Insulin index

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The Insulin Index is a measure used to quantify the amount of insulin response of various foods. It was created out of the Glycemic Index and Glycemic Load, but it differs markedly in one sense. That is, rather than relying on blood glucose levels, the Insulin Index is based upon the insulin response to various foods, and seems to be more promising than either the Glycemic Index or the Glycemic Load. The primary reason for this is that certain foods (ie-lean meats or proteins) seem to cause an insulin response despite there being no carbohydrates present. Additionally, other foods seem to cause a disproportinate insulin reaction for its carbohydrate load. Holt et al. have noted that glucose and insulin scores are mostly highly correlated, but high-protein foods and bakery products (rich in fat and refined carbohydrate) "elicit insulin responses that were disproportionately higher than their glycemic responses." They also conclude that insulin indices may be useful for dietary management and avoidance of non-insulin-dependent diabetes mellitus and hyperlipidemia.

[edit] References

SH Holt, JC Miller, and P Petocz, An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods, Am J Clin Nutr 1997 66: 1264-1276 Am J Clin Nutr link PubMed abstract

Insulin Index By David Mendosa