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News Release from: Reading Scientific Services | Subject: GI service
Edited by the Laboratorytalk Editorial
Team on 06 February 2004
Glycemic Index service to be launched
Particular carbohydrates, especially sugars, have been implicated as contributing to the increasing incidence of overweight and obesity among the population in general
Carbohydrates have been in the spotlight recently in the continuing drive for healthy eating Now RSSL is to launch a service to measure how carbohydrates in different foods and ingredients can trigger a rise in blood glucose levels in consumers
This article was originally published on Laboratorytalk on 12 Apr 2004 at 8.00am (UK)
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Carbohydrates are a necessary part of a balanced diet and a natural component of many foods and drinks.
However, particular carbohydrates, especially sugars, have been implicated as contributing to the increasing incidence of overweight and obesity among the population in general.
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One of the frequent consequences of obesity is the subsequent development of diabetes.
It is important that diabetics pay constant attention to their blood sugar levels and maintain them under control.
In addition, blood glucose level control may be important to athletes and to people who are overweight.
One way of measuring how a particular food will impact on the blood sugar level in consumers is to measure its Glycemic Index (GI).
The GI is a numerical system of measuring how fast a food or ingredient triggers a rise in circulating blood glucose; the higher the GI, the greater the blood sugar response.
A low GI food will cause a small rise in blood sugar levels, whereas a higher GI food may trigger a large increase.
Responding to this growing awareness of GI and its potential importance, RSSL can now offer a routine GI measurement service to ingredient suppliers and food product manufacturers.
Working to a protocol approved by an independent ethics committee, GI testing will be carried out according to internationally agreed standards, using human volunteers participating in the tests under medical supervision.
In addition, product development specialists at RSSL will be able to assist manufacturers in reformulating products to achieve a lower GI.
Such developments could improve the market advantage of a product.
Chemists working in RSSL's nutritional analysis laboratory can also provide complementary services.
Speaking ahead of the launch, Jane Staniforth, business development manager said: "The food industry is coming under increasing scrutiny from government and pressure groups to play an active part in ensuring the health of the nation.
"The medical community has highlighted obesity and associated health problems as a major issue.
"The food industry cannot ignore these warnings.
"It will be obliged to develop healthier products across the board rather than seeing 'healthy' brands as a niche market.
"GI measurement will provide useful information in the drive towards the more healthy options.
"RSSL is proud to continue its tradition of pioneering the application of good science in assisting clients to meet their commercial objectives, and in advising clients on how to develop products that meet demands for healthier eating.".
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