Invented the glycemic index to classify carbohydrates and their effects on blood glucose levels, associated with the incidence of diabetes, stroke, and cardiovascular disease mortality
“Let food be thy medicine and medicine be thy food,” says an age-old adage. We now understand more than ever the vital importance of nutrition for health and well-being. Nutritional guidance can sometimes seem confusing and contradictory, but Dr. Jenkins and his associates have demonstrated that carbohydrate digestion rates have significant health benefits and more slowly digested low glycemic index carbohydrate foods are best. These findings together with his work on cholesterol lowering foods have stimulated research and influenced dietary guidelines for disease treatment worldwide. We encounter the glycemic index in every trip to the grocery store in Canada when we find products intended to support a low glycemic diet, designed to help reduce the incidence of diabetes, strokes, and cardiovascular disease. Dr. Jenkins’ work represents the triumph of diet as part of preventative health care. Among his many honours and appointments, Dr. Jenkins is a Professor in the Departments of Nutritional Sciences and of Medicine, Temerty Faculty of Medicine, University of Toronto, a Scientist at the Li Ka Shing Knowledge Institute, and Staff Physician at St. Michael’s Hospital.
