Glycemic index founder GI Jennie: the reason for loving low glycemic index foods2015-06-08 International Diabetes International Diabetes- Je
Glycemic index founder GI Jennie: the reason for loving low glycemic index foods
2015-06-08 International Diabetes International Diabetes
- Jennie, Professor of medicine at University of Sydney,, Australia
Expert introduction Jennie Brand-Miller, University of Sydney, School of medicine, human nutritionist. She created a method to assess the degree of absorption of carbohydrates in the body, commonly known as index (GI, glycemic), and internationally recognized, people call her GI Jennie. Her breakthrough finding is that not all carbohydrates are "equal", GI describes the difference. Brand-Miller believes that a low GI diet causes smaller fluctuations in blood glucose and insulin levels, thereby reducing the risk of diabetes and cardiovascular disease, and weight loss. Her research interests cover all aspects of carbohydrates, such as the effects of low GI diets on pregnant women and their offspring.
International Diabetes: Professor Brand-Miller, what are the benefits of low glycemic index foods for people with type 2 diabetes or those with a higher risk of diabetes?
Prof. Brand-Miller: first, low glycemic index foods can help reduce the risk of complications in patients with type 2 diabetes. The mechanism is mainly through the selection can be slow digestion and absorption of starchy foods to patients with type 2 diabetes have reduced the postprandial blood glucose response, thereby reducing the burden of beta cells, by reducing insulin demand that beta cells become healthy. This means that a low glycemic index diet helps maintain better beta cell function and reduces the risk of oxidative stress in all cells. The lower the level of oxidative stress in all cells, including the eyes, kidneys, nerves, and vascular endothelial cells, is more likely to reduce the risk of complications.
Diabetic patients at high risk for only with risk factors but not diabetes (such as patients with pre diabetes), low glycemic index foods also have the same benefits, can reduce postprandial blood glucose reduce oxidative stress, resulting in important beneficial effects on beta cell. This means that the use of low glycemic index foods, the body's beta cells are easy to speed up with the rate of apoptosis to proliferate, so as to better maintain the number of beta cells. In the long run, more conducive to reducing postprandial blood glucose.
International Diabetes: can low glycemic index foods reduce cardiovascular risk?
Prof. Brand-Miller: I think low glycemic index foods can reduce cardiovascular risk. It is beneficial to endothelial cells in blood vessels, and can reduce the glucose stress and oxidative stress in vascular endothelial cells, thereby reducing the dysfunction of vascular endothelial cells. In addition, some meta-analyses showed that a low glycemic index diet reduced the levels of LDL-C and the low level of inflammatory markers, C reactive protein (CRP). Therefore, we have already learned that low glycemic index foods may play a role in reducing cardiovascular risk.
International Diabetes: what advice do you have for health interventions for people who eat a high carbohydrate diet as a Chinese person?
Professor Brand-Miller: for diabetic patients, I suggest that the moderate and non significantly reduce carbohydrate intake, reduced by protein food instead of carbohydrates to provide heat, a modest increase in protein intake. This means that the daily intake of 100 g protein, every day need to eat 300~400 G protein containing foods. As for the source of the protein, eggs, dairy products, lean meat, chicken or fish can be selected. I think it is best to eat a variety of sources of protein. Of course, this kind of people's diet should also be appropriate to reduce carbohydrate intake, choose suitable types of carbohydrate foods. I generally recommend choosing a low glycemic index carbohydrate diet. Compared with the most common Chinese rice, some of the lower glycemic index of rice.
International Diabetes: could you please tell me something about low glycemic index foods?
Professor Brand-Miller: low glycemic index foods are foods that contain relatively slow carbohydrates. Because of its slow digestion and absorption, it can reduce postprandial blood glucose. All we need to do is make it simple. The glycemic index is from 0 to 100, and we can sort the carbohydrate containing foods according to their glycemic index. Blood glucose index > 70 of the food is high glycemic index food, blood glucose index < 55 of the food is low glycemic index food. < p=" " >
"The International Diabetes": nutrition in the treatment of diabetes, the control of total energy intake and adjustment of dietary composition which is more important?
Prof. Brand-Miller: I think it's important to lose weight at the beginning. However, it is not necessary to make weight loss very much, weight loss can reach 5%. In order to achieve weight loss, it is important to reduce energy intake and reduce energy intake. I think any diet is ok. However, the challenge we face now is how to maintain weight loss. To maintain the effect of weight loss, the adjustment of dietary composition is more important. People want to lose weight throughout life, do not want to let weight rebound. To do this, I think it is necessary to appropriately increase the protein content of the diet, a modest reduction in carbohydrate content, and as much as possible to choose the low glycemic index food.
International Diabetes: is there any difference in the dietary composition of obese patients with diabetes compared with those without obesity?
Professor Brand-Miller: for people with diabetes who do not need to lose weight and maintain a healthy weight, they can only choose a low glycemic index diet with a slightly higher protein content. As long as this is done, they can maintain a healthy weight, weight will not be further increased. For obese patients with diabetes, the most important thing is to lose weight. In terms of weight loss, there is no need to halve their weight, only a small amount can be reduced. In general, only need to reduce 5kg or 10 kg. This is very important for obese patients with diabetes.
(source: Editorial Department of International Diabetes)