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To the Editor: In their randomized controlled trial, Dr Jenkins and colleagues¹ reported moderately reduced levels of hemoglobin A_1c (HbA_1c) in patients with type 2 diabetes treated with a low–glycemic index diet compared with a high–cereal fiber diet over 6 months. They concluded that low–glycemic index diets may be useful as part of the strategy to improve glycemic control in patients with type 2 diabetes.

Low–glycemic index diets are typically high-fiber diets. As the authors acknowledged, the low–glycemic index diet contained even more fiber than the high–cereal fiber diet (18.7 vs 15.7 g of fiber per 1000 kcal; P < .001). Several of the recommended foods in the high–cereal fiber group contained considerable amounts of soluble fibers (such as pectin in guava and carrots) that, unlike cereal fibers, do not appear to influence diabetes risk.² In addition, starchy high–glycemic index food such as baked potatoes, emphasized in the high–cereal fiber . . . [Full Text of this Article]

Martin O. Weickert, MD
martin.weickert@charite.de

Andreas F. H. Pfeiffer, MD
Department of Endocrinology, Diabetes and Nutrition
Charité-University-Medicine Berlin
Berlin, Germany

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Effect of a Low–Glycemic Index or a High–Cereal Fiber Diet on Type 2 Diabetes: A Randomized Trial
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Low–Glycemic Index vs High–Cereal Fiber Diet in Type 2 Diabetes—Reply
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