A recent study published in the American Journal of Clinical Nutrition (2010; 92(3): 634-43) further demonstrates the direct relationship between a high glycemic diet and inflammation. In a study involving 1490 postmenopausal women and 1245 men (baseline average age: 49 years) from a population-based cohort, women consuming a diet with the highest glycemic index (highest tertile) were found to have a 2.9-fold increased risk of inflammatory-disease related death, as compared to women in the lowest tertile of GI diet (multivariate HR=2.89). Increased intakes of foods high in refined sugars or starches and decreasing intake of vegetables other than potatoes as well as cereals and breads was also independently associated with a greater risk. The authors conclude, “These data provide new epidemiologic evidence of a potentially important link between GI and inflammatory disease mortality among older women.”