Low-Glycemic Index Foods Improve Long-Term Glycemic Control in NIDDM

Brand, J C; Colagiuri, S; Crossman, S.; Allen, Alina M.; Roberts, David C.; As, Truswell

doi:10.2337/diacare.14.2.95

Cited by 274 publications

(170 citation statements)

References 13 publications

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“…One of the major reasons for the difference between the diets that did lower day long glucose levels and the diet used in our study was the presence of legumes in the apparently more effective diets, so the simple selection of lower GI foods such as pasta and whole grain bread may not provide the expected bene®t. Changes in blood cholesterol and triglyceride occurred in a minority of studies only and our study is compatible with the second largest study of Brand et al, 1991 in which no changes were seen.…”

Section: Discussionsupporting

confidence: 90%

“…Therefore this study is the largest so far and the reduction in GI of 20 units is comparable to the other studies and greater than that seen in the study of Brand et al (1991) which was one of the more successful studies. A reduction in fasting glucose is usually not seen and the most common observation is a reduction in day long glucose or integrated measures of glucose level such as HbAlc, glycated albumin or fructosamine one of which was seen in ®ve of the six studies.…”

Section: Discussionsupporting

confidence: 74%

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Diets high and low in glycemic index versus high monounsaturated fat diets: effects on glucose and lipid metabolism in NIDDM

1999

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Objective: To examine the relative effects of high and low glycemic index (GI) carbohydrates, and monounsaturated fats on blood glucose and lipid metabolism in NIDDM subjects. Subjects: Fourteen male and seven female variably controlled NIDDM subjects recruited by advertisement. Setting: Free living outpatients. Research design: A repeated measures, within-subject design was used such that each subject consumed three diets: (a) a high-GI diet (53% CHO7 21% fat, 63 GI units (glucose 100)); (b) a low-GI diet (51% CHO 7 23% fat, 43 GI units); and (c) a high-mono high-GI diet (42% CHO735% fat, 59 GI units) in random order and cross-over fashion for four weeks. Approximately 45% energy was provided as key foods which differed in published GI values and speci®cally excluded legumes. Dietary ®bre intake was b 30 gad on each diet. At the end of each dietary intervention, we measured fasting plasma lipids, glucose, insulin, total glycated plasma protein, fructosamine, LDL and HDL particle size as well as 24 h urinary excretion of glucose and C-peptide. Results: HDL-cholesterol was higher on the low-GI and high-mono high-GI diets compared to the high-GI diet (P`0.05 for overall diet effect). There were no other signi®cant differences in metabolic control between diets, even when adjusted for BMI, glucose control or gender. Body weight and saturated fat intake remained stable between dietary interventions. Conclusion: High-mono high-GI and high-CHO, low-GI diets are superior to high-CHO, high-GI diets with respect to HDL metabolism but no effect was noted on glucose metabolism in variably controlled NIDDM subjects. Sponsorship: This study was funded by CSIRO Human Nutrition.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 74%

Diets high and low in glycemic index versus high monounsaturated fat diets: effects on glucose and lipid metabolism in NIDDM

1999

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“…Hence, a diet with a low glycaemic index may help prevent NIDDM. Cross-over studies in NIDDM patients have shown that decreasing dietary GI leads to improved glycaemic control (Wolever et al, 1992;Brand et al, 1991), similar to that achieved by hypoglycaemic drugs.…”

Section: Introductionmentioning

confidence: 90%

The glycaemic index of potatoes: the effect of variety, cooking method and maturity

Soh

Brand-Miller

1999

Eur J Clin Nutr

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Objective: The aim of this study was to determine the impact of variety, cooking method and maturity on the GI of potatoes, it was hypothesised that new potatoes may have a relatively lower GI. Design and subjects: Ten healthy volunteers were recruited as subjects through advertising on the campus of the University of Sydney. Equal (50 g) carbohydrate portions of eight potato meals (three varieties, four cooking methods, two states of maturity) and two reference white bread meals were fed in random order to each of the subjects over a period of 10 weeks. Capillary blood samples were taken in the fasting state and then at 15, 30, 45, 60, 90 and 120 min from the start of each meal. Samples were analysed for plasma glucose concentrations and incremental areas under plasma glucose curves were calculated. The GI of the potato was calculated as the AUC of the potato expressed as a percentage of the individual's average AUC of the white bread. This was then multiplied by 0.7 to index the GI to glucose as the reference food. Results: GI values (mean AE s.e.m.) ranged from 65 AE 9 (canned new potatoes) to 101AE 15 (boiled Desiree potatoes), glucose 100. No signi®cant difference was found among the three varieties of potato tested (P 0.38) or among the four different cooking methods (P 0.55). The GI values of the canned new potato and boiled Desiree potato were signi®cantly different (P 0.047). The average size of the tuber was found to correlate with the GI (r 0.83, P`0.05). Conclusions: Potatoes, regardless of variety, cooking method and maturity, have exceptionally high GI values. New potatoes have relatively lower GI values which is attributed to differences in starch structure.

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“…On the other hand, Jenkins proposed the glycemic index (GI) as a physiologic basis for qualitative classification of carbohydrate-containing foods, where low GI foods produce less glycemia than high GI foods (Jenkins et al, 1981). Since then, many metabolic studies showed that a low GI diet improves overall blood glucose and lipid profiles in normal subjects (Jenkins et al, 1987a), and patients with hyperlipidemia (Jenkins et al, 1985(Jenkins et al, ,1987b or diabetes (Jenkins et al, 1988;Brand et al, 1991;Wolever et al, 1992a, b;Jarvi et al, 1999;Luscombe et al, 1999). The GI values of 565 foods were compiled to form the international GI table in 1995.…”

Section: Introductionmentioning

confidence: 99%

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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Low-Glycemic Index Foods Improve Long-Term Glycemic Control in NIDDM

Abstract: A low-GI diet gives a modest improvement in long-term glycemic control but not plasma lipids in normolipidemic well-controlled subjects with NIDDM.

Cited by 274 publications

References 13 publications

Diets high and low in glycemic index versus high monounsaturated fat diets: effects on glucose and lipid metabolism in NIDDM

Diets high and low in glycemic index versus high monounsaturated fat diets: effects on glucose and lipid metabolism in NIDDM

The glycaemic index of potatoes: the effect of variety, cooking method and maturity

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

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