A prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary heart disease in US women

Liu, Simin; Willett, Walter C.; Stampfer, Meir J.; Hu, Frank B.; Franz, Mary; Sampson, Laura; Hennekens, Charles H.; Manson, JoAnn E.

doi:10.1093/ajcn/71.6.1455

Cited by 983 publications

(708 citation statements)

References 53 publications

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“…Epidemiological evidence suggests that low-GI diets may decrease the risk of CHD independently (Liu et al, 2000) and as part of a healthy lifestyle . One study looked at the relationship between GL and CHD in a cohort of 75 521 women followed for 10 y (Liu et al, 2000).…”

Section: The Glycemic Index In Coronary Heart Diseasementioning

confidence: 99%

“…One study looked at the relationship between GL and CHD in a cohort of 75 521 women followed for 10 y (Liu et al, 2000). A direct association emerged after adjusting for known and suspected risk factors (OR ¼ 1.98; CI 1.41 -2.77, highest vs lowest quintile).…”

Section: The Glycemic Index In Coronary Heart Diseasementioning

confidence: 99%

“…Epidemiological evidence suggests direct associations between GI (expressed as glycemic load, a measure of quality as well as quantity of total carbohydrate intake and thus an indirect measure of dietary insulin demand) and risk of diabetes (Salmeron et al, 1997a,b) as well as CHD (Liu et al, 2000) and obesity (Ludwig et al, 1999; Table 1). Evidence is also emerging of a possible link with cancers of the colon ) and breast ; Table 1).…”

Section: Introductionmentioning

confidence: 99%

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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: The Glycemic Index In Coronary Heart Diseasementioning

confidence: 99%

Section: The Glycemic Index In Coronary Heart Diseasementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Glycemic index in chronic disease: a review

et al. 2002

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“…Western diets are characterized by carbohydrate foods with relatively high glycemic indices (eg potatoes, bread, cereal products) whereas the wild plant foods which would have been consumed by hunter-gatherers generally maintain a high fiber content, are slowly digested and produce low glycemic and insulin responses (Thorburn et al, 1987a, b). Observational studies suggest that foods with a high glycemic load and low fiber content increase the risk of type 2 diabetes (Salmeron et al, 1997a, b) and CVD (Liu et al, 2000;.…”

Section: Dietary Carbohydratementioning

confidence: 99%

The paradoxical nature of hunter-gatherer diets: meat-based, yet non-atherogenic

et al. 2002

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Objective: Field studies of twentieth century hunter-gathers (HG) showed them to be generally free of the signs and symptoms of cardiovascular disease (CVD). Consequently, the characterization of HG diets may have important implications in designing therapeutic diets that reduce the risk for CVD in Westernized societies. Based upon limited ethnographic data (n ¼ 58 HG societies) and a single quantitative dietary study, it has been commonly inferred that gathered plant foods provided the dominant energy source in HG diets. Method and Results: In this review we have analyzed the 13 known quantitative dietary studies of HG and demonstrate that animal food actually provided the dominant (65%) energy source, while gathered plant foods comprised the remainder (35%). This data is consistent with a more recent, comprehensive review of the entire ethnographic data (n ¼ 229 HG societies) that showed the mean subsistence dependence upon gathered plant foods was 32%, whereas it was 68% for animal foods. Other evidence, including isotopic analyses of Paleolithic hominid collagen tissue, reductions in hominid gut size, low activity levels of certain enzymes, and optimal foraging data all point toward a long history of meat-based diets in our species. Because increasing meat consumption in Western diets is frequently associated with increased risk for CVD mortality, it is seemingly paradoxical that HG societies, who consume the majority of their energy from animal food, have been shown to be relatively free of the signs and symptoms of CVD. Conclusion: The high reliance upon animal-based foods would not have necessarily elicited unfavorable blood lipid profiles because of the hypolipidemic effects of high dietary protein (19 -35% energy) and the relatively low level of dietary carbohydrate (22 -40% energy). Although fat intake (28 -58% energy) would have been similar to or higher than that found in Western diets, it is likely that important qualitative differences in fat intake, including relatively high levels of MUFA and PUFA and a lower o-6=o-3 fatty acid ratio, would have served to inhibit the development of CVD. Other dietary characteristics including high intakes of antioxidants, fiber, vitamins and phytochemicals along with a low salt intake may have operated synergistically with lifestyle characteristics (more exercise, less stress and no smoking) to further deter the development of CVD.

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“…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). These effects prompted a recent FAO=WHO consultation to endorse the usefulness of the GI in diet planning (FAO=WHO, 1998).…”

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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A prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary heart disease in US women

Cited by 983 publications

References 53 publications

Glycemic index in chronic disease: a review

Glycemic index in chronic disease: a review

The paradoxical nature of hunter-gatherer diets: meat-based, yet non-atherogenic

Determination of the glycaemic index of foods: interlaboratory study

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