Until recently carbohydrates have been classified as ?simple? and ?complex? based on their degree of polymerization; however, their effect on health may be better described on the basis of their physiological effects-that is, their ability to raise blood glucose. This depends both on the type of constituent sugars (e.g. glucose, fructose, galactose) and the physical form of the carbohydrate (e.g. particle size, degree of hydration). This classification is referred to as the glycemic index (GI). A lower GI diet is associated with reduced insulin demand, improved blood glucose control, and reduced lipid levels, all factors that may prevent or manage coronary heart disease (CHD). Dietary glycemic load (glycemic index multiplied by carbohydrate content) has been directly associated with risk of CHD. Glycemic load (GL) has also been associated with plasma high sensitivity-C-reactive protein. Exacerbation of the proinflammatory process in diets with a high GL may be one mechanism that increases the risk of CHD. This workshop will discuss the research supporting the clinical usefulness of GI and GL, the specific relationship with CHD, and will focus on the practical application of applying this dietary program to patients.