scholarly journals Glycaemic index and glycaemic load in the diet of healthy schoolchildren: trends from 1990 to 2002, contribution of different carbohydrate sources and relationships to dietary quality

2005 ◽  
Vol 94 (5) ◽  
pp. 796-803 ◽  
Author(s):  
Anette E. Buyken ◽  
Wiebke Dettmann ◽  
Mathilde Kersting ◽  
Anja Kroke
Keyword(s):  
Food Choice ◽  
Glycaemic Index ◽  
Dietary Quality ◽  
Partial Replacement ◽  
Healthy Children ◽  
Food Groups ◽  
Glycaemic Load ◽  
Mashed Potatoes ◽  
A Minor

Despite intense discussion of the glycaemic index (GI) and glycaemic load (GL) concepts, data on the GI or GL levels in the diet of children are scarce. The present analysis determined trends in the levels of GI or GL of healthy children from 1990 to 2002 and examined the contribution of carbohydrate (CHO) sources to the overall GL, and the relationships of the GI and GL to the overall dietary quality. The analysis includes three cohorts of participants from the Dortmund Nutritional and Anthropometrical Longitudinally Designed study, aged 7–8 years in 1990 (n 53), 1996 (n 46) and 2002 (n 56). A GI value was assigned to all CHO foods recorded over three consecutive days. In comparison with 1990, 7–8-year-old children in 2002 had slightly higher GI (56·5 v. 55·1%; P=0·03) and GL (17·5 v. 16·7g/MJ; P=0·04) levels. In all three time periods the combined contribution of the ‘tolerated food groups’ (i.e. sweets, soft drinks, cakes and cookies, and salty snacks) to the overall GL exceeded that of bread and rolls (1990, 31 v. 24%; 1996, 29 v. 31%; 2002, 28 v. 25%). Conversely, rice and fried or mashed potatoes had only a minor impact. Children in the lowest GI tertile, but not those in the lowest GL tertile, had a better nutrient profile and a more favourable food choice. In conclusion, partial replacement of high-GI ‘tolerated food groups’ for low-GI foods would help to reverse the slight recent increases in GI and GL, and to improve the overall dietary quality of 7–8-year-old children.

scholarly journals Association of the glycaemic index and glycaemic load with colorectal cancer in the population of Córdoba (Argentina): results of a case–control study using a multilevel modelling approach

2019 ◽  
Vol 122 (5) ◽  
pp. 575-582 ◽  
Author(s):  
Eugenia Haluszka ◽  
Valentina Luciana Dávila ◽  
Laura Rosana Aballay ◽  
Maria del Pilar Diaz ◽  
Alberto Rubén Osella ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Case Control Study ◽  
Multilevel Modelling ◽  
Glycaemic Index ◽  
Case Control ◽  
Logistic Regression Models ◽  
Weekly Intake ◽  
Glycaemic Load ◽  
Control Study

AbstractThe glycaemic index (GI) and glycaemic load (GL) are involved in the aetiology of different diseases, and they could be related to the development of colorectal cancer (CRC). The aim of this study was to evaluate the association between the quality and quantity indicators of carbohydrates consumed by the population of Córdoba (Argentina) and the odds of developing CRC in 2008–2016 period. A case–control study was conducted with 492 participants (161/331 cases/controls), interviewed through a validated FFQ. Multilevel logistic regression models were used to assess the effect of GI, GL and the quantity or weekly intake of high-GI foods on CRC occurrence, following adjustment for individual/first-level covariates, and using level of urbanisation as the contextual variable. The models were stratified by sex. Participants in the highest v. lowest tertile of dietary GL and weekly intake of high-GI foods had increased odds of CRC presence in the entire sample (OR 1·64, 95 % CI 1·16, 2·34 and OR 1·11, 95 % CI 1·09, 1·14, respectively) and in women (OR 1·98, 95 % CI 1·24, 3·18 and OR 1·41, 95 % CI 1·09, 1·83, respectively). In men, the second tertile of GL and weekly intake of high-GI foods were associated with CRC (OR 1·44, 95 % CI 1·04, 1·99 and OR 1·48, 95 % CI 1·32, 1·65, respectively). Also, GI was associated with CRC in women (highest v. lowest tertile OR 2·12, 95 % CI 1·38, 3·27). In addition to the quantity and quality of carbohydrates intake, it is important to consider the frequency of consumption of high-GI foods in CRC prevention.

scholarly journals Dietary diversity predicts dietary quality regardless of season in 6–12-month-old infants in south-west Ethiopia

2016 ◽  
Vol 19 (14) ◽  
pp. 2485-2494 ◽  
Author(s):  
Mekitie Wondafrash ◽  
Lieven Huybregts ◽  
Carl Lachat ◽  
Kimberley P Bouckaert ◽  
Patrick Kolsteren
Keyword(s):  
Dietary Diversity ◽  
Characteristic Curve ◽  
Dietary Quality ◽  
Research Centre ◽  
Food Groups ◽  
Linear Regression Models ◽  
South West ◽  
South West Ethiopia ◽  
Breast Fed

AbstractObjectiveSimple, cost-effective and convenient instruments like food group-based scores are proposed to assess micronutrient adequacy of children in developing countries. We assessed the predictive ability and seasonal stability of a dietary diversity score (DDS) to indicate dietary quality of infants.DesignA 24 h dietary recall assessment was carried out on a sample of 320 and 312 breast-fed infants aged 6–12 months during harvest (HS) and pre-harvest (PHS) seasons, respectively, in Ethiopia. DDS was calculated based on seven food groups, while mean micronutrient density adequacy (MMDA) was calculated for eight micronutrients. Multiple linear regression models were used to assess the relationship between DDS and MMDA, and differences in nutrient intake between the two seasons. A receiver-operating characteristic curve analysis was performed to derive DDS cut-offs that maximized sensitivity and specificity of assessing dietary quality.SettingThe study was conducted in the catchment of the Gilgel Gibe Field Research Centre of Jimma University, south-west Ethiopia.ResultsThe mean (sd) DDS for HS and PHS was 2·1 (0·94) and 2·3 (1·1), respectively. The DDS was associated with MMDA (β=0·045, P<0·0001 in HS; β=0·044, P<0001 in PHS). A DDS of ≤2 food groups best predicted ‘low’ MMDA (<50 %) with 84 % and 92 % sensitivity, 36 % and 43 % specificity, and 47 % and 51 % correct classification for the HS and PHS, respectively.ConclusionsDDS is predictive of dietary quality of breast-fed infants. The study supports the use of DDS to indicate inadequate intakes of micronutrients by breast-fed infants in different seasons.

scholarly journals Behavioral Contexts, Food-Choice Coping Strategies, and Dietary Quality of a Multiethnic Sample of Employed Parents

2011 ◽  
Vol 111 (3) ◽  
pp. 401-407 ◽  
Author(s):  
Christine E. Blake ◽  
Elaine Wethington ◽  
Tracy J. Farrell ◽  
Carole A. Bisogni ◽  
Carol M. Devine
Keyword(s):  
Coping Strategies ◽  
Food Choice ◽  
Dietary Quality ◽  
Employed Parents ◽  
Multiethnic Sample

scholarly journals Glycaemic index methodology

2005 ◽  
Vol 18 (1) ◽  
pp. 145-171 ◽  
Author(s):  
F. Brouns ◽  
I. Bjorck ◽  
K. N. Frayn ◽  
A. L. Gibbs ◽  
V. Lang ◽  
...  
Keyword(s):  
Energy Content ◽  
Area Under The Curve ◽  
Test Dose ◽  
Glycaemic Index ◽  
Food Groups ◽  
Methodological Considerations ◽  
Sampling Procedures ◽  
Different Sources

AbstractThe glycaemic index (GI) concept was originally introduced to classify different sources of carbohydrate (CHO)-rich foods, usually having an energy content of >80 % from CHO, to their effect on post-meal glycaemia. It was assumed to apply to foods that primarily deliver available CHO, causing hyperglycaemia. Low-GI foods were classified as being digested and absorbed slowly and high-GI foods as being rapidly digested and absorbed, resulting in different glycaemic responses. Low-GI foods were found to induce benefits on certain risk factors for CVD and diabetes. Accordingly it has been proposed that GI classification of foods and drinks could be useful to help consumers make ‘healthy food choices’ within specific food groups. Classification of foods according to their impact on blood glucose responses requires a standardised way of measuring such responses. The present review discusses the most relevant methodological considerations and highlights specific recommendations regarding number of subjects, sex, subject status, inclusion and exclusion criteria, pre-test conditions, CHO test dose, blood sampling procedures, sampling times, test randomisation and calculation of glycaemic response area under the curve. All together, these technical recommendations will help to implement or reinforce measurement of GI in laboratories and help to ensure quality of results. Since there is current international interest in alternative ways of expressing glycaemic responses to foods, some of these methods are discussed.

scholarly journals Dietary glycaemic index and glycaemic load in relation to food and nutrient intake and indices of body fatness in British children and adolescents

2013 ◽  
Vol 110 (8) ◽  
pp. 1512-1523 ◽  
Author(s):  
Kentaro Murakami ◽  
Tracy A. McCaffrey ◽  
M. Barbara E. Livingstone
Keyword(s):  
Dietary Intake ◽  
Children And Adolescents ◽  
Central Obesity ◽  
Glycaemic Index ◽  
Continuous Variables ◽  
Food Groups ◽  
Nutrition Survey ◽  
Body Fatness ◽  
Glycaemic Load ◽  
Dietary Record

The diversity of the associations of dietary glycaemic index (GI) and glycaemic load (GL) with dietary intake and body fatness observed in epidemiological studies may be partly due to the differences in underlying dietary intake patterns. We examined the cross-sectional associations of dietary GI and GL with food and nutrient intakes and indices of body fatness in 818 children aged 4–10 years and 818 adolescents aged 11–18 years in Britain, based on the data from the National Diet and Nutrition Survey. Dietary intake was assessed using a 7 d weighed dietary record. Overweight was defined as BMI ≥ 85th percentile of the age- and sex-specific British growth reference data. Central obesity was defined as waist:height ratio (WHtR) ≥ 0·5 (adolescents only). Breads, breakfast cereals and potatoes were the positive predictive food groups for dietary GI, while dairy products, fruit juice, other cereals and fruit were the negative predictors. Dietary GL was closely correlated with carbohydrate intake. Dietary GI showed no associations with overweight or central obesity. Conversely, dietary GL showed an independent association with a higher risk of overweight in children and a higher risk of central obesity (but not overweight) in adolescents. However, dietary GI and GL were not associated with BMI z-score in children and adolescents or WHtR in adolescents. In conclusion, the present study showed that dietary GL was independently associated with overweight in children and with central obesity in adolescents. Nevertheless, given no associations when body fatness measures were treated as continuous variables, the results must be interpreted cautiously.

scholarly journals A Japanese diet with low glycaemic index and glycaemic load is associated with both favourable and unfavourable aspects of dietary intake patterns in three generations of women

2016 ◽  
Vol 20 (4) ◽  
pp. 649-659 ◽  
Author(s):  
Ryoko Inomaki ◽  
Kentaro Murakami ◽  
M Barbara E Livingstone ◽  
Hitomi Okubo ◽  
Satomi Kobayashi ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Positive Association ◽  
Glycaemic Index ◽  
Cross Sectional Study ◽  
Japanese Women ◽  
Food Groups ◽  
Cross Sectional ◽  
White Rice ◽  
Three Generations ◽  
Glycaemic Load

AbstractObjectiveWestern studies have suggested cultural differences in food and nutrient intake patterns associated with dietary glycaemic index (GI) and glycaemic load (GL). Here, we conducted a cross-sectional study to examine the GI and GL of Japanese diets in relation to food and nutrient intakes.DesignDietary intake was assessed using a validated, self-administered, diet history questionnaire.SettingA total of thirty-five of forty-seven prefectures in Japan.SubjectsYoung (age 18 years), middle-aged (mean age 48 years) and older (mean age 74 years) Japanese women (n 3961, 3800 and 2202, respectively).ResultsIrrespective of age, a positive association with dietary GI was seen for white rice only, which contributed most (37–42 %) to the variation in dietary GI. Conversely, all other food groups (such as fruit and vegetable juice, dairy products, noodles and fruit) were negative predictors of dietary GI. For dietary GL, 95–96 % of variation was explained by carbohydrate-rich food groups, all of which were positive predictors of GL. After adjustment for potential confounding factors, only carbohydrate intake was positively associated with dietary GI and GL, irrespective of age. Conversely, dietary GI and GL were inversely associated with intakes of all other nutrients examined (including SFA and Na).ConclusionsA low-GI and -GL diet, which was characterized principally by a low intake of white rice, was associated with both favourable (higher intakes of dietary fibre and key vitamins and minerals) and unfavourable (higher intakes of SFA and Na) aspects of dietary intake patterns in three generations of Japanese women.

scholarly journals Expressing the glycaemic potency of foods

2005 ◽  
Vol 64 (1) ◽  
pp. 115-122 ◽  
Author(s):  
John Monro
Keyword(s):  
Glycaemic Control ◽  
Predictive Validity ◽  
Food Choice ◽  
Food Choices ◽  
Glycaemic Index ◽  
Ease Of Use ◽  
Information Processing Model ◽  
Glycaemic Load ◽  
Relative Value ◽  
General Guide

The glycaemic index (GI) was introduced to guide food exchanges within equicarbohydrate food categories, and it expresses the glycaemic potency of the available carbohydrate component in a food relative to that of glucose. As GI is a relative value based on ‘available carbohydrate’ it cannot guide food choice for glycaemic control unless the foods are equal in available carbohydrate. Furthermore, GI cannot respond to food intake or to effects on food glycaemic potency of replacing glycaemic ingredients with non-glycaemic ingredients. The glycaemic glucose equivalent (GGE) overcomes these limitations of GI. The GGE content of an amount of food is the weight of glucose (g) that would induce a glycaemic response equal to that induced by the food. Few studies have compared GI and GGE as guides to food choice for glycaemic control, but in a direct test of the predictive validity of GGE in a group of foods of differing carbohydrate and GI, GGE predicted glycaemic potency well, whereas GI was unrelated to glycaemic effect. Furthermore, an information-processing model of the use of food information in food choice shows that GI has fundamental flaws when used outside the restriction of equicarbohydrate food exchange categories. As a general guide to food choices for the control of glycaemia GI does not satisfy the criteria predictive validity, accuracy, safety, ease of use, flexibility, sufficiency and compatability, whereas GGE does. GGE is also a scientifically precise and meaningful term with which to express glycaemic potency than is ‘glycaemic load’.

scholarly journals Nutritional correlates of dietary glycaemic index: new aspects from a population perspective

2005 ◽  
Vol 94 (3) ◽  
pp. 397-406 ◽  
Author(s):  
Mandy Schulz ◽  
Angela D. Liese ◽  
Elizabeth J. Mayer-Davis ◽  
Ralph B. D'Agostino ◽  
Fang Fang ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Glycaemic Index ◽  
Epidemiologic Studies ◽  
Nutrient Level ◽  
Food Groups ◽  
Glycaemic Load ◽  
Disease Aetiology ◽  
Before And After ◽  
Modified Block ◽  
Insulin Resistance Atherosclerosis Study

The role of dietary glycaemic index (GI) and glycaemic load (GL) in disease aetiology is of increasing interest. However, nutritional factors related to dietary GI and GL are not well understood from a population perspective. We aimed to investigate the relation ship between GI and GL and dietary intake at the food and nutrient level. Study subjects were 1071 non-diabetic adults from the Insulin Resistance Atherosclerosis Study, Exam I, 1992–4. Usual dietary intake was assessed with a 114-item modified Block food frequency questionnaire. Published GI values were assigned to food line items. Correlation and regression analyses were conducted. Intake of white bread, beer, meats and fries/fried potatoes was positively associated with average GI, as was fat, starch and alcohol intake (before and after energy adjustment). Intake of fruits and low-fat milk was inversely associated with GI, as were intakes of mono- and disaccharides, and fibre. GL was positively correlated with carbohydrate foods and inversely with non-carbohydrate foods. Gender-specific regression models identified eight food groups explaining 63 % (men) and 55 % (women) total GI variation after adjusting for demographics; 70 % of variation in GL was explained by eleven (men) and nine (women) food groups, respectively. Although the GI of a food is an indicator of the ability of carbohydrates to raise blood glucose, dietary GI, unlike GL, appears to reflect more dimensions of diet than just carbohydrates, such as the combination of foods consumed. This may have implications for the interpretation of dietary GI in epidemiologic studies.

scholarly journals Diet Quality and Eating Practices among Hispanic/Latino Men and Women: NHANES 2011–2016

2021 ◽  
Vol 18 (3) ◽  
pp. 1302
Author(s):  
Francine Overcash ◽  
Marla Reicks
Keyword(s):  
Food Group ◽  
Healthy Eating Index ◽  
Dietary Quality ◽  
Grocery Stores ◽  
Food Groups ◽  
Latino Men ◽  
Men And Women ◽  
Nationally Representative ◽  
Eating Practices

Dietary quality of Hispanic/Latino adults residing in homes with children may differ by gender, that in turn, may impact youth through role modeling and food availability. Using a nationally representative sample (n = 1039) from the National Health and Nutrition Examination Survey (2011–2016), adjusted regression analyses were used to examine food-related practices, food group intake, and dietary quality among Hispanic/Latino men and women in homes with children (6–17 years). Compared to women, men had lower total 2015 Healthy Eating Index (HEI) scores and component HEI scores for healthy food groups. Men also ate more meals that were not home prepared/week and purchased more foods from non-grocery stores than women. Negative food-related practices and working more hours/week may explain in part the lower dietary quality observed among Hispanic/Latino men than women. Interventions may be improved by targeting gender-specific food-related behaviors that could positively impact dietary quality of youth residing with them.

scholarly journals Dietary glycaemic index and glycaemic load among Australian children and adolescents

2011 ◽  
Vol 106 (8) ◽  
pp. 1273-1282 ◽  
Author(s):  
Jimmy Chun Yu Louie ◽  
Anette E. Buyken ◽  
Kristina Heyer ◽  
Victoria M. Flood
Keyword(s):  
Children And Adolescents ◽  
Inverse Relationship ◽  
Significant Proportion ◽  
Glycaemic Index ◽  
Published Data ◽  
Food Groups ◽  
Glycaemic Load ◽  
Starchy Food ◽  
Children's Nutrition ◽  
Activity Survey

There are no published data regarding the overall dietary glycaemic index (GI) and glycaemic load (GL) of Australian children and adolescents. We therefore aim to describe the dietary GI and GL of participants of the 2007 Australian National Children's Nutrition and Physical Activity Survey (2007ANCNPAS), and to identify the main foods contributing to their GL. Children, aged 2–16 years, who provided two 24 h recalls in the 2007ANCNPAS were included. A final dataset of 4184 participants was analysed. GI of each food item was assigned using a previously published method. GL was calculated, and food groups contributing to the GL were described by age group and sex. The weighted mean dietary GI and GL of the participants were 54 (sd 5) and 136 (sd 44), respectively. Among the nutrients examined, Ca had the highest inverse relationship with GI (P < 0·001), while percentage energy from starch was most positively associated with GI. The association between fibre density and GI was modest, and percentage energy from sugar had an inverse relationship with GI. Daily dietary GL contributed by energy-dense and/or nutrient-poor (EDNP) items in subjects aged 14–16 years was more than doubled that of subjects aged 2–3 years. To conclude, Australian children and adolescents were having a high-GI dietary pattern characterised by high-starchy food intake and low Ca intake. A significant proportion of their dietary GL was from EDNP foods. Efforts to reduce dietary GI and GL in children and adolescents should focus on energy-dense starchy foods.

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