Low glycaemic index and low glycaemic load diets may avert type 2 diabetes development: Study
Canada: In a multinational cohort spanning five continents, a higher risk of incident type 2 diabetes was observed with diets having a high glycaemic index (GI) and a high glycaemic load (GL).
The findings from the PURE study published in The Lancet Diabetes and Endocrinology suggest that consuming low GI and GL diets might prevent type 2 diabetes (T2D) development.
The glycemic index assigns a numeric score to a food based on how drastically it raises blood sugar. The foods are ranked on a scale of 0 to 100; pure glucose (sugar) has a value of 100. The lower the glycemic index of a food, the slower blood sugar rises after eating that food. The more processed a food is, the higher its GI, and the more fat or fiber in a food, the lower its GI. The glycaemic load rates carbohydrates according to the glycaemic index and the amount of carbohydrates in the food.
The association between the glycaemic load and glycaemic index with type 2 diabetes incidence is controversial. Therefore, Victoria Miller, Population Health Research Institute, McMaster University, Hamilton, ON, Canada, and colleagues aimed to evaluate this association in an international cohort with diverse glycaemic index and glycaemic load diets.
For this purpose, the researchers performed a prospective cohort study (PURE study) of 127 594 adults aged 35–70 years, from 20 high-income, middle-income, and low-income countries. Using country-specific validated food frequency questionnaires, they assessed diet at baseline using country-specific validated food frequency questionnaires.
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