Recently, people suffer from the inability to maintain
weight with an increasing body mass, and this may be due to several reasons,
including the type and quantity of food. In current study, the effect of the
glycemic index of foods (high-low-medium) on the speed of return of hunger in
adult women was discussed. Non-pregnant or lactating women who do not suffer
from chronic diseases such as diabetes and pressure, for three days in a row
for breakfast, lunch, and dinner, by calculating the number of hours preceding
the feeling of hunger, as the results showed that the least hours of hunger
were after eating foods with a low glycemic index and then followed by foods
with a medium glycemic index, and the number of hours of starvation after
eating foods with a high glycemic index was the least, and this leads to an
increase in subsequent food intake and an increase in calories during the day.
The results indicated: first day that are high in the glycemic index
(breakfast). Highest percentage of feeling hungry was 30% after 4 h (lunch). The
highest percentage of feeling hungry was 30% after 3 h, (dinner), the highest
percentage of not feeling hungry by 50%. The
second day with a low glycemic index (breakfast). The highest percentage
of feeling hungry after 4 h was 30%, (lunch).
The highest percentage of feeling hungry after 4 h was 30%, (dinner). The
highest percentage of not feeling hungry was 80%. Third day with a medium
glycemic index (breakfast). The highest percentage of feeling hungry was after
3 h and 4 h, with a percentage of 30%, (lunch), the highest percentage of
feeling hungry after 4 h, with a percentage of 30%, (dinner), the highest
percentage of not feeling hungry by 70%, which
increases body mass and weight continuously, and this leads to an increase in
vulnerability to chronic diseases. Therefore, it is important to preserve and
be careful to eat meals with a low and medium glycemic index in the diets, with
the addition of foods with a high glycemic index, without negligence or excess,
and we look forward to increasing the research on the effect of the glycemic
index of food on the speed of return of hunger while standardizing the
quantity and type of food for all volunteers.
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