glycemia

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Related to Glycaemic: Glycaemic load, glycaemic control

glycemia

[glī′sē·mē·ə]
(physiology)
The presence of glucose in the blood.
References in periodicals archive ?
Glycaemic control was measured by means of 3-monthly HbA1c level over the 1-year study period.
The clinical programme for XultophyA has shown consistent results in improving glycaemic control in patients uncontrolled on basal insulin and in patients who are not treated with insulin, providing hope for many people with uncontrolled type 2 diabetes and the physicians who treat them.
During the maintenance period (defined as week 16 onwards, a period when majority of patients achieve stable insulin dose and glycaemic control) significant differences were reported in rates of hypoglycaemia comparing Ryzodeg[sup.
This study was aimed to compare the strength of relationship between three anthropometric measurements (WHtR, WC and BMI) with glycaemic control using the risk estimate and correlation value.
A longitudinal randomized three-arm parallel group trial examined whether self-monitoring of blood glucose (SMBG) alone or combined with integration of blood glucose results into self-care can improve glycaemic control in non-insulin-treated diabetes compared with usual care.
In practice it has been difficult to prove that tight glycaemic control reduces not only microvascular complications (which has been conclusively proven) but also macrovascular events.
They found that women whose diet had the highest glycaemic load had more than double the risk of heart disease than those with the lowest glycaemic load.
The company claims its spaghetti, penne rigate and rotini range has a glycaemic index 65% lower than regular pasta, so it releases energy at a slower rate and makes consumers feel fuller for longer.
All three sago meals tested were not significantly different in their glycaemic responses.
The "bad" foods are high glycaemic (high GI) carbohydrates that break down quickly to release sugar.
The glycaemic index, or GI, describes the difference between carbohydrates by ranking them according to their effect on our blood-glucose levels.
They can facilitate the formulation of foods that realize reduced calories, sugar-free or reduced sugar, high fibre, low relative glycaemic response and enhanced satiety; and hence their use contributes to weight management and an improvement in overall digestive and immune health.