Should obese patients be counselled to follow a low‐glycaemic index diet? Yes

Abstract

A reduction in dietary fat has been widely advocated for the prevention and treatment of obesity and related complications. However, the efficacy of low-fat diets has been questioned in recent years. One potential adverse effect of reduced dietary fat is a compensatory increase in the consumption of high glycaemic index (GI) carbohydrate, principally refined starchy foods and concentrated sugar. Such foods can be rapidly digested or transformed into glucose, causing a large increase in post-prandial blood glucose and insulin. Short-term feeding studies have generally found an inverse association between GI and satiety. Medium-term clinical trials have found less weight loss on high GI or high glycaemic load diets compared to low GI or low glycaemic load diets. Epidemiological analyses link GI to multiple cardiovascular disease risk factors and to the development of cardiovascular disease and type 2 diabetes. Physiologically orientated studies in humans and animal models provide support for a role of GI in disease prevention and treatment. This review examines the mechanisms underlying the potential benefits of a low GI diet, and whether such diets should be recommended in the clinical setting.

Meal glycaemic load of normal-weight and overweight Hong Kong children

“…A low-GI diet has been advocated for the treatment and prevention of overweight and obesity in the general public in the US (Ludwig, 2000;Ebbeling, 2001;Pawlak et al, 2002). While the concept of GI in body weight control is moving into the public arena, the present study has provided relevant information on the pattern of glycaemic load and the relationship between meal glycaemic load and childhood overweight in a Chinese population.…”

“…While the role played by dietary GI in obesity development and treatment is still inconclusive (Pawlak et al, 2002;Raben, 2002), the evidence for GI in diabetes management seems to be substantial (Buyken et al, 2001;Gilbertson et al, 2001;Jimenez-Cruz et al, 2003). The practical utility of GI has been further suggested by the joint FAO/WHO expert consultation on carbohydrates, which had directly addressed the usage of GI in the dietary management of diabetes Adjusted for paternal obesity (BMIo25 or X25 kg/m 2 ), maternal obesity (BMIo25 or X25 kg/m 2 ), birth weight (o3.0, 3.0-3.5, X3.5 kg), sleeping (9, 9-11 or X11 h/day), mean energy intake (o1600 or X1600 kcal/day) and father as a current smoker (yes or no).…”

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).…”

Glycaemic and satiating properties of potato products

“…The role of glycaemic index (GI) on satiety sensation and weight maintenance has been the subject of a number of studies as reviewed by for example, Ludwig (2000), Pawlak et al (2002) and Raben (2002). However, the conclusions regarding a potential relationship differ.…”