The glycemic index. A current controversy.
The nutrition community is divided over de rol of de Glycemic Index (GI) or Glycemic Load (GL) in the dietetic management of Diabetes Mellitus (DM) and in the prevention of chronic diseases as DM, Obesity, Insulin Resistance (IR), Cardiovascular diseases and Cancer. The concept of GI and GL of food and diet is defined. Methodological problem are analyzed: poor standardization, bad reproducibility and high variability. The factors that determines the food glycemic index and the causes of it variability are analyzed. Recent and qualified clinical and epidemiological evidences about the relation between the GI and GL of food and diet, on the management of DM, and prevention of Obesity, DM, RI, Cardiovascular disease and Cancer, are discussed. Is concluded that there are insufficient evidences of clinical efficacy in the use of this concept for the prevention of Obesity, IR, Cardiovascular diseases and Cancer. In relation to the treatment of DM, ADA states that the most important dietetic tool is the reduction of the total amount of carbohydrates, but accepts that the use of the GI could give additional benefits. Although de GI has the potential to be a valuable clinical tool. For now consumers should focus on eating a diet plant-based, with a variety of vegetables, fruits, whole grain and legumes. At the moment we must be caution in making dietary changes based solely in this concept.
Arteaga Llona
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Pontificia Universidad Católica de Santiago de Chile, School of Medicine, Departament of Diabetes, Nutrition and Metabolism. aarteaga@med.puc.pl
D038321:Glycemic Index; D006801:Humans