59 (supplement), 1994, pp. 747S-752S. A comprehensive
and professional review of the literature.
· Paice, Derek A. Diabetes and Diet: A Type 2
Patient's Successful Efforts at Control. Paice & Associates Inc., 114
Rosewood Court, Palm Harbor, FL 34685, 1997, 51 paperback pages, $7.50 plus
$2.50 shipping and handling. By treating the body as a machine and characterizing
the relationships between input (food) and output (blood glucose), Mr. Paice,
a research engineer who has had type 2 diabetes for over 7 years, was able
to get excellent control of his diabetes by diet alone. Mr. Paice developed
an alternative method to glycemic index for characterizing the glucose-raising
effect of food. This "substance glycemic index" is based on a fixed weight
of foods, independently of its composition in terms of carbohydrate, protein,
and fat. By means of charts and graphs more than 50 of his experiments are
summarized and discussed. The effects of different foodstuffs are vividly
presented in a way that is easy to follow. His methods and results will give
you greater understanding of your own diabetes. Dr. Richard K. Bernstein,
author of Diabetes Solution wrote of the book: "I find it very fascinating."
· Podell, Richard N., and William Proctor. The
G-Index Diet. WarnerBooks, Inc., 1993. 292 pages. A popularization of the
glycemic index for weight loss.
· "Point/Counterpoint Glycemic Index: Pro and
Con," Nutrition Today, Vol. 34, March/April 1999, pp. 64-88. The best series
of articles on the advantages and disadvantages of the glycemic index available
anywhere, by experts in the field, including Janette Brand-Miller and Kaye
Foster-Powell; Thomas M.S. Wolever (pro); Marion J. Franz; Christine Beebe
(con); and Helen Katanas (pro).
· Salmerón, Jorge, et al. "Dietary Fiber,
Glycemic Load, and Risk of Non-insulin-dependent Diabetes Mellitus in Women."
The Journal of the American Medical Association, Vol. 277, February 12,
1997, pp. 472-477. One of the most important findings to come out the Nurses'
Health Study of 121,700 U.S. female registered nurses over many years, this
landmark study recognizes the glycemic index in the prestigious journal
JAMA for perhaps the first time.
· Smith, Ulf. "Carbohydrates, Fat, and Insulin
Action." The American Journal of Clinical Nutrition, Vol. 59 (supplement),
1994, pp. 686S-689S.
· Steward, H. Leighton et al. Sugar Busters! Cut
Sugar to Trim Fat. New York: Ballantine Books, 1998, $22. Inspired by Michel
Montignac's Eat Yourself Slim (see listing above), this book by a businessman
and three medical doctors is based on the glycemic index. This 270-page
hardcover book is a substantial expansion of the 143-page paperback, which
they self-published in 1995. My review of this book was published in the
September 1998 issue of Diabetes Interview magazine and is online at http://www.mendosa.com/sugar.htm.
Associated with the book is a Web site at SUGAR BUSTERS!.
· Thomas, D.E., Brotherhood, J.R., and Brand,
J.C. "Carbohydrate feeding before exercise: effect of the glycemic index."
International Journal of Sports Medicine, Vol 12, 1991, pp.180-186.
· Trout, D.L., Behall, K.M., and Osilesi, O. "Prediction
of glycemic index for starchy foods." The American Journal of Clinical Nutrition,
Vol. 58, 1993, pp. 873-8.
· Wahlqvist, M.L. (Department of Medicine, Monash
University, Monash Medical Centre, Clayton, VIC., Australia). "Nutrition
and diabetes." Australian Family Physician, Vol 26, April 1997, pages 384-389.
For short term (acute meal response) and longer term glycaemic control,
as well as an aid to satiety, low fat glycaemic index foods are encouraged.
· Whitaker, Julian. "My Latest Thinking on Diet:
All Carbohydrates Are Not Created Equal." Dr. Julian Whitaker's Health &
Healing, January 1998 (Special Supplement). In two pages Dr. Whitaker aptly
summarizes the case for the glycemic index. In a nutshell, this is what
he says: "For years I have advocated a diet very high in complex carbohydrates
and painted excessive fat as the villain. While I maintain my stance on
the deleterious effects of excessive fats, new research has convinced me
that excessive carbohydrates pose similar risks....Recent research...has
added a twist to the simple/complex carbohydrates game--the glycemic index.
It is a way of evaluating foods according to how quickly they are metabolized
into glucose. Foods with a high glycemic index enter the bloodstream rapidly,
while low glycemic foods promote a slower release of glucose and insulin.
This means you should go easy on high glycemic foods. The bulk of your diet
should be low glycemic complex carbohydrates."
· Willett, Walter C. Eat, Drink, and Be Healthy:
The Harvard Medical School Guide to Healthy Eating. New York: Simon &
Schuster Source, 2001. 299 pages. $25. Dr. Willett originated the concept
of the glycemic load as an extension of the glycemic index and calculates
the glycemic load of 34 foods here (pages 90-91).
· Wolever, Thomas M.S. et al. "The Glycemic Index:
Methodology and Clinical Implications." The American Journal of Clinical
Nutrition, Vol. 54, 1991, pp. 846- 854.
· Wolever, Thomas M.S. et al. "Glycemic Index
of Fruits and Fruit Products in Patients with Diabetes." The International
Journal of Food Sciences and Nutrition, Vol. 43, 1993, pp.205-212.
· Woodruff, Sandra. The Good Carb Cookbook: Secrets
of Eating Low on the Glycemic Index. New York: Avery, 2001. 312 paperback
pages. $15.95.
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