Índice glucémico en alimentos compuestos

In this paper we discuss the advantages of considering the glycemic index in planning diets for patients with various diseases. We discuss in this review how this index is modified depending on the way a food item is consumed, weather isolated or in combination as part of a mix of ingredients in a dish, the way most foods are consumed. Another point discussed is the interactions between nutrients and the metabolic processes involved in their digestion, absorption and utilization, which can contribute to explain the glycemic response in subjects. Research on the glycemic index of compound foods in the way they are usually consumed, is needed to assess the physiological effects in the body and to ensure better functionality in the dietary management of diseases.