Mojtaba Kaviani
University of Saskatchewan, Canada
Title: Glycemic index concept in practical application
Biography
Biography: Mojtaba Kaviani
Abstract
Brand-Miller et al, 2003 suggested that the GI is an approved scientific tool to provide healthier food choices amongst CHO-rich foods. However, its practical application to the lay public with or without any chronic diseases remains yet to be investigated. The past evidences have shown discrepancies as to whether or not low-GI food would be effective for the athletes, even though the exercise performance was not favorably affected compared with the high-GI foods. It could be confidently stated that low-GI foods might be a healthier choice for the athletes, as the high-GI foods failed to show significant improvement in the exercise performance. Carbohydrates with a low glycemic index (GI) result in a slow release of glucose into the bloodstream after digestion (Jenkins et al. 1981). This may be of benefit if consumed before endurance exercise since low-GI carbohydrates would supply a sustained source of energy to contracting muscle (Little et al. 2009a). The lower insulin response with consumption of low- versus high-GI carbohydrates may also be beneficial for substrate metabolism because high insulin levels inhibit fat lipolysis and oxidation (Horowitz et al. 1997; Sidossis et al. 1996) and, therefore, promote carbohydrate oxidation. My first two studies examined the effects of a low-glycemic index, lentil-based sports nutrition bar on cycling performance and soccer performance. My third study evaluated the effect of consuming lentil-based foods during recovery from exercise on next-day blood fat (triglyceride) and glucose levels.