A review on the relationship between dietary carbohydrate and risk of diabetes

Kanika Agarwal, Ravinder Chadha, Nikhil Tandon


Diabetes is increasing worldwide and diet is one of the most important modifiable risk factor. Studies have shown that dietary carbohydrates affect blood glucose concentrations; therefore the review aims to examine the evidence on the role of dietary carbohydrates in increasing the risk of diabetes. Literature on longitudinal studies examining the relationship between carbohydrate intake, glycemic index (GI) and glycemic load (GL) with risk of type 2 diabetes were reviewed. There are contrasting results regarding the relationship of carbohydrates and risk of diabetes with some studies showing a positive association while others show none. Glycemic index and glycemic load are indices which are used to measure the quantity and quality of carbohydrates respectively. Majority of the studies show that a high GI diet increases the risk of diabetes while conflicting evidence was seen for GL

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