Authors: Riccardi G.; Clemente G.; Giacco R.

Source: Nutrition Reviews, Volume 61, Supplement 1, 1 May 2003 , pp. 56-60(5)

Publisher: International Life Sciences Institute

Abstract:

The Mediterranean diet is a healthful eating pattern associated with the prevention of coronary heart disease (CHD). Its main features are moderate intake of total fat (predominantly monounsaturated fat), low consumption of saturated fat and cholesterol-rich foods, and high intake of starch. Although this type of diet has beneficial effects on lipid metabolism, its high carbohydrate content might not be ideal for patients with diabetes or other conditions associated with insulin resistance (e.g., metabolic syndrome), who are known to be at particular risk of CHD. We therefore evaluated the glycemic response to starchy foods based on wheat (typical of the Italian diet) in patients with type 2 diabetes and identified certain characteristics of foods explaining their effects on postprandial glucose response. We found that spaghetti and potato dumplings, because of their low blood glucose response, represent a valid alternative to other starchy foods typical of the Mediterranean diet. Food structure plays an important role in determining the accessibility of starch to digestion, thus influencing the postprandial blood glucose response, which modulates plasma insulin and lipid levels.

Keywords: GLYCEMIC INDEX; FIBER; DIABETES; MEDITERRANEAN; DIET

Document Type: Research article

DOI: http://dx.doi.org/10.1301/nr.2003.may.S56-S60

Publication date: 2003-05-01

More about this publication?

• This journal is now published by Blackwell Publishing. Current issues of this journal are available here. Backfile content is in the process of being reloaded by Blackwell and will shortly be removed from this page and available only from the Blackwell link above.
• Information for Authors
• Subscribe to this Title
• Translation Request
• ingentaconnect is not responsible for the content or availability of external websites

Related content

• In this: publication
• By this: publisher
• In this Subject: Nutrition & Food
• By this author: Riccardi G. ;  Clemente G. ;  Giacco R.

Website © Publishing Technology. Article copyright remains with the publisher, society or author(s) as specified within the article.

• Terms and conditions
• Privacy policy
• Information for advertisers