Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods

Jenkins, David; Wolever, T M; Kalmusky, J; Guidici, S.; Giordano, C.; Patten, Robert L.; Wong, Gina; Bird, J.; Hall, Margaret; Buckley, G

doi:10.1093/ajcn/46.1.66

Cited by 205 publications

(115 citation statements)

References 26 publications

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“…In general, because of their physical form and content of viscous fiber, whole-grain products tend to be slowly digested and absorbed, and thus have relatively low glycemic indexes. In some metabolic studies of both diabetic and nondiabetic subjects, high intake of low glycemic index foods has been associated with lower concentration of LDL, glycated hemoglobin and urinary C-peptide excretion (Jenkins et al, 1987;Wolever and Bolognesi, 1996).…”

Section: Discussionmentioning

confidence: 99%

Whole-grain consumption and the metabolic syndrome: a favorable association in Tehranian adults

2004

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Background: Although dietary guidelines recommend increased intake of grain products to prevent chronic diseases, epidemiologic data regarding whole-grain intake association with metabolic syndrome are sparse. Objective: To evaluate the relationship between whole-grain intakes, metabolic syndrome and metabolic risk factors in Tehranian adults. Design: Population-based cross-sectional study. Setting: Tehran, the capital of Iran. Subjects: A representative sample of 827 subjects (357 men and 470 women) aged 18-74 y. Methods: Usual dietary intake was assessed using a food frequency questionnaire. The procedure developed by Jacobs et al was used to classify grain products into whole and refined grains. Weight and height were measured according to standard protocols and body mass index was calculated. Fasting blood samples were taken for biochemical measurements and blood pressure was assessed according to standard methods. Hypertriglyceridemia, hypercholestrolemia, high LDL, low HDL and metabolic syndrome were defined according to ATP III guidelines and hypertension based on JNC VI. Diabetes was defined as fasting plasma glucose level of Z126 mg/dl or 2-h postchallenge blood glucose level of Z200 mg/dl. Subjects were categorized based on quartile cut-points of whole-and refined-grain intake. Results: Mean (7s.d.) consumptions of whole and refined grains were 93729 and 201757 g/day, respectively. Both men and women reported higher intakes of refined grain than of whole grains. Compared with subjects in the lower quartile category, those in the upper category of whole-grain intake had lower prevalence of metabolic risk factors. Conversely, those in the higher category of refined-grain intake had higher prevalence of metabolic risk factors, except for diabetes. After controlling for confounders, a significantly decreasing trend was observed for the risk of having hypertriglyceridemia (odds ratios among quartiles: 1.00, 0.89, 0.74, 0.61, respectively), hypertension (1.00, 0.99, 0.93, 0.84) and metabolic syndrome (1.00, 0.84, 0.76, 0.68). Higher consumption of refined grains was associated with higher odds of having hypercholestrolemia

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Section: Discussionmentioning

confidence: 99%

Whole-grain consumption and the metabolic syndrome: a favorable association in Tehranian adults

2004

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“…Long-term studies, aimed at determining the metabolic effects of isocaloric macronutrient-balanced diets with high-vs low-GI foods, have been shown to significantly reduce serum cholesterol and triglyceride levels in hyperlipidemic and diabetic patients (Jenkins et al, 1987c;Wolever et al, 1992a,b). Significant reductions were seen in total cholesterol (78.8%), low-density lipoprotein cholesterol (LDL-C; 79.1%) and triglyceride (719.3%) with no change in high-density lipoprotein cholesterol (HDL-C; Jenkins et al, 1987c). Total cholesterol reductions of 7% were also found in diabetic patients (Wolever et al, 1992a,b).…”

Section: The Glycemic Index In Coronary Heart Diseasementioning

confidence: 99%

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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“…Many factors such as food form, particle size, cooking, processing and starch structure affect the GI (Björck et al, 1994). 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).…”

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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Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods

Cited by 205 publications

References 26 publications

Whole-grain consumption and the metabolic syndrome: a favorable association in Tehranian adults

Whole-grain consumption and the metabolic syndrome: a favorable association in Tehranian adults

Glycemic index in chronic disease: a review

Determination of the glycaemic index of foods: interlaboratory study

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