GLYCEMIC INDEX CONCEPT AND METABOLIC DISEASES

Glycaemic response is not just a function of a compound belonging to t he class of simple sugars or to the class of starches. or in other wor ds, the size of the molecule. Glycaemic response to carbohydrates depe nds on several factors, particularly the chemical nature of the glucid s, their origin, their mode of preparation, the physical form under wh ich food is consumed, the presence of other nutrients (lipids, protein s) and fiber. Glycaemic and insulinemic indexes can be used to semi-qu antitatively classify types of food as a function of their power to ra ise glucose and insulin levels. A recent mera-analysis of a dozen clin ical trials has shown the utility of replacing high glycaemic index ca rbohydrates with low glycaemic index carbohydrates to improve differen t metabolic parameters in patient subgroups at risk (DDM, NIDDM, high triglyceride levels, etc.). In addition, this knowledge can eliminate the need to systematically forbid all sugars and sweet foods, and thus in an apparent paradox, to respect both food behavior and enjoyment a longside compliance with dietary advice. (C) 1997 Elsevier Science B.V .