Laurie Barclay, MD NEW YORK (MedscapeWire) May 08
A systematic review of studies using the glycemic index to classify foods suggests that the approach can help select foods that decrease risk of obesity, type 2 diabetes, and heart disease. Another article describes improvements in total fat mass and lipid profile in healthy, overweight men on a 5-week low-glycemic index diet. “The rate of carbohydrate absorption after a meal, as quantified by glycemic index, has significant effects on postprandial hormonal and metabolic responses,” writes David S. Ludwig, MD, PhD, from Children’s Hospital in Boston. “Despite areas of continuing controversy, clinical use of glycemic index as a qualitative guide to food selection would seem to be prudent in view of the preponderance of evidence suggesting benefit and absence of adverse effects.” Ludwig recommends increased consumption of fruits, vegetables, legumes, and grains processed by traditional rather than modern methods, and limited intake of potatoes and concentrated sugar.
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