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Study Uncovers How Carbohydrates Trigger Cravings

A new study in the American Journal of Clinical Nutrition uncovers why sugary foods may have an addictive quality by examining the effects of the glycemic index on brain activity during the period late after a meal and after a typical intermeal interval. Twelve overweight or obese men ages 18–35 consumed high and low glycemic index (GI) meals on 2 occasions. Researchers found that in comparison to a low-GI meal, a high-GI meal “decreased plasma glucose, increased hunger, and selectively stimulated brain regions associated with reward and craving.”

Read the study in American Journal of Clinical Nutrition.