Effect of the glycemic index of the diet on weight loss, modulation of satiety, inflammation, and other metabolic risk factors: a randomized controlled trial

Abstract

A low-GI and energy-restricted diet containing moderate amounts of carbohydrates may be more effective than a high-GI and low-fat diet at reducing body weight and controlling glucose and insulin metabolism. This trial was registered at Current Controlled Trials (www.controlled-trials.com) as ISRCTN54971867.

Impact of preloading either dairy or soy milk on postprandial glycemia, insulinemia and gastric emptying in healthy adults

“…Gut peptides need to be evaluated to determine whether the stimulation of gut hormones could provide an explanation for the improved glycemia after the preload treatment. While being speculative, the lower insulin levels associated with low GI diets may also facilitate weight loss over a longer term [9,45,46]. Innovative, well-designed prospective studies are warranted to determine the actual role of preloading dairy milk in the prevention and treatment of obesity.…”

“…diets have established beneficial effects on body weight and risk factors for type 2 diabetes and cardiovascular disease [6][7][8][9][10]. FAO/WHO [11] advocates the consumption of low GI foods, especially for those with glucose intolerance and diabetes.…”

Changes in intake of protein foods, carbohydrate amount and quality, and long-term weight change: results from 3 prospective cohorts

“…Furthermore, several studies have identified positive associations between foods higher in GI and GL, especially refined grains, and weight gain, as well as inverse associations between foods lower in GI and GL, such as whole grains, fruit, and vegetables, and weight loss (4, 20-23). However, not all studies have found associations between GL or GI and weight loss, which may be due to differences in the diet composition of the control/comparison group, dietary adherence/compliance of the participants, or dietary composition/definition of what constitutes a high GI vs. low GI diet (24)(25)(26).…”

The Effect of Dietary Glycemic Properties on Markers of Inflammation, Insulin Resistance, and Body Composition in Postmenopausal American Women: An Ancillary Study from a Multicenter Protein Supplementation Trial

“…Two studies reported a reduction in CRP with lower GL [12] and lower GI diets [13], and two studies found interleukin-6 (IL-6) levels, another commonly used marker of inflammation, to be lower with low GI [14] and low GL [15] diets. Conversely, a number of intervention studies have found no effect of dietary glycemic properties on CRP [16,17,18] or IL-6 [17,18,19]. …”