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Healthy diets with low glycaemic index (GI) of carbohydrate do not improve cardiovascular risk factors more than healthy diets with a high GI, according to research published in the Journal of the American Medical Association.
Foods that have similar carbohydrate content can differ in the amount they raise blood sugar levels, a property called the glycaemic index.

New research suggests that a low GI, low-carbohydrate diet does not affect insulin sensitivity, systolic blood pressure or LDL (bad) cholesterol, when compared with the high-GI, high-carbohydrate diet. So people who already have a healthy diet should not worry about choosing additional low GI foods to help to lower their risk of heart disease and insulin resistance.

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