Researchers have created the nation’s first glycemic index database, shedding light on how common foods affect health and contribute to chronic illnesses.
Karen Della Corte, a professor of nutrition and dietetics at BYU, recently published a significant study in The American Journal of Clinical Nutrition. This study introduces a national glycemic index (GI) and glycemic load (GL) database, providing valuable insights into the changing quality of carbohydrates consumed in the United States—something that has never been accomplished before.
The glycemic index is a system used by public health researchers to evaluate the quality of carbohydrates. Foods with a high GI—such as white flour and sugary cereals—can cause rapid spikes in blood sugar, which may harm metabolic health. Additionally, glycemic load considers the quantity of carbohydrates consumed.
“Extensive studies have demonstrated that diets high in both GI and GL are linked to an increased risk of Type 2 diabetes, cardiovascular disease, and some types of cancer,” stated Della Corte. “Moreover, foods with a high GI can lead to quicker feelings of hunger, increased calorie intake, and weight gain.”
In conducting the study, Della Corte and her husband, Dennis Della Corte, a BYU physics and astronomy professor, created an AI-driven model to analyze foods based on their GI and GL. They utilized data from the National Health and Nutrition Examination Survey (NHANES), which provided a list of common foods consumed by Americans. The AI matched these foods with their corresponding GI and GL values using the food descriptions, resulting in the nation’s first GI database.
“The innovative use of AI in creating the GI database represents a significant advancement in nutritional research methodologies,” remarked Della Corte. “Looking ahead, this database opens doors to numerous important questions regarding the influence of GI and GL on chronic disease risk in the U.S.”
This dietary database enabled Della Corte to evaluate carbohydrate consumption based on data collected from nearly 10,000 foods—a task that would have typically taken months but was expedited thanks to the power of AI.
Besides developing the methods for the first national GI database in the U.S., their research also analyzed trends in carbohydrate quality intake over the last two decades. It highlights the primary foods contributing to glycemic load in the American diet, such as soft drinks, white bread, rice, and fruit juices.
“A vital conclusion from this study is the necessity of prioritizing low-glycemic carbohydrates in our diets. This involves focusing on whole, minimally processed foods that gradually release glucose into the bloodstream, thus preventing spikes in blood sugar levels,” Della Corte advised. “Transitioning from refined grains to whole grains can enhance the healthiness of one’s diet and reduce the overall dietary GI.”
Della Corte emphasizes that having a basic understanding of low-GI foods can assist individuals in making better food choices. She encourages transforming your pantry into a “GI-friendly zone” by including the following foods in your grocery shopping or weekly meal preparation:
- Whole grains
- Beans
- Lentils
- Chickpeas
- Brown or wild rice
- Quinoa
- Barley
- Steel-cut or rolled oats
- Non-starchy vegetables
- Fruits
- Nuts
Additionally, the study analyzed dietary patterns related to GI and GL based on factors such as sex, race, ethnicity, education, and income levels. It was not surprising to find that as people aged, they tended to make better carbohydrate choices. Those with higher education and income levels were also more inclined to consume lower GI foods. The research showed that Black adults exhibited the highest GI/GL scores, and women typically had higher GI/GL levels than men.
The Della Cortes expressed enjoyment in collaborating on this research and hope that their database will raise public awareness regarding the significance of carbohydrate quality. Such awareness, along with other crucial lifestyle modifications, could help prevent diseases and improve overall health span.
“We aspire that future studies stemming from this database will contribute valuable evidence supporting the inclusion of GI in public health guidelines and dietary recommendations.”
Alongside the Della Cortes, BYU undergraduate student Sean Titensor and Dr. Simin Liu from Brown University also played a role in this research.
