No clear benefit of low GI diet for heart health, say 'surprised' researchers

December 17, 2014 12:39 PM

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Researchers from the Johns Hopkins University School of Medicine and Harvard Medical School said food with similar carbohydrate content could differ in the amount they raised blood glucose, and the relationship between this GI property – a measure of how quickly carb-containing foods raised glucose levels in the bloodstream – and cardiovascular disease and diabetes risk factors was not fully understood.

According to their five-week controlled feeding study published in the Journal of the American Medical Association (JAMA), diets with a low GI of dietary carbohydrate did not result in improved insulin sensitivity, lipid levels or systolic blood pressure when compared to a high GI carb diet.

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