Abstract
BackgroundTo evaluate prospectively the relationship between white, or whole grain bread, and glycemic index, or glycemic load from diet and weight change in a Mediterranean cohort.MethodsWe followed-up 9 267 Spanish university graduates for a mean period of 5 years. Dietary habits at baseline were assessed using a semi-quantitative 136-item food-frequency questionnaire. Average yearly weight change was evaluated according to quintiles of baseline glycemic index, glycemic load, and categories of bread consumption. We also assessed the association between bread consumption, glycemic index, or glycemic load, and the incidence of overweight/obesity.ResultsWhite bread and whole-grain bread were not associated with higher weight gain. No association between glycemic index, glycemic load and weight change was found.White bread consumption was directly associated with a higher risk of becoming overweight/obese (adjusted OR (≥2 portions/day) versus (≤1 portion/week): 1.40; 95% CI: 1.08-1.81; p for trend: 0.008). However, no statistically significant association was observed between whole-grain bread, glycemic index or glycemic load and overweight/obesity.ConclusionsConsumption of white bread (≥2 portions/day) showed a significant direct association with the risk of becoming overweight/obese.
Highlights
To evaluate prospectively the relationship between white, or whole grain bread, and glycemic index, or glycemic load from diet and weight change in a Mediterranean cohort
Tests of linear trend across increasing categories or quintiles of dietary exposures were calculated for the models assessing weight change or the risk of overweight/obesity. To analyse these trends the median value of Glycemic Index (GI), Glycemic Load (GL), or bread consumption was imputed for each category or quintile and we considered the new variable as a continuous one
Higher intakes of total energy, whole grain bread, soft drinks and olive oil were associated with a higher dietary GI
Summary
To evaluate prospectively the relationship between white, or whole grain bread, and glycemic index, or glycemic load from diet and weight change in a Mediterranean cohort. It is hypothesized that habitual consumption of carbohydrate-rich foods may promote the risk of Carbohydrates are the main component of the diet and are typically categorized into simple sugars and complex carbohydrates on the basis of their chemical structure. Their effects on health may be better categorized according to insulin secretion and postprandial glycemia [5]. The concept of Glycemic Index (GI), developed in the early 1980s by Jenkins et al [6], is a quantitative measure of carbohydrate quality based on the blood glucose response after consumption. GL is calculated as the mathematical product of the GI of a food multiplied by its carbohydrate content
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