Glycemic index and obesity,,,

Abstract

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.

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

“…The increased prevalence of overweight in Western societies has been associated with higher intake of refined sugars and fat (Drewnowski et al, 1982;Drewnowski, 1997;Astrup, 2001;Nasser, 2001;Brand-Miller et al, 2002). Besides metabolic and lifestyle reasons, a difference in taste and smell perception between obese and normal-weight individuals has been suggested to cause differences in food choice and energy consumption (Drewnowski et al, 1995;Drewnowski, 1997).…”

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

“…With respect to obesity that has reached to epidemic proportions, the efficacy of low-fat diets has been questioned in recent years and instead the hypothesis has been focused on the intake of high-GI foods (Ludwig, 2000;Brand-Miller et al, 2002;Pawlak et al, 2002). Various studies have demonstrated positive acute effect of low-GI food, for example, increased satiety in healthy subjects (Granfeldt et al, 1994;Liljeberg and Björck, 1998;Ö stman et al, 2005) and decreased voluntary food intake in obese subjects (Ludwig, 1999).…”

Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

“…The classification of foods according to their glycaemic response has been used in the management of diabetes mellitus, dyslipidaemia and excess body weight (Jenkins et al, 1981(Jenkins et al, , 1985Brand-Miller et al, 2002). Consumption of foods with a lower glycaemic response have been promoted to have a number of putative health benefits including promotion of long-term weight loss by influencing satiety and food intake and reduced glucose and insulin responses (Lavin and Read, 1995;Ludwig, 2000).…”