Relationship between habitual diet and blood glucose and lipids in non-insulin dependent diabetes (NIDDM)

Wolever, Thomas M. S.; Nguyen, P.-M.; Chiasson, Jean‐Louis; Hunt, John A.; Josse, Robert G.; Palmason, Carol; Rodger, N. W.; Ross, Stuart A.; Ryan, Edmond A.; Tan, Meng H.

doi:10.1016/0271-5317(95)00050-s

Cited by 9 publications

(3 citation statements)

References 45 publications

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“…However, in the present study, these relationships were due primarily to the significant relationships between HbA lc and carbohydrate intake that existed in the diet-alone (r = -0.302, P < 0.02) and insulin (r = -0.303, P < 0.01) treatment strata at baseline, before acarbose therapy was started (25). There was no relationship between the change in HbA lc on acarbose therapy and carbohydrate intake.…”

Section: Described a Methodscontrasting

confidence: 74%

No Relationship Between Carbohydrate Intake and Effect of Acarbose on HbA1c or Gastrointestinal Symptoms in Type 2 Diabetic Subjects Consuming 30–60% of Energy From Carbohydrate

et al. 1998

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Section: Described a Methodscontrasting

confidence: 74%

No Relationship Between Carbohydrate Intake and Effect of Acarbose on HbA1c or Gastrointestinal Symptoms in Type 2 Diabetic Subjects Consuming 30–60% of Energy From Carbohydrate

et al. 1998

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“…The optimal proportion of fat and CHO of the diet for the management of diabetes is debated [5][6][7][8][9][10]. Most, though not all, studies show that low-fat/high-carbohydrates diets have a negative impact on plasma triglycerides, HDL-cholesterol, insulin resistance and glucose control [10,[26][27][28]. The inconsistent findings can be partly explained by differences in the design and analysis of these studies.…”

Section: Discussionmentioning

confidence: 99%

Influence of dietary fat and carbohydrates proportions on plasma lipids, glucose control and low-grade inflammation in patients with type 2 diabetes—The TOSCA.IT Study

et al. 2015

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In people with type 2 diabetes, variations in the proportion of fat and carbohydrates of the diet, within the relatively narrow ranges recommended by different nutritional guidelines, significantly impact on the metabolic profile and markers of low-grade inflammation. The data support the potential for reducing the intake of fat and added sugars, preferring complex, slowly absorbable, carbohydrates.

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“…Higher dietary GI or GL was significantly associated with the incidence of diabetes (Salmeron et al, 1997a, b) and coronary heart disease (CHD) (Liu et al, 2000). Furthermore, an association between higher dietary GI or GL and risk factors of cardiovascular disease (CVD) such as lower HDLcholesterol (Frost et al, 1999;Ford & Liu, 2001;Liu et al, 2001), higher triacylglycerol (Wolever et al, 1995;Liu et al, 2001) and higher HbA 1c (Wolever et al, 1995;Buyken et al, 2001) as observed. These findings suggested the possible benefits that low GI or GL diet might have in the prevention and management of lifestyle-related disease such as diabetes and CVD.…”

Section: Introductionmentioning

confidence: 96%

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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Relationship between habitual diet and blood glucose and lipids in non-insulin dependent diabetes (NIDDM)

Cited by 9 publications

References 45 publications

No Relationship Between Carbohydrate Intake and Effect of Acarbose on HbA1c or Gastrointestinal Symptoms in Type 2 Diabetic Subjects Consuming 30–60% of Energy From Carbohydrate

No Relationship Between Carbohydrate Intake and Effect of Acarbose on HbA1c or Gastrointestinal Symptoms in Type 2 Diabetic Subjects Consuming 30–60% of Energy From Carbohydrate

Influence of dietary fat and carbohydrates proportions on plasma lipids, glucose control and low-grade inflammation in patients with type 2 diabetes—The TOSCA.IT Study

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

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