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Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods.
Am J Clin Nutr 1987; 46(1):66-71AJ

Abstract

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 less than 0.001), LDL cholesterol 9.1 +/- 2.4% (p less than 0.001), and serum triglyceride 19.3 +/- 3.2% (p less than 0.001) with no change in HDL cholesterol. The percentage reduction in serum triglyceride related to the initial triglyceride levels (r = 0.56, p less than 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.

Authors

No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

3300252

Citation

Jenkins, D J., et al. "Low-glycemic Index Diet in Hyperlipidemia: Use of Traditional Starchy Foods." The American Journal of Clinical Nutrition, vol. 46, no. 1, 1987, pp. 66-71.
Jenkins DJ, Wolever TM, Kalmusky J, et al. Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods. Am J Clin Nutr. 1987;46(1):66-71.
Jenkins, D. J., Wolever, T. M., Kalmusky, J., Guidici, S., Giordano, C., Patten, R., ... Buckley, G. (1987). Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods. The American Journal of Clinical Nutrition, 46(1), pp. 66-71.
Jenkins DJ, et al. Low-glycemic Index Diet in Hyperlipidemia: Use of Traditional Starchy Foods. Am J Clin Nutr. 1987;46(1):66-71. PubMed PMID: 3300252.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods. A1 - Jenkins,D J, AU - Wolever,T M, AU - Kalmusky,J, AU - Guidici,S, AU - Giordano,C, AU - Patten,R, AU - Wong,G S, AU - Bird,J N, AU - Hall,M, AU - Buckley,G, PY - 1987/7/1/pubmed PY - 1987/7/1/medline PY - 1987/7/1/entrez SP - 66 EP - 71 JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 46 IS - 1 N2 - 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 less than 0.001), LDL cholesterol 9.1 +/- 2.4% (p less than 0.001), and serum triglyceride 19.3 +/- 3.2% (p less than 0.001) with no change in HDL cholesterol. The percentage reduction in serum triglyceride related to the initial triglyceride levels (r = 0.56, p less than 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. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/3300252/full_citation L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/46.1.66 DB - PRIME DP - Unbound Medicine ER -