Objective:To explore the relationship among glycemic index (GI) ,glycemic load (GL) and cardiovascular disease risk .Methods:From Jan 2010 to Jan 2014 ,a total of 120 healthy subjects were selected .According to random number ta‐ble ,subjects were randomly and equally divided into control group and intervention group .Control group received normal diet ,while in intervention group ,GL and GI in diet were calculated using related indexes and referring to International Glycemic Index Table ;physicians and nurses formulated the diet list ,controlled the diet ,followed up regularly ,traced and surveyed .Incidence rate of cardiovascular diseases was compared between two groups .Results:Compared with control group after intervention group , there were significant reductions in GI [ (71.12 ± 4.55 ) vs . (57.82 ± 3.98 )] and GL [ (20.02 ± 3.35) vs .(15.97 ± 2.46)] in intervention group , P<0.01 both .The four-year trace survey found that mor‐bidity rate of cardiovascular diseases in intervention group was significantly lower than that of control group (3.33% vs . 16.67% ,P=0.015) .Conclusion:As important indexes reflecting postprandial glucose response caused by food ,GI and GL should be involved into daily diet system ,which can not only avoid occurrence of cardiovascular disease effectively ,but is help to control total dietary energy and blood glucose response ,and provide a more scientific and effective dietary reference for prevention and treatment of various chronic diseases .%目的：探讨心血管疾病风险与血糖负荷（GL）以及食物血糖生成指数（GI）的关系。方法：2010年1月至2014年1月，选择健康对象120例，按照随机数字表法，120例研究对象被随机均分为对照组和干预组。对照组正常饮食，而干预组参考《国际血糖指数表》并利用相关指标计算饮食中的GL和GI；由医护人员制定饮食单，控制饮食，并定期随访。统计比较两组心血管疾病发生率。结果：与对照组比较，干预后干预组GI[（71.12±4.55）比（57.82±3.98）]和GL[（20.02±3.35）比（15.97±2.46）]显著降低（P均＜0.01）。且4年的跟踪调查发现，干预组心血管疾病发病率显著低于对照组（3.33％比16.67％，P＝0.015）。结论：作为反映食物引起餐后血糖反应的两个重要指标，血糖负荷和食物血糖生成指数应纳入到日常饮食体系中；这不仅可以有效避免心血管疾病的发生，而且有助于控制膳食总能量和血糖应答效应，为各种慢性疾病防治提供一种更加科学有效的饮食参考。
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