G.I and second meal effect

The paper from Meng et al provides interesting information about the so called second-meal effect.

Nevertheless, the data open a number of possibilities for well designed studies aimed to deepen our knowledge on the mechanisms that might be involved when solid vs. liquid sources of CHO are consumed in real life. Yet, far from pointing out the opening of such exciting new research perspectives, the main message delivered by the authors seems more focused on proving that GI is a rather poor index of carbohydrate quality, since measuring it at lunch changes the apparent ranking of bread compared to glucose. On the contrary, the results clearly demonstrate that, once understood that the GI is a property of food, it must be calculated following a stable protocol in order to provide meaningful results. Indeed, the protocol for GI measurement (food consumed in the morning after an overnight fast) is not optional.

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