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Journal of the American College of Nutrition, Vol. 28, No. 4_Supplement_1, 446S-449S (2009)
Published by the American College of Nutrition

Dietary Glycemic Index: Health Implications

Jennie Brand-Miller, PhD, Joanna McMillan-Price, PhD, Katherine Steinbeck, MD, PhD and Ian Caterson, MD, PhD

Boden Institute of Obesity Nutrition and Exercise, University of Sydney, Paddington Sydney AUSTRALIA
Metabolism and Obesity Services, Royal Prince Alfred Hospital, Paddington Sydney AUSTRALIA
Private Practice Dietitian-Nutritionist, Paddington Sydney AUSTRALIA

Address reprint requests to: Professor Jennie Brand-Miller, Human Nutrition Unit, University of Sydney, NSW 2006 AUSTRALIA, E-mail: j.brandmiller{at}mmb.usyd.edu.au

Weight loss can be achieved by any means of energy restriction, but the challenge is to achieve sustainable weight loss and prevent weight "creep" without increasing the risk of chronic disease. The modest success of low fat diets has prompted research on alternative dietary strategies, including high protein diets and low glycemic index (GI) diets. Conventional high carbohydrate diets, even when based on wholegrain foods, increase postprandial glycemia and insulinemia and may compromise weight control via mechanisms related to appetite stimulation, fuel partitioning, and metabolic rate. This paper makes the case for the benefits of low glycemic index diets over higher protein diets. Both strategies are associated with lower postprandial glycemia, and both are commonly labeled as "low glycemic load," but the long-term health effects are likely to be different. A large body of evidence, which now comprises observational prospective cohort studies, randomized controlled trials, and mechanistic experiments in animal models, provides robust support for low GI carbohydrate diets in the prevention of obesity, diabetes, and cardiovascular disease. Although lower carbohydrate, higher protein diets increase the rate of weight loss, cohort studies and meta-analyses of clinical trials suggest the potential for increased mortality.

Key words: carbohydrate, glycemic index, protein, weight loss, cardiovascular disease






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