Effects of high vs low glycemic index of dietary carbohydrate on cardiovascular disease risk factors and insulin sensitivity: the OmniCarb randomized clinical trial.

@article{Sacks2014EffectsOH,
  title={Effects of high vs low glycemic index of dietary carbohydrate on cardiovascular disease risk factors and insulin sensitivity: the OmniCarb randomized clinical trial.},
  author={Frank M. Sacks and Vincent J. Carey and Cheryl Anderson and Edgar R Iii Miller and Trisha Copeland and Jeanne M Charleston and Benjamin Harshfield and Nancy M Laranjo and Phyllis B McCarron and Janis F. Swain and Karen J. White and Karen Yee and Lawrence J. Appel},
  journal={JAMA},
  year={2014},
  volume={312 23},
  pages={2531-41}
}
IMPORTANCE Foods that have similar carbohydrate content can differ in the amount they raise blood glucose. The effects of this property, called the glycemic index, on risk factors for cardiovascular disease and diabetes are not well understood. OBJECTIVE To determine the effect of glycemic index and amount of total dietary carbohydrate on risk factors for cardiovascular disease and diabetes. DESIGN, SETTING, AND PARTICIPANTS Randomized crossover-controlled feeding trial conducted in… CONTINUE READING
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