A diet rich in nutritional content ascertains good health and absence of diseases. A latest study triggered by the University of Reading suggests that a healthy diet decreases risk of developing heart disease. It was pointed out that replacing saturated fat with carbohydrates low in glycaemic (GI) index number or monounsaturated fat boosts the type of fats in blood. This replacement may decline chances of cardiovascular disease.
Glycaemic index is known as a numerical ranking of foods based on their immediate effect to elevate levels of blood sugar. This index probably measures the speed at which carbohydrate of a particular food is converted to glucose and enters the bloodstream. Food with a high number seems to enter the bloodstream faster than one with a lower number. Experts claim that consumption of low GI foods is related to lower blood sugar. Animal products, cakes, biscuits and pies consist of saturated fats. On the other hand, foods rich in olive and rapeseed oil known to lower blood cholesterol levels probably contain monounsaturates.
Professor Julie Lovegrove, explained, “The RISCK trial is an important study as it tested the impact of changing the amount and type of fat and carbohydrate in the diet of individuals to test the effects on their health, using very detailed measurements. Replacement of dietary saturated fat with monounsaturated fats and low glycaemic index carbohydrates can reduce heart disease risk factors, although further research is required to determine the possible benefit of low GI foods on insulin sensitivity.”
Investigators initiated the RISCK trial on 548 people who were at a probable risk of developing cardiovascular disease. Volunteers were made to follow a reference diet for one month so that all share a similar starting point. Then study subjects were randomly assigned for remaining dedicated to a particular diet. The outcome was that risk factors for cardiovascular disease were seemingly improved. Results were noted after altering saturated fat with monounsaturated fat and high GI carbohydrates for low GI carbohydrates. But the effect of these diets on insulin resistance was possibly unclear.
