Dietary glycemic index and obesity
Dietary glycemic index and obesity
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DOI：
10.1093/jn/130.2.280s
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发表时间：
2000-02-01
影响因子：
4.2
通讯作者：
Ludwig, DS
中科院分区：
文献类型：
--
作者：
Ludwig, DS
肥胖是当今美国最重要的医学问题之一。目前，大约有四分之一的儿童和二分之一的成人超重，自 20 世纪 60 年代以来，患病率增加了 50%。为了解决这个问题，联邦政府和各个官方医疗机构提倡减少总脂肪酸糖的摄入量，同时增加“复合碳水化合物”的摄入量。尽管最近脂肪消耗量减少到接近建议的总能量 30%，但肥胖率仍在持续上升，这表明其他饮食因素可能在体重调节中发挥着关键作用。这样的因素之一可能是血糖指数。这篇综述研究了血糖生成指数的生理影响，并认为需要对低血糖生成指数饮食进行对照临床试验来治疗肥胖。
Obesity is among the most important medical problems in America today. Currently, similar to 1 in 4 children and 1 in 2 adults are overweight, prevalence rates that have increased by 50% since the 1960s. In an attempt to combat this problem, the Federal government and various official medical agencies have advocated decreasing intake of total fat acid sugar, while increasing consumption of "complex carbohydrate." Despite a recent reduction in fat consumption to near the recommended 30% of total energy, rates of obesity have continued to rise, suggesting that other dietary factors may play a critical role in body weight regulation. One such factor may be glycemic index. This review examines the physiologic effects of glycemic index and argues for the need for controlled clinical trials of a low glycemic index diet in the treatment of obesity.