The study reviewed here investigated the connection between different foods and the risk of death from diseases in which inflammation or oxidative stress was a predominant contributor (Buyken AE, et al. 2010).
The participants both men and women were followed for 13 years. The results showed that women who ate foods in the highest glycemic index tertile had a 2.9 fold increased risk of inflammatory death compared with women in the lowest glycemic index tertile.
The glycemic index is a way of measuring how high a food is elevating the blood sugar after it has been ingested. In the case of this study, foods that elevated the blood sugar high had a detrimental effect.
To learn more about this and all the benefits of eating a high nutrient low glycemic index way, read the book “The Food Connection.”
The book also has a lot of easy to make recipes.
To read the original abstract, click on the reference below.
Reference:
Buyken AE, Flood V, Empson M, Rochtchina E, Barclay AW, Brand-Miller J, Mitchell P. Carbohydrate nutrition and inflammatory disease mortality in older adults. Am J Clin Nutr. 2010 Sep;92(3):634-43. Epub 2010 Jun 23.
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