Recent studies from Harvard School of Public Health indicate that the risks of diseases, such as type 2 diabetes and coronary heart disease, are strongly related to the glycemic index of the overall diet. In 1999, the World Health Organization (WHO) and Food and Agriculture Organization (FAO) recommended that people in industrialized countries base their diets on low glycemic index foods in order to prevent the most common diseases of affluence, such as coronary heart disease, diabetes and obesity.
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