Glycemic response related more strongly to glycemic index (GI) of diet than to carbohydrate (CHO) level

Abstract

Diets with low GI or low glycemic load (GL) are independently associated with reduced risk of chronic disease. Although low GI foods that produce small fluctuations in blood glucose and insulin may be advantageous for health, factors such as the amount of CHO consumed must be considered. Additionally, low GI foods may increase satiety influencing body weight regulation, yet their effect may be limited by the CHO level. We examined 4 diets differing in GL on glycemic response, hunger and satiety in healthy adults. Mixed meals (breakfast, lunch, dinner) were constructed by manipulating GI (high = 85; low = 67) and carbohydrate (high = 56%en; low = 40%en). Protein and fiber were constant. Ten men and 16 women (BMI=29) consumed the diets in a randomized crossover design following a 3‐day standard diet. Blood samples were collected at fasting and at defined intervals for 12 hours. The high CHO, high GI meals created the greatest glucose response. However, with the high CHO diet, low GI mitigated the glycemic response. Low GI regardless of CHO level becomes essential following lunch and dinner. Hunger and satiety VAS ratings were similar among the 4 diets. Both GI and CHO level work together to improve glucose and insulin excursions. Supported by The General Mills Bell Institute of Health and Nutrition, Minneapolis MN.