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Low-Glycemic-Index Foods Can Decrease Systolic and Diastolic Blood Pressure in the Short Term.

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Low-glycemic index (LGI) foods significantly reduced 24-hour blood pressure in women. High-glycemic index (HGI) foods did not show a significant effect on blood pressure levels.

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Area of Science:

  • Nutrition Science
  • Cardiovascular Health
  • Dietary Glycemic Index

Background:

  • Dietary glycemic index (GI) influences postprandial glucose and insulin responses.
  • The impact of GI on 24-hour ambulatory blood pressure (BP) requires further investigation.

Purpose of the Study:

  • To compare the effects of low-glycemic index (LGI) and high-glycemic index (HGI) foods on 24-hour ambulatory blood pressure.

Main Methods:

  • A longitudinal study involving 30 women (aged 18-40 years) over 24 hours.
  • Participants were assigned to an LGI period for 24 hours, followed by a 2-week washout, then an HGI period.
  • Ambulatory blood pressure (BP) was monitored hourly throughout the study.

Main Results:

  • Significant decreases in systolic blood pressure (SBP) and diastolic blood pressure (DBP) were observed during the LGI period (P = 0.00 for SBP, P = 0.002 for DBP).
  • No significant changes in SBP or DBP were found during the HGI period (P = 0.6 for SBP, P = 0.06 for DBP).

Conclusions:

  • Low-glycemic index foods may offer benefits for reducing 24-hour ambulatory blood pressure.
  • Dietary management through LGI foods could be a strategy for blood pressure control.