Jenkins D J, Wolever T M, Kalmusky J, Giudici S, Giordano C, Wong G S, Bird J N, Patten R, Hall M, Buckley G
Am J Clin Nutr. 1985 Oct;42(4):604-17. doi: 10.1093/ajcn/42.4.604.
Reduction in the mean glycemic index (GI) of diets of 12 hyperlipidemic patients from 82 +/- 1 to 69 +/- 2 units (p less than 0.001) for a 1 mo period resulted in a significant reduction in total and LDL serum cholesterol and serum triglyceride by comparison with the mean lipid values for the preceding and following control months. The change in GI of the diet was achieved largely through manipulation of the cereal products and was not related to large differences in the amount of dietary fiber. In addition, apart from a small mean increase in unsaturated fat and calorie intake during the control periods, no difference was seen between the proportion of macronutrients on either treatment as determined by 1 wk diet histories recorded on alternate weeks throughout the 3 mo study. Selection of low glycemic index foods may therefore be a useful adjunct to the management of hyperlipidemia.
12名高脂血症患者的饮食平均血糖生成指数（GI）在1个月内从82±1降至69±2单位（p<0.001），与前一个和后一个对照月的平均血脂值相比，血清总胆固醇、低密度脂蛋白胆固醇和甘油三酯均显著降低。饮食GI的变化主要通过调整谷物产品实现，与膳食纤维量的巨大差异无关。此外，除了对照期不饱和脂肪和热量摄入有小幅平均增加外，在整个3个月研究中，通过每隔一周记录的1周饮食史确定，两种治疗方式下的宏量营养素比例没有差异。因此，选择低血糖生成指数食物可能是高脂血症管理的有益辅助手段。
