Dietary GI and GL values were determined for each meal. Each single, carbohydrate-containing food in the food record was assigned a GI value from the published international GI tables.14 Foods containing minimal carbohydrate such as meat, fats and oils, cheese, eggs, salad and vegetables were not included in this analysis as per recognized practice. Where an exact match for a food was not available, the next closest match was used as a substitute. This was agreed on by two registered dietitians. When multiple GI values were published for one food, the mean GI value was used.
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