Interindividual Variability and Intra-Individual Reproducibility of Glycemic Index Values for Commercial White Bread

Vega‐López, Sonia; Ausman, Lynne M.; Griffith, John L.; Lichtenstein, Alice H.

doi:10.2337/dc06-1598

Cited by 133 publications

(95 citation statements)

References 26 publications

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“…The authors suggest that the high degree of variability in glycemic response means that GI is unlikely to be a good method to inform food choices. This high degree of variability has also been shown in individuals with type 2 diabetes [87].…”

Section: Replacement Of Sfa With N-3 Pufamentioning

confidence: 76%

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Briggs¹,

Petersen²,

Kris‐Etherton³

2017

Preprint

111

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Dietary recommendations to decrease the risk of cardiovascular disease (CVD) have focused on reducing intake of saturated fatty acids (SFA) for more than 50 years. While the 2015-2020 Dietary Guidelines for Americans advise substituting both monounsaturated and polyunsaturated fatty acids for SFA, evidence supports other nutrient substitutions that will also reduce CVD risk. For example, replacing SFA with whole grains, but not refined carbohydrates, reduces CVD risk. Replacing SFA with protein, especially plant protein may also reduce CVD risk. While dairy fat (milk, cheese) is associated with a slightly lower CVD risk compared to meat, dairy fat results in a significantly greater CVD risk relative to unsaturated fatty acids. As research continues, we will refine our understanding of dietary patterns associated with lower CVD risk.

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Section: Replacement Of Sfa With N-3 Pufamentioning

confidence: 76%

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Briggs¹,

Petersen²,

Kris‐Etherton³

2017

Preprint

111

View full text Add to dashboard Cite

show abstract

“…This view is supported by results from a separate study of the in vitro digestion of eighty-three foods, in which relative GD rates from the present study gave values for net GGE in vitro that predicted GGE in vivo as accurately as in the present study (26) . Because the GD rates, being a function of GGE intake, were based on responses relative to glucose they should be largely immune to effects of individual fluctuations within groups, which introduce enormous variability into clinical determinations of glycaemic response (27,28) . Nonetheless, as the range of foods used in the present study was small, and experimental groups are likely to differ in insulin sensitivity, further research is required to firmly establish that relative GD rates are universally applicable and may be used to provide the same GGE values for foods in different population groups.…”

Section: Discussionmentioning

confidence: 99%

Baselines representing blood glucose clearance improve in vitro prediction of the glycaemic impact of customarily consumed food quantities

2009

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Glycaemic responses to foods reflect the balance between glucose loading into, and its clearance from, the blood. Current in vitro methods for glycaemic analysis do not take into account the key role of glucose disposal. The present study aimed to develop a food intake-sensitive method for measuring the glycaemic impact of food quantities usually consumed, as the difference between release of glucose equivalents (GGE) from food during in vitro digestion and a corresponding estimate of clearance of them from the blood. Five foods -white bread, fruit bread, muesli bar, mashed potato and chickpeas -were consumed on three occasions by twenty volunteers to provide blood glucose response (BGR) curves. GGE release during in vitro digestion of the foods was also plotted. Glucose disposal rates estimated from downward slopes of the BGR curves allowed GGE dose-dependent cumulative glucose disposal to be calculated. By subtracting cumulative glucose disposal from cumulative in vitro GGE release, accuracy in predicting the in vivo glycaemic effect from in vitro GGE values was greatly improved.). Furthermore, the difference between the curves of cumulative GGE release and disposal closely mimicked in vivo incremental BGR curves. We conclude that valid measurement of the glycaemic impact of foods may be obtained in vitro, and expressed as grams of glucose equivalents per food quantity, by taking account not only of GGE release from food during in vitro digestion, but also of blood glucose clearance in response to the food quantity. Carbohydrate: Glycaemic impact: Glucose disposal: In vitro digestionFor practical consumer and dietetic use in glycaemia management, food values are required which will '. . . communicate glycaemic response in grams per serving of food' (1) , and which should be measured using '. . . validated in vitro methodology that accurately mimics in vivo behaviour' (2) . Current in vitro digestion methods for predicting relative glycaemic responses to foods measure carbohydrate that is rapidly available (for example, Englyst et al. ), or the area under the glucose release curve relative to a reference (5) . However, they cannot provide accurate or robust predictions of relative responses to whole foods varying in quantity, or accurately mimic the in vivo glycaemic response, because they do not allow for the effects of homeostasis. They do not take into account the fact that glycaemic responses to foods are a net effect of the balance between blood glucose loading and blood glucose disposal (GD), which depends dynamically on the rates of both. Not allowing for blood GD, and its dependence on the amount and rate of blood glucose loading, may lead to large inaccuracies when using glycaemic impact values from experimental portions to gauge the effect of the very different and varying food quantities that are consumed in a community setting. For instance, customarily consumed food portions often have a much lower glycaemic impact than would be expected from a glycaemic load value calculated from the glycaemic in...

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“…Moreover, inter-individual and intra-individual variations (Vega-López et al, 2007), the placebo effect (Sievenpiper et al, 2007), and several other factors (FosterPowell, Holt, Brand-Miller, 2002;Wolever et al, 2009) that can influence such results must be taken into consideration. In this context, using rats whose blood had been analyzed using a standardized methodology provides many advantages.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the impact of orally administered carbohydrates on postprandial blood glucose levels in different pre-clinical models

Marques

Schiavon

Travassos

et al. 2016

Braz. J. Pharm. Sci.

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We developed a pre-clinical model in which to evaluate the impact of orally administered carbohydrates on postprandial blood glucose levels. For this purpose, we compared the effects of different carbohydrates with well-established glycemic indexes. We orally administered (gavage) increasing amounts (0.2, 0.4, 0.6, 0.8, and 1.0 g/kg) of sucrose and lactose to rats which had been fasted for 6 h or 15 h, respectively. In part of the experiments we administered frutose (gavagem). Three different models were compared for measuring postprandial blood glucose levels: a) evaluation of interstitial glucose concentrations by using a real time continuous glucose monitoring system; b) evaluation of glucose levels in blood obtained from the rat tail; c) evaluation of serum glucose levels in blood collected after decapitation. Our results showed that blood obtained from the tails of 15-h fasted rats was the best model in which to evaluate the effect of carbohydrates on postprandial blood glucose levels.

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Interindividual Variability and Intra-Individual Reproducibility of Glycemic Index Values for Commercial White Bread

Cited by 133 publications

References 26 publications

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Baselines representing blood glucose clearance improve in vitro prediction of the glycaemic impact of customarily consumed food quantities

Evaluation of the impact of orally administered carbohydrates on postprandial blood glucose levels in different pre-clinical models

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