Carbohydrates, dietary fiber, and incident type 2 diabetes in older women

Meyer, Katie A.; Kushi, Lawrence H.; Jacobs, David R.; Slavin, Joanne L.; Sellers, Thomas A.; Folsom, Aaron R.

doi:10.1093/ajcn/71.4.921

Cited by 1,057 publications

(886 citation statements)

References 42 publications

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“…This study ®nds reduced death rates in healthy, middleaged, Norwegian, whole grain eaters in several disease categories, suggestive of reduced chronic disease, in agreement with ®ndings concerning whole grain in women (Jacobs et al, 1998aMeyer et al, 2000;Liu et al, 1999;Fraser et al, 1992) and men (Fraser et al, 1992) in the United States and in male smokers in Finland (Pietinen et al, 1996). The ®ndings are also consonant Table 4 Proportional hazards regression analysis of mortality.…”

Section: Discussionsupporting

confidence: 85%

Reduced mortality among whole grain bread eaters in men and women in the Norwegian County Study

2001

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Objective: To study whether mortality is reduced among whole grain eaters in Norway. Design: Non-interventional, prospective, baseline 1977 ± 1983, followed for mortality through to 1994. Setting: Three Norwegian counties. Subjects: A total of 16 933 men and 16 915 women; systematic screening of all residents aged 35 ± 56 y at baseline, not disabled and free of cardiovascular disease (79% response rate). Predictor variable: We combined self-report of type and number of bread slices (white, light whole grain, dense whole grain) to form a whole grain bread score, with range 0.05 (1 slice per day, made with 5% whole grain¯our) to 5.4 (9 slices per day, made with 60% whole grain¯our). Results: Norwegian whole grain bread eaters were less likely to be smokers, were more physically active, had lower serum cholesterol and systolic blood pressure, and ate less total and saturated fat as a proportion of energy intake than white bread eaters. After adjustment for age, energy intake, sex, serum cholesterol, systolic blood pressure, smoking, body mass index, physical activity at leisure and work, and use of cod liver oil or other vitamin supplements, hazard rate ratios (HRR) for total mortality were inverse and graded across whole grain bread score categories (category 5 vs category 1 HRR: 0.75, 95% con®dence interval 0.63 ± 0.89 in men and 0.66, 0.44 ± 0.98 in women).

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Section: Discussionsupporting

confidence: 85%

Reduced mortality among whole grain bread eaters in men and women in the Norwegian County Study

2001

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“…However, the validation study of self-reported diabetes revealed that diabetes reporting was confirmed in 70 % of self-reported diabetics in this population (16) . This is similar to results from the European Prospective Investigation into Cancer and Nutrition (EPIC)-NL study, in which 72 % of the self-reported cases documented by mailed questionnaires were confirmed (6) ; and compares favourably with the findings from the Iowa Women's Health Study in which diabetes was confirmed in 64 % of self-reported cases (4) . Non-differential misclassification of dietary exposure is likely which may potentially dilute the effect estimates found, contributing to the lack of association observed between some macronutrients and type 2 diabetes risk.…”

Section: Discussionsupporting

confidence: 85%

Macronutrient intake and type 2 diabetes risk in middle-aged Australian women. Results from the Australian Longitudinal Study on Women's Health

Alhazmi

Stojanovski

McEvoy

et al. 2013

Public Health Nutr.

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Objective: To investigate the association between macronutrient intake and type 2 diabetes risk in middle-aged Australian women. Design: A prospective cohort study, with 6 years (2002)(2003)(2004)(2005)(2006)(2007) of follow up. Dietary intake was assessed with a validated FFQ. Relative risks with 95 % confidence intervals were used to examine risk associations. Setting: Australian Longitudinal Study on Women's Health, Australia. Subjects: Australian women (n 8370) from the Australian Longitudinal Study on Women's Health aged 45-50 years and free of type 2 diabetes at baseline. Results: After 6 years of follow-up, 311 women developed type 2 diabetes. After adjusting for sociodemographic, lifestyle and other dietary risk factors, MUFA, total n-3 PUFA, a-linolenic acid and total n-6 PUFA intakes were positively associated with the incidence of type 2 diabetes. The relative risks for type 2 diabetes for the highest compared with the lowest quintiles were 1?64 (95 % CI 1?06, 2?54), P 5 0?04 for MUFA; 1?55 (95 % CI 1?03, 2?32), P 5 0?01 for n-3 PUFA; 1?84 (95 % CI 1?25, 2?71), P , 0?01 for a-linolenic acid; and 1?60 (95 % CI 1?03, 2?48), P 5 0?04 for n-6 PUFA. Other dietary macronutrients were not significantly associated with diabetes risk. Conclusions:The data indicate that consumption of MUFA, n-3 PUFA and n-6 PUFA may influence the risk of developing type 2 diabetes in women.

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“…Similar results were observed in the Nurses cohort (n ¼ 65 173), where a positive association betweeen type 2 diabetes and glycemic load (GL) was also shown (the product of the average dietary GI and total carbohydrate intake and therefore a measure of total insulin demand; Salmeron et al, 1997b). The GI and GL were not associated with type 2 diabetes in the Iowa Women's Health Study (Meyer et al, 2000). This study, however, included an elderly cohort which could introduce a selection bias.…”

Section: The Glycemic Index In Diabetessupporting

confidence: 66%

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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Carbohydrates, dietary fiber, and incident type 2 diabetes in older women

Abstract: These data support a protective role for grains (particularly whole grains), cereal fiber, and dietary magnesium in the development of diabetes in older women.

Cited by 1,057 publications

References 42 publications

Reduced mortality among whole grain bread eaters in men and women in the Norwegian County Study

Reduced mortality among whole grain bread eaters in men and women in the Norwegian County Study

Macronutrient intake and type 2 diabetes risk in middle-aged Australian women. Results from the Australian Longitudinal Study on Women's Health

Glycemic index in chronic disease: a review

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