Global evaluation of the use of glycaemic impact measurements to food or nutrient intake

Trumbo, Paula R.

doi:10.1017/s1368980021000616

Cited by 6 publications

(3 citation statements)

References 19 publications

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“…In our study, the impact of fiber intake on the overall predictive power of the CQI index for the risk of MetS is not expected to be significant. Dietary recommendations typically emphasize consuming foods with low (< 55) and medium (55–70) GI for better blood sugar control [ 52 ]. Our study found that only 8.5% of the participants had a diet with a GI > 70.…”

Section: Discussionmentioning

confidence: 99%

Macronutrients quality indices and risk of metabolic syndrome and its components in Iranian adults

Farhadnejad,

Mokhtari,

Teymoori

et al. 2024

BMC Cardiovasc Disord

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Background/aim Evidence from recent studies suggested that the quality of dietary macronutrients can play a possible role in predicting the risk of metabolic disorders. In the current study, we aimed to assess the association of carbohydrate quality index (CQI) and protein score with the risk of metabolic syndrome (MetS) in Iranian adults. Methods This prospective study was conducted within the framework of the Tehran Lipid and Glucose Study on 1738 individuals aged between 40 and 70 years old, who were followed up for a mean of 6.1 years. A food frequency questionnaire was used to determine CQI and protein scores. The multivariable adjusted Cox regression model was used to calculate the hazard ratio (HR) of MetS across quartiles of protein score and CQI, and its components. Results The mean ± standard deviation (SD) age and body mass index of the study population (42.5% men) were 49.3 ± 7.5 years and 27.0 ± 4.0 kg/m2, respectively. Mean ± SD scores of CQI and protein for all participants were 12.6 ± 2.4 and 10.3 ± 3.5, respectively. During the study follow-up, 834(48.0%) new cases of MetS were ascertained. In the multivariable-adjusted model, the risk of MetS was decreased across quartiles of CQI (HR = 0.83;95%CI:0.69–1.00, Ptrend=0.025) and protein score (HR = 0.75; 95% CI:0.60–0.94, Ptrend=0.041). Also, Of CQI components, the whole grain/total grains ratio showed a significant inverse association with the risk of MetS (HR = 0.75;95%CI:0.60–0.94, Ptrend=0.012). Conclusion Our findings revealed that a dietary pattern with higher CQI and protein score may be related to a reduced risk of MetS in adults.

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Section: Discussionmentioning

confidence: 99%

Macronutrients quality indices and risk of metabolic syndrome and its components in Iranian adults

Farhadnejad,

Mokhtari,

Teymoori

et al. 2024

BMC Cardiovasc Disord

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“…This evidence supports DGA guidance to consume foods high in dietary fiber and whole grains. The GI is not included by any national food agency in major food-based dietary guidelines (FBDGs) ( 37 ), though some countries allow GI labeling ( 38 ).…”

Section: Dietary Guidelines For Americans Gi and Health Outcomesmentioning

confidence: 99%

Perspective: The Glycemic Index Falls Short as a Carbohydrate Food Quality Indicator to Improve Diet Quality

Nicholls

2022

Front. Nutr.

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This perspective examines the utility of the glycemic index (GI) as a carbohydrate quality indicator to improve Dietary Guidelines for Americans (DGA) adherence and diet quality. Achieving affordable, high-quality dietary patterns can address multiple nutrition and health priorities. Carbohydrate-containing foods make important energy, macronutrient, micronutrient, phytochemical, and bioactive contributions to dietary patterns, thus improving carbohydrate food quality may improve diet quality. Following DGA guidance helps meet nutrient needs, achieve good health, and reduce risk for diet-related non-communicable diseases in healthy people, yet adherence by Americans is low. A simple indicator that identifies high-quality carbohydrate foods and improves food choice may improve DGA adherence, but there is no consensus on a definition. The GI is a measure of the ability of the available carbohydrate in a food to increase blood glucose. The GI is well established in research literature and popular resources, and some have called for including the GI on food labels and in food-based dietary guidelines. The GI has increased understanding about physiological responses to carbohydrate-containing foods, yet its role in food-based dietary guidance and diet quality is unresolved. A one-dimensional indicator like the GI runs the risk of being interpreted to mean foods are “good” or “bad,” and it does not characterize the multiple contributions of carbohydrate-containing foods to diet quality, including nutrient density, a core concept in the DGA. New ways to define and communicate carbohydrate food quality shown to help improve adherence to high-quality dietary patterns such as described in the DGA would benefit public health.

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“…Glucose load is a more accurate way of predicting and expressing the effect and amounts of different nutrients (Salmeron et al, 1997;UW, 2018). The glycemic index values are affected by a number of factors, including the variety and ripeness of food, the method of processing, cooking processes, and food storage, in addition to food components and the presence of nutrients other than carbohydrates such as fats, proteins, organic acids, dietary fiber, resistant starch, as well as substances Antinutrients and improved food additives (Lal et al, 2021and Trumbo, 2021and Haini et al, 2022 .…”

Section: Introductionmentioning

confidence: 99%

Effect Of Addition Of L-Ascorbic Acid To Wheat Bread Dough On Blood Glucose Response, Glycemic Index And Glycemic Load In Normal Subject

Thannoun¹

2022

Journal of Pharmaceutical Negative Results

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The aim of this study was to determine the effect of ascorbic acid (Vitamin C) as improver in bread on blood glucose response (BGR), Glycemic Index (GI) and Glycemic Load (GL) in healthy subjects. Three concentration of ascorbic acid namely, 5ppm, 10ppm and 15 ppm concentration were added to Ab-Graib wheat flour of 72 and 90% extraction in making local flat bread. Chemical composition of flour and produced bread and sensory properties were determined in order to assess the quantity of bread intake by Volunteers (Undergraduate and Graduate students in collage of Agriculture and forestry, University of Mosul) with BMI between 20-24 Kg/m2. Results show that bread samples which fortified by ascorbic acid had good and acceptable sensory properties. Both GI and GL were reduced in both 72 and 90% wheat flour extraction rate. The effect of addition of ascorbic acid in decreasing GI and GL was more in bread made from 90% flour extraction than bread made from 72% flour extraction, and this may be because of the more dietary fibers that 90% flour extraction contained. It was concluded that addition of ascorbic acid in précised quantity resulted in decreasing GI of bread made of 72 and 90% flour extractions with minimal increasing in higher concentrations.

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Global evaluation of the use of glycaemic impact measurements to food or nutrient intake

Cited by 6 publications

References 19 publications

Macronutrients quality indices and risk of metabolic syndrome and its components in Iranian adults

Macronutrients quality indices and risk of metabolic syndrome and its components in Iranian adults

Perspective: The Glycemic Index Falls Short as a Carbohydrate Food Quality Indicator to Improve Diet Quality

Effect Of Addition Of L-Ascorbic Acid To Wheat Bread Dough On Blood Glucose Response, Glycemic Index And Glycemic Load In Normal Subject

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