CA2472371A1 - Methods and systems for determining and controlling glycemic responses - Google Patents
Methods and systems for determining and controlling glycemic responses Download PDFInfo
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- CA2472371A1 CA2472371A1 CA002472371A CA2472371A CA2472371A1 CA 2472371 A1 CA2472371 A1 CA 2472371A1 CA 002472371 A CA002472371 A CA 002472371A CA 2472371 A CA2472371 A CA 2472371A CA 2472371 A1 CA2472371 A1 CA 2472371A1
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- comestible
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- 230000002641 glycemic effect Effects 0.000 title claims abstract 139
- 238000000034 method Methods 0.000 title claims abstract 68
- 235000005911 diet Nutrition 0.000 claims abstract 55
- 230000000378 dietary effect Effects 0.000 claims abstract 49
- 230000002596 correlated effect Effects 0.000 claims abstract 9
- 235000012794 white bread Nutrition 0.000 claims 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 17
- 239000008103 glucose Substances 0.000 claims 17
- 150000001720 carbohydrates Chemical class 0.000 claims 14
- 239000008280 blood Substances 0.000 claims 12
- 210000004369 blood Anatomy 0.000 claims 12
- 230000037213 diet Effects 0.000 claims 6
- 206010012601 diabetes mellitus Diseases 0.000 claims 3
- 208000031226 Hyperlipidaemia Diseases 0.000 claims 2
- 208000013016 Hypoglycemia Diseases 0.000 claims 2
- 206010022489 Insulin Resistance Diseases 0.000 claims 2
- 208000008589 Obesity Diseases 0.000 claims 2
- 238000004590 computer program Methods 0.000 claims 2
- 230000001276 controlling effect Effects 0.000 claims 2
- 235000018823 dietary intake Nutrition 0.000 claims 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims 2
- 201000008980 hyperinsulinism Diseases 0.000 claims 2
- 208000006575 hypertriglyceridemia Diseases 0.000 claims 2
- 230000002218 hypoglycaemic effect Effects 0.000 claims 2
- 235000012054 meals Nutrition 0.000 claims 2
- 208000030159 metabolic disease Diseases 0.000 claims 2
- 235000020824 obesity Nutrition 0.000 claims 2
- 208000001072 type 2 diabetes mellitus Diseases 0.000 claims 2
- 206010006187 Breast cancer Diseases 0.000 claims 1
- 208000026310 Breast neoplasm Diseases 0.000 claims 1
- 208000024172 Cardiovascular disease Diseases 0.000 claims 1
- 206010009944 Colon cancer Diseases 0.000 claims 1
- 108010023302 HDL Cholesterol Proteins 0.000 claims 1
- 208000029742 colonic neoplasm Diseases 0.000 claims 1
- 235000021004 dietary regimen Nutrition 0.000 claims 1
- 201000010099 disease Diseases 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/48—Biological material, e.g. blood, urine; Haemocytometers
- G01N33/50—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
- G01N33/66—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving blood sugars, e.g. galactose
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Hematology (AREA)
- Biomedical Technology (AREA)
- Urology & Nephrology (AREA)
- Molecular Biology (AREA)
- Food Science & Technology (AREA)
- Immunology (AREA)
- Microbiology (AREA)
- Analytical Chemistry (AREA)
- Cell Biology (AREA)
- Diabetes (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicinal Chemistry (AREA)
- Physics & Mathematics (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Pathology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Measurement Of The Respiration, Hearing Ability, Form, And Blood Characteristics Of Living Organisms (AREA)
Abstract
The present invention provides a method of determining a standard comestible Equivalent Glycemic Load of a dietary comestible comprising: (a) establishing a reliable glycemic response index for a standard comestible, wherein the index correlates glycemic response with glycemic load: (b) determining the glycemic response produced by a dietary comestible, and (c) identifying the standard comestible glycemic load from the index which is correlated with the glycemic response of the dietary comestible.
Claims (76)
1. A method for determining a standard comestible Equivalent Glycemic Load of a dietary comestible, the method comprising:
(a) establishing a reliable glycemic response index for a standard comestible, wherein said index correlates standard comestible glycemic response with standard comestible glycemic load;
(b) determining the glycemic response produced by a dietary comestible, and (c) identifying the standard comestible glycemic load from said index which is correlated with said glycemic response of said dietary comestible.
(a) establishing a reliable glycemic response index for a standard comestible, wherein said index correlates standard comestible glycemic response with standard comestible glycemic load;
(b) determining the glycemic response produced by a dietary comestible, and (c) identifying the standard comestible glycemic load from said index which is correlated with said glycemic response of said dietary comestible.
2. A method according to Claim 1 wherein said standard comestible glycemic load is in terms of the glycemic carbohydrate load of said standard comestible.
3. A method according to Claim 1 wherein said standard comestible glycemic load is in terms of the total weight of said standard comestible.
4. A method according to Claim 1 wherein said standard comestible glycemic load is in terms of a uniform unit of said standard comestible.
5. A method according to Claim 2 wherein said index correlates glycemic response with glycemic carbohydrate load at loads below fifty grams.
6. A method according to Claim 2 wherein said index correlates glycemic response with glycemic carbohydrate load at loads below thirty-five grams.
7. A method according to Claim 2 wherein said index correlates glycemic response with glycemic carbohydrate load at loads below twenty-five grams.
8. A method according to Claim 2 wherein said standard comestible Equivalent Glycemic Load is converted into terms of the total weight of said standard comestible.
9. A method according to Claim 2 wherein said Equivalent Glycemic Load is converted into terms of a uniform unit of said standard comestible.
10. A method according to Claim 1 wherein said standard comestible is selected from the group consisting of white bread and glucose.
11 A method according to claim 4 wherein said uniform unit is a slice of white bread.
12. A method according to Claim 1 wherein said glycemic responses are determined from capillary glucose levels or plasma glucose levels.
13. A method according to Claim 1 wherein said glycemic responses are calculated in terms of incremental area under a blood glucose response curve (IAUC).
14. A method according to Claim 13 wherein said IAUC is calculated by evaluating only the incremental area above a baseline wherein said baseline is the glycemic response prior to consumption of said dietary and standard comestibles.
15. A method according to Claim 13 wherein said IAUC is calculated by subtracting the incremental area below a baseline from the incremental area above said baseline wherein said baseline is the glycemic response prior to consumption of said dietary and standard comestibles.
16. A method according to Claim 1 wherein said dietary comestible is a mixed meal.
17. A method according to Claim 13 wherein said index is defined by the following equation: IAUC = m(glycemic carbohydrate load)+ b, wherein m is a constant, b is the glycemic response at baseline, and said load is below fifty grams of glycemic carbohydrate.
18. A method of classifying a dietary comestible according to a standard comestible Equivalent Glycemic Load, comprising:
(a) establishing a reliable glycemic response index for a standard comestible, wherein said index correlates glycemic response with glycemic load;
(b) determining the glycemic response produced by a dietary comestible; and (c) identifying the standard comestible glycemic load from said index which is correlated with said glycemic response of said dietary comestible, whereby said dietary comestible is classified according to a standard comestible Equivalent Glycemic Load.
(a) establishing a reliable glycemic response index for a standard comestible, wherein said index correlates glycemic response with glycemic load;
(b) determining the glycemic response produced by a dietary comestible; and (c) identifying the standard comestible glycemic load from said index which is correlated with said glycemic response of said dietary comestible, whereby said dietary comestible is classified according to a standard comestible Equivalent Glycemic Load.
19. A method according to Claim 18 wherein said standard comestible glycemic load is in terms of the glycemic carbohydrate load of said standard comestible.
20. A method according to Claim 18 wherein said standard comestible glycemic load is in terms of the total weight of said standard comestible.
21. A method according to Claim 18 wherein said standard comestible glycemic load is in terms of a uniform unit of said standard comestible.
22. A method according to Claim 19 wherein said index correlates glycemic response with glycemic carbohydrate load at loads below fifty grams.
23. A method according to Claim 18 wherein said standard comestible is selected from the group consisting of white bread and glucose.
24. A method according to Claim 21 wherein said uniform unit is a slice of white bread.
25. A method of controlling blood glucose levels in an individual comprising:
(a) identifying a dietary comestible by a standard comestible Equivalent Glycemic Load, comprising:
(i) establishing a reliable glycemic response index for a standard comestible, wherein said index correlates glycemic response with glycemic load, (ii) determining the glycemic response produced by said dietary comestible, and (iii) identifying the standard comestible glycemic load from said index which is correlated with said glycemic response of said dietary comestible;
and (b) including a dietary comestible which has a selected standard comestible Equivalent Glycemic Load in the diet of said individual, whereby the blood glucose levels of said individual is controlled.
(a) identifying a dietary comestible by a standard comestible Equivalent Glycemic Load, comprising:
(i) establishing a reliable glycemic response index for a standard comestible, wherein said index correlates glycemic response with glycemic load, (ii) determining the glycemic response produced by said dietary comestible, and (iii) identifying the standard comestible glycemic load from said index which is correlated with said glycemic response of said dietary comestible;
and (b) including a dietary comestible which has a selected standard comestible Equivalent Glycemic Load in the diet of said individual, whereby the blood glucose levels of said individual is controlled.
26. A method according to Claim 25 wherein said standard comestible glycemic load is in terms of the glycemic carbohydrate weight of said standard comestible.
27. A method according to Claim 25 wherein said standard comestible glycemic load is in terms of the total weight of said standard comestible.
28. A method according to Claim 25 wherein said standard comestible glycemic load is in terms of a uniform unit of said standard comestible.
29. A method according to Claim 26 wherein said index correlates glycemic response with glycemic carbohydrate load at loads below fifty grams.
30. A method according to Claim 25 wherein a selected standard comestible Equivalent Glycemic Load is a low Equivalent Glycemic Load.
31. A method according to Claim 30 wherein a low Equivalent Glycemic Load is a white bread Equivalent Glycemic Load of less than a half slice of white bread.
32. A method according to Claim 30 further comprising substituting a dietary comestible having a low standard comestible Equivalent Glycemic Load for a dietary comestible having a high Equivalent Glycemic Load in said diet of said individual.
33. A method according to Claim 32 wherein said individual is a diabetic.
34. A method according to Claim 32 wherein said individual follows a low glycemic carbohydrate diet.
35. A method according to Claim 32 wherein said individual is an individual with a metabolic disorder selected from the group consisting of insulin resistance, hyperinsulinism, hypoglycemia, hyperlipidemia, hypertriglyceridemia and obesity.
36. A method according to Claim 32 wherein the risk of acquiring diseases disorders selected from the group consisting of cardiovascular disease; colon cancer; breast cancer; high blood HDL-cholesterol concentration and AGES is reduced.
37. A method according to Claim 25 wherein said dietary comestible is a mixed meal.
38. A method according to Claim 25 further comprising constructing a dietary regimen for said individual.
58~
58~
39. A method of delivering a dietary comestible which produces a low glycemic response in an individual comprising:
(a) identifying a dietary comestible according to a standard comestible equivalent Glycemic Load, comprising:
(i) establishing a reliable glycemic response index for said standard comestible wherein said index correlates glycemic response with glycemic load.
(ii) determining the glycemic response produced by said dietary comestible, and (iii) identifying the standard comestible glycemic load from said index which is correlated with said glycemic response of said dietary comestible, wherein said load is the standard comestible Equivalent Glycemic Load of said dietary comestible; and (b) selecting for consumption a dietary comestible with a low standard comestible Equivalent Glycemic Load, whereby a comestible consumer delivers to him/herself a dietary comestible which produces a low glycemic response.
(a) identifying a dietary comestible according to a standard comestible equivalent Glycemic Load, comprising:
(i) establishing a reliable glycemic response index for said standard comestible wherein said index correlates glycemic response with glycemic load.
(ii) determining the glycemic response produced by said dietary comestible, and (iii) identifying the standard comestible glycemic load from said index which is correlated with said glycemic response of said dietary comestible, wherein said load is the standard comestible Equivalent Glycemic Load of said dietary comestible; and (b) selecting for consumption a dietary comestible with a low standard comestible Equivalent Glycemic Load, whereby a comestible consumer delivers to him/herself a dietary comestible which produces a low glycemic response.
40. A method according to Claim 39 wherein said standard comestible is selected from the group consisting of white bread and glucose.
41. A method according to Claim 39 wherein said standard comestible Equivalent Glycemic Load is in terms of the total weight of said standard comestible.
42. A method according to Claim 39 wherein said standard comestible Equivalent Glycemic Load is in terms of a uniform unit of said standard comestible.
43. A method according to Claim 42 wherein said uniform unit is a slice of white bread.
44. A method according to Claim 43 wherein said dietary comestible with a low white bread equivalent glycemic load is a dietary comestible which produces the same glycemic response as less than a half slice of white bread.
45. A method of controlling glycemic comestible consumption of an individual at a desired level, comprising:
(a) identifying a dietary comestible according to a standard comestible Equivalent Glycemic Load, comprising:
(i) establishing a reliable glycemic response index for a standard comestible, wherein said index correlates glycemic response with glycemic load, (ii) determining the glycemic response produced by said dietary comestible, and (iii) identifying the standard comestible glycemic load from said index which is correlated with said glycemic response of said dietary comestible, wherein said load is the standard comestible equivalent glycemic load of said dietary comestible;
(b) selecting for consumption a dietary comestible which contains a Equivalent Glycemic Load which is within a desired level, wherein said desired level is evaluated in terms of amount of Equivalent Glycemic Load consumed during a selected duration; and (c) consuming said dietary comestible selected in step (b) whereby glycemic comestible consumption in said individual is controlled at a desired level.
(a) identifying a dietary comestible according to a standard comestible Equivalent Glycemic Load, comprising:
(i) establishing a reliable glycemic response index for a standard comestible, wherein said index correlates glycemic response with glycemic load, (ii) determining the glycemic response produced by said dietary comestible, and (iii) identifying the standard comestible glycemic load from said index which is correlated with said glycemic response of said dietary comestible, wherein said load is the standard comestible equivalent glycemic load of said dietary comestible;
(b) selecting for consumption a dietary comestible which contains a Equivalent Glycemic Load which is within a desired level, wherein said desired level is evaluated in terms of amount of Equivalent Glycemic Load consumed during a selected duration; and (c) consuming said dietary comestible selected in step (b) whereby glycemic comestible consumption in said individual is controlled at a desired level.
46. A method according to Claim 45 wherein said standard comestible glycemic load is in terms of the glycemic carbohydrate weight of said standard comestible.
47. A method according to Claim 45 wherein said standard comestible glycemic load is in terms of the total weight of said standard comestible.
48. A method according to Claim 45 wherein said standard comestible glycemic load is in terms of a uniform unit of said standard comestible.
49. A method according to Claim 45 wherein said standard comestible is selected from the group consisting of white bread and glucose.
50. A method according to Claim 48 wherein said uniform unit is a slice of white bread.
51. A method according to Claim 45 wherein said desired level is a low level.
52. A method according to Claim 51 wherein said desired level is approximately equal to a daily white bread equivalent of one to two slices of white bread.
53. A method according to Claim 51 wherein said individual is a diabetic or follows a low glycemic diet.
54. A method according to Claim 51 wherein said individual is an individual with a metabolic disorder selected from the group consisting of insulin resistance, hyperinsulinism, hypoglycemia, hyperlipidemia, hypertriglyceridemia and obesity.
55. A method of managing dietary intake of glycemic comestibles of an individual to produce a desired blood glucose level comprising:
(a) identifying a dietary comestible according to a standard comestible Equivalent Glycemic Load, comprising:
(i) establishing a reliable glycemic response index for said standard comestible, wherein said index correlates glycemic response with glycemic load, (ii) determining the glycemic response produced by said dietary comestible, and (iii) identifying the standard comestible glycemic load from said index which is correlated with said glycemic response of said dietary comestible, wherein said load is the standard comestible Equivalent Glycemic Load of said dietary comestible, and (b) selecting for consumption a dietary comestible which produces a desired; blood glucose level, and (c) consuming said dietary comestible selected in step (b) whereby the dietary intake of glycemic comestibles of said individual is managed
(a) identifying a dietary comestible according to a standard comestible Equivalent Glycemic Load, comprising:
(i) establishing a reliable glycemic response index for said standard comestible, wherein said index correlates glycemic response with glycemic load, (ii) determining the glycemic response produced by said dietary comestible, and (iii) identifying the standard comestible glycemic load from said index which is correlated with said glycemic response of said dietary comestible, wherein said load is the standard comestible Equivalent Glycemic Load of said dietary comestible, and (b) selecting for consumption a dietary comestible which produces a desired; blood glucose level, and (c) consuming said dietary comestible selected in step (b) whereby the dietary intake of glycemic comestibles of said individual is managed
56. A method according to Claim 55 wherein said standard comestible glycemic load is in terms of the glycemic carbohydrate weight of said standard comestible.
57. A method according to Claim 55 wherein said standard comestible glycemic load is in terms of the total weight of said standard comestible.
58. A method according to Claim 55 wherein said standard comestible glycemic load is in terms of a uniform unit of said standard comestible.
59. A method according to Claim 55 wherein said desired blood glucose level is a low to normal level.
60. A method according to Claim 55 wherein said desired blood glucose level is from about 70 to 125 mg/100 ml of blood.
61. A method according to Claim 55 wherein said standard comestible is selected from the group consisting of white brad and glucose.
62. A method according to Claim 58 wherein said uniform unit is a slice of white bread.
63. A method according to Claim 62 wherein said dietary comestible with a low white bread equivalent glycemic load is a dietary comestible which produces the same blood glucose level as less than a half slice of white bread.
64. A method according to Claim 59 wherein said individual is a diabetic
65. A method according to Claim 59 wherein said individual follows a low glycemic diet.
66. A system to reduce blood glucose levels in an individual comprising (a) a distinct comestible which produces a low glycemic response; and (b) indicia associated with said distinct comestible which reports a standard comestible Equivalent Glycemic Load contained in said distinct comestible.
67. A system according to Claim 66 wherein said glycemic response is below the glycemic response produced by a standard comestible containing a glycemic carbohydrate portion of fifty grams
68 A system according to Claim 66 further comprising instructions for consumption of said distinct comestible to reduce blood glucose levels in said individual.
69 A system according to Claim 66 wherein said instructions comprise guidance for substituting said indicia-associated comestible for comestibles presently in the diet of said individual which have a relatively high Equivalent Glycemic Load.
70. A system according to Claim 66 wherein said Equivalent Glycemic Load is in terms of the total weight of said standard comestible.
71. A system according to Claim 66 wherein said Equivalent Glycemic Load is in terms of a uniform unit of said standard comestible.
72. A system according to Claim 71 wherein said uniform unit is a slice of white bread.
73. A system according to Claim 66 wherein said indicia appears on the packaging of said distinct comestible.
74. A system according to Claim 73 wherein said indicia is in numerical or graphical form.
75. A computer usable medium for determining a standard comestible Equivalent Glycemic Load of a dietary comestible, the computer usable medium comprising:
(a) a means for establishing a reliable glycemic response index for a standard comestible, said index correlating glycemic response with glycemic load;
(b) a means for determining the glycemic response produced by a dietary comestible, and (c) a means for identifying the standard comestible glycemic load from said index which is correlated with the glycemic response of said dietary comestible.
(a) a means for establishing a reliable glycemic response index for a standard comestible, said index correlating glycemic response with glycemic load;
(b) a means for determining the glycemic response produced by a dietary comestible, and (c) a means for identifying the standard comestible glycemic load from said index which is correlated with the glycemic response of said dietary comestible.
76. A computer program product comprising:
a computer usable medium having computer readable program code means embodied in said medium for determining a standard comestible Equivalent Glycemic Load of a dietary comestible, said computer program product including:
computer readable program code means for establishing a reliable glycemic response index for a standard comestible, said index correlating glycemic response with glycemic load of standard comestible;
computer readable program code means for determining the glycemic response produced by a dietary comestible, and computer readable program code means for identifying the standard comestible glycemic load from said index which is correlated with the glycemic response of said dietary comestible.
a computer usable medium having computer readable program code means embodied in said medium for determining a standard comestible Equivalent Glycemic Load of a dietary comestible, said computer program product including:
computer readable program code means for establishing a reliable glycemic response index for a standard comestible, said index correlating glycemic response with glycemic load of standard comestible;
computer readable program code means for determining the glycemic response produced by a dietary comestible, and computer readable program code means for identifying the standard comestible glycemic load from said index which is correlated with the glycemic response of said dietary comestible.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/US2003/030216 WO2005040752A2 (en) | 2002-08-28 | 2003-09-24 | Methods and systems for determining and controlling glycemic responses |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2472371A1 true CA2472371A1 (en) | 2005-03-24 |
| CA2472371C CA2472371C (en) | 2010-12-14 |
Family
ID=34421188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2472371A Expired - Lifetime CA2472371C (en) | 2003-09-24 | 2003-09-24 | Methods and systems for determining and controlling glycemic responses |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP1613179A4 (en) |
| JP (1) | JP2006519035A (en) |
| AU (1) | AU2003278921A1 (en) |
| CA (1) | CA2472371C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2322093B1 (en) * | 2008-07-31 | 2018-01-10 | Sysmex Corporation | Method for assaying in vivo component and apparatus and collection member for assaying in vivo component |
| WO2013038826A1 (en) * | 2011-09-13 | 2013-03-21 | テルモ株式会社 | Notification system |
| JP6084568B2 (en) * | 2011-09-27 | 2017-02-22 | テルモ株式会社 | Analyte monitor system |
| JP5815362B2 (en) * | 2011-10-17 | 2015-11-17 | シスメックス株式会社 | Glucose tolerance analyzer, glucose tolerance analysis system and computer program |
| WO2023243395A1 (en) * | 2022-06-15 | 2023-12-21 | 株式会社島津製作所 | Estimation method, estimation program, estimation system, determination method, and estimation marker |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020132279A1 (en) * | 2000-05-30 | 2002-09-19 | Linda Hockersmith | Formula to manipulate blood glucose via the calculated ingestion of carbohydrate |
| EP1309250A2 (en) * | 2000-08-08 | 2003-05-14 | Advanced Functional Foods International, Inc. | Nutritional supplement for the management of weight |
-
2003
- 2003-09-24 AU AU2003278921A patent/AU2003278921A1/en not_active Abandoned
- 2003-09-24 EP EP03770436A patent/EP1613179A4/en not_active Withdrawn
- 2003-09-24 CA CA2472371A patent/CA2472371C/en not_active Expired - Lifetime
- 2003-09-24 JP JP2005509913A patent/JP2006519035A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| AU2003278921A1 (en) | 2005-05-11 |
| CA2472371C (en) | 2010-12-14 |
| EP1613179A2 (en) | 2006-01-11 |
| EP1613179A4 (en) | 2006-05-17 |
| JP2006519035A (en) | 2006-08-24 |
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