Glycemic Properties of Carbohydrates and Relevance for Health

Mary Penny; Teobaldo Herrera; Alejandra Rizo-Patrón; Roxana Fernández Condori

doi:doi:10.11648/j.wjfst.20220603.13

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Glycemic Properties of Carbohydrates and Relevance for Health

Mary Penny, Teobaldo Herrera, Alejandra Rizo-Patrón, Roxana Fernández Condori

Published in World Journal of Food Science and Technology (Volume 6, Issue 3)

Received: 22 June 2022 Accepted: 21 July 2022 Published: 29 July 2022

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Abstract

The increasing prevalence of overweight and obesity predicts an increase in non-communicable disease. Healthier diets can reduce this risk and diets that reduce or modify the nature of the carbohydrate content have been successful. Inclusion of pasta as a principal carbohydrate has reported to be of benefit. We reviewed the relevant published research literature on diets, carbohydrates, glycemic index, glycemic load and pasta. Dietary carbohydrates differ in their glycemic index (GI) the rate of increase in blood glucose following carbohydrate ingestion, and there is evidence that diets with lower GI and lower glycemic load (the GI multiplied by the amount of carbohydrate) may be beneficial in promoting weight loss or reducing weight gain. High fiber carbohydrates, such as whole grains, and pasta, have a relatively low GI, and observational studies and some, but not all, randomized controlled trials have reported a reduction in overweight and obesity, and a possible reduction in risk of type 2 diabetes mellitus, but not cardiovascular disease, with lower GI diets. In addition, observational studies and a trial of the Mediterranean diet that included increasing pasta, have reported that diets higher in pasta have improved weight loss. Thus, there is evidence to suggest that lower GI diets, including pasta and other low GI carbohydrates, have a potential (but not yet definitive) role in helping reduce overweight and obesity and the risk of non-communicable diseases.

Published in	World Journal of Food Science and Technology (Volume 6, Issue 3)
DOI	10.11648/j.wjfst.20220603.13
Page(s)	77-83
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Dietary Carbohydrates, Glycemic Index (GI), Glycemic Load (GL), Pasta, Obesity, Non-communicable Diseases

References

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Mary Penny, Teobaldo Herrera, Alejandra Rizo-Patrón, Roxana Fernández Condori. (2022). Glycemic Properties of Carbohydrates and Relevance for Health. World Journal of Food Science and Technology, 6(3), 77-83. https://doi.org/10.11648/j.wjfst.20220603.13

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Mary Penny; Teobaldo Herrera; Alejandra Rizo-Patrón; Roxana Fernández Condori. Glycemic Properties of Carbohydrates and Relevance for Health. World J. Food Sci. Technol. 2022, 6(3), 77-83. doi: 10.11648/j.wjfst.20220603.13

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AMA Style

Mary Penny, Teobaldo Herrera, Alejandra Rizo-Patrón, Roxana Fernández Condori. Glycemic Properties of Carbohydrates and Relevance for Health. World J Food Sci Technol. 2022;6(3):77-83. doi: 10.11648/j.wjfst.20220603.13

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@article{10.11648/j.wjfst.20220603.13,
  author = {Mary Penny and Teobaldo Herrera and Alejandra Rizo-Patrón and Roxana Fernández Condori},
  title = {Glycemic Properties of Carbohydrates and Relevance for Health},
  journal = {World Journal of Food Science and Technology},
  volume = {6},
  number = {3},
  pages = {77-83},
  doi = {10.11648/j.wjfst.20220603.13},
  url = {https://doi.org/10.11648/j.wjfst.20220603.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220603.13},
  abstract = {The increasing prevalence of overweight and obesity predicts an increase in non-communicable disease. Healthier diets can reduce this risk and diets that reduce or modify the nature of the carbohydrate content have been successful. Inclusion of pasta as a principal carbohydrate has reported to be of benefit. We reviewed the relevant published research literature on diets, carbohydrates, glycemic index, glycemic load and pasta. Dietary carbohydrates differ in their glycemic index (GI) the rate of increase in blood glucose following carbohydrate ingestion, and there is evidence that diets with lower GI and lower glycemic load (the GI multiplied by the amount of carbohydrate) may be beneficial in promoting weight loss or reducing weight gain. High fiber carbohydrates, such as whole grains, and pasta, have a relatively low GI, and observational studies and some, but not all, randomized controlled trials have reported a reduction in overweight and obesity, and a possible reduction in risk of type 2 diabetes mellitus, but not cardiovascular disease, with lower GI diets. In addition, observational studies and a trial of the Mediterranean diet that included increasing pasta, have reported that diets higher in pasta have improved weight loss. Thus, there is evidence to suggest that lower GI diets, including pasta and other low GI carbohydrates, have a potential (but not yet definitive) role in helping reduce overweight and obesity and the risk of non-communicable diseases.},
 year = {2022}
}

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TY  - JOUR
T1  - Glycemic Properties of Carbohydrates and Relevance for Health
AU  - Mary Penny
AU  - Teobaldo Herrera
AU  - Alejandra Rizo-Patrón
AU  - Roxana Fernández Condori
Y1  - 2022/07/29
PY  - 2022
N1  - https://doi.org/10.11648/j.wjfst.20220603.13
DO  - 10.11648/j.wjfst.20220603.13
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
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EP  - 83
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20220603.13
AB  - The increasing prevalence of overweight and obesity predicts an increase in non-communicable disease. Healthier diets can reduce this risk and diets that reduce or modify the nature of the carbohydrate content have been successful. Inclusion of pasta as a principal carbohydrate has reported to be of benefit. We reviewed the relevant published research literature on diets, carbohydrates, glycemic index, glycemic load and pasta. Dietary carbohydrates differ in their glycemic index (GI) the rate of increase in blood glucose following carbohydrate ingestion, and there is evidence that diets with lower GI and lower glycemic load (the GI multiplied by the amount of carbohydrate) may be beneficial in promoting weight loss or reducing weight gain. High fiber carbohydrates, such as whole grains, and pasta, have a relatively low GI, and observational studies and some, but not all, randomized controlled trials have reported a reduction in overweight and obesity, and a possible reduction in risk of type 2 diabetes mellitus, but not cardiovascular disease, with lower GI diets. In addition, observational studies and a trial of the Mediterranean diet that included increasing pasta, have reported that diets higher in pasta have improved weight loss. Thus, there is evidence to suggest that lower GI diets, including pasta and other low GI carbohydrates, have a potential (but not yet definitive) role in helping reduce overweight and obesity and the risk of non-communicable diseases.
VL  - 6
IS  - 3
ER  -

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Author Information

Mary Penny

Nutrition Research Institute, Lima, Peru
Teobaldo Herrera

Nutrition Research Institute, Lima, Peru
Alejandra Rizo-Patrón

Research Department, Alicorp S.A.A., Callao, Peru
Roxana Fernández Condori

Professional School of Nutrition and Dietetics, Faculty of Food and Nutrition, Universidad Femenina del Sagrado Corazón, Lima, Peru

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APA Style

Mary Penny, Teobaldo Herrera, Alejandra Rizo-Patrón, Roxana Fernández Condori. (2022). Glycemic Properties of Carbohydrates and Relevance for Health. World Journal of Food Science and Technology, 6(3), 77-83. https://doi.org/10.11648/j.wjfst.20220603.13

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ACS Style

Mary Penny; Teobaldo Herrera; Alejandra Rizo-Patrón; Roxana Fernández Condori. Glycemic Properties of Carbohydrates and Relevance for Health. World J. Food Sci. Technol. 2022, 6(3), 77-83. doi: 10.11648/j.wjfst.20220603.13

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AMA Style

Mary Penny, Teobaldo Herrera, Alejandra Rizo-Patrón, Roxana Fernández Condori. Glycemic Properties of Carbohydrates and Relevance for Health. World J Food Sci Technol. 2022;6(3):77-83. doi: 10.11648/j.wjfst.20220603.13

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@article{10.11648/j.wjfst.20220603.13,
  author = {Mary Penny and Teobaldo Herrera and Alejandra Rizo-Patrón and Roxana Fernández Condori},
  title = {Glycemic Properties of Carbohydrates and Relevance for Health},
  journal = {World Journal of Food Science and Technology},
  volume = {6},
  number = {3},
  pages = {77-83},
  doi = {10.11648/j.wjfst.20220603.13},
  url = {https://doi.org/10.11648/j.wjfst.20220603.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220603.13},
  abstract = {The increasing prevalence of overweight and obesity predicts an increase in non-communicable disease. Healthier diets can reduce this risk and diets that reduce or modify the nature of the carbohydrate content have been successful. Inclusion of pasta as a principal carbohydrate has reported to be of benefit. We reviewed the relevant published research literature on diets, carbohydrates, glycemic index, glycemic load and pasta. Dietary carbohydrates differ in their glycemic index (GI) the rate of increase in blood glucose following carbohydrate ingestion, and there is evidence that diets with lower GI and lower glycemic load (the GI multiplied by the amount of carbohydrate) may be beneficial in promoting weight loss or reducing weight gain. High fiber carbohydrates, such as whole grains, and pasta, have a relatively low GI, and observational studies and some, but not all, randomized controlled trials have reported a reduction in overweight and obesity, and a possible reduction in risk of type 2 diabetes mellitus, but not cardiovascular disease, with lower GI diets. In addition, observational studies and a trial of the Mediterranean diet that included increasing pasta, have reported that diets higher in pasta have improved weight loss. Thus, there is evidence to suggest that lower GI diets, including pasta and other low GI carbohydrates, have a potential (but not yet definitive) role in helping reduce overweight and obesity and the risk of non-communicable diseases.},
 year = {2022}
}

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TY  - JOUR
T1  - Glycemic Properties of Carbohydrates and Relevance for Health
AU  - Mary Penny
AU  - Teobaldo Herrera
AU  - Alejandra Rizo-Patrón
AU  - Roxana Fernández Condori
Y1  - 2022/07/29
PY  - 2022
N1  - https://doi.org/10.11648/j.wjfst.20220603.13
DO  - 10.11648/j.wjfst.20220603.13
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 77
EP  - 83
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20220603.13
AB  - The increasing prevalence of overweight and obesity predicts an increase in non-communicable disease. Healthier diets can reduce this risk and diets that reduce or modify the nature of the carbohydrate content have been successful. Inclusion of pasta as a principal carbohydrate has reported to be of benefit. We reviewed the relevant published research literature on diets, carbohydrates, glycemic index, glycemic load and pasta. Dietary carbohydrates differ in their glycemic index (GI) the rate of increase in blood glucose following carbohydrate ingestion, and there is evidence that diets with lower GI and lower glycemic load (the GI multiplied by the amount of carbohydrate) may be beneficial in promoting weight loss or reducing weight gain. High fiber carbohydrates, such as whole grains, and pasta, have a relatively low GI, and observational studies and some, but not all, randomized controlled trials have reported a reduction in overweight and obesity, and a possible reduction in risk of type 2 diabetes mellitus, but not cardiovascular disease, with lower GI diets. In addition, observational studies and a trial of the Mediterranean diet that included increasing pasta, have reported that diets higher in pasta have improved weight loss. Thus, there is evidence to suggest that lower GI diets, including pasta and other low GI carbohydrates, have a potential (but not yet definitive) role in helping reduce overweight and obesity and the risk of non-communicable diseases.
VL  - 6
IS  - 3
ER  -

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