Over the past few decades, intense intervention efforts on lowering plasma cholesterol, a causal determinant of coronary heart disease, have contributed to population-wide decreases in the intake of total and saturated fats. With dietary guidelines uniformly recommending carbohydrates as the major energy source for the maintenance of cardiovascular health, the percentage of energy intake from carbohydrates has increased in the United States during the same period.1 This increase has been shown to occur in parallel to rising rates of obesity and diabetes, raising concern about the quality of carbohydrates consumed.2
Liu S. Lowering Dietary Glycemic Load for Weight Control and Cardiovascular Health: A Matter of Quality. Arch Intern Med. 2006;166(14):1438–1439. doi:10.1001/archinte.166.14.1438
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