Effects of High vs Low Glycemic Index of Dietary Carbohydrate on Cardiovascular Disease Risk Factors and Insulin Sensitivity -

Effects of High vs Low Glycemic Index of Dietary Carbohydrate on Cardiovascular Disease Risk Factors and Insulin Sensitivity
Information type: Other primary research
Source: Journal of the American Medical Association
Specialities: Cardiovascular system disorders | Nutritional and metabolic disorders
Summary
In this 5-week study, diets with low vs. high glycaemic index (GI) of dietary carbs did not result in improvements in insulin sensitivity, lipid levels, or systolic BP. In context of overall healthy diet, using GI to select foods may not improve CV risk factors/insulin resistance
UKMi comment
An editorial notes that these findings should direct attention back to the importance of maintaining an overall heart-healthy lifestyle, including diet pattern. Unless the patient has diabetes, the study suggests that glycaemic index or load are less relevant than an emphasis on the overall dietary pattern.
Related links: Editorial NHS Choices assessment