The glycaemic index

Editorial Office

Abstract


Since the early 1980s when the glycaemic index (GI) concept was introduced to the scientific world, it has been a topic of constant debate. A systematic classification of food according to their glycaemic responses is achieved through applying the GI, which refers to the physiological effects of food on blood glucose levels.1,2 Most health professionals welcomed this concept, since any tool that can aid patients (especially people with diabetes mellitus) with blood glucose control is worth exploring.

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The South African Journal of Clinical Nutrition (SAJCN) is peer reviewed and an approved South African journal for the measurement of research output of public higher education institutions (Department of Education (DE) accredited).

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