High Dietary Glycemic Load and Glycemic Index Increase Risk of Cardiovascular Disease Among Middle-Aged Women

Beulens, Joline W.J.; Bruijne, Leonie M. de; Stolk, Ronald P.; Peeters, Petra H.M.; Bots, Michiel L.; Grobbee, Diederick E.; Schouw, Yvonne T. van der

doi:10.1016/j.jacc.2007.02.068

Cited by 147 publications

(188 citation statements)

References 30 publications

(33 reference statements)

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“…However, dietary GL was associated with increased mortality in the subgroup who consumed relatively little cereal fiber and decreased mortality in the subgroup who consumed more cereal fiber. Although we are not aware of other studies of the association between dietary GI and GL and survival in cardiovascular disease patients, dietary GI and GL have been associated with incident coronary heart disease in women, particularly overweight women (Liu et al, 2000;Halton et al, 2006;Beulens et al, 2007). This association has not been observed in men (van Dam et al, 2000;Tavani et al, 2003;Levitan et al, 2007a).…”

Section: Discussionmentioning

confidence: 92%

“…High dietary glycemic index (GI), a measure of the average propensity of carbohydrate in the diet to increase blood glucose (Jenkins et al, 1981;Salmeron et al, 1997), and high dietary glycemic load (GL), the product of dietary GI and carbohydrate consumed (Salmeron et al, 1997;Brand-Miller et al, 2003), have been associated with increased risk of incident coronary heart disease in women (Liu et al, 2000;Halton et al, 2006;Beulens et al, 2007). To date, prospective studies in men have not demonstrated an association (van Dam et al, 2000;Levitan et al, 2007a).…”

Section: Introductionmentioning

confidence: 99%

“…We examined the associations of dietary GI and GL with cardiovascular disease and all-cause mortality among middle-aged and older men with a history of hospitalization for cardiovascular disease at baseline. Because studies suggest that the effects of high GI and GL diets may be more pronounced in the setting of overweight (Liu et al, 2000;Tavani et al, 2003;Oh et al, 2005;Beulens et al, 2007), we tested for variations in the associations by body mass index (BMI) and waist to hip ratio (WHR).…”

Section: Introductionmentioning

confidence: 99%

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Dietary glycemic index, dietary glycemic load and mortality among men with established cardiovascular disease

2007

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Background/objectives: In men with established cardiovascular disease, the effect of diets with high glycemic index (GI) and glycemic load (GL) is unknown. We tested the hypothesis that diets with higher GI and GL are associated with increased mortality in men with established cardiovascular disease. Subjects/methods: We measured dietary GI and GL using food-frequency questionnaires in 4617 men, 45-79 years old, with a history of cardiovascular disease. The men were followed for cardiovascular mortality (6-year follow-up, 608 cases) and all-cause mortality (8-year follow-up, 1303 cases) using the Swedish cause-of-death and death registers. We used Cox models with age as the timescale and adjusted for body mass index, physical activity, history of hypertension and diabetes, family history of myocardial infarction, aspirin use, cigarette smoking and dietary factors to estimate incidence rate ratios (RRs). Results: Comparing top to bottom quartiles of dietary GI, the RR for cardiovascular mortality was 0.86 (95% confidence interval (CI) 0.67-1.10, P for linear trend ¼ 0.21), and the RR for all-cause mortality was 1.00 (95% CI 0.85-1.19, P for linear trend ¼ 0.87). Compared to quartile 1, the RR for men with dietary GL in quartile 4 was 1.02 (95% CI 0.70-1.49, P for linear trend ¼ 0.81) for cardiovascular and 1.15 (95% CI 0.89-1.49, P for linear trend ¼ 0.20) for all-cause mortality. Conclusions: In this population of men with prior cardiovascular disease, dietary GI and GL were not associated with cardiovascular or all-cause mortality.

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Section: Discussionmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Dietary glycemic index, dietary glycemic load and mortality among men with established cardiovascular disease

2007

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“…13 The amount of carbohydrate is an important determinant of postprandial glucose excursion (PPGE). 14 The PPG level can be controlled by altering the amount of carbohydrate in meals. High-carbohydrate meals increase postprandial blood glucose and insulin concentrations, especially in persons with insulin resistance.…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Proportion of Carbohydrate in Breakfast on Postprandial Glucose Excursion in Normal Glucose Tolerance and Impaired Glucose Regulation Subjects

Kang

Wang

et al. 2013

Diabetes Technology & Therapeutics

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Background: The variability of postprandial plasma glucose is an independent risk factor for diabetes. The type and amount of carbohydrate may be important determinants of glycemic control. The aim of the study was to compare the effects of different proportions of carbohydrate in breakfast on postprandial blood glucose fluctuations in impaired glucose regulation (IGR) and normal glucose tolerance (NGT) subjects. Subjects and Methods: This is a cross-sectional study of two groups including 55 subjects with IGR and 78 individuals with NGT. Their recorded breakfast was sorted into low-carbohydrate (LC) (carbohydrate < 45%), medium-carbohydrate (MC) (carbohydrate 45-65%), and high-carbohydrate (HC) (carbohydrate > 65%) meals according to the proportion of carbohydrate. Glucose concentrations were continuously measured with a continuous glucose monitoring system, and parameters such as the incremental area under the curve (iAUC) of glucose and postprandial glucose excursion (PPGE) were calculated to evaluate postprandial glucose fluctuations. Results: The postprandial fluctuations of glucose increased gradually with increased proportions of carbohydrate in breakfast in both IGR and NGT subjects. For the MC and HC meals, iAUC, PPGE, postprandial glucose spike (PGS), and mean blood glucose were significantly greater than those in the NGT group (P < 0.05), respectively. The median time to PGS and the time period in which glucose concentrations decreased to baseline after the MC and HC meals in the IGR group were significantly longer than those in the NGT group (P < 0.01), respectively. Compared with the NGT subjects for the HC meal, the IGR subjects consuming the MC meal had greater PGS, range of glucose concentrations, SD, and PPGE (P < 0.05). Conclusions: The proportion of carbohydrate in breakfast contributes to glucose excursions in the NGT and IGR subjects. In the IGR subjects, a HC meal should be avoided and a LC meal should be recommended to prevent development of diabetes.

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“…A high habitual dietary GI seems to favour overweight (Ludwig, 2003), and direct associations between high GI and/or GL have been found for different types of diseases, including non-insulin-dependent diabetes mellitus, obesity, cardiovascular disease and cancer (Du et al, 2006;Barclay et al, 2008), but results are still contradictory. It seems that for certain diseases, the association with dietary GL is only present among certain subgroups, such as overweight Beulens et al, 2007) and sedentary individuals (Michaud et al, 2002) or in pre-menopausal women with a body mass index (BMI) 425 kg/m 2 (Cho et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Dietary glycaemic index and glycaemic load in the European Prospective Investigation into Cancer and Nutrition

et al. 2009

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Objectives: To describe dietary glycaemic index (GI) and glycaemic load (GL) values in the population participating in the European Prospective Investigation into Cancer and Nutrition (EPIC) study according to food groups, nutrients and lifestyle characteristics. Methods: Single 24-h dietary recalls (24-HDRs) from 33 566 subjects were used to calculate dietary GI and GL, and an ad hoc database was created as the main reference source. Mean GI and GL intakes were adjusted for age, total energy intake, height and weight, and were weighted by season and day of recall. Results: GI was the lowest in Spain and Germany, and highest in the Netherlands, United Kingdom and Denmark for both genders. In men, GL was the lowest in Spain and Germany and highest in Italy, whereas in women, it was the lowest in Spain and Greece and highest in the UK health-conscious cohort. Bread was the largest contributor to GL in all centres (15-45%), but it also showed the largest inter-individual variation. GL, but not GI, tended to be lower in the highest body mass index category in both genders. GI was positively correlated with starch and intakes of bread and potatoes, whereas it was correlated negatively with intakes of sugar, fruit and dairy products. GL was positively correlated with all carbohydrate components and intakes of cereals, whereas it was negatively correlated with fat and alcohol and with intakes of wine, with large variations across countries. Conclusions: GI means varied modestly across countries and genders, whereas GL means varied more, but it may possibly act as a surrogate of carbohydrate intake.

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High Dietary Glycemic Load and Glycemic Index Increase Risk of Cardiovascular Disease Among Middle-Aged Women

Abstract: Among women consuming modest glycemic load diets, high dietary glycemic load and glycemic index increase the risk of CVD, particularly for overweight women.

Cited by 147 publications

References 30 publications

Dietary glycemic index, dietary glycemic load and mortality among men with established cardiovascular disease

Dietary glycemic index, dietary glycemic load and mortality among men with established cardiovascular disease

Effects of Different Proportion of Carbohydrate in Breakfast on Postprandial Glucose Excursion in Normal Glucose Tolerance and Impaired Glucose Regulation Subjects

Dietary glycaemic index and glycaemic load in the European Prospective Investigation into Cancer and Nutrition

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