Department of Nutritional Sciences, Faculty
of Medicine, University of Toronto, Toronto,
Ont., Canada.
The glycemic index concept owes
much to the dietary fiber hypothesis that fiber
would reduce the rate of nutrient absorption
and increase the value of carbohydrate foods
in the maintenance of health and treatment
of disease. However, properties and components
of food other than its fiber content contribute
to the glycemic and endocrine responses postprandially.
The
aim of the glycemic index classification of
foods was therefore to assist in the physiological
classification of carbohydrate foods which,
it was hoped, would be of relevance in the
prevention and treatment of chronic diseases
such as diabetes.
Over the past two decades
low glycemic index diets have been reported
to improve glycemic control in diabetic subjects,
to reduce serum lipids in hyperlipidemic subjects
and possibly to aid in weight control. In large
cohort studies, low glycemic index or glycemic
load diets (glycemic index multiplied by total
carbohydrate) have also been associated with
higher levels of high-density lipoprotein cholesterol,
reduced C-reactive protein concentrations and
with a decreased risk of developing diabetes
and cardiovascular disease.
More recently,
some case-control and cohort studies have also
found positive associations between the dietary
glycemic index and the risk of colon, breast
and other cancers. While the glycemic index
concept continues to be debated and there remain
inconsistencies in the data, sufficient positive
findings have emerged to suggest that the glycemic
index is an aspect of diet of potential importance
in the treatment and prevention of chronic
diseases.
PMID: 16820730 [PubMed - indexed for MEDLINE]
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