Nueva base de datos nacional sobre el índice glucémico para la calidad de los carbohidratos en EE.UU.

Karen Della Corte, a professor of nutrition and dietetics at Brigham Young University (BYU), has led a estudiar that introduces a national glycemic index (GI) and glycemic load (GL) database, recently published in The American Journal of Clinical Nutrition. This initiative represents the first comprehensive effort to track and analyze the quality of carbohydrates consumed across the United States.

The glycemic index is a measure that classifies carbohydrates based on their impact on blood sugar levels. Foods with a high GI, such as white flour and sugary cereals, can lead to rapid increases in blood glucose, potentially affecting metabolic health negatively. Glycemic load, which accounts for both the quality and quantity of carbohydrates, further contributes to understanding dietary impacts on health.

“High GI and GL diets have been linked to a higher risk of Type 2 diabetes, cardiovascular diseases, and certain cancers,” noted Della Corte. “These diets can also lead to quicker onset of hunger, increased caloric intake, and subsequent weight gain.”

To create the database, Della Corte, alongside her husband Dennis Della Corte, a professor of physics and astronomy at BYU, employed an AI-powered model to analyze carbohydrate data. They utilized the National Health and Nutrition Examination Survey (NHANES), which provided a comprehensive list of foods consumed by Americans. The AI system matched these foods with their corresponding GI and GL values, resulting in the development of the first national GI database.

“This use of AI in generating the GI database represents a significant methodological advancement in nutritional research,” Della Corte stated. “This resource opens new avenues for exploring the role of GI and GL in chronic disease risks within the U.S.”

The database enabled the analysis of carbohydrate quality across nearly 10,000 food items. What would have been a lengthy process was expedited by AI technology, allowing for the examination of dietary trends over the past two decades. The study highlighted key contributors to dietary glycemic load, including soft drinks, white bread, rice, and fruit juice.

Della Corte emphasized the benefits of focusing on low-glycemic carbohydrates, recommending the inclusion of whole grains, beans, lentils, and non-starchy vegetables in the diet. Such choices can mitigate blood sugar spikes and contribute to overall better health.

The research also identified variations in GI and GL dietary patterns by sex, race, ethnicity, education, and income. Findings revealed that older individuals and those with higher education and income levels tend to make healthier carbohydrate choices. Black adults and women were noted to have higher GI and GL levels compared to other groups.

The study, which also involved contributions from BYU undergraduate student Sean Titensor and Dr. Simin Liu from Brown University, aims to enhance public understanding of carbohydrate quality. The Della Cortes hope that this database will support future research and potentially influence public health guidelines and dietary recommendations.