this book presents the latest insights into the role of nutrition and diet in the pathophysiology and clinical outcome of many digestive diseases, including gastrointestinal cancer, gastroesophageal reflux, gastroparesis, diverticular disease, inflammatory bowel disease, irritable bowel syndrome, obesity, autism and other severe neurological diseases, and liver disease. the editors have aimed to build upon the dissemination of scientific information on human health and nutrition that took place at expo milano 2015 (theme: "feeding the planet, energy for life") by bringing together distinguished experts in gastroenterology from prestigious italian universities and hospital centers to tackle novel topics in human nutrition and diet. in the context of modern, high tech gastroenterology, it is easy to neglect or underplay the importance of factors such as nutrition. readers will find this book to be an excellent source of the most recently acquired scientific knowledge on the topic, and a worthy legacy of expo milano 2015.show more
in 1981, david jenkins, thomas wolever, and colleagues introduced the concept of the glycemic index (gi) to differentiate carbohydrates based on the rate of blood glucose rise following their consumption. although gi was first used in diet therapy for diabetes, research evidence has accumulated since then to thousands of publications from all over the world with applications for prevention and/or management of many diseases, as well as effects on physiological states and exercise.
the glycemic index: applications in practice has gathered together, in an unbiased and critical way, all the evidence and research on gi that has been studied, including diabetes, cardiovascular disease, cancer, obesity, polycystic ovary syndrome, pregnancy outcomes, sports performance, eye health, and cognitive functioning. it provides a detailed explanation on how to correctly measure a food’s gi, how the gi of food products can be altered, as well as the use and misuse of gi labelling around the globe.
the contributors are either pioneers or experts in the area of gi from all around the globe, including australia, canada, europe, and the united states. the book is a valuable source of information for healthcare professionals of various disciplines, nutritionists, dietitians, food scientists, medical doctors, sports scientists, psychologists, public health (nutrition) policy makers, and students in these fields, as well as an important addition to university libraries.