Hormonal
High glycemic index (GI) diets increase cardiovascular disease (CVD) risk and all-cause mortality, potentially mediated by postprandial hypotension (PPH) and oxidative stress.
Focus on the quality of carbohydrates rather than just cutting them out. Choose low-glycemic index foods like whole grains, legumes, and vegetables to avoid post-meal blood pressure drops and oxidative stress, which are linked to higher heart disease risk.
High glycemic index diets have been associated with an increased risk of cardiovascular disease events and all-cause mortality. We suggest that part of the reason for this association is through the effect of the rapidly digested high glycemic index carbohydrate diets in promoting the effects of postprandial hypotension in vulnerable individuals.
Why this rating
Based on prospective cohort studies (PURE) and mechanistic explanations, but the paper itself is a mini-review/proposal rather than a primary clinical trial.
Source
The Glycemic Index, Postprandial Hypotension and Cardiovascular Disease
Ayan Agarwal et al. · International Journal on Heart and Vascular system · 2021
DOI 10.51626/ijhvs.2021.01.00003
More from this paper
- Postprandial hypotension (PPH), defined as a systolic BP drop of ≥20 mmHg within 2 hours of eating, is an independent predictor of all-cause mortality, syncope, angina, and stroke, particularly in the elderly.Good
- Acarbose, an alpha-glucosidase inhibitor, reduces the risk of cardiovascular disease and postprandial hypotension by slowing carbohydrate digestion and absorption.Good
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