Clinical Value of Glycemic Index Unclear

摘要

The concept that foods have different glycemic effects was advanced more than 20 years ago by Otto et al. (1981), and use of glycemic index as a possible tool for the management of type 1 diabetes and dyslipidemia was introduced nearly two decades ago by Jenkins (1985). Reports within the past several years suggest that an elevated glycemic index may be associated with increased risk of myocardial infarction, endometrial cancer, and insulin resistance and may be important in the treatment or prevention of chronic disease, including obesity. On closer examination of the relationship between glycemic index and disease and a broad review of the scientific evidence of central pathways that regulate food intake and energy homeosta-sis, however, it becomes clear that it is premature to advise the general public and most patients to avoid foods with a high glycemic index.