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New System Makes Measurements Of Food's Impact On Blood Sugar More Accurate

June 28, 2011: 10:42 PM EST
A Swedish researcher has developed a way to measure a food’s impact on blood sugar levels – the glycemic profile or GP – that provides a more accurate picture when combined with the glycemic index (GI) system because it takes the shape of the blood sugar curve into account. The flatter the curve over time the better the GP. Food that produces an even and reasonably low curve scores the highest GP values because it delivers energy for a long time. Using the GI system alone is inaccurate because it only takes into account short-term fluctuations in blood sugar. The best foods have a low GI and a high GP score. To calculate GP, blood glucose is measured for three hours after a meal, rather than two hours used in GI.
Liza Rosén, "New measurement important complement to GI", News release, Lund University in Sweden, June 28, 2011, © Lund University
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