On Tue, 06 Dec 2005 19:44:21 -0500, Just Cocky wrote in
<news:c0ccp1ldb5irthr94dt02he8falr9u840c[at]4ax.com> on sci.med.nutrition
:

- quote -

Interesting. One point for pasta ("al dente", I hope!), minus one
point less for white bread...


QUOTE
1: Asia Pac J Clin Nutr. 2005;14 Suppl:S120. Related Articles, Links

High glycemic index carbohydrate mediates an acute proinflammatory
process as measured by NF-kappaB activation.

Dickinson S, Hancock DP, Petocz P, Brand-Miller JC.

School of Molecular and Microbial Biosciences, University of
Sydney, NSW, 2006.

Background - Some high-carbohydrate diets may increase the risk of
cardiovascular disease (CVD) by promoting hyperglycemia, oxidative
stress, endothelial dysfunction and low-grade inflammation. In this
context, the classification of carbohydrates according to their
postprandial effects (ie the glycemic index, GI) may be relevant to
prevention and management of CVD. Objectives - The present study was
designed to detect differences in postprandial NF-kappaB activation
(an acute inflammatory marker) in mononuclear cells and nitrotyrosine
levels (a marker of oxidative stress) after high vs low GI meals in 10
lean, young, healthy European Caucasian subjects (5 male, 5 female)
matched for age, BMI, waist circumference, diet and physical activity.
Design - A 50 g portion of a high GI (white bread) was compared with
an isoenergetic, macronutrient-matched portion of a low GI food
(pasta) consumed in random order after an overnight fast. Glycaemia,
insulinemia, NF-kappaB and nitrotyrosine levels were determined at 0,
60, 120 and 180 min and quantitated using the area under the curve
(AUC). Outcome - Glycemia and insulinemia were within the normal range
but 3- and nearly 4-fold higher respectively after the bread meal
compared with the pasta meal. As hypothesised, the NF-kappaB response
was 3-fold greater after the bread meal (mean +/- SEM: 69 +/- 16
optical density (OD) h) compared with the pasta meal (23 +/- 4.7 OD
h). Nitrotyrosine levels increased after the bread meal (0.67 +/- 0.49
nmoles/L) and decreased after the pasta (-0.81 +/- 0.30 nmoles/L) but
the difference did not reach statistical significance. Conclusion -
The present study shows that high GI carbohydrate, but not low GI
carbohydrate, mediates an acute proinflammatory process as measured by
NF-kappaB activity. Blunting postprandial glycemia via low GI
carbohydrate may lower CVD risk.

PMID: 16326481 [PubMed - in process]

For those that still think consumption of sugar is not
pro-inflamatory:

http://www.ncbi.nlm.nih.gov/entrez/q...81&query_hl=16