Correlation through Fruit Consumption with Low GI Diet in the Control of Glycemia and the Risk for CHD

Rajmonda Tare(Xhuvani)


The increase of sugar consumption, especially of fructose taken in the form of syrup from corns, has attracted the attention for its negative influence on health. Worries about this are increased in relation with the body weight, risk for diabetes and coronary diseases. Sugars and fruit are seen from a different viewpoint and it is recommended their consumption together with the egetables, corns, consumption in order to be healthy and avoid diseases as diabetes, coronary diseases and cancer. This looks contradictory in relation with the effects of sugar as part of fruit and fibers which limit the scale of absorbing on the gastrotestinal track resulting the change glycemia level. The consumption of the fruit as a whole it is accompanied with the change of the glycemia level compared to taking the concentrate of the fruit on the form of pure and even more when it is compared with the fruit juices.

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