Dietary glycemic index and glycemic load, and breast cancer risk: A case-control study

Augustin, Livia S. A.; Maso, Luigino Dal; Vecchia, Carlo La; Parpinel, Maria; Negri, Eva; Vaccarella, Salvatore; Kendall, Cyril W.C.; Jenkins, David; Franceschi, Silvia

doi:10.1023/a:1013176129380

Cited by 189 publications

(105 citation statements)

References 52 publications

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“…Three epidemiological studies have looked at this and found direct associations for colorectal and breast cancer (Slattery et al, 1997;Franceschi et al, 2001;Augustin et al, 2001).…”

Section: Glycemic Index and Cancermentioning

confidence: 99%

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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“…Three epidemiological studies have looked at this and found direct associations for colorectal and breast cancer (Slattery et al, 1997;Franceschi et al, 2001;Augustin et al, 2001).…”

Section: Glycemic Index and Cancermentioning

confidence: 99%

Glycemic index in chronic disease: a review

et al. 2002

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“…The relevance is based on fiber hypothesis, suggesting that fiber consumption reduces the rate of nutrient influx from the gastrointestinal track (Jenkins et al 2002). Augustin et al (2001) and Franceschi et al (2001) reported that the risk of breast and colorectal cancer decreases with incorporation of a low GI diet. A low glycemic food helps in body weight regulation.…”

Section: Glycemic Indexmentioning

confidence: 99%

Composition and functionality of whole jamun based functional confection

Sehwag

Das

2016

J Food Sci Technol

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Whole jamun based functional confection (WJFC) was developed from an optimized blend (through response surface methodology) containing 26.585 % paste of jamun pulp with adhering skin, 2 % jamun seed powder, hydrocolloid mixture (2.289 % agar, 1.890 % pectin and 27.236 % polydextrose), antimicrobials (0.022 % benzoic acid and 0.085 % sorbic acid), and 40 % added water. The confection also contained 0.08 % sucralose, 0.06 % citric acid and 100 mg CaCl 2 .2H 2 O/g pectin. The confection was found to be rich in minerals like Ca, Mg, K, Na and P, with prebiotic activity and low glycemic index (48.1). Additionally, WJFC had reduced calorie (1.48 kcal/g) and high dietary fiber content (15.49 ± 0.058 g/100 g (db)). The antioxidant potential measured as DPPH radical scavenging activity and FRAP with different extraction solvents was found to range between 0.26 ± 0.01 and 0.98 ± 0.04 mg BHA/g and 2.57 ± 0.97 and 18.17 ± 1.30 μM Fe 2+ /g, respectively, with highest yield obtained for 50 % aq. ethanolic extract. Moreover, the antioxidant potential was observed to be dose dependent with IC 50 values as 9.89 and 2.75 mg (db) against DPPH and superoxide anion radicals, respectively. WJFC was found to suppress α-amylase activity and retard glucose dialysis depicting the antidiabetic effect.

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“…Many internationally relevant agencies, like the Food and Agriculture Organization (FAO) 3 , European Association for the Study of Diabetes 6 and National Health and Medical Research Council of Australia 7 have recommended the consumption of low GI foods/diets to improve health. This recommendation is based on the establishment and diffusion of more appropriate methods for determining GI 2,3,8 , including more accurate determination of available carbohydrate content 9 , and the existence of studies that consolidate the importance of consuming low GI diets for preventing and treating diseases such as type 2 diabetes, cardiovascular diseases, obesity and some types of cancer [10][11][12][13] .…”

Section: Gi =mentioning

confidence: 99%

Use of the glycemic index in nutrition education

2013

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A B S T R A C TRecently, the lack of studies providing practical guidance for the use of the glycemic index has been indicated as the cause of its little use in nutrition education. The aim of this study is to give instructions on the use of the glycemic index as a tool to be used in nutrition education to estimulate the consumption of low glycemic index foods. Studies published over the past 12 years, in addition to classic studies on this topic, found in the databases MedLine, ScienceDirect, SciELO and Lilacs exploring the importance of the glycemic index and the factors that affect the glycemic index were selected for this article. The preparation of lists grouping foods according to their glycemic index should be based on information found in tables and specific web sites. This is an interesting strategy that must be very carefully conducted, considering the eating habits of the assisted people. To reduce the postprandial blood glucose response, high glycemic index foods should be consumed in association with the following foods: high protein and low fat foods, good quality oils and unprocessed foods with high fiber content. Caffeine should also be avoided. The glycemic index should be considered as an additional carbohydrate-selection tool, which should be part of a nutritionally balanced diet capable of promoting and/or maintaining body weight and health.Indexing terms: Chronic disease. Food and nutrition education. Blood glucose. Glycemic index. R E S U M O

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Dietary glycemic index and glycemic load, and breast cancer risk: A case-control study

Abstract: This study supports the hypothesis of moderate, direct associations between glycemic index or glycemic load and breast cancer risk and, consequently, a possible role of hyperinsulinemia/insulin resistance in breast cancer development.

Cited by 189 publications

References 52 publications

Glycemic index in chronic disease: a review

Glycemic index in chronic disease: a review

Composition and functionality of whole jamun based functional confection

Use of the glycemic index in nutrition education

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