Study title and authors:
A prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary heart disease in US women.
Liu S, Willett WC, Stampfer MJ, Hu FB, Franz M, Sampson L, Hennekens CH, Manson JE.
Departments of Epidemiology and Nutrition, the Harvard School of Public Health, Boston, MA 02215, USA. simin.liu@channing.harvard.edu
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10837285
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The objective of the study was to evaluate the relationship of the amount and type of carbohydrates with risk
of heart disease. 75,521 women aged 38-63 y with no previous diagnosis of diabetes or cardiovascular diseases were followed for 10 years. (729,472 person-years)
of heart disease. 75,521 women aged 38-63 y with no previous diagnosis of diabetes or cardiovascular diseases were followed for 10 years. (729,472 person-years)The study found that:
(a) The women who consumed foods with the highest glycemic load had a 98% increased risk of heart disease.
(b) Women who consumed foods with the highest carbohydrate content had a 23% increased risk of heart disease.
(c) Women with high dietary glycemic loads consumed more carbohydrates, dietary fiber and cereal fiber, but had lower intakes of fats, cholesterol and proteins, than did women with low glycemic loads.
(d) The 2 most important contributors to dietary glycemic load in this population were mashed or baked potatoes and cold breakfast cereals.
Foods with a high glycemic load include:
cornflakes
coco pops
special K
grape nuts
bagels
dried dates
rice
buckwheat
macaroni
spaghetti
potatoes
To conclude: Diets high in carbohydrates which have a high glycemic load, are associated with a 98% increase in heart disease.
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: Scientific Studies : Other Websites : Videos : Food MallRecipe of the day
Fillet Steaks with Tarragon and Shallot Butter
Ingredients:
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| Food Mall: Beef Fillet |
4 beef fillet steaks
100g/4oz butter, softened
1 small shallot, peeled and finely diced15ml/1tbsp freshly chopped tarragon
Salt and freshly milled black pepper
Method:
1.In a bowl blend together the butter, shallot, tarragon and seasoning. Form the butter into a sausage shape and wrap in cling film or foil and refrigerate.
2.Gently heat 50g/2oz of the tarragon and shallot butter in a large pan until foaming. Add the fillet steaks and cook over a medium heat, turning once. Remove from the pan and keep warm. Re-wrap any remaining butter and freeze for up to 3 months.
