Insulin sensitivity in women at risk of coronary heart disease and the effect of a low glycemic diet

Frost, Gary; Leeds, Anthony; Trew, Geoffrey; Margara, R.; Dornhorst, Anne

doi:10.1016/s0026-0495(98)90331-6

Cited by 218 publications

(153 citation statements)

References 29 publications

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“…Intervention studies suggested bene®cial effects of a low glycemic index diet on glycemic control and serum triacylglycerols and cholesterol (Brand Miller et al, 1994;Ja Èrvi et al, 1999;Frost et al, 1996Frost et al, , 1998. However, these studies were mostly limited to patients with hypertriglyceridemia, coronary heart disease and (predominantly) diabetes.…”

Section: Discussionmentioning

confidence: 99%

“…Diets with a higher glycemic index are associated with greater¯uct-uations in blood glucose and insulin concentrations. Shortterm dietary intervention studies have suggested that a low-glycemic index diet improves glucose and lipid metabolism (Brand Miller et al, 1994;Ja Èrvi et al, 1999;Frost et al, 1996Frost et al, , 1998. These studies have primarily been conducted in patients with diabetes mellitus, coronary heart disease and hyperlipidemia, but recent results from observational studies also suggested a bene®cial effect of low glycemic index diets in non-diseased populations (Salmeron et al, 1997a,b;Liu et al, 2000;Frost et al, 1999); in large American prospective cohort studies, a lower glycemic index was associated with a reduced risk for type 2 diabetes (Salmeron et al 1997a(Salmeron et al , 1997b) and myocardial infarction (Liu et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Dietary glycemic index in relation to metabolic risk factors and incidence of coronary heart disease: the Zutphen Elderly Study

et al. 2000

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Objective: To examine whether a high dietary glycemic index is associated with hyperinsulinemia, hyperglycemia, dyslipidemia and coronary heart disease (CHD) risk in elderly men. Design: Prospective study of incidence of major CHD (non-fatal myocardial infarction or death due to CHD) between 1985 and 1995 in 646 men, and a cross-sectional analysis of metabolic risk factors in 1990 in 394 men. Setting: Population based study in the Dutch town Zutphen. Subjects: Men aged 64 ± 84 y in 1985 without a history of CHD or diabetes, whose diet was assessed with the cross-check dietary history method. Results: The dietary glycemic index was positively correlated with consumption (g carbohydrate) of wheat bread (r 0.47) and sugar products (r 0.41) and inversely with fruit (r À0.37) and milk (r À0.40) consumption. During 4527 person-years of follow-up, 94 cases of CHD were documented. The risk ratio for CHD was 1.11 (95% CI, 0.66 ± 1.87) for the highest as compared to the lowest tertile of glycemic index after correction for age, body mass index, physical activity, cigarette smoking, and dietary factors (P (trend) 0.70). Furthermore, the glycemic index was not appreciably associated with blood concentrations of total cholesterol, HDL-cholesterol, triacylglycerols or (fasting or postload) insulin or glucose. Conclusions: Our ®ndings do not support the hypothesis that a high-glycemic-index diet unfavorably affects metabolic risk factors or increases risk for CHD in elderly men without a history of diabetes or CHD.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Dietary glycemic index in relation to metabolic risk factors and incidence of coronary heart disease: the Zutphen Elderly Study

et al. 2000

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“…A low-GI diet may improve management of diabetes by lowering early postprandial hyperglycaemi and decreasing risk for postabsorptive hypoglycaemia (Brand et al, 1991;Wolever et al, 1992;Järvi et al, 1995;Gilbertson et al, 2001). By inducing low insulin levels (Björck et al, 2000) and increased insulin sensitivity (Wolever et al, 1992;Frost et al, 1996Frost et al, , 1998Järvi et al, 1999) a low-GI diet also affects the risk for other metabolic diseases associated with the insulin resistance syndrome, for example, cardiovascular disease (Wannamethee et al, 2005). A recent examination of the Framingham Offspring Study showed that diets with lower GI are associated with lower insulin resistance, and a reduced risk of developing the insulin resistance syndrome (McKeown et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

2007

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Objective: To evaluate the impact of an extruded muesli product based on b-glucan-rich oat bran on postprandial glycaemia and insulinaemia. Subject/Design: The study is divided in two series. Blood glucose and serum insulin responses were studied after subjects consuming test meals including a serving of muesli with 3 g (series 1) and 4 g (series 2) of b-glucans, respectively. The muesli was a component in a single serving packet with muesli and yoghurt. This was served together with white wheat bread in the morning after an overnight fast. The compositions were standardized to contain 50 g available carbohydrates. As a reference meal a serving packet without b-glucans was included. The study was performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Nineteen and thirteen healthy volunteers with normal body mass index were recruited for series 1 and 2, respectively. Results: Muesli with 3 g of b-glucans, included in a mixed bread meal, gave no significant differences in glycaemic response compared to a reference meal without muesli and b-glucans. In contrast, muesli with 4 g of b-glucans significantly (Po0.05) lowered the glucose and insulin responses compared to the reference meal. Conclusions: Muesli enriched with 4 g of b-glucans reduces postprandial glucose and insulin levels to a breakfast based on high glycaemic index products. A total of 4 g of b-glucans from oats seems to be a critical level for a significant decrease in glucose and insulin responses in healthy people.

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“…Many factors such as food form, particle size, cooking, processing and starch structure affect the GI (Björck et al, 1994). There is evidence that low GI foods improve blood glucose control in people with diabetes Wolever et al, 1992a;Frost et al, 1994;Järvi et al, 1999;Gilbertson et al, 2001), reduce serum lipids in people with hypertriglyceridaemia (Jenkins et al, 1987a), prolong endurance during physical activity (Thomas et al, 1991), improve insulin sensitivity (Frost et al, 1998) and increase colonic fermentation (Jenkins et al, 1987b;Wolever et al, 1992b). In addition, low GI foods are associated with high HDL cholesterol (Frost et al, 1999) and reduced risk for developing diabetes (Salmeró n et al, 1997a,b) and cardiovascular disease (Liu et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Determination of the glycaemic index of foods: interlaboratory study

et al. 2003

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Objective: Practical use of the glycaemic index (GI), as recommended by the FAO=WHO, requires an evaluation of the recommended method. Our purpose was to determine the magnitude and sources of variation of the GI values obtained by experienced investigators in different international centres. Design: GI values of four centrally provided foods (instant potato, rice, spaghetti and barley) and locally obtained white bread were determined in 8 -12 subjects in each of seven centres using the method recommended by FAO=WHO. Data analysis was performed centrally. Setting: University departments of nutrition. Subjects: Healthy subjects (28 male, 40 female) were studied. Results: The GI values of the five foods did not vary significantly in different centres nor was there a significant centre Â food interaction. Within-subject variation from two centres using venous blood was twice that from five centres using capillary blood. The s.d. of centre mean GI values was reduced from 10.6 (range 6.8 -12.8) to 9.0 (range 4.8 -12.6) by excluding venous blood data. GI values were not significantly related to differences in method of glucose measurement or subject characteristics (age, sex, BMI, ethnicity or absolute glycaemic response). GI values for locally obtained bread were no more variable than those for centrally provided foods. Conclusions:The GI values of foods are more precisely determined using capillary than venous blood sampling, with mean between-laboratory s.d. of approximately 9.0. Finding ways to reduce within-subject variation of glycaemic responses may be the most effective strategy to improve the precision of measurement of GI values.

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Insulin sensitivity in women at risk of coronary heart disease and the effect of a low glycemic diet

Cited by 218 publications

References 29 publications

Dietary glycemic index in relation to metabolic risk factors and incidence of coronary heart disease: the Zutphen Elderly Study

Dietary glycemic index in relation to metabolic risk factors and incidence of coronary heart disease: the Zutphen Elderly Study

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

Determination of the glycaemic index of foods: interlaboratory study

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