State of the Art Reviews: Glycemic Index, Obesity, and Chronic Disease

Abstract

There is increasing evidence that both the amount and type of carbohydrate play an important role in weight management and risk of chronic disease. Classifying carbohydrates according to their post-prandial glycemic effect (ie, the glycemic index of foods) has yielded more useful insights than the historical distinctions of simple versus complex chemical structure. Diets based on carbohydrate foods that are more slowly digested and absorbed (ie, low glycemic index diets) have been independently linked to reduced risk of type 2 diabetes, cardiovascular disease, and some types of cancer. In individuals with diabetes, intervention studies have shown improvements in insulin sensitivity and glycated hemoglobin concentration with low glycemic index diets. Research also suggests that low glycemic index diets may assist with weight management through effects on satiety and fuel partitioning. Although ongoing research is needed, the current findings, together with the fact that there are no demonstrated negative effects of a low glycemic index diet, suggest that the glycemic index should be an important consideration in the dietary management and prevention of obesity and chronic disease.

Identification of a Major Genetic Determinant of Glycaemic Index in Rice

“…Subsequent research has confirmed those findings and generated strong evidence from meta-analysis and meta-regression studies demonstrating that low GI diets are linked to improved risk markers for prevention of type II diabetes and its comorbidities (Barclay et al 2008;Brand-Miller et al 2003;Halton et al 2008;Livesey et al 2008;Marsh and BrandMiller 2008;Opperman et al 2004;Wolever and Mehling 2002). Lower GI foods and diets provoke only transient, moderate postprandial glycaemia and improve insulin sensitivity along with other endpoints of cardio-metabolic health in obese and overweight subjects as well as those with type II diabetes (Brand-Miller et al 2003;Dickinson and Brand-Miller 2005;Livesey et al 2008;Marsh and Brand-Miller 2008;Opperman et al 2004;Wolever and Mehling 2002). Furthermore, low GI diets improve metabolic health indices independent of the amount of carbohydrate consumed (Psaltopoulou et al 2010).…”

“…Diet is implicated in the onset and progression of these health problems and carbohydrate quality is a strong predictor of disease risk. Choosing to eat foods with predominately slowly digestible carbohydrates has been shown to be linked to favourable health outcomes including reduced risk of type II diabetes and related conditions (Barclay et al 2008;Halton et al 2008;Livesey et al 2008;Marsh and Brand-Miller 2008).…”

Fructose Ingestion: Dose-Dependent Responses in Health Research

“…For adult men and women, an increase in GL above ;100 to 120 g/d increases the risk of diabetes, coronary heart disease (CHD), and possibly certain cancers (16)(17)(18). Again, this is not a problem developing from the metabolic effects of the lowglycemic fructose (19) component of the diet.…”

Effect of glycemic index on obesity control

“…O besity prevalence, morbidity and mortality rates have significantly increased worldwide (1,2). In 2005, World Health Organization (WHO) estimated an overweight and obesity prevalence of 60% and 20-30%, respectively (1).…”

“…However, diet is still the major therapeutic base against this disease (3). The results of several studies indicate a positive association between the consumption of high glycemic index (GI) diets versus obesity and related diseases manifestation (2,3).…”