"Chlupov\u00E1, L." . "5"^^ . . "Chlup, Rudolf" . "Glykemick\u00FD index (GI) je uk\u00E1zka schopnosti po\u017Eit\u00E9 potravy zv\u00FD\u0161it koncentraci gluk\u00F3zy v krvi (B-glucose). Pro zdrav\u00E9 stravov\u00E1n\u00ED jsou doporu\u010Dov\u00E1ny po\u017Eivatiny s n\u00EDzk\u00FDm GI. Nicm\u00E9n\u011B u mnoha potravin a p\u0159ipravovan\u00FDch pokrm\u016F v Evropsk\u00E9 Unii nebyl GI doposud definov\u00E1n. C\u00EDlem t\u00E9to studie bylo: (1) pomoc\u00ED glukometru Optimum (Abbott/Medisense) ur\u010Dit GI u b\u00EDl\u00E9ho pe\u010Diva a cere\u00E1ln\u00EDch ty\u010Dinek FIT (\u00DAsovsko, \u010CR); (2) porovnat hodnoty GI testovan\u00FDch potravin zm\u011B\u0159en\u00FDch r\u00E1no a ve\u010Der; (3) porovnat hodnoty GI testovan\u00FDch potravin u mu\u017E\u016F a u \u017Een a (4) stanovit variabilitu metod m\u011B\u0159en\u00ED GI. Tato pr\u00E1ce podrobn\u011B popisuje studii, kter\u00E1 byla prov\u00E1d\u011Bna s 11 dobrovoln\u00EDky a vyhodnocuje zaznamenan\u00E9 v\u00FDsledky."@cs . "[C08884347B23]" . "9"^^ . . "Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons" . "Diabetes mellitus;glycaemic index;cereal bars;white bread;carbohydrates;glucometer"@en . "9"^^ . "P(NR7825), Z(MSM 151100003)" . . . "RIV/61989592:15110/04:00000788!RIV/2005/MZ0/151105/N" . "148" . "17-25" . "Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons" . . "CZ - \u010Cesk\u00E1 republika" . "Stanoven\u00ED glykemick\u00E9ho indexu vybran\u00FDch potravin (b\u00EDl\u00FD chl\u00E9b a cere\u00E1ln\u00ED ty\u010Dinky) u zdrav\u00FDch osob"@cs . . "Stanoven\u00ED glykemick\u00E9ho indexu vybran\u00FDch potravin (b\u00EDl\u00FD chl\u00E9b a cere\u00E1ln\u00ED ty\u010Dinky) u zdrav\u00FDch osob"@cs . . "1" . "Biomedical Papers" . "\u0160im\u00E1nek, Vil\u00EDm" . . . . . "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" . . . "Se\u010Dk\u00E1\u0159, Pavel" . . . . "Zapletalov\u00E1, Jana" . "560120" . "Bartek, Josef" . "Doubravov\u00E1, B." . . . "RIV/61989592:15110/04:00000788" . "\u0158ezn\u00ED\u010Dkov\u00E1, Martina" . "Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons"@en . "Dvo\u0159\u00E1\u010Dkov\u00E1, Svatava" . "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"@en . . . . "Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons"@en . "1213-8118" . . . . "15110" .