low-GI Diet Research Articles

Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals

This study explores the potential of purple hull-less barley for producing ready-to-eat cereals, focusing on the impact of extrusion on their nutritional and techno-functional properties. Four formulations were assessed: 100% whole barley, 100% pearled barley, 15% barley bran-85% refined wheat flour, and 100% refined wheat. Higher temperatures and screw speeds, along with lower moisture levels, significantly influenced expansion, density, and hardness. Whole barley extrudates were high in β-glucans (7.4%) and arabinoxylans (6.8%), which negatively correlated with expansion (r = -0.857 and r = -0.796) and positively with hardness (r = 0.833 and r = 0.738) and density (r = 0.673 and r = 0.863). Pearled barley extrudates showed improved textural properties compared to whole barley, with reduced hardness and density. The phenolic profile and antioxidant capacity of raw materials and extrudates were compared, revealing a significant decrease after extrusion across all formulations. Incorporating barley bran into refined wheat flour tripled the antioxidant capacity of the refined wheat extrudates. Both whole and pearled barley extrudates offered a low estimated glycemic index, suitable for low-GI diets. Overall, purple hull-less barley presents a nutritious option for extrusion, with pearling and bran utilization improving both the techno-functional and nutritional qualities for health-conscious consumers.

Effect of Low Glycemic Index Diet on Type 2 Diabetes

The rising incidence of type 2 diabetes (T2D) is seriously affecting the quality of life of individuals worldwide. Patients with T2D need to take medication to control blood sugar level for a lifetime, but the problem of poor medication compliance has always troubled clinical workers, and the role of diet improvement as a treatment of diabetes “five carriages” is particularly important. In recent years, the importance of food glycemic index (GI) has been extensively studied, and an increasing number of studies advise using low-GI foods as the main source of carbohydrates rather than high-GI foods. In addition to improving a person’s quality of life on a daily basis, a low-GI diet can help prevent and treat type 2 diabetes and lower the risk of its consequences, through controlling the amount of blood sugar and blood lipids. However, there are still some limitations about low GI diet, for example the complex calculating process results in a small number of clinical uses. Through a review of the literature, analysis of experimental data, and expansion of the research on the benefits of a low-GI diet in reducing T2D problems, this report validates the use of a low-GI diet.

Different Dietary Patterns and the Chronic Diseases

Numerous chronic illnesses continue to be a significant contributor to the myriad variables influencing people's health in the modern world. The effects of different chronic diseases fluctuate greatly depending on the food patterns followed. The objective of this article is to investigate the connection between dietary habits and chronic illnesses. Specifically, the Western diet raises the risk of obesity, atherosclerosis development, and heart disease and stroke, while the Mediterranean diet lowers the incidence of major cardiovascular events. When it comes to the nutritional management of people with type 2 diabetes, the low-GI and high-fiber diet pattern is quite beneficial. It offers a fresh resource for managing diabetes. The issue of obesity is growing more severe in China, and low-carb diets provide a fresh approach to combating the problem. This article addresses the necessity of selecting a diet that is appropriate for you as well as the role that dietary patterns have in preventing chronic diseases.

Effects on cardiovascular risk factors of a low- vs high-glycemic index Mediterranean diet in high cardiometabolic risk individuals: the MEDGI-Carb study.

The role of dietary Glycemic Index (GI), independently of fiber intake, in modulating cardiovascular disease (CVD) risk among non-diabetic individuals has not been fully elucidated. To evaluate the effects of a low- versus a high-GI diet, based on a Mediterranean dietary pattern, on cardiometabolic risk factors in individuals at high CVD risk, participating in the MEDGI-Carb intervention study. 160 individuals, aged 30-69 years, BMI 25-37 kg/m2, with a waist circumference >102 cm (males) or >88 cm (females) and one feature of the metabolic syndrome, participated in a multi-national (Italy, Sweden, USA) randomized controlled parallel group trial. Participants were assigned to a low GI (< 55) or high-GI MedDiet ( > 70) for 12 weeks. The diets were isoenergetic and similar for available carbohydrate (270 g/d) and fiber (35 g/d) content. Fasting metabolic parameters were evaluated in the whole cohort, while an 8-h triglyceride profile (after standard breakfast and lunch) was evaluated only in the Italian cohort. Blood pressure and most fasting metabolic parameters improved at the end of the dietary intervention (time effect, p < 0.05 for all); however, no differences were observed between the low- and the high-GI MedDiet groups (time x group effect; p > 0.05 for all). Conversely, the low-GI diet, compared with high-GI diet, significantly reduced the 8-h triglyceride profile (p < 0.017, time*group effect) that was measured only in the Italian cohort. However, it induced a reduction of plasma triglycerides after lunch (tAUC) that was of only borderline statistically significance (p = 0.065). Consuming a low-GI in comparison with a high-GI MedDiet does not differentially affect the major cardiometabolic risk factors at fasting in individuals at increased cardiometabolic risk. Conversely, it could reduce postprandial plasma triglycerides. NCT03410719, ( https://clinicaltrials.gov ).

Effects of a high-protein, low-glycemic-index diet on body weight and waist circumference in late postmenopausal women: a randomized controlled trial.

To describe the secondary outcomes (weight loss, waist circumference [WC], and glycolipid profile) of a previous randomized controlled trial designed to investigate the impact of a high-protein, low-glycemic-index (GI) diet on lean body mass in late postmenopausal women. A total of 26 healthy women aged ≥ 65 years and with a mean body mass index (BMI) of 26.1 ± 3.5 kg/m2 were randomly assigned to follow a low-GI diet (GI < 55) with protein consumption at the current recommended dietary allowance (RDA, 0.8 g/kg body weight) or twice the RDA (2RDA, 1.6 g/kg body weight). Changes in body weight, BMI, WC, glucose, homeostasis model assessment of insulin resistance (HOMA-IR), total cholesterol, and triglycerides were assessed at 3- and 6-month of follow-up in all participants. An intention-to-treat analysis was performed using a linear mixed model. Weight loss (mean change -1.7 kg, 95% confidence interval [CI] -2.8 to -0.5 kg, p = 0.004) was observed at 6 months, with no significant difference between the RDA and 2RDA groups. An overall significant WC decrease was observed at 6 months in all participants (mean change -3.8 cm, 95% CI -5.5 to -2.1 cm, p < 0.001), with no differences between groups. The glycolipid profile remained unchanged after 6 months of dietary intervention. Increasing protein intake did not lead to greater weight loss or reduction in WC in a sample of healthy postmenopausal women following a low-GI diet for 6 months.

The Health Effects of Low Glycemic Index and Low Glycemic Load Interventions on Prediabetes and Type 2 Diabetes Mellitus: A Literature Review of RCTs.

Diets with a low glycemic index (GI) and a low glycemic load (GL) can improve glycemic control, blood lipids, blood pressure and BMI in prediabetes and type 2 diabetes (T2DM), but evidence regarding other aspects of cardiometabolic health is limited. We searched the literature for RCTs published from 2013 to 2023 and reviewed the evidence on low-GI/GL diets and their effects on different aspects of health in prediabetes and T2DM, aiming to build a report on all relevant outcomes included in the studies. We included 14 RCTs with 1055 participants, who were mostly middle-aged individuals with T2DM. Interventions were mostly low GI and lasted 1-36 months. Low-GI/GL foods and diets showed benefits in terms of short-term glycemic control, weight and adiposity. Longer-term trials would be necessary to determine whether these benefits persist over time and/or lead to lower CVD risk and mortality. Effects on lipid profile were inconsistent. Some studies also reported positive effects of low-GI/GL interventions on blood pressure, inflammatory biomarkers, renal function and gut microbiota composition. Future trials should focus on some of these novel outcome measures, which may provide important insights into the metabolic effects of low-GI diets on individuals with diabetes.

Optimizing Polycystic Ovarian Disorder (PCOD) Treatment with Personalized Lifestyle and Nutrition Strategies

Introduction: Polycystic Ovarian Disorder (PCOD) is a prevalent endocrine illness in women of reproductive age. It has hormonal abnormalities, irregular menstrual cycles and tiny ovarian cysts. Lifestyle and food affect PCOD development and maintenance, coupled with medical therapies. Lifestyle, diet and PCOD are interconnected in this thorough assessment. Methodology: The evaluation comprises PCOD, lifestyle, diet, exercise, stress management and nutrition research published between January 1, 2000 and May 1, 2023. Result: PCOS management requires lifestyle changes including frequent exercise, a healthy weight, nutritious diet and no cigarettes. While lifestyle modifications cannot substitute medical care, they improve well-being. Low-GI, ketogenic and omega-3 fatty acid diets may reduce insulin resistance and PCOS symptoms. Eating no Saturated Fats (SFAs) is also important. Exercise improves insulin sensitivity, but high-intensity sessions improve cardiorespiratory fitness, insulin resistance and body composition more. We propose intense aerobic and strength training. PCOS might worsen insulin resistance due to sleep disruptions. Getting enough sleep is important for metabolism. PCOS sufferers may have reduced melatonin, which regulates the body’s 24-hour schedule, underlining the significance of sleep. Vitamin D, inositol, folate, B-group vitamins, vitamin K and vitamin E may improve insulin sensitivity and hormonal balance. Vitamins including bioflavonoids, carnitine and alpha-lipoic acid and minerals like chromium picolinate, calcium, magnesium, selenium and zinc may also help PCOS sufferers. More study is required to prove their effectiveness. Conclusion: PCOD is complicated and needs comprehensive treatment. Lifestyle, food and medical therapies should be combined for best outcomes. Healthcare practitioners and PCOD patients must collaborate to create tailored lifestyle, diet and supplement recommendations. Improve these remedies for the PCOD community with further study.

Meal-eating characteristics among patients with symptoms of gastroparesis: Relationships to delays in gastric emptying.

Patients with symptoms of gastroparesis (Gp) often modify their diets and consume small meals. However, the relationship between patients' eating behavior and their gastric emptying is not well understood. This study describes meal-eating characteristics of patients with Gp symptoms and relates them to severity of emptying delay. Adult patients with Gp symptoms underwent 4-h gastric emptying scintigraphy and completed questionnaires including the Patient Assessment of GI Symptoms, a nutrition and diet questionnaire, and the Meal Patterns Questionnaire. Of 119 patients with Gp symptoms, 35 had normal gastric emptying (≤10% gastric retention at 4 h), 26 mildly delayed (>10%-20%), 28 moderately delayed (>20%-35%), and 30 severely delayed (>35%). Most patients (85%) reported eating small meals with an average of 2.4 meals per day. The most common reasons for stopping eating a meal were feeling full (83%), nausea (46%), and abdominal pain (31%). As gastric emptying worsened, patients increasingly made diet modifications such as low-fat, low-fiber, Gp diet, oral supplements, and blenderized meals (r = 0.309, p = 0.0007). Postprandial fullness lasted for 351 ± 451 min for patients with severely delayed emptying versus 207 ± 173 min for patients with normal emptying (p = 0.19). Meal-eating characteristics were found to vary with severity of gastric retention. Patients with severely delayed gastric emptying reported the longest duration of postprandial fullness. Dietary modification increased significantly with gastric retention. These meal-eating characteristics are important to understand as they impact on dietary education given to Gp patients for symptom management.

The effects of Mediterranean diets with low or high glycemic index on plasma glucose and insulin profiles are different in adult men and women: Data from MEDGI-Carb randomized clinical trial

Recent evidence suggests that the ability to regulate glucose and insulin homeostasis is different in men and women. Against this background, it has been hypothesized that the impact on daily plasma glucose and insulin profiles of the glycemic index (GI) of the habitual diet may differ according to sex. The aim of this study is to evaluate whether 8-h average plasma glucose and insulin profiles during a low- or a high-GI diet in individuals at high risk of developing type 2 diabetes are influenced by sex. We conducted a randomized, controlled, parallel group dietary intervention, comparing high-versus low-GI diets in a multi-national (Italy, Sweden, and the United States) sample of 156 adults at risk for type 2 diabetes. For 12 weeks, 82 vs 74 participants consumed either a low-GI or high-GI Mediterranean diet, respectively. The two experimental diets contained the same quantity of available carbohydrate (270g/d) and fiber (35g/d) and the same foods and beverages, except for the major sources of starch that was specific to the low-GI and high-GI groups (pasta, brown rice, flatbread, all bran, and wheat bread plus rye and seeds, vs jasmine rice, potato, couscous, wholegrain bread, and rusks). At baseline and after the intervention plasma glucose and insulin profiles were evaluated for 8h in the two intervention groups - separately for men and women - with both breakfast and lunch resembling food choices of the assigned diet. One hundred fifty-six adults (82 women, 74 men) with at least two traits of the metabolic syndrome completed the intervention. In women, the high-GI induced significantly higher (23%, p<0.05) 8-h average plasma glucose concentrations in comparison to the low-GI dietalready on the first day of the intervention; the difference increased up to 37% (p<0.05) after 12 weeks of diet. Conversely, there were no significant differences between the two diets in men. These results were confirmed by the two-way analysis of variance showing a statistically significant interaction between the effects of sex and diet on the glucose profile after breakfast and lunch (F=7.887, p=0.006). The results of our intervention show that women, compared to men, are more sensitive to the metabolic effects of the dietary GI. This has a strong clinical and scientific relevance and, if confirmed in further studies, it might have important implications for dietary strategies for diabetes and cardiovascular disease prevention in the context of personalized nutrition. Clinicaltrials.gov n. NCT03410719.

Effect of low-glycemic index diet advice on pregnant outcomes in women with elevated risk of gestational diabetes mellitus: A meta-analysis of randomized controlled trails

The beneficial effect of low-glycemic index (GI) diet on gestational diabetes mellitus (GDM) has been suggested in many observational studies; however, results from intervention trials remain inconsistent. This study aims to estimate the effect of interventions with low-GI dietary advice on pregnant outcomes in women with elevated risk of GDM. PubMed, Web of Science, Embase, and Cochrane Library databases were searched for randomized clinical trials (RCTs) through March 2022. Studies reporting the effect of low-GI diet advice intervention on maternal and fetal outcomes in pregnant women with increased risks of GDM were included. Random or fixed effects model was used to calculate combined treatment effects. Publication bias was assessed via Begg's and Egger's tests and funnel plot inspection. Nine RCTs recruiting 3416 participants were included. Low-GI diet advice did not modulate the risk of GDM. Compared with control diets, low-GI diet advice significantly reduced gestational weight gain (GWG) (weighted mean differences, WMD=-0.93kg, 95% CI:-1.31,-0.55; p<0.001; n=7) and the risk of premature birth (RR=0.55, 95% CI: 0.35, 0.88; p=0.012; n=5). In subgroup analyses, the effect of low-GI diet interventions on premature birth was significant only in women with BMI higher than 30kg/m2 (RR=0.28, 95% CI: 0.10, 0.77, p=0.014; n=3); the significant effect on GWG was not altered by stratification of BMI and the type of GDM risk factors. No significant changes in other maternal and newborn outcomes were found. Low-GI diet advice interventions during pregnancy decreased GWG and the risk of premature birth in women with elevated GDM risk; however, the interventions did not significantly prevent GDM development in these women.

Review on low glycaemic index functional food products

A low-GI diet is a menu plan based on how meals affect blood sugar levels. Low glycemic index diets cause hypoglycemia and insulin responses in healthy persons and enhance glycemic control in those with type 1 and well-controlled type 2 diabetes. For those with prediabetes or diabetes, low-GI diets may help with body weight loss and glycemic control. A diet with a high glycemic index may raise postprandial levels of insulin and blood sugar, increasing the chance of developing cardiovascular disease (CVD) The amount of processing an item has gone through, together with its nutritional composition, cooking method, ripeness, and cooking duration, all have an impact on its glycemic index. Foods high in refined carbohydrates and sugar are absorbed more rapidly and typically have a high GI, whereas those high in protein, fat, or fibre frequently have a low GI. As a result of not containing any carbs, foods including meat, fish, poultry, nuts, seeds, herbs, spices, and oils don't have a GI. The three GI ratings are as follows: Low, Medium, and High. As part of a well-balanced low glycemic diet, foods without a GI rating or with a very low GI can also be consumed. It can be much simpler to stick to a low glycemic diet if you know where your favourite foods rank on the glycemic index.

Abstract MP61: Starch Digestion-Related Amylase Genetic Variants, Dietary Carbohydrates, and Changes in Glucose Tolerance: Results From the OmniCarb Trial

Introduction: Salivary amylase, encoded by the AMY1 gene, plays a pivotal role in carbohydrate digestion, and genetic adaptation of carbohydrate digestion has been implicated in impaired glucose tolerance, type 2 diabetes, and cardiometabolic diseases. Hypothesis: We investigated whether AMY1 genetic variations are associated with β-cell function and glycemic responses during 2-h oral glucose tolerance tests (OGTTs) and tested whether AMY1 variations were related to changes in glucose tolerance in a randomized controlled trial testing effects of diets varying in glycemic index (GI) levels and carbohydrate (Carb) amount. Methods: The study included participants (n=146) from the OmniCarb trial, a randomized crossover-controlled feeding trial, in which overweight or obese adults were given 4 diets that differed in composition by GI and Carb amount. Each diet was consumed for 5 weeks, followed by a 2-week washout. Genetic risk score (GRS) was calculated using eight AMY1 SNPs, with higher GRS indicating higher activity of salivary amylase. The primary outcomes were glycemic and insulin responses during OGTTs. Results: At baseline, lower GRS was related to a larger area under the curve of glucose (AUC-glucose) and β-cell dysfunction assessed by the insulinogenic index and disposition index ( p &lt;0.05 for all). After consuming either a high-Carb and low-GI diet or a low-Carb and high-GI diet for 5 weeks, participants with low GRS (tertile 1) showed impaired glycemic responses at 30, 60, and 90 min after OGTTs, as compared to those with high GRS (tertile 3); there was no significant difference according to GRS after eating a low-Carb/low-GI diet. After consuming a high-Carb and high-GI diet for 5 weeks, the participants with low GRS showed a mean 21 (SE 10) mg/dl higher glucose concentrations at 60 min after OGTT, as compared to those with high GRS ( p =0.038). The effect of increasing GI at low Carb amount for glucose levels at 60 min ( P interaction = 0.024) and AUC-glucose ( P interaction =0.016) significantly interacted with the GRS. Also, we found a significant interaction between GRS and the effect of increasing Carb amount at high GI for 60-min post-load glucose levels ( P interaction = 0.016). Conclusions: The AMY1 genetic variations were associated with β-cell function and impaired glucose tolerance. Effects of changing the amount or quality of carbohydrates on glucose tolerance may be partly determined by individual genetic adaptation of carbohydrate digestion.

Abstract MP09: Diets Varying in Glycemic Index and Carbohydrates With Meal-Timing Specific 12-hour Postprandial Metabolic Changes: The Omnicarb Trial

Background: Both the glycemic index (GI) and amounts of carbohydrates are important determinants of postprandial glucose changes. Recent studies suggest the effects of carbohydrate intake on postprandial glucose metabolism may differ according to meal timing, showing circadian patterns. Hypothesis: We investigated whether the relations of altering both GI levels and the carbohydrate amount with postprandial response of glucose, insulin, and c-peptide differed by meal timing (breakfast, lunch, and dinner), in overweight and obese adults. Methods: The OmniCarb trial was a randomized trial with a crossover design in which participants were given 4 diets varying in GI levels and carbohydrate content. We included 61 participants attended the 12-h postprandial study and completed at least two diets. Area under the curve increment (AUCi) of glucose, insulin, and c-peptide after breakfast (180 min), lunch (240 min), and dinner (120 min), was calculated as outcome. Results: After consuming each diet for 5 weeks, we observed that the diet replacing effects on the postprandial responses in glucose, insulin and c-peptide significantly differed by meal timing. For postprandial glucose response to breakfast, the beneficial effects (lowered AUCi) of replacing high- by low-GI in high-carb diet, replacing high- by low-carb in high-GI diet, and replacing high-GI/high-carb by low-GI/low-carb diet were consistently observed. Such beneficial effects were less significant for lunch and dinner (Figure). For the response of insulin, the beneficial effects of the corresponding diet replacements were more consistently observed in dinner, followed by breakfast. For the response of C-peptide, similar beneficial effects of the corresponding diet replacements were observed for breakfast and dinner, but not lunch. Conclusion: Our results indicate that the beneficial effects of replacing high-GI and/or high-carbohydrate diets by low-GI and/or low-carbohydrate diets on postprandial metabolic changes may differ according to meal timing.

The Influence of Metabolic Factors and Diet on Fertility

Infertility is a disease globally affecting 20-30% of the reproductive age female population. However, in up to 50% on recorded cases, problems with infertility are ascribed to men; therefore, it is important to popularize healthy eating also in this group. During the last decade, it has been observed that society's lifestyle changed drastically: reduced energy expenditure in physical activity per day, increased consumption of hypercaloric and high-glycemic-index foods with high content of trans fats, and reduced consumption of dietary fiber, which negatively affects fertility. Increasing evidence points to a link between diet and fertility. It is becoming clear that well-planned nutrition can also contribute to the effectiveness of ART. The low-GI plant-based diet appears to have a positive effect, especially when it is based on Mediterranean dietary patterns: rich in antioxidants, vegetable protein, fiber, MUFA fatty acids, omega-3, vitamins, and minerals. Importantly, this diet has been shown to protect against chronic diseases associated with oxidative stress, which also translates into pregnancy success. As lifestyle and nutrition seem to be important factors affecting fertility, it is worth expanding knowledge in this regard among couples trying to conceive a child.

Glycemic index and heart disease , ,

A diet high in carbohydrates with high glycemic indexes (GI) and glycemic load were linked to risk of coronary heart disease development in women in a large prospective study. Two cross-sectional studies showed that low-GI diets are associated with high HDL-cholesterol concentrations, especially in women. In a tightly controlled study of patients with type 2 diabetes, serum total cholesterol, LDL cholesterol, and apolipoprotein B concentrations fell more significantly after a low-GI diet than after a high-GI diet. In the same study, plasminogen activator inhibitor-1 concentrations were reduced by 58% after the low-GI diet. Insulin-stimulated glucose uptake by adipocytes was significantly higher in patients undergoing coronary artery bypass graft surgery after 4 wk of consuming a low-GI diet than after consuming a high-GI diet. The effects of low-GI diets may be mediated by changes in postprandial fatty acid concentrations or by hormonal signals from adipocytes, but a possible association of low-GI diets with some other dietary factor such as chromium must not be excluded. Proof of the clinical value of low-GI diets awaits prospective trials, which should include short-term observations covering periods of metabolic stress induced by surgery as well as long-term trials with clinical endpoints.

A Review on the Role of Low Glycemic Index Foods for Glycemic Control in Chronic Liver Disease

Liver is an essential organ that maintains fasting and postprandial blood glucose response via various metabolic pathways. The liver function gradually deteriorates in chronic liver disease (CLD) due to inflammation and destruction of liver parenchyma. The development of glucose intolerance and hepatogenous diabetes (HD) in patients with CLD is an inevitable event. Diabetes and CLD can coexist, and function synergistically to cause unfavorable clinical consequences, including poor treatment outcomes and frequent hospitalization. The complications associated with liver disease (malnutrition, hypoglycemia, acute kidney injury, lactic acidosis, etc.) and lack of guidelines limit pharmacological management of HD. Dietary recommendations by The European Society for Clinical Nutrition and Metabolism (ESPEN) guidelines (2019), suggested weight reducing hypocaloric diet along with adequate branched-chain amino acid (BCAA) and micronutrient consumption to improve steatosis and insulin sensitivity in patients with CLD. Dietary glycemic index controls prognosis of obesity, non-alcoholic fatty liver disease (NAFLD) and diabetes. The importance of low GI diet in reducing fasting blood glucose, hepatic glucose influx and fat accumulation, thereby improving weight loss and NAFLD score, is being published in patients with diabetes or liver disease. Several countries have already incorporated GI into their national health policies, for identification of the nutrient value, resulting in establishment of worldwide GI and glycemic load tables for specific food items. However, the apparent complexity of GI and lack of low GI meal choices need to be resolved in order to enhance patient’s quality of life, health and well-being. Low GI nutritional supplements, comprising of balanced proportion of carbohydrate, protein, BCAAs, fibers and micronutrients, may reduce the complexity related to dietary management of HD. The review summarizes the importance of nutritional management in HD with focus on low GI diet in people with CLD.

Effect of a Short-Term Low Glycemic Index Dietary Intervention on Ad Libitum Food Intake, Diet Quality, and Subjective Appetite Ratings in Preschoolers

ObjectivesTo examine the effect of ad-libitum low-glycemic index (GI; high fiber) versus high-GI diet on energy intake, diet quality (Healthy Eating Index 2015 (HEI-2015)), self-reported feelings of hunger and fullness, liking of the foods, and physical activity (PA) in preschoolers.MethodsTwenty-five healthy preschoolers (aged 48 ± 7.3 mo, 47% females, 73% healthy weight) were recruited to participate in “day camps” of two low- and two high-GI (usual diet) days. Food and nutrient consumption, HEI-2015 scores, pre- and post-lunch hunger ratings, food liking, and PA were measured each day. Paired t-tests were used to compare treatment differences. Results were stratified into healthy (HW; <85% of BMI-for Age z-score of the CDC growth charts) and non-healthy weight (NHW; ≥85%) and compared within- (by diet) and between- (HW vs NHW) groups.ResultsGI and glycemic load (GL) were significantly lower on the low- versus high- GI diet (GI: 46.5 ± 3.3 vs 58.2 ± 5.1, GL: 24.9 ± 16.8 vs 47.4 ± 17.9, respectively; P < 0.01). Children consumed more total fiber while eating the low-GI diet (14.6 ± 8.8g vs 6.4 ± 2.6, P < 0.001), despite no difference between low- and high-GI diets in total energy (459.3 ± 230.6 vs 497.5 ± 173.9kcal, p< 0.001), carbohydrate (82.9 ± 45.1 vs 87.4 ± 30.9g, p = 0.55), fat (10.5 ± 5.2 vs 12.3 ± 5.7g, p = 0.07), and protein (14.4 ± 8.4 vs 12.0 ± 5.1, p = 0.05) intake, respectively. Mean HEI-2015 scores were higher on the low- versus high-GI diets (85.2 ± 11.6 and 59.4 ± 7.0, respectively; P < 0.001). There were no differences in hunger (p > 0.26), food liking (p > 0.01), or PA (p = 0.88) between diets. Fewer NHW children reported being “full” compared to HW children, (26% vs 52%, respectively, p = 0.03), yet both groups had similar energy intake (467.5 ± 155.0 and 482.1 ± 220.7kcal, respectively, p = 0.78).ConclusionsAn ad libitum low-GI diet provided better diet quality in preschoolers, with no difference in food liking. Although there was no effect on hunger, body mass may influence response to food intake and suggests eating in the absence of hunger observed in the overweight/obese children. Additional work is needed to better understand the effect of low-GI diets and fiber consumption on appetite regulation in preschoolers with overweight/obesity.Funding SourcesThis study was funded by the University of Virginia School of Education and Human Development Initiative Fund.

The interaction between glycemic index, glycemic load, and the genetic variant ADIPOQ T45G (rs2241766) in the risk of colorectal cancer: a case-control study in a Korean population.

The glycemic index (GI), glycemic load (GL), and adiponectin level contribute to glycemic response and insulin sensitivity in the body. Studies have shown that tumor development is related to glycemic disorders; however, the results are contradictory. We aimed to investigate the association of GI and GL with colorectal cancer (CRC) risk in a Korean population and their possible interactions with the genetic variant ADIPOQ T45G. A case-control study including 2096 participants with 695 CRC cases was conducted. The results showed that diets with high GI or GL were significantly associated with an increased risk of CRC [odds ratio (OR) = 5.44, 95% confidence interval (CI) 3.85-7.68; OR = 4.43, 95% CI 3.18-6.15, respectively; all p-trends < 0.001]. Moreover, even with a low-GI and low-GL diet, G/G genotype carriers may have 2.93-fold and 3.77-fold higher risk of rectal cancer compared to carriers of other genotypes (T/T + T/G), (OR = 2.93, 95% CI 1.01-8.59, p-interaction = 0.011 for GI; OR = 3.77, 95% CI 1.46-9.77, p-interaction = 0.025 for GL). Overall, our study suggests positive associations of GI and GL with CRC risk. Moreover, the associations of GI and GL with rectal cancer risk could be modified by ADIPOQ T45G in a Korean population. Further studies with larger sample sizes are needed to confirm our findings.

Differential Glycemic Effects of Low- versus High-Glycemic Index Mediterranean-Style Eating Patterns in Adults at Risk for Type 2 Diabetes: The MEDGI-Carb Randomized Controlled Trial.

A Mediterranean-style healthy eating pattern (MED-HEP) supports metabolic health, but the utility of including low-glycemic index (GI) foods to minimize postprandial glucose excursions remain unclear. Therefore, we investigated the relative contribution of GI towards improvements in postprandial glycemia and glycemic variability after adopting a MED-HEP. We conducted a randomized, controlled dietary intervention, comparing high- versus low-GI diets in a multi-national (Italy, Sweden, and the United States) sample of adults at risk for type 2 diabetes. For 12 weeks, participants consumed either a low-GI or high-GI MED-HEP. We assessed postprandial plasma glucose and insulin responses to high- or low-GI meals, and daily glycemic variability via continuous glucose monitoring at baseline and post-intervention. One hundred sixty adults (86 females, 74 males; aged 55 ± 11 y, BMI 31 ± 3 kg/m2, mean ± SD) with ≥two metabolic syndrome traits completed the intervention. Postprandial insulin concentrations were greater after the high-GI versus the low-GI test meals at baseline (p = 0.004), but not post-intervention (p = 0.17). Postprandial glucose after the high-GI test meal increased post-intervention, being significantly higher than that after the low-GI test meal (35%, p < 0.001). Average daily glucose concentrations decreased in both groups post-intervention. Indices of 24-h glycemic variability were reduced in the low-GI group as compared to baseline and the high-GI intervention group. These findings suggest that low-GI foods may be an important feature within a MED-HEP.

Low-Glycemic Index Diets as an Intervention in Metabolic Diseases: A Systematic Review and Meta-Analysis

We aimed to investigate the effects of a low-glycemic index (GI) diet on the body mass and blood glucose of patients with four common metabolic diseases by conducting a systematic review and meta-analysis of studies comparing a low-GI diet (LGID) and other types of diet. Search terms relating to population, intervention, comparator, outcomes, and study design were used to search three databases: PubMed, Embase, and the Cochrane Library. We identified 24 studies involving 2002 participants. Random-effects models were used for 16 studies in the meta-analysis and stratified analyses were performed according to the duration of the intervention. The systematic review showed that LGIDs slightly reduced body mass and body mass index (BMI) (p < 0.05). BMI improved more substantially after interventions of >24 weeks and there was no inter-study heterogeneity (I2 = 0%, p = 0.48; mean difference (MD) = −2.02, 95% confidence interval (CI): −3.05, −0.98). Overall, an LGID had superior effects to a control diet on fasting blood glucose (FBG) and glycosylated hemoglobin. When the intervention exceeded 30 days, an LGID reduced FBG more substantially (MD = −0.34, 95% CI: −0.55, −0.12). Thus, for patients with metabolic diseases, an LGID is more effective at controlling body mass and blood glucose than a high-GI or other diet.