Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods.

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 01 with minimal change in dietary macronutnent and fiber content. Only in the group (24 patients) with raised triglyceride levels (types lib, III, and IV) were significant lipid reductions seen: total cholesterol 8.8 ± 1.5% (p < 0.001), LDL cholesterol 9. 1 ± 2.4% (p < 0.001), and serum triglyceride 19.3 ± 3.2% (p < 0.001) with no change in HDL cholesterol. The percentage reduction in serum triglyceride related to the initial triglyceride levels (r = 0.56, p < 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 oflipid abnormalities associated with hypertriglyceridemia. Am J Clin Nutr 1987;46:66-7l.