Nutrition

Rethinking Diet and Cardiovascular Risk

Published in Women's Health Weekly, June 8th, 2000

A diet that decreases fat and increases carbohydrate is frequently prescribed for preventing cardiovascular disease (CVD). According to a new study in The American Journal of Clinical Nutrition, the decision to substitute carbohydrates for fats should take into consideration the type of carbohydrate chosen since the wrong choices may put an individual at greater risk of CVD.

When ranked by their glycemic index, carbohydrates are markedly different in how quickly they cause blood sugar to rise. While many carbohydrates, such as rice and potatoes, have high glycemic indices and cause a dramatic rise in glucose and insulin two or three hours after eating, others...

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Source: Women's Health Weekly (2000-06-08)

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