The Glycemic Index, Diabetes and Obesity
The traditional classification of carbohydrates as either simple or complex has limitations regarding the practical applications involving dietary analysis and prescription.
Knowledge of the glycemic index(GI) and glycemic load of foods has greatly increased our understanding of the relationship between the composition of dietary carbohydrates, physiological effects and possible health outcomes.
The Glycemic Index and Health The GI of foods appears to have profound effects on metabolism and as such may dramatically affect the risk of development of diabetes and cardiovascular disease.
As these diseases are highly prevalent in society the health of the population in general could be significantly improved simply by adjusting the diet to include predominantly low GI foods.
It is interesting to note that foods containing refined carbohydrates such as sugar do not necessarily have a high glycemic index and that the inclusion of a moderate intake of sugars at 10-12 % of total calorie consumption is not related to obesity, insulin sensitivity, micronutrient deficiency or altered lipid profiles.
Diabetic diet and Low Glycemic Index Foods The traditional approach to the treatment of diabetes has been to completely exclude sugar while other aspects of carbohydrate-containing foods such as the fiber and fat content have been somewhat neglected.
Expanding the diet to include small amounts of sugars and foods containing them in the context of an overall low GI and glycemic load, may help toincrease variety and flexibility in the diet and from a holistic point of view this may actually promote a healthier attitude towards dietary change that ultimately results an overall healthier diet.
The Glycemic Index and Obesity Conversely it is important to consider the complete nutritional profile of the foods in conjunction with their glycemic index as some foods that have a low GI may be very high in calories and/or fat and contribute little to the micronutrient intake such as commercially produced cakes, chocolate bars and other snack foods.
These types of foods are also more likely to be eaten in excess and will likely contribute to the development of obesity and the associated increased risks of cardiovascular disease, diabetes, arthritis and certain cancers.
Diets containing more than very small amounts of these types of foods will also tend to be high in fat and calories and low in fiber, factors associated with insulin resistance and the development of type 2 diabetes.
Knowledge of the glycemic index(GI) and glycemic load of foods has greatly increased our understanding of the relationship between the composition of dietary carbohydrates, physiological effects and possible health outcomes.
The Glycemic Index and Health The GI of foods appears to have profound effects on metabolism and as such may dramatically affect the risk of development of diabetes and cardiovascular disease.
As these diseases are highly prevalent in society the health of the population in general could be significantly improved simply by adjusting the diet to include predominantly low GI foods.
It is interesting to note that foods containing refined carbohydrates such as sugar do not necessarily have a high glycemic index and that the inclusion of a moderate intake of sugars at 10-12 % of total calorie consumption is not related to obesity, insulin sensitivity, micronutrient deficiency or altered lipid profiles.
Diabetic diet and Low Glycemic Index Foods The traditional approach to the treatment of diabetes has been to completely exclude sugar while other aspects of carbohydrate-containing foods such as the fiber and fat content have been somewhat neglected.
Expanding the diet to include small amounts of sugars and foods containing them in the context of an overall low GI and glycemic load, may help toincrease variety and flexibility in the diet and from a holistic point of view this may actually promote a healthier attitude towards dietary change that ultimately results an overall healthier diet.
The Glycemic Index and Obesity Conversely it is important to consider the complete nutritional profile of the foods in conjunction with their glycemic index as some foods that have a low GI may be very high in calories and/or fat and contribute little to the micronutrient intake such as commercially produced cakes, chocolate bars and other snack foods.
These types of foods are also more likely to be eaten in excess and will likely contribute to the development of obesity and the associated increased risks of cardiovascular disease, diabetes, arthritis and certain cancers.
Diets containing more than very small amounts of these types of foods will also tend to be high in fat and calories and low in fiber, factors associated with insulin resistance and the development of type 2 diabetes.