Glycemic index in the diet of European outpatients with type 1 diabetes: relations to glycated hemoglobin and serum lipids

Buyken, Anette E.; Toeller, M.; Heitkamp, G.; Karamanos, B.; Rottiers, R; Muggeo, Michele; Fuller, John

doi:10.1093/ajcn/73.3.574

Cited by 158 publications

(93 citation statements)

References 38 publications

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“…In this trial a decrease in both fasting glucose and insulin levels was achieved in the low GI group (between-and withingroup differences), as well as significant reductions in fructosamine levels (within-group difference; Jarvi et al, 1999). Generally, cross-sectional data appear to support the results of clinical trials (Wolever et al, 1999, Buyken et al, 2001. A cross-sectional study on 272 type 1 diabetic patients found a significant positive correlation between HbA 1c and dietary GI, as assessed by a 3-day food record (Wolever et al, 1999).…”

Section: Glycemic Index In Chronic Diseasementioning

confidence: 55%

Glycemic index in chronic disease: a review

et al. 2002

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Aim: The intent of this review is to critically analyze the scientific evidence on the role of the glycemic index in chronic Western disease and to discuss the utility of the glycemic index in the prevention and management of these disease states. Background: The glycemic index ranks foods based on their postprandial blood glucose response. Hyperinsulinemia and insulin resistance, as well as their determinants (eg high energy intake, obesity, lack of physical activity) have been implicated in the etiology of diabetes, coronary heart disease and cancer. Recently, among dietary factors, carbohydrates have attracted much attention as a significant culprit, however, different types of carbohydrate produce varying glycemic and insulinemic responses. Low glycemic index foods, characterized by slowly absorbed carbohydrates, have been shown in some studies to produce beneficial effects on glucose control, hyperinsulinemia, insulin resistance, blood lipids and satiety. Method: Studies on the short and long-term metabolic effects of diets with different glycemic indices will be presented and discussed. The review will focus primarily on clinical and epidemiological data, and will briefly discuss in vitro and animal studies related to possible mechanisms by which the glycemic index may influence chronic disease.

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Section: Glycemic Index In Chronic Diseasementioning

confidence: 55%

Glycemic index in chronic disease: a review

et al. 2002

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“…Among type I diabetics in Europe (Buyken et al, 2001), the mean (range) dietary GI was reported to be 57 (41-78), but regional differences existed in the correlation between dietary GI value and foods. Among subjects in southern Europe, the lowest GI quartile consumed more carbohydrate from pasta but less from white bread and potatoes than did subjects in the highest GI quartile.…”

Section: Discussionmentioning

confidence: 99%

“…So, dietary GL would be a stronger predictor of CVD risk factor than carbohydrate intake. Other researches have examined the correlations between dietary GI or GL and risk factors adjusting further confounding factors such as smoking status and alcohol consumption (Frost et al, 1999;Buyken et al, 2001;Ford & Liu, 2001;Liu et al, 2001). In the current study, after adjusting for smoking status (number of cigarettes per day) and alcohol consumption (g/week) in addition to total energy intake, dietary fiber intake, age, and exercise time, Body weight (kg) 60.3 (56.7, 63.9) 63.5 (60.1, 66.9) 65.8 (59.7, 71.8) 0.403 60.0 (56.0, 64.0) 61.9 (58.4, 65.4) 67.6 (62.3, 72.9) 0.068 BMI (kg/m 2 ) 25.2 (23.8, 26.6) 26.3 (25.1, 27.4) 26.9 (25.0, 28.8) 0.237 25.2 (23.7, 26.7) 25.5 (24.4, 26.6) 27.6 (26.0, 29.3) there were still significant correlations between dietary GI and HDL-c (P ¼ 0.011), TG (P ¼ 0.045), and IRI (P ¼ 0.021) (data not shown).…”

Section: Discussionmentioning

confidence: 99%

“…GI values of foods with no available published GI value were estimated from similar foods or calculated from constituent foods (Buyken et al, 2001). We did not include the GI values of most vegetables, since they contained little carbohydrate per serving.…”

Section: Gi Food List Of Japanese Foodsmentioning

confidence: 99%

“…Higher dietary GI or GL was significantly associated with the incidence of diabetes (Salmeron et al, 1997a, b) and coronary heart disease (CHD) (Liu et al, 2000). Furthermore, an association between higher dietary GI or GL and risk factors of cardiovascular disease (CVD) such as lower HDLcholesterol (Frost et al, 1999;Ford & Liu, 2001;Liu et al, 2001), higher triacylglycerol (Wolever et al, 1995;Liu et al, 2001) and higher HbA 1c (Wolever et al, 1995;Buyken et al, 2001) as observed. These findings suggested the possible benefits that low GI or GL diet might have in the prevention and management of lifestyle-related disease such as diabetes and CVD.…”

Section: Introductionmentioning

confidence: 96%

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Correlation between dietary glycemic index and cardiovascular disease risk factors among Japanese women

et al. 2004

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Objective: To examine the correlation between dietary glycemic index (GI) and cardiovascular disease (CVD) risk factors among subjects who consume white rice as a staple food. Design: A cross-sectional study was conducted to explore the associations between dietary GI, dietary glycemic load (GL) and dietary intakes, and CVD risk factors. Dietary GI and GL were calculated from a 3-day (including two consecutive weekdays and one holiday) dietary records. Setting: A weight-reduction program at a municipal health center in Tokyo, Japan. Subjects: A total of 32 women aged 52.577.2 y participated in the weight-reduction program. Result: The GI food list made for the current study calculated for 91% of carbohydrate intakes measured. The mean dietary GI was 6476, and the mean dietary GL was 150737. Individuals in the highest tertile of GI consumed more carbohydrate, mostly from white rice (Po0.001), and less fat (Po0.01). Individuals in all three groups by tertile of GL showed similar tendencies. In the lowest GI tertile, the highest concentration of HDL-cholesterol and lowest concentration of triacylglycerol and immunoreactive insulin were observed (Po0.01). In the lowest GL tertile, the highest concentration of HDL-cholesterol and the lowest concentration of triacylglycerol were observed (Po0.05). Conclusion: Calculated dietary GI and GL were positively associated with CVD risk factors among the Japanese women who consumed white rice as a staple food.

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The Glycemic Index

Ludwig¹

2002

JAMA

1,511

361

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The glycemic index was proposed in 1981 as an alternative system for classifying carbohydrate-containing food. Since then, several hundred scientific articles and numerous popular diet books have been published on the topic. However, the clinical significance of the glycemic index remains the subject of debate. The purpose of this review is to examine the physiological effects of the glycemic index and the relevance of these effects in preventing and treating obesity, diabetes, and cardiovascular disease.

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Glycemic index in the diet of European outpatients with type 1 diabetes: relations to glycated hemoglobin and serum lipids

Abstract: This study in European patients with type 1 diabetes showed that a lower dietary GI is related to lower Hb A(1c) concentrations, independently of fiber intake. The consumption of bread and pasta had the biggest effect on the overall dietary GI of European outpatients.

Cited by 158 publications

References 38 publications

Glycemic index in chronic disease: a review

Glycemic index in chronic disease: a review

Correlation between dietary glycemic index and cardiovascular disease risk factors among Japanese women

The Glycemic Index

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