New parameters

Eating problems, specially excess weight and obesity, are becoming more important, not only in developing countries, but also in less economically favored societies. It has been widely insisted that the incidence of wrong eating habits are the factors responsible for these alterations. The lack of programmed and sustained physical activity is also responsible. But there is other data to keep in mind when we are trying to control excess weight and the pathologies associated with food.

Since a few decades ago, nutritionists are paying attention to the glycemic index (GI). This represents the speed at which each ingested food frees glucose, which is used by the body as energy; so that foods with an elevated glycemic index elevate glucose in blood more than those with a low GI index.

The foods that free glucose more slowly, and therefore supply the body with energy for a longer period of time, are preferable and have a positive incidence on body weight and general health.

This opens new possibilities of incidence on eating habits and health. Together with the value of foods according to their group (proteins, fats, etc.) or the amount of calories they represent, nutritionists suggest valuing their GI for their direct incidence on eating and, therefore, on general health. The possibility of controlling pathologies such as diabetes through these values has been paid attention to.

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