Abstract
Current dietary guidelines of the American Diabetes Association emphasize the importance
of minimizing risk factors for cardiovascular disease while maximizing diabetes control.
Potential advantages are seen for increased monounsaturated fat intake, but only the
quantity rather than the quality of the carbohydrate is considered important. However,
review of the carbohydrate issue suggests that many cultures now at high risk of diabetes
originally consumed starchy staples higher in fiber and with a lower glycemic index
than eaten currently. Furthermore, diets high in cereal fiber have been associated
with improved glycemic control, and low glycemic index diets resulted in reduction
in glycosylated proteins in type 1 and 2 diabetes. Finally, large cohort studies have
demonstrated beneficial effects of cereal fiber and low glycemic index carbohydrate
foods in reducing the risk both for diabetes and cardiovascular disease. The effect
of insoluble cereal fiber is not readily explained, but a low glycemic index may result
from a slower rate of carbohydrate absorption. Increased meal frequency as a model
for reducing the rate of carbohydrate absorption has been shown to reduce day-long
glucose and insulin levels in type 2 diabetes and reduce serum lipids in nondiabetic
subjects. Therefore, there appears to be a potential role for low glycemic index,
high–cereal fiber foods for prevention and treatment of diabetes. Both the nature
of the dietary fat and the carbohydrate should be considered as potentially modifiable
factors that together with weight control and exercise may play a role in diabetes
and cardiovascular disease prevention and treatment.
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