Impact of foods with low GL on health (Review)

dc.contributor.author	GARNAI, Maria
dc.contributor.author	GEORGESCU, Luminita
dc.date.accessioned	2019-11-16T08:13:26Z
dc.date.available	2019-11-16T08:13:26Z
dc.date.issued	2016
dc.identifier.citation	GARNAI, Maria, GEORGESCU, Luminita. Impact of foods with low gl on health (Review). In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 176-181. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6969
dc.description.abstract	The goal of this paper was to evaluate the impact of low GL diet and low GI foods on health. Cardiovascular diseases, diabetes, and obesity are the most common diseases of lifestyle. They can be prevented or can be lowered by modifications in diet with low GI/GL foods and changes in lifestyle. GL may be an useful nutritional tool because low-GL diets induce satiety, improve diabetes control, positively influence lipid profile, reduce the risk of heart disease. Therefore, low-GI/GL diets are recommended in diabetes, obesity, cardiovascular disease, some tipe of cancers.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	diabetes	en_US
dc.subject	diet	en_US
dc.subject	obesity	en_US
dc.title	Impact of foods with low GL on health (Review)	en_US
dc.type	Article	en_US