BYU dietetics professor uses AI to create national glycemic index

PROVO – A new study from a BYU professor details the quality of the most popular carbohydrates in the US with a new glycemic index and a database updated with the use of artificial intelligence.

Professor of nutrition, Karen Della Corte, presented the national glycemic index and glycemic load database which was published in the American Journal of Clinical Nutrition. A news release from BYU said the data provide information on “the continuous quality of carbohydrates consumed in the United States, something that has never been done before.”

He hopes this database helps increase awareness of the importance of the quality of carbohydrates in a person’s diet and how, with other lifestyle factors, they can help prevent disease and extend an individual’s life.

The glycemic index is a measure that public health researchers can use to rank carbohydrates. Foods high in quantity, such as white flour or sugar grains, can affect metabolic health and cause a “sugar rush.” Glycemic load factors in the amount of carbohydrates consumed, the release says.

“Large studies have shown that both foods with a high GI (glycemic index) and GL (glycemic load) are associated with an increased risk of Type 2 diabetes, heart disease and some cancers,” said Della Corte. “In addition, high GI foods lead to rapid hunger and increased calorie intake and contribute to weight gain.”

Dell Corte collaborated with her husband, Dennis Della Corte, who is a professor of physics and astronomy at BYU. They created an artificial intelligence model that analyzed foods from the Health and Nutrition Examination Survey and compared them to the glycemic index associated with load levels.

This was then compiled to create the first glycemic index data collection.

“Using open source AI for the (creation) of the GI database was a new application for us and marks the advancement of nutrition research methods,” said Della Corte. “Looking forward, many new and important questions can now be investigated using this database related to the role GI and GL play in chronic disease risk in the US”

Della Corte was able to analyze the carbohydrate intake of nearly 10,000 foods using a food database, a process that would have taken months without AI.

The published study also looked at carbohydrate intake trends over the past two decades and found the highest glycemic foods in the American diet include soft drinks, white bread, rice and juice. of fruits.

“Another important takeaway from this study is the importance of prioritizing low-glycemic carbohydrates in the diet. This means focusing on whole, low-fat foods that release sugar slowly into the blood and prevent spikes in blood sugar levels,” said Della Corte. “Making swaps from refined foods to whole grains can help improve dietary health and lower the overall glycemic index.”

She suggests making your home a “glycemic zone” by adding whole grains, beans, lentils, peas, brown or wild rice, quinoa, barley, and oats. steel or soaked, non-starchy vegetables, fruits and nuts. in your weekly diet.

Knowing which foods are low on the glycemic index helps people make informed food choices, he said. His study found that as people get older, they tend to consume more healthy carbohydrates and those with higher education and income are more likely to eat foods lower in the index.

The study also found Black adults had higher glycemic indexes and loads, with women often having higher levels than men.

“We hope that future studies from this database will add the necessary evidence to advocate the inclusion of (glycemic index) in public health guidelines and dietary recommendations,” he said.