Choose Your Foods: Exchange Lists for Diabetes, Sixth Edition, 2008: Description and Guidelines for Use

Wheeler, Madelyn L.; Daly, Anne; Evert, Alison B.; Franz, Marion J.; Geil, Patti; Holzmeister, Lea Ann; Kulkarni, Karmeen; Loghmani, Emily; Ross, Tami; Woolf, Pamela

doi:10.1016/j.jada.2008.02.002

Cited by 40 publications

(39 citation statements)

References 6 publications

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“…Data were analyzed using the SPSS statistical program (version 15.0 for Windows, 2005, SPSS Inc, Chicago, IL). For data presentation, food groups were based on the American Diabetes Association and the American Dietetic Association exchange lists for diabetes (31). …”

Section: Methodsmentioning

confidence: 99%

Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet

Uribarri¹,

Woodruff²,

Goodman³

et al. 2010

Journal of the American Dietetic Association

1,002

944

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Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease. This report significantly expands the available dAGE database, validates the dAGE testing methodology, compares cooking procedures and inhibitory agents on new dAGE formation, and introduces practical approaches for reducing dAGE consumption in daily life. Based on the findings, dry heat promotes new dAGE formation by >10- to 100-fold above the uncooked state across food categories. Animal-derived foods that are high in fat and protein are generally AGE-rich and prone to new AGE formation during cooking. In contrast, carbohydrate-rich foods such as vegetables, fruits, whole grains, and milk contain relatively few AGEs, even after cooking. The formation of new dAGEs during cooking was prevented by the AGE inhibitory compound aminoguanidine and significantly reduced by cooking with moist heat, using shorter cooking times, cooking at lower temperatures, and by use of acidic ingredients such as lemon juice or vinegar. The new dAGE database provides a valuable instrument for estimating dAGE intake and for guiding food choices to reduce dAGE intake.

show abstract

Section: Methodsmentioning

confidence: 99%

Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet

Uribarri¹,

Woodruff²,

Goodman³

et al. 2010

Journal of the American Dietetic Association

1,002

944

View full text Add to dashboard Cite

show abstract

“…After recording health parameters and informing participants thereof, food menus appropriate for diabetes prevention and serving sizes were re‐demonstrated and re‐practised. Food choices such as plant‐based protein, skim milk and lean meat were also encouraged for inclusion in recipes for meals . Meal plans appropriate for type 2 diabetes prevention were also demonstrated and discussed as examples.…”

Section: Methodsmentioning

confidence: 99%

Effects of a dietary modification on 2 h postprandial blood glucose in Thai population at risk of type 2 diabetes: An application of the Stages of Change Model

Pichayapinyo

Lagampan

Rueangsiriwat³

2014

Int J of Nursing Practice

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The purpose of this study was to investigate the effect of a dietary modification intervention programme by applying the Stages of Change Model in 2 h postprandial capillary glucose reduction among Thai population. A randomized control trial was conducted for people at risk of type 2 diabetes for a period of 8 weeks. The intervention programme consisted of evaluating an individual's stage of change after being provided dietary information regarding kind of food and portions, discussion with a role model, and keeping a food diary record. By the end of the intervention programme, most participants in the experimental group were in the action stage (n = 36), whereas those in the control group were in the preparation stage (n = 32). Body mass index, blood pressure, food consumption behaviour and the 2 h postprandial blood glucose (PPG) in the experimental group had improved (P < 0.05). When performing regression analysis, intervention participation and the 2 h PPG at the baseline accounted for approximately 54% of total variance in predicting the 2 h PPG. This study yielded evidence for the benefits of using the Stages of Change Model as a framework in a dietary modification programme among people at risk of type 2 diabetes.

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“…The glycemic index was determined to be low at 49. The low GI may be partially explained by the fiber content and sucrose and fructose ratio, which may enhance hepatic glucose uptake, 49 and the polyphenols, phenolic acid, tannins, antioxidants, flavonoids, and resveratrol content of raisins.…”

Section: Diabetes and Glycemic Controlmentioning

confidence: 99%

A Comprehensive review of raisins and raisin components and their relationship to human health

Schuster¹,

Wang

Hawkins

et al. 2017

J Nutr Health

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Choose Your Foods: Exchange Lists for Diabetes, Sixth Edition, 2008: Description and Guidelines for Use

Cited by 40 publications

References 6 publications

Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet

Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet

Effects of a dietary modification on 2 h postprandial blood glucose in Thai population at risk of type 2 diabetes: An application of the Stages of Change Model

A Comprehensive review of raisins and raisin components and their relationship to human health

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