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A Matter of Quality

Arch Intern Med. 2006;166:1438-1439.

	Since this article does not have an abstract, we have provided the first 150 words of the full text and any section headings.

Over the past few decades, intense intervention efforts on lowering plasma cholesterol, a causal determinant of coronary heart disease, have contributed to population-wide decreases in the intake of total and saturated fats. With dietary guidelines uniformly recommending carbohydrates as the major energy source for the maintenance of cardiovascular health, the percentage of energy intake from carbohydrates has increased in the United States during the same period.¹ This increase has been shown to occur in parallel to rising rates of obesity and diabetes, raising concern about the quality of carbohydrates consumed.²

The most direct effect of a high-carbohydrate diet is raising blood glucose, and many subsequent effects on lipids and other biochemical variables can be attributed to the neurohormonal responses that are associated with the regulation of glucose homeostasis.^3-4 An in vivo measure of the relative impact of carbohydrates on blood glucose is the glycemic index (GI), pioneered by Jenkins et . . . [Full Text of this Article]

AUTHOR INFORMATION
Simin Liu, MD, ScD

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