Effects of a Low–Glycemic Load vs Low-Fat Diet in Obese Young Adults

Ebbeling, Cara B.; Leidig, Michael M.; Feldman, Henry A.; Lovesky, Margaret M.; Ludwig, David S.

doi:10.1001/jama.297.19.2092

Cited by 346 publications

(313 citation statements)

References 51 publications

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“…We showed here that the GI values of foods in hyperinsulinemic subjects were similar to those in healthy control and T2DM subjects. Although not unexpected, this is important because GI may be particularly useful for obese and/or insulin resistant subjects to assist with weight management (Ebbeling et al, 2007) and/or the prevention of T2DM (Barclay et al, 2008) and stroke (Oh et al, 2005). Thus, it is valid to utilize the GI of foods tested in healthy control subjects in the dietary management of hyperinsulinemic/insulin resistant subjects.…”

Section: Discussionmentioning

confidence: 99%

Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients?

Lan-Pidhainy

Wolever

2011

Eur J Clin Nutr

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Background/Objectives: a criticism of glycemic index (GI) is that it does not indicate the insulin response of foods (insulinemic index, II). However, it is unknown if the GI and II values of foods are equivalent in all subjects, a necessary criterion for clinical utility. We compared GI and II values in non-diabetic subjects with fasting-serum-insulin (FSI) o40 pmol/l (healthy control) or with FSI X40 pmol/l (hyper [I]) and subjects with type 2 diabetes (T2DM), and to see whether GI and II were related to the serum-glucose concentrations, insulin sensitivity, b-cell function and hepatic insulin extraction (HIE) of the subjects. Subjects/Methods: Serum-glucose, -insulin and -C-peptide responses after 50 g available-carbohydrate portions of glucose (tested three times by each subject), sucrose, instant mashed-potato, white-bread, polished-rice and pearled-barley were measured in healthy control (n ¼ 9), hyper[I] (n ¼ 12) and T2DM (n ¼ 10) subjects. Results: Food GI values did not differ significantly among the three subject groups, whereas II values were higher in T2DM (100 ± 7) than healthy controls (78 ± 5) and hyper[I] subjects (70 ± 5) (mean ± s.e.m., P ¼ 0.05). II was inversely associated with insulin sensitivity (r ¼ À0.66, Po0.0001) and positively related to fasting-and postprandial-glucose (both r ¼ 0.68, Po0.0001) and HIE (r ¼ 0.62, P ¼ 0.0002). In contrast, GI was not related to any of the biomarkers (P40.05). Conclusion: The GI is a valid property of foods because its value is similar in healthy control, hyper [I] and T2DM subjects, and is independent of subjects' metabolic status. However, II may depend upon the glycaemic control, insulin sensitivity and HIE of the subjects.

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Section: Discussionmentioning

confidence: 99%

Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients?

Lan-Pidhainy

Wolever

2011

Eur J Clin Nutr

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“…Low GI and low glycemic load diets were found to increase the rate of weight loss in some studies (Ludwig et al, 1999;Bouché et al, 2002;Brand-Miller et al, 2002;Ebbeling et al, 2007), but not others (Sloth et al, 2004;Das et al, 2007). As a consequence, the use of low GI foods to facilitate weight loss remains controversial (Sloth and Astrup, 2006).…”

Section: )mentioning

confidence: 99%

Effect of the glycemic index of carbohydrates on day-long (10 h) profiles of plasma glucose, insulin, cholecystokinin and ghrelin

et al. 2008

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Background: Low glycemic index (GI) carbohydrates have been linked to increased satiety. The drive to eat may be mediated by postprandial changes in glucose, insulin and gut peptides. Objective: To investigate the effect of a low and a high GI diet on day-long (10 h) blood concentrations of glucose, insulin, cholecystokinin (CCK) and ghrelin (GHR). Design: Subjects (n ¼ 12) consumed a high and a low GI diet in a randomized, crossover design, consisting of four meals that were matched for macronutrients and fibre, and differed only in carbohydrate quality (GI). Blood was sampled every 30-60 min and assayed for glucose, insulin, CCK and GHR. Results: The high GI diet resulted in significantly higher glucose and insulin mean incremental areas under the curve (IAUC, P ¼ 0.027 and P ¼ 0.001 respectively). CCK concentration was 59% higher during the first 7 h of the low GI diet (394 ± 95 pmol/ l min) vs the high GI diet (163 ± 38 pmol/l min, P ¼ 0.046), but there was no difference over 10 h (P ¼ 0.224). GHR concentration was inversely correlated with insulin concentration (Pearson correlation À0.48, P ¼ 0.007), but did not differ significantly between the low and high GI diets. Conclusions: Mixed meals of lower GI are associated with lower day-long concentrations of glucose and insulin, and higher CCK after breakfast, morning tea and lunch. This metabolic profile could mediate differences in satiety and hunger seen in some, but not all, studies.

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“…Studies following either of these approaches can be found. For example, Cornier et al (11) chose fasting insulin and demonstrated a strong correlation between fasting insulinaemia and the Si index, as determined by Bergman's minimal model, in individuals with insulin levels below 10 and above 15 mU/ml (r 5 0?50, P , 0?05), while in the more recent study by Ebbeling et al (28) peak insulin was preferred.…”

Section: Discussionmentioning

confidence: 99%

Effectiveness of energy-restricted diets with different protein:carbohydrate ratios: the relationship to insulin sensitivity

Ballesteros-Pomar¹,

Calleja-Fernández²,

Vidal-Casariego³

et al. 2009

Public Health Nutr.

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Objective: Insulin sensitivity could determine the effectiveness of weight-loss diets with different protein:carbohydrate ratios. Our aim was to evaluate whether or not energy-restricted diets with different protein:carbohydrate ratios in obese individuals with (IR) or without (IS) insulin resistance could lead to differences in weight loss or insulin sensitivity. Design: Prospective, randomized, clinical intervention study. Thirty-six obese patients, allocated to the IR or IS group after a 75 g oral glucose tolerance test and calculation of the homeostasis model assessment of insulin resistance (HOMA) index, were assigned to follow an energy-restricted diet with either 40 % carbohydrate/30 % protein/30 % fat (diet A) or 55 % carbohydrate/15 % protein/30 % fat (diet B) and followed up to 16 weeks. Results: Twenty-one IR and fifteen IS patients were randomized to diet A or B. After 16 weeks, there was no difference in weight loss between diets A and B in each group. Glucose and insulin levels and HOMA were significantly reduced at 16 weeks, but no differences related to the type of diet were detected either in the IR or the IS group. Conclusions: Varying the macronutrient composition of a hypoenergetic diet, regarding the percentage protein:carbohydrate ratio, did not produce different weight loss or result in an improvement in insulin sensitivity in people with or without insulin resistance.

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Effects of a Low–Glycemic Load vs Low-Fat Diet in Obese Young Adults

Abstract: clinicaltrials.gov Identifier: NCT00130299.

Cited by 346 publications

References 51 publications

Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients?

Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients?

Effect of the glycemic index of carbohydrates on day-long (10 h) profiles of plasma glucose, insulin, cholecystokinin and ghrelin

Effectiveness of energy-restricted diets with different protein:carbohydrate ratios: the relationship to insulin sensitivity

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