Metabolic effects of a low-glycemic-index diet

Jenkins, David; Wolever, Thomas M. S.; Collier, Gregory; Ocana, A; Rao, A. Venketeshwer; Buckley, G; Lam, Yi; Mayer, Allyson L.; Thompson, L U

doi:10.1093/ajcn/46.6.968

Cited by 276 publications

(161 citation statements)

References 50 publications

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“…Other studies also revealed the potential application of GI in preventing or treating cardiovascular disease (Liu et al, 2000), undesirable lipid profile (Jenkins et al, 1987;Frost et al, 1999;Liu et al, 2001) and cancer Franceschi et al, 2001). However, it is practically difficult to plan a low-GI diet (Raben, 2002) because there is a shortage of low-GI foods in the market and most staple foods have high GI values (Bjorck et al, 2000).…”

Section: Discussionmentioning

confidence: 99%

“…Some studies have focused on the role of other dietary factors, such as carbohydrates and the GI values of meals, in promoting or preventing weight gain and obesity (Slabber et al, 1994;Ludwig et al, 1999;Bessesen, 2001). The slower digestion of carbohydrates with low-GI values has been found to be associated with higher satiety (Holt et al, 1992), improved insulin sensitivity (Frost et al, 1999) and other beneficial metabolic effects (Jenkins et al, 1987). A retrospective cohort study showed that body weight and body mass index (BMI) of obese children reduced significantly more in those children receiving low-GI dietary advice as compared to the group receiving advice to reduce fat intake (Spieth et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Meal glycaemic load of normal-weight and overweight Hong Kong children

Hui

Nelson

2005

Eur J Clin Nutr

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Objective: To describe the pattern of meal glycaemic load of children in Hong Kong and to determine whether the meal glycaemic load is associated with childhood overweight. Method: Dietary records (3-day) of 316 Hong Kong children aged 6-7 years were collected. Glycaemic load was calculated from the estimated weight (WT), carbohydrate content (%CHO) and glycaemic index (GI) of each food taken using the equation: (% CHO Â GI Â WT/100). The meal glycaemic load was then the sum of the glycaemic loads of all food taken in each meal. Logistic regression analyses were used to compare the average meal glycaemic load (of breakfast, lunch and dinner) and other dietary parameters between overweight children and normal-weight children. Results: Breakfast, lunch, dinner and snacks provided, respectively, 17, 29, 29 and 25% of the total glycaemic load in a day. White rice (excluding congee (rice porridge) and glutinous rice) contributed almost half of the total glycaemic load. Adjusted logistic regression showed that the meal glycaemic load was not significantly associated with childhood overweight after adjusting for parental obesity, birth weight, sleeping duration, mean energy intake and paternal smoking. Conclusion: Meal glycaemic load calculated from current diet was not an independent factor associated with childhood overweight in children aged 6-7 years. Our data suggested that modifying the type of rice/staple consumed and choosing low-GI snacks could have a major influence on the total meal glycaemic load of young Hong Kong children.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Meal glycaemic load of normal-weight and overweight Hong Kong children

Hui

Nelson

2005

Eur J Clin Nutr

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“…In a group of 32 patients with CHD fed a low-GI diet for 4 weeks, significant improvements in insulin sensitivity were reported as suggested by lower insulin requirements necessary to handle a standard glucose load and by the enhanced insulin-induced glucose uptake in adipocytes (Frost et al, 1996). Low-GI diets have been shown in other studies to reduce blood glucose levels and urinary C-peptide output, as a measure of insulin secretion, also in healthy subjects (Burke et al, 1982;Jenkins et al, 1987b). Low-GI diets also improved glycemic control in diabetic patients, as indicated by reductions in glycosylated Figure 1 Potential mechanism for the relationship between high glycemic index foods and insulin resistance.…”

Section: The Glycemic Index In Diabetesmentioning

confidence: 98%

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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Metabolic effects of a low-glycemic-index diet

Cited by 276 publications

References 50 publications

Meal glycaemic load of normal-weight and overweight Hong Kong children

Meal glycaemic load of normal-weight and overweight Hong Kong children

Glycemic index in chronic disease: a review

Determination of the glycaemic index of foods: interlaboratory study

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