Food glycaemic index, satiety and chronic diseases

Abstract

Purpose -This review aims to document the influence of low glycaemic index (LGI) and low glycaemic load (LGL) foods over food satiety, their utilisation in clinical practice, and their importance in the prevention and control of diseases such as obesity, diabetes and cardiopathies. It also aims to discuss the inclusion of glycaemic index (GI) information in food labels as an important tool for the consumer who wishes to make healthier choices. Design/methodology/approach -An extensive literature search was conducted in the Web of Science, Pub Med and Medline databases, as well as in reference lists from the scientific articles retrieved in the search. Findings -Most of the articles presented similar results regarding the substitution of high glycaemic index (HGI) foods for low GI ones. In diabetics there was an improvement in the glycaemic and lipid profiles control, and in the obese, weight reduction and reduced cardiovascular complications risk were observed. Foods with higher satiety potential were identified as those with lower GIs, which reduce appetite, cause less glycaemic oscillations in diabetics, and lower caloric intake in the obese. Originality/value -This revision evidenced the benefits of LGI foods over satiety and palatability, and discussed their effect in the treatment of chronic non-transmissible diseases such as obesity and diabetes.