Bad Carbohydrates
Carbohydrates are not bad
for you, but only if you eat the
right carbs. Carbohydrates
fall into two categories: bad
carbs and good carbs. Bad
carbs are found in foods
which have been highly
refined and processed and
stripped of most of their
nutritional value and fiber.
Thus, eating bad carbs is
bad for your health.
Carbohydrates are not bad
for you, but only if you eat the
right carbs. Carbohydrates
fall into two categories: bad
carbs and good carbs. Bad
carbs are found in foods
which have been highly
refined and processed and
stripped of most of their
nutritional value and fiber.
Thus, eating bad carbs is
bad for your health.
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Bad Carbohydrates Increase Risk of
Heart Disease
A new study has found that consuming bad carbohydrates more than doubles the
risk of developing heart disease.
However, the results of the study, which appears in Archives of Internal Medicine,
appear to apply only to women.
The study involved nearly 48,000 Italian adults – 15,171 men and 32,578 women –
who completed dietary questionnaires.
Based on the responses, the researchers calculated the participants’ overall
carbohydrate intakes as well as the average glycemic index of the foods they
consumed and the glycemic loads of their diets.
(The glycemic index is a measure of how
much a food raises blood glucose levels
compared with the same amount of
glucose or white bread. A related measure,
the glycemic load, is calculated based on
the glycemic index of a given food and also
on the total amount of carbohydrates it
contains.)
The researchers found that one fourth of
the women who consumed the most
carbohydrates overall had approximately
twice the risk of heart disease compared
with one fourth of the women who
consumed the least.
When these carbohydrates were separated into high– and low–glycemic index
categories, increased intake from high–glycemic index foods was significantly
associated with greater risk of coronary heart disease, whereas low–glycemic
index carbohydrates were not.
“Thus, a high consumption of carbohydrates from high–glycemic index foods,
rather than the overall quantity of carbohydrates consumed, appears to influence
the risk of developing coronary heart disease,” the authors write.
Overall carbohydrate intake, glycemic index and glycemic load were not
associated with heart disease risk in men. This could be because the adverse
changes associated with carbohydrate intake, including triglyceride levels, are
stronger risk factors for heart disease in women than in men, the authors noted.
Heart Disease
A new study has found that consuming bad carbohydrates more than doubles the
risk of developing heart disease.
However, the results of the study, which appears in Archives of Internal Medicine,
appear to apply only to women.
The study involved nearly 48,000 Italian adults – 15,171 men and 32,578 women –
who completed dietary questionnaires.
Based on the responses, the researchers calculated the participants’ overall
carbohydrate intakes as well as the average glycemic index of the foods they
consumed and the glycemic loads of their diets.
(The glycemic index is a measure of how
much a food raises blood glucose levels
compared with the same amount of
glucose or white bread. A related measure,
the glycemic load, is calculated based on
the glycemic index of a given food and also
on the total amount of carbohydrates it
contains.)
The researchers found that one fourth of
the women who consumed the most
carbohydrates overall had approximately
twice the risk of heart disease compared
with one fourth of the women who
consumed the least.
When these carbohydrates were separated into high– and low–glycemic index
categories, increased intake from high–glycemic index foods was significantly
associated with greater risk of coronary heart disease, whereas low–glycemic
index carbohydrates were not.
“Thus, a high consumption of carbohydrates from high–glycemic index foods,
rather than the overall quantity of carbohydrates consumed, appears to influence
the risk of developing coronary heart disease,” the authors write.
Overall carbohydrate intake, glycemic index and glycemic load were not
associated with heart disease risk in men. This could be because the adverse
changes associated with carbohydrate intake, including triglyceride levels, are
stronger risk factors for heart disease in women than in men, the authors noted.
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