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Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods.

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.

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  • Authors

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    MeSH

    Adult
    Blood Glucose
    Body Weight
    C-Peptide
    Cholesterol, HDL
    Cholesterol, LDL
    Dietary Carbohydrates
    Female
    Fructosamine
    Hexosamines
    Humans
    Hyperlipidemias
    Insulin
    Lipids
    Male
    Middle Aged
    Triglycerides

    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 -