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Nutrition clinique et métabolisme
Volume 14, n° 3
pages 235-236 (septembre 2000)
Doi : S0985-0562(00)80027-8
Index glycémique des aliments et risque cardiovasculaire
Glycaemic index of nutrients and cardiovascular risk

M. Krempf
 Clinique d'endocrinologie, maladies métaboliques et nutrition, Hôtel-Dieu, 44093 Nantes cedex 1, France 


L'athérosclérose notamment coronaire est la première cause de mortalité dans les pays occidentaux. Différents paramètres nutritionnels ont été évoqués dans les mécanismes physiopathologiques conduisant à son apparition. Les lipides ont été particulièrement bien étudiés. Depuis plusieurs années, différents travaux se sont intéressés aux glucides et notamment à leur index glycémique. L'index glycémique d'un aliment correspond à l'amplitude de l'excurision glycémique observée deux heures après son ingestion, par rapport à un produit de référence.

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Atherosclerosis is one of the main cause of cardio-vascular mortality in western countries. Various nutritional factors, especially lipids, have been suggested to play a role in its development. Recently, various studies have emphasized the possible contribution of glucides and the importance of glycaemic index. For a given nutrient, the glycaemic index corresponds to the increase in glycemia measured two hours after its ingestion compared to a reference product. Some epidemiological studies have suggested that nutrient with high glycaemic index could be involved in the development of cardio-vascular diseases.

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Keyword : athérosclérose, HDL-cholesterol, insulino-resistance, triglycérides

Keywords : atherosclerosis, HDL-cholesterol, insulin-resistance, triglycerides

© 2000  Published by Elsevier Masson SAS.
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