WIREDGOV

Initial research from scientists suggests that eating carbohydrates with high glycemic index appears to be associated with the risk of coronary heart disease in women, but not men.

High-carbohydrate diets increase the levels of blood glucose and of harmful blood fats, while reducing levels of protective HDL or "good" cholesterol, and therefore increasing the risk of heart disease. However, not all carbohydrates have the same effect on blood glucose levels.

Commenting on the report, Victoria Taylor, Senior Heart Health Dietitian at the British Heart Foundation said:

“This large study of an Italian population has highlighted an association between the type of carbohydrates eaten and the risk of coronary heart disease (CHD) in women, but not in men.

“This suggests that for women, choosing lower glycemic index foods could be useful in helping them to reduce their risk of CHD. However, more research is needed to confirm this.

“People wanting to lower the glycemic index of their meals could try broadening the types of bread and cereals they eat to include granary, rye or oat; including more beans and pulses; and accompanying meals with a good helping of fruit and vegetables. These are all simple to do and could mean they are making an even more heart healthy choice.”

The above statement has been issued in response to a report in the Archives of Internal Medicine, and one of the JAMA journals titled 'Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort'.