AJCN:常吃白面包会增患病风险
澳大利亚最新研究已经有足够的证据证明，食用白面包等血糖指数较高的食物可以增加患致命疾病的危险。来自悉尼大学的营养学家分析了世界范围内的37项饮食研究，共计包括近两百万人，发现了高血糖指数的精加工食物会导致患II型糖尿病及心脏病的危险，同时这类饮食还会引起胆结石和某些癌症。这项研究结果发表于《美国临床营养学杂志》（American Journal of Clinical Nutrition）上。
首席作者艾伦·巴克利说，高血糖指数的饮食会导致糖尿病风险的增加并不让人感到意外。“但研究发现，高血糖指数的饮食会降低血液中有益于身体健康的高密度脂蛋白水平，而升高甘油三酯的含量，这对于心血管系统来说是个坏消息。”
至于导致癌症的原因，研究人员分析，高血糖指数的食物会引起血糖水平的持续峰值，这将会增加胰岛素的分泌，同时会引起一种相关物质“胰岛素样生长因子”的分泌增加。这两种物质都会导致患癌症风险的增加。
来自墨尔本迪肯大学的营养学与老年学教授卡尔·诺森说：“高血糖指数的食物通常富含脂肪和糖，而缺少纤维素，因此易引起疾病。”因此，要吃富含纤维素、低糖、低脂肪，并且非精加工的食物，这类食物通常是低血糖指数食物，有益健康。（来源：人民网-生命时报）
生物谷推荐原始出处：
（American Journal of Clinical Nutrition），Vol. 87, No. 3, 627-637, March 2008，Alan W Barclay，Jennie C Brand-Miller
Glycemic index, glycemic load, and chronic disease risk—a meta-analysis of observational studies1,2
1 From the Human Nutrition Unit, University of Sydney, Sydney, Australia (AWB, JM-P, VMF, and JCB-M); the Department of Statistics, Macquarie University, Sydney, Australia (PP and TP); the Department of Ophthalmology, Centre for Vision Research, Westmead Millennium Institute, Westmead Hospital, University of Sydney, Sydney, Australia (VMF and PM); and the NSW Centre for Public Health Nutrition, Human Nutrition Unit, University of Sydney, Sydney, Australia (VMF)
Background:Inconsistent findings from observational studies have prolonged the controversy over the effects of dietary glycemic index (GI) and glycemic load (GL) on the risk of certain chronic diseases.
Objective:The objective was to evaluate the association between GI, GL, and chronic disease risk with the use of meta-analysis techniques.
Design:A systematic review of published reports identified a total of 37 prospective cohort studies of GI and GL and chronic disease risk. Studies were stratified further according to the validity of the tools used to assess dietary intake. Rate ratios (RRs) were estimated in a Cox proportional hazards model and combined by using a random-effects model.
Results:From 4 to 20 y of follow-up across studies, a total of 40 129 incident cases were identified. For the comparison between the highest and lowest quantiles of GI and GL, significant positive associations were found in fully adjusted models of validated studies for type 2 diabetes (GI RR = 1.40, 95% CI: 1.23, 1.59; GL RR = 1.27, 95% CI: 1.12, 1.45), coronary heart disease (GI RR = 1.25, 95% CI: 1.00, 1.56), gallbladder disease (GI RR = 1.26, 95% CI: 1.13, 1.40; GL RR = 1.41, 95% CI: 1.25, 1.60), breast cancer (GI RR = 1.08, 95% CI: 1.02, 1.16), and all diseases combined (GI RR = 1.14, 95% CI: 1.09, 1.19; GL RR = 1.09, 95% CI: 1.04, 1.15).
Conclusions:Low-GI and/or low-GL diets are independently associated with a reduced risk of certain chronic diseases. In diabetes and heart disease, the protection is comparable with that seen for whole grain and high fiber intakes. The findings support the hypothesis that higher postprandial glycemia is a universal mechanism for disease progression.
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