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Statements

Subject Item
n2:RIV%2F61989592%3A15110%2F04%3A00000788%21RIV%2F2005%2FMZ0%2F151105%2FN
rdf:type
n15:Vysledek skos:Concept
dcterms:description
Glykemický index (GI) je ukázka schopnosti požité potravy zvýšit koncentraci glukózy v krvi (B-glucose). Pro zdravé stravování jsou doporučovány poživatiny s nízkým GI. Nicméně u mnoha potravin a připravovaných pokrmů v Evropské Unii nebyl GI doposud definován. Cílem této studie bylo: (1) pomocí glukometru Optimum (Abbott/Medisense) určit GI u bílého pečiva a cereálních tyčinek FIT (Úsovsko, ČR); (2) porovnat hodnoty GI testovaných potravin změřených ráno a večer; (3) porovnat hodnoty GI testovaných potravin u mužů a u žen a (4) stanovit variabilitu metod měření GI. Tato práce podrobně popisuje studii, která byla prováděna s 11 dobrovolníky a vyhodnocuje zaznamenané výsledky. The glycaemic index (GI) is a measure of the food power to raise blood glucose (B-glucose) concentration after a meal. For healthy eating, foods with low GI are recommended. However, for many foods in the European Union the GI has not been defined yet. The aims of this prospective open-label study were: (1) to determine the GI of white bread and juicy cereal bars FIT (Usovsko, Czech Republic) by means of the glucometer Optium (Abbott/Medisense); (2) to compare the GI of tested foods determined in the morning and in the evening hours; (3) to compare the GI of tested foods in men and women and (4) to assess the variability of the GI. Methods: To determine the GI, measured portions of food containing 50 g of carbohydrates were eaten by 11 healthy volunteers. B-glucose curves were constructed from B-glucose values at time 0, 15, 30, 45, 60, 60, 120 min after the meal. The GI was calculated by dividing the incremental area under the curve (IAUC) for the tested food by that for the standard food (IAUCS). In The glycaemic index (GI) is a measure of the food power to raise blood glucose (B-glucose) concentration after a meal. For healthy eating, foods with low GI are recommended. However, for many foods in the European Union the GI has not been defined yet. The aims of this prospective open-label study were: (1) to determine the GI of white bread and juicy cereal bars FIT (Usovsko, Czech Republic) by means of the glucometer Optium (Abbott/Medisense); (2) to compare the GI of tested foods determined in the morning and in the evening hours; (3) to compare the GI of tested foods in men and women and (4) to assess the variability of the GI. Methods: To determine the GI, measured portions of food containing 50 g of carbohydrates were eaten by 11 healthy volunteers. B-glucose curves were constructed from B-glucose values at time 0, 15, 30, 45, 60, 60, 120 min after the meal. The GI was calculated by dividing the incremental area under the curve (IAUC) for the tested food by that for the standard food (IAUCS). In
dcterms:title
Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons Stanovení glykemického indexu vybraných potravin (bílý chléb a cereální tyčinky) u zdravých osob Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons
skos:prefLabel
Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons Stanovení glykemického indexu vybraných potravin (bílý chléb a cereální tyčinky) u zdravých osob Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons
skos:notation
RIV/61989592:15110/04:00000788!RIV/2005/MZ0/151105/N
n3:strany
17-25
n3:aktivita
n12:Z n12:P
n3:aktivity
P(NR7825), Z(MSM 151100003)
n3:cisloPeriodika
1
n3:dodaniDat
n9:2005
n3:domaciTvurceVysledku
n11:8738394 n11:2983486 n11:8525455 n11:4832248 n11:7572085
n3:druhVysledku
n16:J
n3:duvernostUdaju
n14:S
n3:entitaPredkladatele
n18:predkladatel
n3:idSjednocenehoVysledku
560120
n3:idVysledku
RIV/61989592:15110/04:00000788
n3:jazykVysledku
n4:eng
n3:klicovaSlova
Diabetes mellitus;glycaemic index;cereal bars;white bread;carbohydrates;glucometer
n3:klicoveSlovo
n10:Diabetes%20mellitus n10:glucometer n10:white%20bread n10:glycaemic%20index n10:cereal%20bars n10:carbohydrates
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[C08884347B23]
n3:nazevZdroje
Biomedical Papers
n3:obor
n6:CE
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
9
n3:projekt
n17:NR7825
n3:rokUplatneniVysledku
n9:2004
n3:svazekPeriodika
148
n3:tvurceVysledku
Chlupová, L. Chlup, Rudolf Šimánek, Vilím Sečkář, Pavel Zapletalová, Jana Bartek, Josef Doubravová, B. Řezníčková, Martina Dvořáčková, Svatava
n3:zamer
n13:MSM%20151100003
s:issn
1213-8118
s:numberOfPages
9
n19:organizacniJednotka
15110