Index glycémique des aliments et risque cardiovasculaire

✍ Scribed by M. Krempf

• Publisher: Elsevier Science
• Year: 2000
• Tongue: French
• Weight: 186 KB
• Volume: 14
• Category: Article
• ISSN: 0985-0562
• DOI: 10.1016/s0985-0562(00)80027-8

✦ Synopsis

Uath6roscl6rose notamment coronaire est la premiere cause de mortalite dans les pays occidentaux. Differents parametres nutritionnels ont 6te 6voques dans les mecanismes physiopathologiques conduisant & son apparition. Les lipides ont 6t6 particuli~rement bien 6tudi6s. Depuis plusieurs annees, differents travaux se sont int6resses aux glucides et notamment & leur index glycemique. L'index glycemique d'un aliment correspond & I'amplitude de I'excursion glyc6mique observ6e deux heures apr6s son ingestion, par rapport & un produit de r6f6rence. © 2000 Editions scientifiques et m6dicales Elsevier SAS ath6roscldrose / HDL-cholesterol / insulino-resistance / triglyc~rides Summary -Glycaemic index of nutrients and cardiovascular risk.

Atherosclerosis is one of the main cause of cardio-vascular mortality in western countries. Various nutritional factors, especially lipids, have been suggested to play a role in its development.

Recently, various studies have emphasized the possible contribution of glucides and the importance of glycaemic index. For a given nutrient, the glycaemic index corresponds to the increase in glycemia measured two hours after its ingestion compared to a reference product. Some epidemiological studies have suggested that nutrient with high glycaemic index could be involved in the development of cardio-vascular diseases.