Glycemic index and obesity.
By J. Brand-Miller, S. Holt, D. Pawlak, J. McMillan. American Journal of Clinical Nutrition, 2002
666 citations recorded by the source corpus.
Although weight loss can be achieved by any means of energy restriction, current dietary guidelines have not prevented weight regain or population-level increases in obesity and overweight. Many high-carbohydrate, low-fat diets may be counterproductive to weight control because they markedly increase postprandial hyperglycemia and hyperinsulinemia. Many high-carbohydrate foods common to Western diets produce a high glycemic response [high-glycemic-index (GI) foods], promoting postprandial carbohydrate oxidation at the expense of fat oxidation, thus altering fuel partitioning in a way that may be conducive to body fat gain. In contrast, diets based on low-fat foods that produce a low glycemic response (low-GI foods) may enhance weight control because they promote satiety, minimize postprandial insulin secretion, and maintain insulin sensitivity. This hypothesis is supported by several intervention studies in humans in which energy-restricted diets based on low-GI foods produced greater weight loss than did equivalent diets based on high-GI foods. Long-term studies in animal models have also shown that diets based on high-GI starches promote weight gain, visceral adiposity, and higher concentrations of lipogenic enzymes than do isoenergetic, macronutrientcontrolled, low-GI-starch diets. In a study of healthy pregnant women, a high-GI diet was associated with greater weight at term than was a nutrient-balanced, low-GI diet. In a study of diet and complications of type 1 diabetes, the GI of the overall diet was an independent predictor of waist circumference in men. These findings provide the scientific rationale to justify randomized, controlled, multicenter intervention studies comparing the effects of conventional and low-GI diets on weight control.
Subfields: Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics, Physiology
View Paper: https://www.semanticscholar.org/paper/867de799b3d9f5a6212be59ac9ba66e0b5c103be
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Endocrinology, Diabetes and Metabolism
In Nutrition and Dietetics
In Physiology
Citations in the corpus
- The economics of obesity: dietary energy density and energy cost. (2005, background): “At different times, corn sweeteners (12), sucrose (17), protein (18), fat (19), and starch (20) were all said to promote overweight through a variety of metabolic mechanisms.”
- Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. (2012, background): “Additionally, consumption of low GI foods results in increase of cholecystokinin (a gastrointestinal peptide and hunger suppressant) and increased satiety (167-169) .”
- Nutritional aspects of cereals (2004, background): “1992), several intervention studies have found that energy-restricted diets based on low-GI foods produce greater weight loss than those based on high-GI foods (Brand-Miller et al. 2002).”