DOC News December 1, 2005
Volume 2 Number 12 p. 12
© 2005 American Diabetes Association
Glycemic Index in a Real-World Setting
In recent years, the glycemic index—a means of comparing thepropensity of foods to be digested quickly and raise postprandialglucose—has garnered a considerable amount of interest. The concept ofglycemic index combined with total intake is referred to as glycemic load,which is based on the amount of carbohydrate consumed.
High–glycemic-load foods reputedly contribute to weight gain and anenhanced appetite, while low–glycemic-load foods are digested moreslowly and tend to be more healthful.
Some critics suggest that the glycemic index has been studied primarilyunder artificial conditions in the laboratory—by having studyparticipants consume a selected amount of a carefully measured food byitself—and doesn't accurately reflect the mixed meals that peopleactually eat. Other potential factors may be at work, including the energydensity and palatability of foods and the duration of a meal, according to theauthors of a study published in the September issue of DiabetesCare.
Researchers conducted a study of high– and low–glycemic-loadmeals consumed ad libitum by 39 healthy volunteers. For 8 days, participantswere randomly selected to eat as much or as little as they desired of eitherhigh– or low–glycemic-load meals. Blood for insulin and glucosetests was drawn 2 hours after breakfast and lunch on days 1 and8.
Analysis of the data found no significant differences in glucose or insulinlevels between the two groups. The effects seen when the glycemic response tofoods is studied in isolation do not appear in a more realistic setting, theauthors conclude.
Alfenas RC, Mattes RD: Influence of glycemic index/load onglycemic response, appetite, and food intake in healthy humans.Diabetes Care 28:2123–2129, 2005[Abstract/Free Full Text].
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