A major international study has conclusively established that eating high GI foods such as white bread and breakfast cereals (foods that are quickly converted by the body into blood sugar) leads to a higher risk of type 2 diabetes, heart disease, gall stones and some cancers.
In the world’s first study of its kind, researchers at the University of Sydney analyzed the diets of nearly two million healthy individuals worldwide in a comprehensive analysis of 37 key studies.
Alan Barclay PhD, dietitian and study author stated that because GI ranks carbohydrates according to their effect on blood glucose levels, he was not surprised to a find a link between a high GI diet and diabetes. But he was surprised by the strong relationship between high GI and other diseases.
"If you have constantly high blood glucose and insulin levels due to a high-GI diet, you may literally wear out your pancreas over time," he said. "Eventually it may lead to type 2 diabetes.” Barclay also observed that there is good evidence from studies that high-GI diets are linked to cancer as well, because constant spikes in blood glucose, that cause the body to release more insulin, also increase a related substance called insulin-like growth factor one, or IGF-1. He said, "Both these hormones increase cell growth and decrease cell death, and have been shown to increase the risk of developing cancer."
Mr. Barclay said other research suggested that a high-GI diet tended to reduce HDL or "good" cholesterol, while raising triglycerides which were bad for cardiovascular health. People with low HDL and high triglycerides were more prone to gall stones. According to Barclay, “The key message from this study is that the GI of your diet is a powerful predictor of disease risk.”
Until now, detractors of GI have pointed to a lack of long term and broad based low GI population studies which created confusion and controversy over the use of GI for disease risk reduction. This pivotal study now arms health professionals with the broad based statistical evidence they require to confidently recommend GI-based dietary modifications for individuals with a familial predisposition to these disease states. The study, reported in the latest edition of the American Journal of Clinical Nutrition, adds to the growing body of condition-specific studies which evidence that a low GI diet is also beneficial for insulin resistance, macular degeneration, acne, mental acuity, sustained energy and weight management.
Low Glycemic Index (GI) and Low Glycemic Load (GL) foods have been proven in studies to be beneficial: dieting; weight loss; obesity; diabetes; balancing blood sugar; sustained energy; sport nutrition; mental performance; acne; eye health; macular degeneration; heart disease and forms of cancer. See also Low GI Diet, Low GI Recipes, Low GI Food, Low GI Eating.
Copyright 2008, Saul Katz
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Posted by: burner | March 27, 2008 at 03:58 PM