Glycaemic index as a determinant of serum HDL-cholesterol concentration

Frost, Gary; Leeds, AA; Doré, C; Madeiros, S; Brading, S; Dornhorst, Anne

doi:10.1016/s0140-6736(98)07164-5

Cited by 355 publications

(231 citation statements)

References 22 publications

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“…So, dietary GL would be a stronger predictor of CVD risk factor than carbohydrate intake. Other researches have examined the correlations between dietary GI or GL and risk factors adjusting further confounding factors such as smoking status and alcohol consumption (Frost et al, 1999;Buyken et al, 2001;Ford & Liu, 2001;Liu et al, 2001). In the current study, after adjusting for smoking status (number of cigarettes per day) and alcohol consumption (g/week) in addition to total energy intake, dietary fiber intake, age, and exercise time, Body weight (kg) 60.3 (56.7, 63.9) 63.5 (60.1, 66.9) 65.8 (59.7, 71.8) 0.403 60.0 (56.0, 64.0) 61.9 (58.4, 65.4) 67.6 (62.3, 72.9) 0.068 BMI (kg/m 2 ) 25.2 (23.8, 26.6) 26.3 (25.1, 27.4) 26.9 (25.0, 28.8) 0.237 25.2 (23.7, 26.7) 25.5 (24.4, 26.6) 27.6 (26.0, 29.3) there were still significant correlations between dietary GI and HDL-c (P ¼ 0.011), TG (P ¼ 0.045), and IRI (P ¼ 0.021) (data not shown).…”

Section: Discussionmentioning

confidence: 99%

“…Higher dietary GI or GL was significantly associated with the incidence of diabetes (Salmeron et al, 1997a, b) and coronary heart disease (CHD) (Liu et al, 2000). Furthermore, an association between higher dietary GI or GL and risk factors of cardiovascular disease (CVD) such as lower HDLcholesterol (Frost et al, 1999;Ford & Liu, 2001;Liu et al, 2001), higher triacylglycerol (Wolever et al, 1995;Liu et al, 2001) and higher HbA 1c (Wolever et al, 1995;Buyken et al, 2001) as observed. These findings suggested the possible benefits that low GI or GL diet might have in the prevention and management of lifestyle-related disease such as diabetes and CVD.…”

Section: Introductionmentioning

confidence: 96%

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Correlation between dietary glycemic index and cardiovascular disease risk factors among Japanese women

et al. 2004

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Objective: To examine the correlation between dietary glycemic index (GI) and cardiovascular disease (CVD) risk factors among subjects who consume white rice as a staple food. Design: A cross-sectional study was conducted to explore the associations between dietary GI, dietary glycemic load (GL) and dietary intakes, and CVD risk factors. Dietary GI and GL were calculated from a 3-day (including two consecutive weekdays and one holiday) dietary records. Setting: A weight-reduction program at a municipal health center in Tokyo, Japan. Subjects: A total of 32 women aged 52.577.2 y participated in the weight-reduction program. Result: The GI food list made for the current study calculated for 91% of carbohydrate intakes measured. The mean dietary GI was 6476, and the mean dietary GL was 150737. Individuals in the highest tertile of GI consumed more carbohydrate, mostly from white rice (Po0.001), and less fat (Po0.01). Individuals in all three groups by tertile of GL showed similar tendencies. In the lowest GI tertile, the highest concentration of HDL-cholesterol and lowest concentration of triacylglycerol and immunoreactive insulin were observed (Po0.01). In the lowest GL tertile, the highest concentration of HDL-cholesterol and the lowest concentration of triacylglycerol were observed (Po0.05). Conclusion: Calculated dietary GI and GL were positively associated with CVD risk factors among the Japanese women who consumed white rice as a staple food.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

Correlation between dietary glycemic index and cardiovascular disease risk factors among Japanese women

et al. 2004

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“…Lowering the dietary GI by at least 12 points reduced triglycerides by approximately 9% in 10 out of 11 studies (Brand Miller, 1994) and recent data showed that a high carbohydrate diet made of low-GI foods significantly increased HDL levels by 5.4% compared to an isocaloric high carbohydrate=high GI diet (Luscombe et al, 1999). In addition, cross-sectional data (Frost et al, 1999;Ford & Liu, 2001) showed that dietary GI was inversely related to HDL cholesterol levels, which in turn were inversely related to triglycerides, and that GI was a stronger predictor of serum HDL levels than dietary fat (Frost et al, 1999). Other investigators have shown that the unwanted HDL reductions seen with some high carbohydrate diets may be transient (Heilbronn et al, 1999).…”

Section: The Glycemic Index In Coronary Heart Diseasementioning

confidence: 97%

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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“…There is evidence that low GI foods improve blood glucose control in people with diabetes Wolever et al, 1992a;Frost et al, 1994;Järvi et al, 1999;Gilbertson et al, 2001), reduce serum lipids in people with hypertriglyceridaemia (Jenkins et al, 1987a), prolong endurance during physical activity (Thomas et al, 1991), improve insulin sensitivity (Frost et al, 1998) and increase colonic fermentation (Jenkins et al, 1987b;Wolever et al, 1992b). In addition, low GI foods are associated with high HDL cholesterol (Frost et al, 1999) and reduced risk for developing diabetes (Salmeró n et al, 1997a,b) and cardiovascular disease (Liu et al, 2000). These effects prompted a recent FAO=WHO consultation to endorse the usefulness of the GI in diet planning (FAO=WHO, 1998).…”

Section: Introductionmentioning

confidence: 99%

Determination of the glycaemic index of foods: interlaboratory study

et al. 2003

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Objective: Practical use of the glycaemic index (GI), as recommended by the FAO=WHO, requires an evaluation of the recommended method. Our purpose was to determine the magnitude and sources of variation of the GI values obtained by experienced investigators in different international centres. Design: GI values of four centrally provided foods (instant potato, rice, spaghetti and barley) and locally obtained white bread were determined in 8 -12 subjects in each of seven centres using the method recommended by FAO=WHO. Data analysis was performed centrally. Setting: University departments of nutrition. Subjects: Healthy subjects (28 male, 40 female) were studied. Results: The GI values of the five foods did not vary significantly in different centres nor was there a significant centre Â food interaction. Within-subject variation from two centres using venous blood was twice that from five centres using capillary blood. The s.d. of centre mean GI values was reduced from 10.6 (range 6.8 -12.8) to 9.0 (range 4.8 -12.6) by excluding venous blood data. GI values were not significantly related to differences in method of glucose measurement or subject characteristics (age, sex, BMI, ethnicity or absolute glycaemic response). GI values for locally obtained bread were no more variable than those for centrally provided foods. Conclusions:The GI values of foods are more precisely determined using capillary than venous blood sampling, with mean between-laboratory s.d. of approximately 9.0. Finding ways to reduce within-subject variation of glycaemic responses may be the most effective strategy to improve the precision of measurement of GI values.

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Glycaemic index as a determinant of serum HDL-cholesterol concentration

Cited by 355 publications

References 22 publications

Correlation between dietary glycemic index and cardiovascular disease risk factors among Japanese women

Correlation between dietary glycemic index and cardiovascular disease risk factors among Japanese women

Glycemic index in chronic disease: a review

Determination of the glycaemic index of foods: interlaboratory study

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