Low-glycemic diets may not improve cardiovascular outcomes when compared to high-glycemic diets

NIH | JANUARY 3, 2015

A study comparing low- and high-glycemic index diets found no significant difference between the two plans in reducing cardiovascular risk or reversing insulin resistance.

A number of widely-followed diets have been based on the idea that focusing on foods with a low-glycemic index might improve cardiovascular risk factors and lower the risk of developing diabetes. But a study suggests that using the glycemic index to select foods may not improve insulin sensitivity, lower HDL or LDL lipid levels or reduce blood pressure levels.

Participants spent five weeks eating each of the four diets being tested. All foods and calorie-containing drinks were provided to participants for the duration of each five-week period on the test diets.

Each diet used the DASH eating plan with variations in carbohydrate and glycemic index levels. The DASH eating plan emphasizes vegetables, fruits, and whole grains; includes fat-free or low-fat dairy products, fish, poultry, beans, nuts, and vegetable oils; and limits sweets, sugary beverages, and red meats.

The diets compared were: high-glycemic index/high carbohydrate; low-glycemic index/ high carbohydrate; high-glycemic index/low carbohydrate; and low-glycemic index/low carbohydrate. The low-glycemic index/low-carbohydrate diet resulted in similar insulin sensitivity, systolic blood pressure and HDL and LDL cholesterol levels when compared to the high-glycemic index/high-carbohydrate diet.

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