Glycemic Index Meal Feeding and Lipid Profiling

Abstract

Abstract Hyperlipidemia, playing an important role in the development of atherosclerosis, is a risk factor for cardiovascular disease. Lipid and glucose metabolism are closely linked. Lowering glycemic index (GI) of foods improves postprandial glucose profile. However, whether consumption of low-GI foods could reduce blood lipid levels is not clear. The purpose of this review is to investigate the effects of foods differing in GI on blood lipids and to probe into possible mechanisms behind these effects. Evidence from both epidemiological and interventional studies, although not unanimous, suggests that low-GI diets could improve lipid profile. Possible mechanisms include reducing hormone responses, increasing fat utilization, decreasing inflammatory responses, and upregulating peroxisome proliferator-activated receptor expression. Future studies are needed to elucidate the effects of combined intervention of low-GI diets and exercise, how individual characteristics affect lipid changes induced by interventions, and molecular mechanisms by which low-GI diets affect lipid concentrations.