As expected, the GI has also been found to be directly involved with the risk of heart disease and other diseases, such as type 2 diabetes. Eating high glycemic foods can increase your risk of coronary heart disease. In fact, carbohydrates classi ed by their glycemic index, rather than as either simple or complex, were a better predictor of coronary heart disease in one study.
In another recent study, subjects on a low GI fat loss diet showed greater
improvements in a range of health risk factors, such as blood pressure, insu-
lin resistance, serum triglycerides, and C-reactive protein, than did subjects
consuming a typical, higher carb/low fat diet. Other research has shown
reductions in LDL (“bad”) cholesterol as well.
Epidemiological evidence suggests that diets rich in high glycemic index/
glycemic load carbohydrates are risk factors for a wide variety of other con-
ditions. High GI diets increase the risk of macular degeneration, gallstone
disease, and colorectal, breast, and prostate cancers.
Low GI foods also tend to be more nutrient-dense than high GI, processed
foods, so there are positive e ects to be gained from a low GI/GL diet, be-
yond simple e ects on blood sugar and insulin levels.
There are no downsides associated with eating low- GI foods, beyond being
deprived of junk food, that is!
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