Dietary Fiber, Glycemic Load, and Risk of NIDDM in Men

Salmerón, Jorge; Ascherio, Alberto; Rimm, Eric B.; Colditz, Graham A.; Spiegelman, Donna; Jenkins, David; Stampfer, Meir J.; Wing, Alvin L.; Willett, Walter C.

doi:10.2337/diacare.20.4.545

Cited by 1,250 publications

(835 citation statements)

References 27 publications

Supporting

Mentioning

755

Contrasting

Unclassified

Order By: Relevance

“…Moreover, two large prospective studies have recently shown that the dietary glycaemic index is positively associated with the risk of developing type 2 diabetes (Salmero Ân et al, 1997a;Salmero Ân et al, 1997b). These ®ndings heighten the attention given to the GI of staple carbohydrate foods in the diet.…”

Section: Discussionmentioning

confidence: 99%

Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects

Larsen

Rasmussen

Rasmussen³

et al. 2000

Eur J Clin Nutr

101

View full text Add to dashboard Cite

Objective: To study the in¯uence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility. Design: Nine type 2 diabetic subjects ingested four test meals: white bread (WB) and three meals of cooked polished rice of the same variety being non-parboiled (NP), mildly traditionally parboiled (TP) and severely pressure parboiled (PP). The participants ingested the test meals (50 g available carbohydrates) on separate occasions after an overnight fast. Setting: Outpatient clinic, Dept. Endocrinology and Metabolism, Aarhus University Hospital, Denmark. Results: All three rice samples elicited lower postprandial plasma glucose response (NP: 335 AE 43; TP: 274AE 53; PP: 231 AE 37 mmola1*180 min.; means AE s.e.m.) than white bread (626 AE 80; P`0.001), within rice samples PP tended to be lower than NP (P 0.07). The glycaemic indices were: NP: 55 AE 5, TP: 46 AE 8 and PP: 39 AE 6, and lower for PP than NP (P`0.05). The insulin responses were similar for the three rice meals, which were all lower than that to white bread (P`0.001). Differential scanning calorimetry showed the presence of amylose ± lipid complexes in all rice samples and of retrograded amylopectin in PP. Amylose retrogradation was not detected in any of the rice samples. Conclusions: All rice test meals were low-glycaemic in type 2 diabetic subjects. There was no effect of TP on glycaemic index, whereas PP reduced the glycaemic index by almost 30% compared to NP.

show abstract

Section: Discussionmentioning

confidence: 99%

Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects

Larsen

Rasmussen

Rasmussen³

et al. 2000

Eur J Clin Nutr

101

View full text Add to dashboard Cite

show abstract

“…A low-risk diet was defined as a diet low in trans fat, glycemic load, high in cereal fiber and polyunsaturated to saturated fat ratio. This latest study adds to the body of literature linking the role of diet as a risk factor for the development of diabetes (Jenkins et al, 1988;Salmeron et al, 1997;Munoz et al, 1979;Feskens et al, 1991Feskens et al, , 1995Williams et al, 1999).…”

Section: Discussionmentioning

confidence: 89%

“…In particular, among Hong Kong Chinese, the prevalence appears to be rising (Cockram et al, 1993;Janus et al, 2000), the latest figures for 1995 for men and women being 2.0 and 1.4% for those aged 25 -34 to 21.7 and 29.3% at age 65 -74 y. Dietary factors have been shown to contribute to the development of glucose intolerance. Thus foods with high glycemic index (Jenkins et al, 1988;Salmeron et al, 1997), low dietary fibre (Salmeron et al, 1997;Munoz et al, 1979), carbohydrate-rich foods, excessive energy intake (Feskens et al, 1991), and high fat intake (particularly saturated fats; Feskens et al, 1995) may predispose to glucose intolerance. On the other hand, high intakes of fish, potato, vegetable, legume and vitamin C are inversely associated with the development of diabetes mellitus (Feskens et al, 1995;Williams et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Diet and glucose tolerance in a Chinese population

Woo

Sham

et al. 2003

Eur J Clin Nutr

View full text Add to dashboard Cite

Background: Associations between dietary factors and glucose tolerance observed in Caucasian populations may not be applicable to Chinese populations, since the traditional Chinese diet contains plentiful vegetables and is rice-based (which has a lower glycemic index than potatoes). To address this question, the dietary patterns in 988 Hong Kong Chinese subjects with normal and impaired glucose tolerance, and diabetes, were examined in a cross sectional survey to determine if there is any association between diet and glucose tolerance. Method: A stratified random population sample of 988 subjects (488 male, 500 female) was recruited. A food frequency questionnaire was used to determine dietary intake, and glucose tolerance was examined using the glucose tolerance test and the WHO criteria used to classify subjects into the three glucose tolerance categories. Results: Using the standardized world population of Segi, the prevalence rate for DM was 6.6% for men and 5.7% for women; and for IGT 10.3% for men and 15.4% for women aged 30 -64 y. Abnormal glucose tolerance is associated with female gender, older age, lower educational attainment and higher body mass index (BMI). No clear pattern of association with dietary factors was observed after adjusting for confounding factors. However, if subjects with BMI ! 25 kg=m 2 were excluded, an increase in mean consumption of rice=noodles=pasta per week was observed in the DM group, after adjusting for total energy intake and other confounding factors. No association between dietary variety, which has been linked with body fatness, and glucose tolerance, was observed. Conclusion: Dietary habit may not be a strong risk factor for the development of glucose intolerance in Chinese populations, given the favorable features of the Chinese diet. The high consumption of rice in the DM subjects who are of normal BMI suggests that further studies examining glycemic indices of Chinese food items may be beneficial. Obesity still remains the most important predisposing factor.

show abstract

“…Findings in this study revealed that amylopectin level is higher than amylose content still the rice samples displayed a moderate GI values. This discrepancy could be attributed to the presence of other components such as fiber and polyphenols, which have been previously described to lower blood glucose (Salmeron, Manson, Stampfer, Colditz, & Wing, 1997). This agrees with previous report that rice varieties with similar amylose content could have different digestibility possibly due to their physico‐chemical properties (Panlasigui et al., 1991).…”

Section: Discussionmentioning

confidence: 94%

Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties

Adedayo

Adebayo

Nwanna

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

This study was designed to investigate the influence of cooking on the glycemic index (GI), amylose, and amylopectin contents of two rice varieties. Two rice varieties (foreign long rice and ofada) were sourced for, divided into two, one portion cooked and the other used raw. The sugar, starch, amylose, and amylopectin contents as well as glycemic indices, antioxidant properties, and the ability of the rice to inhibit carbohydrate‐hydrolyzing enzymes (α‐amylase and α‐glucosidase) were determined. In addition, polyphenol content was determined. The results revealed that cooking caused a significant increase in starch content of the rice varieties. In the same vein, cooking increases the amylopectin content but has no effect on the amylose content. In addition, cooking shows no effect on polyphenol content but significantly increases radical scavenging ability of rice varieties used in this study. Furthermore, cooking lower the α‐amylase and α‐glucosidase inhibitory properties of two rice varieties except for foreign rice. However, the inhibitory effect of both cooked and raw foreign and ofada rice on α‐amylase and α‐glucosidase coupled with their low GI may explain their important role in controlling blood glucose level.

show abstract

Dietary Fiber, Glycemic Load, and Risk of NIDDM in Men

Abstract: These findings support the hypothesis that diets with a high glycemic load and a low cereal fiber content increase risk of NIDDM in men. Further, they suggest that grains should be consumed in a minimally refined form to reduce the incidence of NIDDM.

Cited by 1,250 publications

References 27 publications

Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects

Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects

Diet and glucose tolerance in a Chinese population

Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties

Contact Info

Product

Resources

About