Low-glycemic Diets Improve Cardiac Risk Factors in Young Adults
Dietary carbohydrates with low glycemic index (GI, the relative effect of a given carbohydrate on rise in blood glucose compared with simple sugar) are known to increase satiety while improving serum lipid profiles.
Furthermore, increased serum triacylglycerol concentrations are associated with excessive high-GI foods and are known to be associated with cardiovascular risk, potentially by increasing concentrations of plasminogen activator inhibitor 1 (PAI-1), a factor that promotes clotting in coronary blood vessels.