Glycemic Load Foods Research Articles

Impact of Diet on Nutrient Intake, Glycemic Index and Glycemic Load of Meals of Urban Indian Diabetic Population

Background: India is heading toward becoming the global diabetic capital directly interconnected to poor lifestyle and obesity. Aims and Objectives: The aim of the study was to find an association between glycemic index (GI) and glycemic load (GL) with macronutrients and fiber in the diet of the urban Indian population. Materials and Methods: The dietary intake using food frequency questionnaire and 24–h dietary recall of 240 recruited subjects (male and female), between 25 and 60 years were taken in the study. GI and GL of all meals were calculated using values from National and the International Table of GI and GL. Results: Average mean and standard deviation of GI and GL of major meals were on the higher side. A significant correlation between GI of lunch and dinner with total available carbohydrate (CHO) and total starch intake. A positive significant correlation was observed between GI to energy intake at dinner, total available CHO, and total starch. GL of breakfast was negatively correlated to iron, zinc, insoluble, and soluble fiber intake in females. GL for lunch was positively correlated to the intake of total available CHO, total starch, insoluble, and soluble fiber. Conclusion: The present study showed high GI and GL of processed foods and refined CHO indicating that dietary habits with high GI and GL foods are an indicator to risk of diabetes and pre-diabetes among both genders.

Dietary carbohydrate intake is associated with the subgingival plaque oral microbiome abundance and diversity in a cohort of postmenopausal women

Limited research exists on carbohydrate intake and oral microbiome diversity and composition assessed with next-generation sequencing. We aimed to better understand the association between habitual carbohydrate intake and the oral microbiome, as the oral microbiome has been associated with caries, periodontal disease, and systemic diseases. We investigated if total carbohydrates, starch, monosaccharides, disaccharides, fiber, or glycemic load (GL) were associated with the diversity and composition of oral bacteria in subgingival plaque samples of 1204 post-menopausal women. Carbohydrate intake and GL were assessed from a food frequency questionnaire, and adjusted for energy intake. The V3–V4 region of the 16S rRNA gene from subgingival plaque samples were sequenced to identify the relative abundance of microbiome compositional data expressed as operational taxonomic units (OTUs). The abundance of OTUs were centered log(2)-ratio transformed to account for the compositional data structure. Associations between carbohydrate/GL intake and microbiome alpha-diversity measures were examined using linear regression. PERMANOVA analyses were conducted to examine microbiome beta-diversity measures across quartiles of carbohydrate/GL intake. Associations between intake of carbohydrates and GL and the abundance of the 245 identified OTUs were examined by using linear regression. Total carbohydrates, GL, starch, lactose, and sucrose intake were inversely associated with alpha-diversity measures. Beta-diversity across quartiles of total carbohydrates, fiber, GL, sucrose, and galactose, were all statistically significant (p for PERMANOVA p < 0.05). Positive associations were observed between total carbohydrates, GL, sucrose and Streptococcus mutans; GL and both Sphingomonas HOT 006 and Scardovia wiggsiae; and sucrose and Streptococcus lactarius. A negative association was observed between lactose and Aggregatibacter segnis, and between sucrose and both TM7_[G-1] HOT 346 and Leptotrichia HOT 223. Intake of total carbohydrate, GL, and sucrose were inversely associated with subgingival bacteria alpha-diversity, the microbial beta-diversity varied by their intake, and they were associated with the relative abundance of specific OTUs. Higher intake of sucrose, or high GL foods, may influence poor oral health outcomes (and perhaps systemic health outcomes) in older women via their influence on the oral microbiome.

Associations of Dietary Glycemic Index, Glycemic Load and Carbohydrate with the Risk of Cervical Intraepithelial Neoplasia and Cervical Cancer: A Case-Control Study.

Background: The association of dietary glycemic index (GI) and glycemic load (GL) with the risk of cervical cancer has never been investigated. Thus, we aimed to find evidence of any association of GI and GL with the risk of cervical intraepithelial neoplasia (CIN) and cervical cancer. Methods: In this hospital-based case-control study, we included 1340 women (670 controls and 262, 187 and 221 patients with CIN1, CIN2/3, and cervical cancer, respectively) from the Korean human papillomavirus cohort study. Completed demographic questionnaires and semi-quantitative food-frequency questionnaires were collected. The association of dietary GI and GL with CIN and cervical cancer was estimated using a logistic regression model. Results: The multivariate odds ratios (OR) of the highest compared with the lowest quintile of GL for CIN1 were 2.8 (95% confidence interval (CI) = 1.33–5.88). Dietary GI and GL were not associated with CIN2/3 and cervical cancer. Stratified analyses by body mass index (BMI) indicated a positive association between GI and GL and CIN 1 risk among women with a BMI (in kg/m2) <23 (OR = 2.94; 95% CI = 1.32–6.53; p for trend = 0.031 for GI and OR = 3.15; 95% CI = 1.53–6.52; p for trend = 0.013 for GL), but not among those with a BMI of ≥23. A stratification analysis by menopausal status showed that the highest quintile of GI and GL was significantly associated with the risk of CIN1 (OR = 2.91; 95% CI = 1.43–5.96; p for trend = 0.005) (OR = 2.96; 95% CI = 1.53–5.69; p for trend = 0.023) among premenopausal women. Also, in HPV positive women, dietary GL showed significant CIN1 risk (OR = 2.61; 95% CI = 1.09–6.24; p for trend = 0.087). Conclusion: Our case-control study supports the hypothesized associations of dietary GI and GL with increased risk of CIN1. Thus, the consumption of low GI and GL foods plays a significant role in the prevention of cervical carcinogenesis.

Glycemic Index in the Development of Functional Beverage

Background: Due to the prevalence of diabetes in Jamaica, an understanding of the glycemic index (GI) and glycemic load (GL) values of beverages and food can aid dieticians in guiding consumers to choose sensibly. It is reported that consumption of low GI and GL foods may reduce the risk of type 2 diabetes, coronary heart disease and obesity. However, low GI snacks/food available to diabetic patients in Jamaica are very limited. This study was conducted to develop a low GI and GL vegetable drink that could be commercialized. Methods: Ten (10) healthy Jamaican subjects (5 males and 5 females) with mean age 30 ± 2 years and mean BMI 25 ± 1 kg/m2 were recruited to the study. Using a non-blind, crossover design trial, the subjects consumed equicarbohydrate amounts (25 g of total available carbohydrate) of the vegetable (beetroot – Beta vulgaris, cucumber – Cucumis sativus and carrot – Daucus carota) drink and twice glucose as reference food (25 g of total carbohydrate). Blood glucose was determined after overnight fasting (0 hours) and at 15, 30, 45, 60, 90 and 120 minutes after the consumption of each test food. The glycemic index (GI) value was calculated geometrically by expressing the incremental area under the blood glucose curve (IAUC) as a percentage of each subject's average IAUC for the standard food. Results: The GI and GL values of the vegetable drink were found to be 34 ± 10 and 4.4, respectively. As per the Food and Agriculture Organization, GI cut-off values are as follows: low 70 and for GL, low ≤ 10, medium 10 to 20 or high ≥ 20. Hence the vegetable drink could be classified under low glycemic food/ nutrient. Conclusion: Identification of beverages and other foods with low glycemic responses may have practical applications in controlling blood glucose levels. This study provides scientific evidence of the blood glucose response of the formulated vegetable drink. The complex carbohydrates in beetroot, carrot and cucumber may be responsible for the low postprandial glycemic response. This will lead to a low demand for insulin secretion from the pancreatic β cells, which are often impaired in type 2 diabetic individuals.

The concept of low glycemic index and glycemic load foods as panacea for type 2 diabetes mellitus; prospects, challenges and solutions.

This article examines the concepts of low glycemic indices (GIs) and glycemic load (GL) foods as key drivers in the dietary management of type 2 diabetes as well as their shortcomings. The controversies arising from the analysis of glycemic index (GI) and GL of foods such as their reproducibility as well as their relevance to the dietary management of type 2 diabetes are also discussed. Search was conducted in relevant electronic databases such as: Pubmed, Google Scholar, HINARI, the Cochrane library, Popline, LILACS, CINAHL, EMBASE, etc to identify the current status of knowledge regarding the controversies surrounding management of diabetes with low GI and GL foods. This article suggests that in view of discrepancies that surround the results of GI versus GL of foods, any assay on the GI and GL of a food with the aim of recommending the food for the dietary management of type 2 diabetes, could be balanced with glycated hemoglobin assays before they are adopted as useful antidiabetic foods.

Low Glycemic Index and Load, Hypo Caloric Diet as an Effective Treatment for Obesity and Hyperlipidemia in Girls with Metabolic Syndrome

Objective: Considering the multiple complications of childhood obesity and metabolic syndrome (MS) at an early age, successful interventions are desperately needed. The aim of the study is to assess the effectiveness of a hypocaloric, low Glycemic Load (GL) and low Glycemic Index (GI) diet on the improvement of obesity and MS-related parameters. Methods: Fifty obese girls, aged 7-16 years, were randomly recruited from the Obesity Clinic of the First Department of Pediatrics, of the University of Athens. Half of the girls were randomly prescribed a 3-month hypocaloric dietary intervention emphasizing on portion control and low GL foods, versus no intervention in the control group. The dietary advice was according to the principles of the Mediterranean diet. Physical activity was kept constant. Anthropometric measurements, fasting blood lipids, glucose and prevalence of MS were assessed before and after the 3-months. Results: The girls in the intervention group exhibited a significant decrease in BMI, BMI z-score, waist circumference, total cholesterol and LDL compared to the control group (all p 0.05). Conclusions: This study demonstrates the efficacy of a hypocaloric-low GI/GL diet, incorporating adequate protein and healthy fat, in improving parameters of MS in obese children and adolescents. It suggests a positive role of the reduction in total carbohydrate intake and GI to the decrease in BMI z-score and DBP respectively. Further research is needed to confirm these results in the long-term.

Glycemic index and glycemic load: measurement issues and their effect on diet–disease relationships

Glycemic index (GI) describes the blood glucose response after consumption of a carbohydrate containing test food relative to a carbohydrate containing reference food, typically glucose or white bread. GI was originally designed for people with diabetes as a guide to food selection, advice being given to select foods with a low GI. The amount of food consumed is a major determinant of postprandial hyperglycemia, and the concept of glycemic load (GL) takes account of the GI of a food and the amount eaten. More recent recommendations regarding the potential of low GI and GL diets to reduce the risk of chronic diseases and to treat conditions other than diabetes, should be interpreted in the light of the individual variation in blood glucose levels and other methodological issues relating to measurement of GI and GL. Several factors explain the large inter- and intra-individual variation in glycemic response to foods. More reliable measurements of GI and GL of individual foods than are currently available can be obtained by studying, under standard conditions, a larger number of subjects than has typically been the case in the past. Meta-analyses suggest that foods with a low GI or GL may confer benefit in terms of glycemic control in diabetes and lipid management. However, low GI and GL foods can be energy dense and contain substantial amounts of sugars or undesirable fats that contribute to a diminished glycemic response. Therefore, functionality in terms of a low glycemic response alone does not necessarily justify a health claim. Most studies, which have demonstrated health benefits of low GI or GL involved naturally occurring and minimally processed carbohydrate containing cereals, vegetables and fruit. These foods have qualities other than their immediate impact on postprandial glycemia as a basis to recommend their consumption. When the GI or GL concepts are used to guide food choice, this should be done in the context of other nutritional indicators and when values have been reliably measured in a large group of individuals.