The high-glycemic meals, the authors conclude, appeared to impair the endothelial function.
"Based on our study, we do urge consumers to have low-glycemic index carbohydrates instead of high-glycemic carbohydrates for better health and less potential hazards for the vascular endothelial function," said Dr. Michael Shechter, senior cardiologist at The Sackler Faculty of Medicine at Tel Aviv University in Israel.
"The main take-home message is that high-glycemic index carbs are dangerous since they reduce or inhibit endothelial function, which is the 'risk of the risk factors,' leading to atherosclerosis and potentially leading to heart disease," Shechter said.
Previous research has found that high blood sugar levels after meals is a risk factor for cardiovascular disease, not only in patients with diabetes but in the general population. Declining endothelial function is considered a key variable in the development of hardening of the arteries and heart disease.
The study is published in the June 16 issue of the Journal of the American College of Cardiology.
Another expert called the study "interesting" but added a caveat that more research is needed to confirm the findings. "The cross-over design is a real strength," said Barry Braun, director of the Energy Metabolism Laboratory at the University of Massachusetts, in Amherst. But he said some "dots" still need to be connected.
In the second study, researchers at the University of Alabama at Birmingham investigated whether a small cutback in dietary carbohydrates would actually boost that sense of satiety you get after eating.
Led by professor of nutritional sciences Barbara Gower, the team noted that Americans typically get 55 percent of their daily calories from carbs such as sugars, starches and fiber. This was the "control
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