Resumen

JIMENEZ-CRUZ, A.; SEIMANDI-MORA, H.  y  BACARDI-GASCON, M.. Effect of Low Glycemic Index diet in hyperlipidemia. Nutr. Hosp. [online]. 2003, vol.18, n.6, pp.331-335. ISSN 1699-5198.

Introduction: After consuming a low-glycemic-index (GI) diet, patients with diabetes and hyperlipidemia showed reduced biochemical markers of dyslipidemia. Despite Mexican food habits include low-GI foods; there have not been published results on the effect of low-GI diet on hyperlipidemia. The aim of this study was to compare the effects of a low and high glycemic index (GI), using cultural based foods to Mexicans on LDL, HDL, total cholesterol, and triacylglycerol. Methods: Eight volunteer’s individuals with hyperlipidemia participated in the study. Six diets were designed, three with low-GI and three with High-GI. The study design included 2 times 3-week treatment periods with a 4-week washout period between treatments. Biochemical data was obtained at the start and finish of each dietary period. Subjects completed 1-day dietary diaries during the first and third weeks of each of the treatment periods. Paired t-test was used to compare biochemical data at the baseline and after the dietary treatment periods. Results: At the end of the study periods, total cholesterol (P < 0.05) and LDL (< 0.02) were improved significantly by 10 and 13% respectively. A low GI diet containing Mexican foods during three week period may help to improve LDL and total cholesterol in individuals with hyperlipidemia.

Palabras clave : Diet; Glycemic index; Hyperlipidemia.

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