The classification of carbohydrate sources based on their real “speed” (glycemic index) is useful.

(TESTO IN ITALIANO SOTTO)

1) During the last 20 years:

- fat intake decreased;

- while the number of individuals who were overweight or developed a chronic conditions have dramatically increased;

- the calories coming from carbohydrate have also increased;

2) The classification of carbohydrate sources based on the glycemic index is useful and can really “measure” the effects in the body;

3) High glycemic index carbohydrates cause:

- a strong increase of haematic glucose;

- a strong increase of haematic insulin;

4) Daily intake of high glycemic index carbohydrates is associated with an increased risk of chronic diseases such as obesity, cardiovascular disease, and diabetes.

Summarizing, we can get further benefits through a low-glycemic index diet: a diet that will take account of these parameters too, in addition to calories and grams.

COMMENTO IN ITALIANO:

Laclassificazione delle fonti di carboidrati basata sulla loro reale“velocità” (indice glicemico) è utilissima.

(e sotto)

Source:

http://www.ncbi.nlm.nih.gov/pubmed/12940416

Crit Rev Food Sci Nutr. 2003;43(4):357-77.

Low-glycemic-load diets: impact on obesity and chronic diseases.

Bell SJ, Sears B.

Sears Labs, 222 Rosewood Drive, Suite 500, Danvers, Massachusetts 01923, USA. sbell@searslabs.com

Abstract

Historically, carbohydrates have been thought to play only a minor role in promoting weight gain and in predicting the risk of development of chronic disease. Most of the focus had been on reducing total dietary fat. During the last 20 years, fat intake decreased, while the number of individuals who were overweight or developed a chronic conditions have dramatically increased. Simultaneously, the calories coming from carbohydrate have also increased. Carbohydrates can be classified by their post-prandial glycemic effect, called the glycemic index or glycemic load. Carbohydrates with high glycemic indexes and high glycemic loads produce substantial increases in blood glucose and insulin levels after ingestion. Within a few hours after their consumption, blood sugar levels begin to decline rapidly due to an exaggerated increase in insulin secretion. A profound state of hunger is created. The continued intake of high-glycemic load meals is associated with an increased risk of chronic diseases such as obesity, cardiovascular disease, and diabetes. In this review, the terms glycemic index and glycemic load are defined, coupled with an overview of short- and long-term changes that occur from eating diets of different glycemic indexes and glycemic loads. Finally, practical strategies for how to design low-glycemic-load diets consisting primarily of low-glycemic carbohydrates are provided.

PMID: 12940416

La classificazione delle fonti di carboidrati basata sulla loro reale “velocità” (indice glicemico) è utilissima.

1) Negli ultimi 20 anni:

- l'apporto di grasso è diminuito

- mentre il numero di individui sovrappeso o che hanno sviluppato patologie croniche è aumentato dramaticamente;

- le calorie provenienti dai carboidrati sono anche aumentate (tra l'altro il boom di prodotti light senza grassi o con ridotto contenuto di grassi è un fenomeno degli ultimi 10-15 anni);

2) La classificazione delle fonti di carboidrati basata sull'indice glicemico è utile e può realmente “misurare” gli effetti dell'alimento (anche ormonali!!) nel corpo;

3) I carboidrati ad alto indice glicemico causano:

- un forte incremento del glucosio ematico;

- un forte incremento dell'insulina ematica;

4) L'apporto quotidiano di carboidrati ad alto indice glicemico è associato con un accresciuto rischio di malattie croniche come obesità, malattie cardiovascolari e diabete.

In conclusione, possiamo ottenere importanti ulteriori benefici per mezzo di una alimentazione a basso indice glicemico, che tenga conto, quindi, anche di questi parametri, oltre che di grammi e calorie.