FOOD CHOICES AND GLYCEMIC INDEX
A new study published in the February issue of British Journal of Nutrition focused on determining the effect a foods glycemic index has on insulin and glucose in the blood. Previous belief was centered on the premise that those with blood sugar regulation dysfunction should avoid foods high on the glycemic index.
Based on this information, individuals with diabetes, type one and two, tailored their diets to avoid high glycemic foods. As well, those struggling with obesity or increased weight and heart disease were also counseled on glycemic index.
Foods that are high on the glycemic index include rice, bread, potatoes, and carrots. The investigators in this new study tested the hypothesis that the glycemic value of foods in not the only factor that determines its effect on insulin and glucose.
They studied 813 adults over a period of five years. They took into account the different food choices each person made as well as what was paired with foods, timing, cooking method and the individual hormone profile.
What they concluded after the study period of five years was that in these particular individuals the foods independent value on the glycemic index scale did not affect their blood glucose and insulin levels alone. Instead, they concluded that several factors such as prior disease, timing, cooking method, and makeup of other foods eaten at same time influence the effect on insulin and glucose metabolism. As well, the individual hormone production can affect the way the body responds to a food high on the glycemic index scale.
This information contradicts most previous studies. More follow up is needed with a larger study population. If the results can be replicated, the significance will affect those who have been diagnosed with obesity, diabetes and heart disease.
Currently the American Diabetic and American Dietetic Associations recommend using the glycemic index as a reference for safe and healthy food choices.
