A recent study by a Brigham Young University (BYU) professor has introduced a new national glycemic index, offering insights into the quality of carbohydrates consumed in the U.S. Developed using artificial intelligence, this index aims to improve public understanding of carbohydrate quality and its impact on health.
Introduction of the Glycemic Index and Database
Professor Karen Della Corte, a nutrition and dietetics expert at BYU, has created a national glycemic index and glycemic load database. Published in the American Journal of Clinical Nutrition, this database provides new insights into the changing quality of carbohydrates in American diets.
Della Corte hopes this tool will raise awareness about the importance of carbohydrate quality. She believes that understanding carbohydrate quality, along with other lifestyle factors, can help prevent diseases and enhance health.
What is the Glycemic Index?
The glycemic index (GI) is a scale used to rank carbohydrates based on their effect on blood sugar levels. High-GI foods, like white flour and sugary cereals, can cause rapid spikes in blood sugar, negatively impacting metabolic health. The glycemic load (GL) also considers the quantity of carbohydrates consumed.
“Large-scale studies have shown that high GI and GL diets increase the risk of Type 2 diabetes, cardiovascular disease, and some cancers,” Della Corte explained. “High-GI foods also lead to quicker hunger, increased caloric intake, and weight gain.”
AI and the Creation of the Database
Della Corte collaborated with her husband, Dennis Della Corte, a physics and astronomy professor at BYU. They developed an AI-enabled model to analyze foods from the National Health and Nutrition Examination Survey and correlate them with glycemic index and load levels. This effort resulted in the first national glycemic index database.
“Using AI to create the GI database is a novel approach and marks a significant advancement in nutritional research,” said Della Corte. “This database will enable new and important research on the role of GI and GL in chronic disease risk in the U.S.”
With AI, Della Corte analyzed carbohydrate intake from nearly 10,000 foods, a task that would have taken months without this technology.
Findings and Trends
The study also explored trends in carbohydrate quality intake over the past two decades. It identified the top glycemic load-contributing foods in American diets, including soft drinks, white bread, rice, and fruit juice.
“One key takeaway from this study is the importance of prioritizing low-glycemic carbohydrates,” Della Corte noted. “Focusing on whole, minimally processed foods that release glucose slowly can prevent blood sugar spikes and improve diet quality.”
She recommends stocking your pantry with low-GI foods such as whole grains, beans, lentils, brown or wild rice, quinoa, barley, steel-cut or rolled oats, non-starchy vegetables, fruits, and nuts.
Health Implications and Future Research
The study found that as people age, they tend to choose healthier carbohydrates. It also noted that those with higher education and incomes are more likely to eat low-GI foods. However, Black adults and women generally have higher glycemic indexes and loads.
Della Corte hopes that future studies using this database will support the inclusion of the glycemic index in public health guidelines and dietary recommendations.
“We need more evidence to advocate for the incorporation of the glycemic index into public health guidelines,” she said.
References
- “National Glycemic Index Database” by Karen Della Corte, American Journal of Clinical Nutrition
- “National Health and Nutrition Examination Survey”
- Brigham Young University News Release
By understanding and utilizing the glycemic index, individuals can make informed food choices that improve health and reduce the risk of chronic diseases.
