Jenkins D J, Wolever T M, Kalmusky J, Guidici S, Giordano C, Patten R, Wong G S, Bird J N, Hall M, Buckley G
Am J Clin Nutr. 1987 Jul;46(1):66-71. doi: 10.1093/ajcn/46.1.66.
To define those patients most likely to benefit from the hypolipidemic effect of low-glycemic-index (GI) traditional starchy foods, 30 hyperlipidemic patients were studied for 3 mo. During the middle month, low-GI foods were substituted for those with a higher GI with minimal change in dietary macronutrient and fiber content. Only in the group (24 patients) with raised triglyceride levels (types IIb, III, and IV) were significant lipid reductions seen: total cholesterol 8.8 +/- 1.5% (p less than 0.001), LDL cholesterol 9.1 +/- 2.4% (p less than 0.001), and serum triglyceride 19.3 +/- 3.2% (p less than 0.001) with no change in HDL cholesterol. The percentage reduction in serum triglyceride related to the initial triglyceride levels (r = 0.56, p less than 0.01). The small weight loss (0.4 kg) on the low-GI diet did not relate to the lipid changes. Low-GI diets may be of use in the management of lipid abnormalities associated with hypertriglyceridemia.
为了确定那些最有可能从低血糖指数（GI）传统淀粉类食物的降血脂作用中获益的患者，对30名高脂血症患者进行了为期3个月的研究。在中间的那个月，用低GI食物替代了高GI食物，同时饮食中常量营养素和纤维含量的变化最小。仅在甘油三酯水平升高的组（24名患者，IIb型、III型和IV型）中观察到了显著的血脂降低：总胆固醇降低8.8±1.5%（p<0.001），低密度脂蛋白胆固醇降低9.1±2.4%（p<0.001），血清甘油三酯降低19.3±3.2%（p<0.001），而高密度脂蛋白胆固醇无变化。血清甘油三酯降低的百分比与初始甘油三酯水平相关（r=0.56，p<0.01）。低GI饮食导致的小幅度体重减轻（0.4kg）与血脂变化无关。低GI饮食可能有助于治疗与高甘油三酯血症相关的脂质异常。
