According to the research by the School of Medicine at the University of Toronto in Canada, high-glycemic index foods are associated with type 2 diabetes, cardiovascular disease, diabetes-related cancers and overall mortality.

The research consisted of an analysis of 48 previous inquiries assessing GI-CG assosiations.

“This study was conducted in response to the World Health Organization (WHO) meta-analysis published in The Lancet in 2019, which concluded indicating a low significance of GI and CG on chronic disease or mortality,” as explained by the first signatory of the research, David Jenkins, who also referred that high-glycemic index foods cause a rise in blood sugar called “glycemic spike”.

“Sharp fluctuations in blood sugar are harmful for everyone, especially for those who suffer from diabetes or obesity,” according to the text.

It is essential to pay attention to daily dietary patterns and to the quality of carbohydrates, preferring whole grains and fiber intake for diets.

As another advice, instead of measuring the glycemic index of foods at home, do not consume only foods with a high glycemic index.

The “glycemic index” measures the rate at which the sugar levels in blood (glycemia) increases after eating certain carbohydrate-containing foods, compared to that caused by eating a reference food (usually white bread or glucose).

The “glycemic load”, on the other hand, takes into account not only the glycemic index, but also the amount of carbohydrates contained in the food consumed.

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