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      Dietary carbohydrates: role of quality and quantity in chronic disease

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          Abstract

          David S Ludwig and colleagues examine the links between different types of carbohydrates and health

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          Most cited references63

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          Diet and the evolution of human amylase gene copy number variation.

          George Perry, Nathaniel Dominy, Katrina Claw … (2007)
          Starch consumption is a prominent characteristic of agricultural societies and hunter-gatherers in arid environments. In contrast, rainforest and circum-arctic hunter-gatherers and some pastoralists consume much less starch. This behavioral variation raises the possibility that different selective pressures have acted on amylase, the enzyme responsible for starch hydrolysis. We found that copy number of the salivary amylase gene (AMY1) is correlated positively with salivary amylase protein level and that individuals from populations with high-starch diets have, on average, more AMY1 copies than those with traditionally low-starch diets. Comparisons with other loci in a subset of these populations suggest that the extent of AMY1 copy number differentiation is highly unusual. This example of positive selection on a copy number-variable gene is, to our knowledge, one of the first discovered in the human genome. Higher AMY1 copy numbers and protein levels probably improve the digestion of starchy foods and may buffer against the fitness-reducing effects of intestinal disease.
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            Associations of fats and carbohydrate intake with cardiovascular disease and mortality in 18 countries from five continents (PURE): a prospective cohort study

            Mahshid Dehghan, Andrew Mente, Xiaohe Zhang … (2017)
            The relationship between macronutrients and cardiovascular disease and mortality is controversial. Most available data are from European and North American populations where nutrition excess is more likely, so their applicability to other populations is unclear.
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              The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease.

              David Ludwig (2002)
              The glycemic index was proposed in 1981 as an alternative system for classifying carbohydrate-containing food. Since then, several hundred scientific articles and numerous popular diet books have been published on the topic. However, the clinical significance of the glycemic index remains the subject of debate. The purpose of this review is to examine the physiological effects of the glycemic index and the relevance of these effects in preventing and treating obesity, diabetes, and cardiovascular disease.
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                Author and article information

                Contributors
                David S Ludwig: Role: professor
                Frank B Hu: Role: professor
                Luc Tappy: Role: professor
                Jennie Brand-Miller: Role: professor
                Journal
                Journal ID (nlm-ta): BMJ
                Journal ID (iso-abbrev): BMJ
                Journal ID (publisher-id): BMJ-UK
                Journal ID (hwp): bmj
                Title: The BMJ
                Publisher: BMJ Publishing Group Ltd.
                ISSN (Print): 0959-8138
                ISSN (Electronic): 1756-1833
                Publication date Collection: 2018
                Publication date (Electronic): 13 June 2018
                Volume: 361
                Electronic Location Identifier: k2340
                Affiliations
                [1 ]New Balance Foundation Obesity Prevention Center, Boston Children’s Hospital, Boston, MA, USA
                [2 ]Department of Pediatrics, Harvard Medical School, Boston, MA, USA
                [3 ]Department of Nutrition, Harvard T H Chan School of Public Health, Boston, USA
                [4 ]Channing Division of Network Medicine, Brigham and Women’s Hospital, Harvard Medical School, Boston
                [5 ]Department of Physiology, University of Lausanne, Lausanne, Switzerland.
                [6 ]Charles Perkins Centre, School of Life and Environmental Sciences, University of Sydney, Sydney, Australia
                Author notes
                Article
                Publisher ID: ludd044726
                DOI: 10.1136/bmj.k2340
                PMC ID: 5996878
                PubMed ID: 29898880
                SO-VID: c0d08163-6f29-49d3-bd1d-eac676671095
                Copyright © Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions
                License:

                This is an Open Access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/.

                History
                Categories
                Subject: Analysis
                Series title: Science and Politics of Nutrition

                ScienceOpen disciplines: Medicine
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                ScienceOpen disciplines: Medicine

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