Carbohydrates and increases in obesity: does the type of carbohydrate make a difference?

Judith Wylie-Rosett, C. J. Segal-Isaacson, Adam Segal-Isaacson

Research output: Contribution to journalArticle

64 Citations (Scopus)

Abstract

With the prevalence of obesity increasing in the U.S. and elsewhere, the place of carbohydrates in the diet has recently been under closer examination. This has led to the development of methods for analyzing the effects of dietary carbohydrate. Primary among these methods is the glycemic index, a measure of a food's effect on blood glucose levels, which was initially designed as a method for determining suitable carbohydrates for people with diabetes. However, the glycemic index does not address other metabolic issues related to excess sugar consumption. Prominent among these issues is the use of low glycemic index sweeteners, particularly fructose, which is increasingly present in processed food. Fructose is associated with increased adiposity, which may result from its effects on hormones associated with satiety. Other methods of determining "good" carbohydrates have also been developed. The common theme among them is increased nonstarchy vegetables and higher-fiber legumes.

Original languageEnglish (US)
JournalObesity Research
Volume12 Suppl 2
StatePublished - Nov 2004

Fingerprint

Glycemic Index
glycemic index
obesity
Obesity
Carbohydrates
carbohydrates
Fructose
fructose
Dietary Carbohydrates
Sweetening Agents
Food
dietary carbohydrate
sweeteners
Adiposity
adiposity
processed foods
satiety
methodology
Fabaceae
Vegetables

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Public Health, Environmental and Occupational Health
  • Endocrinology
  • Food Science
  • Endocrinology, Diabetes and Metabolism

Cite this

Carbohydrates and increases in obesity : does the type of carbohydrate make a difference? / Wylie-Rosett, Judith; Segal-Isaacson, C. J.; Segal-Isaacson, Adam.

In: Obesity Research, Vol. 12 Suppl 2, 11.2004.

Research output: Contribution to journalArticle

@article{b0493b3e97ae431691ac17b024c0f45d,
title = "Carbohydrates and increases in obesity: does the type of carbohydrate make a difference?",
abstract = "With the prevalence of obesity increasing in the U.S. and elsewhere, the place of carbohydrates in the diet has recently been under closer examination. This has led to the development of methods for analyzing the effects of dietary carbohydrate. Primary among these methods is the glycemic index, a measure of a food's effect on blood glucose levels, which was initially designed as a method for determining suitable carbohydrates for people with diabetes. However, the glycemic index does not address other metabolic issues related to excess sugar consumption. Prominent among these issues is the use of low glycemic index sweeteners, particularly fructose, which is increasingly present in processed food. Fructose is associated with increased adiposity, which may result from its effects on hormones associated with satiety. Other methods of determining {"}good{"} carbohydrates have also been developed. The common theme among them is increased nonstarchy vegetables and higher-fiber legumes.",
author = "Judith Wylie-Rosett and Segal-Isaacson, {C. J.} and Adam Segal-Isaacson",
year = "2004",
month = "11",
language = "English (US)",
volume = "12 Suppl 2",
journal = "Obesity",
issn = "1930-7381",
publisher = "Wiley-Blackwell",

}

TY - JOUR

T1 - Carbohydrates and increases in obesity

T2 - does the type of carbohydrate make a difference?

AU - Wylie-Rosett, Judith

AU - Segal-Isaacson, C. J.

AU - Segal-Isaacson, Adam

PY - 2004/11

Y1 - 2004/11

N2 - With the prevalence of obesity increasing in the U.S. and elsewhere, the place of carbohydrates in the diet has recently been under closer examination. This has led to the development of methods for analyzing the effects of dietary carbohydrate. Primary among these methods is the glycemic index, a measure of a food's effect on blood glucose levels, which was initially designed as a method for determining suitable carbohydrates for people with diabetes. However, the glycemic index does not address other metabolic issues related to excess sugar consumption. Prominent among these issues is the use of low glycemic index sweeteners, particularly fructose, which is increasingly present in processed food. Fructose is associated with increased adiposity, which may result from its effects on hormones associated with satiety. Other methods of determining "good" carbohydrates have also been developed. The common theme among them is increased nonstarchy vegetables and higher-fiber legumes.

AB - With the prevalence of obesity increasing in the U.S. and elsewhere, the place of carbohydrates in the diet has recently been under closer examination. This has led to the development of methods for analyzing the effects of dietary carbohydrate. Primary among these methods is the glycemic index, a measure of a food's effect on blood glucose levels, which was initially designed as a method for determining suitable carbohydrates for people with diabetes. However, the glycemic index does not address other metabolic issues related to excess sugar consumption. Prominent among these issues is the use of low glycemic index sweeteners, particularly fructose, which is increasingly present in processed food. Fructose is associated with increased adiposity, which may result from its effects on hormones associated with satiety. Other methods of determining "good" carbohydrates have also been developed. The common theme among them is increased nonstarchy vegetables and higher-fiber legumes.

UR - http://www.scopus.com/inward/record.url?scp=16644394214&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=16644394214&partnerID=8YFLogxK

M3 - Article

C2 - 15601960

AN - SCOPUS:16644394214

VL - 12 Suppl 2

JO - Obesity

JF - Obesity

SN - 1930-7381

ER -