Insulinemic and glycemic indexes of six starch-rich foods taken alone and in a mixed meal by type 2 diabetics

Bornet, Francis; Costagliola, Dominique; Rizkalla, Salwa W.; Blayo, Anne; Fontvieille, Anne-Marie; Haardt, M.J.; Letanoux, M.; Tchobroutsky, G; Slama, G.

doi:10.1093/ajcn/45.3.588

Cited by 170 publications

(99 citation statements)

References 31 publications

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“…However, the glycemic index values for white bread ranged from 44 to 132, with a CV of 30%. This value is consistent with the calculated CVs from other reports with healthy volunteers, which ranged from 12 to 53% (3,(15)(16)(17). From a report evaluating the glycemic response to white bread (18), the mean among-subject CV for the AUC was calculated as 33% for subjects with type 2 diabetes and 39% for subjects with type 1 diabetes.…”

Section: Conclusion -D E S P I T E T H Esupporting

confidence: 88%

Interindividual Variability and Intra-Individual Reproducibility of Glycemic Index Values for Commercial White Bread

et al. 2007

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OBJECTIVE -We sought to assess the intra-and interindividual variability of glycemic index value determinations for white bread using glucose as the reference food.RESEARCH DESIGN AND METHODS -A total of 23 healthy adults (aged 20 -70 years) completed up to three sets of two visits per set. Each pair of visits assessed the glycemic response to 50 g available carbohydrates from commercial white bread and glucose, administered in random order. Glycemic index values were calculated by dividing the 2-h incremental area under the serum glucose response curve after each commercial white bread challenge by the mean area under the curve (AUC) for glucose.RESULTS -The mean Ϯ SE ratio of the AUC after white bread intake by the AUC after glucose intake for the first set of determinations was 78 Ϯ 15 (n ϭ 23; coefficient of variation [CV] 94%). When using glycemic index values calculated with the subset of participants who completed three sets of tests (n ϭ 14), glycemic index values for each of the three sets of determinations were 78 Ϯ 10, 60 Ϯ 5, and 75 Ϯ 10, respectively. CVs were 50, 28, and 50%, respectively. The mean glycemic index value of these three sets was 71 Ϯ 6, with a CV of 30%. When an ANOVA approach was applied to these data, the interindividual CV was 17.8%, and the intra-individual variation was 42.8%.CONCLUSIONS -These data suggest that in response to a challenge of white bread relative to glucose, within-individual variability is a greater contributor to overall variability than amongindividual variability. Further understanding of all the sources of variability would be helpful in better defining the utility of glycemic index values.

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Section: Conclusion -D E S P I T E T H Esupporting

confidence: 88%

Interindividual Variability and Intra-Individual Reproducibility of Glycemic Index Values for Commercial White Bread

et al. 2007

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“…In a study of eight healthy subjects [70], there were substantial differences in insulin responses to six mixed meals with various GI values, and insulin response correlated well with the glycaemic response (r = 0.83). Similarly, it was found that GI values were useful in discriminating glycaemic and insulinaemic responses of mixed meals among diabetic patients [73]. A recent crossover study of 12 obese teenage boys found that a low GI meal led to lower plasma glucose and insulin response [74].…”

Section: Dietary Carbohydrate and Type II Diabetesmentioning

confidence: 97%

Diet and risk of Type II diabetes: the role of types of fat and carbohydrate

2001

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The prevalence of Type II (non-insulin-dependent) diabetes mellitus is increasing rapidly in the United States [1] and worldwide [2]. Prevalence of diabetes in adults in the world is estimated to reach 5.4 % and the number of adults with diabetes to reach 300 million worldwide in the year 2025 [2]. The toll of diabetes on health and the economy is enormous and will continue to rise. Because there is no currently available cure for diabetes, primary prevention through diet and lifestyle modification is of paramount importance.Although diet and nutrition are widely believed to play an important part in the development of Type II diabetes, specific dietary factors have not been clearly defined. Much controversy exists about the relation between the amount and types of dietary fat and carbohydrate and the risk of diabetes. Prevailing dietary recommendations promote low-fat, high-carbohydrate diets for the prevention of diabetes, heart disease, and other chronic diseases [3,4]. However, neither dietary fats nor carbohydrates are homogeneous molecules and it is now increasingly appreciated that different types of fat and carbohydrate have different effects on glucose homeostasis and insulin sensitivity. We review in detail the current evidence regarding the association between types of fat and carbohydrates and insulin resistance and Type II diabetes. We specifically discuss the roles of major types of fat, trans-fatty acids and n-3 fatty acids, as well as different types of carbohydrate and fiber, in the development of insulin resistance and Type II diabetes.We searched the Medline database for epidemiologic investigations of the associations between dietary fat and carbohydrate and the risk of developing hyperglycaemia and Type II diabetes. We also carefully examined the cited references in the articles Diabetologia (2001) AbstractAlthough diet and nutrition are widely believed to play an important part in the development of Type II (non-insulin-dependent) diabetes mellitus, specific dietary factors have not been clearly defined. Much controversy exists about the relations between the amount and types of dietary fat and carbohydrate and the risk of diabetes. In this article, we review in detail the current evidence regarding the associations between different types of fats and carbohydrates and insulin resistance and Type II diabetes. Our findings indicate that a higher intake of polyunsaturated fat and possibly long-chain n-3 fatty acids could be beneficial, whereas a higher intake of saturated fat and trans-fat could adversely affect glucose metabolism and insulin resistance. In dietary practice, exchanging nonhydrogenated polyunsaturated fat for saturated and trans-fatty acids could appreciably reduce risk of Type II diabetes. In addition, a low-glycaemic index diet with a higher amount of fiber and minimally processed whole grain products reduces glycaemic and insulinaemic responses and lowers the risk of Type II diabetes. Dietary recommendations to prevent Type II diabetes should focus more on the quality of...

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“…The study demonstrated that, in respect to glucose-raising potential, the hierarchy between foods tested alone (GI testing) was respected once the same foods were tested in these meals. This means that the GI concept remains discriminating in the context of a meal (Bornet et al 1987).…”

Section: Glycaemic Index Of Mixed Mealsmentioning

confidence: 99%

Glycaemic index methodology

et al. 2005

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The glycaemic index (GI) concept was originally introduced to classify different sources of carbohydrate (CHO)-rich foods, usually having an energy content of . 80 % from CHO, to their effect on post-meal glycaemia. It was assumed to apply to foods that primarily deliver available CHO, causing hyperglycaemia. Low-GI foods were classified as being digested and absorbed slowly and high-GI foods as being rapidly digested and absorbed, resulting in different glycaemic responses. Low-GI foods were found to induce benefits on certain risk factors for CVD and diabetes. Accordingly it has been proposed that GI classification of foods and drinks could be useful to help consumers make 'healthy food choices' within specific food groups. Classification of foods according to their impact on blood glucose responses requires a standardised way of measuring such responses. The present review discusses the most relevant methodological considerations and highlights specific recommendations regarding number of subjects, sex, subject status, inclusion and exclusion criteria, pre-test conditions, CHO test dose, blood sampling procedures, sampling times, test randomisation and calculation of glycaemic response area under the curve. All together, these technical recommendations will help to implement or reinforce measurement of GI in laboratories and help to ensure quality of results. Since there is current international interest in alternative ways of expressing glycaemic responses to foods, some of these methods are discussed.

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Insulinemic and glycemic indexes of six starch-rich foods taken alone and in a mixed meal by type 2 diabetics

Cited by 170 publications

References 31 publications

Interindividual Variability and Intra-Individual Reproducibility of Glycemic Index Values for Commercial White Bread

Interindividual Variability and Intra-Individual Reproducibility of Glycemic Index Values for Commercial White Bread

Diet and risk of Type II diabetes: the role of types of fat and carbohydrate

Glycaemic index methodology

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