LOW GLYCEMIC INDEX DIET IN HYPERLIPIDEMIA - USE OF TRADITIONAL STARCHY FOODS
LOW GLYCEMIC INDEX DIET IN HYPERLIPIDEMIA - USE OF TRADITIONAL STARCHY FOODS
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DOI：
10.1093/ajcn/46.1.66
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发表时间：
1987-07-01
影响因子：
7.1
通讯作者：
LITTLE, JA
中科院分区：
文献类型：
--
作者：
JENKINS, DJA;WOLEVER, TMS;LITTLE, JA
To define those patients most likely to benefit from the hypolipidemic effect of low-glycemic-index (GI) traditional starchy foods, 30 hyperlipidemic patients were studied for 3 mo. During the middle month, low-GI foods were substituted for those with a higher GI with minimal change in dietary macronutrient and fiber content. Only in the group (24 patients) with raised triglyceride levels (types IIb, III, and IV) were significant lipid reductions seen: total cholesterol 8.8 .+-. 1.5% (p < 0.001), LDL cholesterol 9.1 .+-. 2.4% (p < 0.001), and serum triglyceride 19.3 .+-. 3.2% (p < 0.001) with no change in HDL cholesterol. The percentage reduction in serum triglyceride related to the initial triglyceride levels (r = 0.56, p < 0.01). The small weight loss (0.4 kg) on the low-GI diet did not relate to the lipid changes. Low-GI diets may be of use in the management of lipid abnormalities associated with hypertriglyceridemia.
