To Avoid Stroke, It Would be Necessary to Limit White and Refined Food
According to a meta-analysis of 7 studies conducted on the subject, a diet with high glycemic load is linked to a 19% increase in the risk of stroke.
The study involved a total of 225,000 participants from 6 different countries with follow-up periods ranging from 5 to 18 years. A total of 3046 stroke cases were reported.
The researchers found no significant association between high glycemic index and risk of stroke. ” A high glycemic index is probably a risk factor but the association is not very strong, ” the authors emphasize.
Similarly, no significant association between high carbohydrate intakes and the risk of stroke was found.
The glycemic index is a “measuring instrument” that can be used to classify carbohydrates according to their ability to raise blood sugar. Refined foods (bread, many breakfast cereals, cakes, sweetened cereal cakes, most potatoes, sweet drinks, sweets…) have a high glycemic index. These refined foods are often referred to as ” white foods ” because like rice, cereal flour, they have been rid of their sound, and with it fibers, minerals and vitamins.
The Glycemic Index
While the glycemic index (GI) is independent of the amount of carbohydrate ingested, the glycemic load takes into account the amount of carbohydrates in the portion of food being eaten. Glycemic load is obtained by multiplying the GI of a food by the amount of available carbohydrates from a portion of that food, then dividing by 100.
The Glycemic load
” A daily diet with low glycemic load is a simple and effective way to reduce the risk of stroke, ” the authors conclude.
” The glycemic index indicates the quality of carbohydrate intake while the glycemic load takes into account both the quality and quantity of the carbohydrates consumed and is therefore more appropriate to evaluate a person’s blood sugar changes , authors.
” Previous studies have shown that glycemic index and glycemic load impact insulin resistance, inflammation markers, and plasma cholesterol and triglyceride levels .”
According to the World Stroke Organization’s Worldwide Stroke Campaign, 1 in 6 people will have a stroke in their life. WHO estimates that 6.2 million people die each year from stroke. ” There are many risk factors for stroke: smoking, blood pressure, body mass index, environment… ” the authors say. ” Overeating increases the risk of stroke probably by accelerating the development of obesity, hypertension, hyperlipidemia and diabetes.”
A high consumption of refined carbohydrates (sugars, starches) in this study is also associated with obesity and diabetes, which explains why the association between high intakes of carbohydrates, glycemic index, glycemic load and stroke was Widely studied. However, the results reported are often contradictory.
To reduce the glycemic load of his meals, foods with a high GI (eg white bread) can still be consumed, but occasionally and in small quantities. Large quantities of low GI foods such as vegetables, oilseeds, or moderate amounts of food with moderate GI (eg pasta) can also be consumed. But, if you eat a large pasta dish, you will end up with a high glycemic load, even though the pasta has low GIs: the reason is that you will swallow large amounts of carbohydrates.