High Glycemic Index 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.

Personalized diet intervention in Thai ageing populations

Personalized diet intervention in Thai ageing populations Professor Apichart Vanavichit a Rice Genomic Breeding Expert at the Rice Science Center looks at diet intervention and therapy for the ageing population of Thailand to prevent disease. Thailand has rapidly become an ageing society, and the average age of the Thais will be 30 years older compared to 1975. As the elderly population increases, it is anticipated that there will be more incidences of non-communicable diseases (NCDs) such as obesity (OB), diabetes (T2D), and cardiovascular disease (CVD). Notably, the prevalence of T2D has increased rapidly from 6.5% in 2015 to 10.7% in 2030 (estimated), with the most significant increase will be found among the elderly population (72%). In developing countries, NCD has become the most immense burden among the poor elderly whose life depends on their children. There are strong links between consuming high glycemic index foods, a sedentary lifestyle, and NCDs. So, developing lower glycemic index meals and changing lifestyles with diet intervention programmes are sensible solutions to slow down the prevalence of future NCDs.

Comprehensive Approach to Medical Nutrition Therapy in Patients with Type 2 Diabetes Mellitus: From Diet to Bioactive Compounds.

In the pathogenesis of type 2 diabetes mellitus (T2DM), diet plays a key role. Individualized medical nutritional therapy, as part of lifestyle optimization, is one of the cornerstones for the management of T2DM and has been shown to improve metabolic outcomes. This paper discusses major aspects of the nutritional intervention (including macro- and micronutrients, nutraceuticals, and supplements), with key practical advice. Various eating patterns, such as the Mediterranean-style, low-carbohydrate, vegetarian or plant-based diets, as well as healthy eating plans with caloric deficits have been proven to have beneficial effects for patients with T2DM. So far, the evidence does not support a specific macronutrient distribution and meal plans should be individualized. Reducing the overall carbohydrate intake and replacing high glycemic index (GI) foods with low GI foods have been shown as valid options for patients with T2DM to improve glycemic control. Additionally, evidence supports the current recommendation to reduce the intake of free sugars to less than 10% of total energy intake, since their excessive intake promotes weight gain. The quality of fats seems to be rather important and the substitution of saturated and trans fatty acids with foods rich in monounsaturated and polyunsaturated fats lowers cardiovascular risk and improves glucose metabolism. There is no benefit of supplementation with antioxidants, such as carotene, vitamins E and C, or other micronutrients, due to the lack of consistent evidence showing efficacy and long-term safety. Some studies suggest possible beneficial metabolic effects of nutraceuticals in patients with T2DM, but more evidence about their efficacy and safety is still needed.

Dietary interference for the prevention of type 2 diabetes

Medical nutrition therapy (MNT) provided by a registered dietician into primary care of type 2 diabetes mellitus (T2DM). This is necessary to achieve the goals of improving overall metabolic measures beyond calorie restriction and weight loss. Misconceptions about nutrition in T2DM add to the challenges of executing MNT in a culturally sensitive population. The current review provides insights into MNT for the prevention and management of T2DMbased on both evidence and experience. It revisits historical Indian studies and provides information on appropriate dietary intake of carbohydrates (60–70%), proteins 20% and fats 10% that will be acceptable and beneficial in T2DM population. It discusses nuances of types of carbohydrates and fats and explains associations of increased dietary fiber intake, balanced intake of low and high glycemic index foods and substitution of saturated fats with plant-based polyunsaturated fats in improving outcomes of T2DM and attenuating risk factors. The article also deliberates upon special patient populations with comorbid conditions and diseases and the necessary adjustments needed in their nutritional care.

Purple red rice bran anthocyanins reduce the digestibility of rice starch by forming V-type inclusion complexes

Purple red rice bran, a by-product of the rice polishing process, contained abundant anthocyanins. However, most of them were discarded resulting in a waste of resources. This study investigated the effects of purple red rice bran anthocyanin extracts (PRRBAE) on the physicochemical properties and digestive properties of rice starch and its mechanism of action. Infrared spectroscopy and X-ray diffraction indicated that PRRBAE could interact with rice starch through non-covalent bonds to form intrahelical V-type complexes. The DPPH and ABTS+ assays showed that PRRBAE could confer better antioxidant activity on rice starch. In addition, the PRRBAE could increase the resistant starch content and decrease the enzyme activities by changing the tertiary and secondary structure of starch-digesting enzymes. Further, molecular docking suggested that aromatic amino acids play a key role in the interaction of starch-digesting enzymes with PRRBAE. These findings will contribute to a better understanding of the mechanism of PRRBAE reducing starch digestibility, and to the development of high value-added products and low glycemic index (GI) foods.

Effect of Carbohydrate Intake on Glycemic Control Among Adult Patients with Type 2 Diabetes Mellitus Attending Diabetes and Endocrine Diseases Center in Babel, 2022

Background: Diabetes mellitus is a well-known chronic, metabolic disease characterized by elevated levels of blood glucose (BG) due to obsolete or relative insulin deficiency among other pathophysiological defects. Carbohydrates have the greatest effect on BG and restriction of carbohydrate, resulting in greater reductions in BG. Poor glycemic control was related to excessive eating of refined grains. Objective: The aim of this article is to assess sociodemographic characteristics and some anthropometric measures among the study group and to estimate the effect of carbohydrates intake on glycemic control. Materials and Methods: One hundred patients with type 2 diabetes mellites (T2DM) were included in a cross-sectional study. The level of HbA1c was taken as an index to study the glycemic control of patients. Glycemic control was examined, among patients, on the basis of their glycemic index (GI) of foods eaten. A 24-h dietary recall technique was used to analyze the diet of the patients. Results: The study revealed 87% poorly controlled vs. 13% with good control. It was found that starch and refined grains intake was highly associated with glycemic control (P = 0.000). Glycemic control was highly significant in association with the intake of high GI (P = 0.000) foods. In contrast, there was no association with vegetables, fruits, and milk. Added sugar and other sweetened beverages were statistically associated with HbA1c (P = 0.002). Conclusion: There was a statistically significant association between foods of high GI and poor glycemic control. Starch, refined grains, and added sugar showed a significant association with poor glycemic control.

Glycemic Index of a High Protein and High Fiber Oral Nutritional Supplement Vidaslim®

Background: Food products with a low Glycemic index (GI) help control blood glucose levels and may also help reduce body weight. The risk of obesity-related chronic diseases increases with the consumption of refined carbohydrate-rich or a diet with high GI food choices. Vidaslim®, an Oral Nutrition Supplement was formulated by Signutra Inc, with a high protein blend (whey, soy, and casein), dietary Fiber (polydextrose), and several phytonutrients with an attempt to reduce body weight. Aim: To determine the GI of the Vidaslim® in fifteen overweight / obese people aged between 20 and 45 years. Methodology: The study participants consumed the test food, Vidaslim® containing 25 g of available carbohydrate. Participants underwent 3 days of reference food (glucose) testing and 1 day of test food with 2 days of wash-out period. In between capillary blood glucose was measured after overnight fasting at 0, 15, 30, 45, 60, 90, and 120 min after consuming the reference and test food in a random order. The GI was assessed using a validated protocol by FAO and ISO (2010). Following this, the glycemic load (GL) of Vidaslim® was also calculated. Results: Out of 15 participants who completed the study, 3 were removed as statistical outliers (GI > mean ± 2SD), and hence the data was presented for the remaining 12 participants. The mean age of the participants was 28.1±5.4 years, and body mass index (BMI) was 27.2±2.7 kg/m2. Vidaslim® had a low GI value of 21±3.6 (Mean+SD). The GI value was not influenced by age, sex, dietary total calories, protein, fat, carbohydrates, dietary Fiber, and physical activity levels. The Glycemic Load (GL) of Vidaslim® was 4.86 (low GL). Conclusion: The oral nutritional supplement, Vidaslim®, has a low GI and GL value, and hence, could be a suitable healthy supplement for those with obesity and diabetes.

Determination of the Glycemic Index of a Dish based on Oyster Mushrooms and the Influence of its Consumption on some Biochemical Parameters of Diabetic Peoples

The glycemic index (GI) is the ability of a food to vary postprandial blood sugar. Frequent consumption of high GI foods is believed to cause chronic hyperglycemia which worsens the complications due to diabetes. The search for low GI foods would be of great interest in the prevention of postprandial hyperglycemia. Our work therefore has focused on determining the GI of a dish based on Pleurotus pulmonarius and the influence of its consumption. The dish studied was sautéed Pleurotus mushrooms (P. pulmonarius) with unripe plantains. We included for this study after obtaining ethical clearance, thirty (30) male volunteers (15 diabetic subjects and 15 non-diabetic subjects) aged between 20 and 70 years old. We determined the influence of consumption on some biochemical parameters of the participants. To do this, we took blood samples at the beginning of the experiment (preprandial) and at the end of the experiment (postprandial). After obtaining the serum, we performed for each participant the lipid profile (total cholesterol, HDL cholesterol, LDL cholesterol and triglyceride) we determined cretinemia, transaminase and total protein increased in concentration at the end of the test experimentation. This work brings added value concerning the use of edible mushrooms in the management of type 2 diabetes. From this study, we can highlight the ability of the test dish to minimize excessively marked variations in postprandial glycemia in diabetics.

Hubungan tingkat pengetahuan dan konsumsi pangan indeks glikemik tinggi dengan kejadian diabetes mellitus tipe-II di Wilayah Kerja Puskesmas Mutiara Kabupaten Pidie

Background: Type II diabetes mellitus is a disorder of glucose metabolism disease in which the body fails to control the glucose that enters from food, so blood sugar levels become high. One of the factors causing type II diabetes mellitus is the habit of consuming foods with a high glycemic index.Objectives: This study aims to determine the relationship between the level of knowledge and high glycemic index food consumption with the incidence of type II diabetes mellitus. Methods: The design in this study is cross-sectional. Using Non-Probability Sampling, as many as 50 samples with sample criteria aged 30-65 years. The research variables were knowledge and consumption of high glycemic index food and the incidence of type-II diabetes mellitus. The study was conducted at Mutiara Health Center, Pidie Regency, from January to February 2021. Data analysis used the chi-square test. Results: The results showed that most of the samples suffering from diabetes mellitus had good knowledge (62,0%). Consuming high glycemic index food frequently (40.0%). The incidence of type II diabetes mellitus (is 56,0%). There is a significant relationship between the level of knowledge of the sample with the incidence of type II diabetes mellitus (p= 0,023; OR= 5,192). There is a significant relationship between high glycemic index food consumption and the incidence of type II diabetes mellitus (p= 0,003). There is a significant relationship between knowledge and consumption of high glycemic index food (p= 0,031). Conclusion: Knowledge about nutrition and food consumption containing glycemic index is associated with the incidence of type-II diabetes mellitus. It is necessary to improve education and provide nutrition education to the public regarding the consumption of high glycemic index foods.

The influence of dough kneading time and flour particle size distribution on white bread structure, glycemic response and aspects of appetite.

White bread is widely consumed in many countries despite being a high-glycemic index (GI) food. It has been shown that the "food matrix effect" may help with diabetes and obesity management through lowering GI and appetite. This study aimed at investigating the effects of dough kneading time and flour particle size on white bread structure, glycemic response, and aspects of appetite. A two-phase randomized cross-over design was used in 10 healthy subjects over the course of 2h. In phase 1, Texture Profile Analysis (TPA) attributes, Scanning Electron Microscope (SEM) image, glycemic response, and appetite aspects of white bread made with a 15-mindough kneading time (K15) were compared with white bread made with a 10-mindough kneading time (K10). In phase 2, TPA, SEM image, glycemic response, and satiety score of white bread made with coarse flour (CF) were compared to white bread made with fine flour (FF). With increasing hardness (force required to compress a food between the molars to a given deformation), total blood glucose IAUC in K15 (IAUC=119±12; GI=66) was significantly (p<0.05) lower than in K10 (IAUC=154±10; GI=81). No marked difference was observed between K15 and K10 on aspects of appetite except for hunger. There was no significant (p>0.05) difference in glycemic response between CF (IAUC=126±18; GI=64) and FF (IAUC=147±12; GI=81). Similarly, no discernible difference in satiety between CF and FF. Changes in processing conditions can improve blood glucose response relalated to white bread consumption.

Physicochemical properties, sensory acceptance and glycaemic index of processed stingless bee honey and processed honeybee honey

One of the major factors in chronic disease is excessive sugar consumption and high glycaemic index (GI) food intake. The present study was carried out to compare the GI and glycaemic load (GL) of processed stingless bee honey (P-SBH) and processed honeybee honey (P-HBH) in addition to their physicochemical properties. The physicochemical were determined following the International Honey Commission standard procedures. For the GI and GL determination, 10 subjects were given honey containing 25 g of available carbohydrate in 250 mL of water. The blood glucose responses were based on incremental area under the curve, IAUC, and compared to that of 25 g available carbohydrate from pure glucose. The findings revealed that P-HBH had higher total sugars (g/100 g) content (89.18) than P-SBH (62.38). In terms of sensory acceptance, P-SBH is more preferred as the overall scores (4.6±0.8 vs 2.5±0.7), sweetness (4.2±1.0 vs 2.2±0.6), colour (5.6±0.5 vs 1.8±0.4) and odour (5.1±0.3 vs 2.0± 0.0) were significantly higher than P-HBH (p&lt;0.05). However, the aftertaste of P-HBH was more apparent (1.1±0.4) than that of P-SBH (4.2±0.4). The results showed a significant difference (p&lt;0.05) in GI between P-SBH (91±42) and P-HBH (67±23). While in terms of GL, no significant difference was documented (p&gt;0.05) and both processed honey can be classified as low GL foods. In conclusion, this study showed that higher total sugar content in P-HBH does not affect the GI and can be consumed in moderate amounts following the suggested carbohydrate allowance.

Glycaemic index and glycaemic load of dairy based products, indigenous recipes and confectionery items of Pakistan

The glycaemic index (GI) and glycaemic load (GL) of different milk types and traditional dairy-based Pakistani products were determined. Fifty commonly consumed commercial and domestic dairy products were divided into milk variants, dairy products, fruit milk shakes, local beverages, desserts and traditional confections. Healthy participants after overnight fasting were served calculated (25 or 50 g carbohydrate) portions of glucose and bread (as reference) on three occasions, and subsequently the test foods containing equal amount of available carbohydrates. Forty-three foods were low GI, whereas, confectionery items with moderate available carbohydrate were categorised among medium and high GI foods. Milk, as main ingredient affected GI value of the whole recipe. Protein and fat content of test foods showed moderate negative association with GI. It can be concluded that local ingredients and traditional recipes of Pakistani dairy products are unique, resulting variation in composition, GI and GL in comparison with international GI tables.

Too Many Calories, Refined Carbohydrates, and Saturated Fat Consumption Endow to Nonalcoholic Fatty Liver Disease in Pakistani Adults

Background: Nonalcoholic Fatty Liver Disease (NAFLD) is one of the leading causes of liver disease worldwide. A healthy diet plays a significant role in the prevention of NAFLD. Few studies have been done in Pakistan to evaluate the dietary intake of patients suffering from NAFLD. This study aimed to look into the dietary intake of NAFLD patients being treated at a tertiary care hospital in Karachi, Pakistan Objective: To determine the nutritional status of NAFLD patients. Method: 118 NAFLD patients, aged 18 to 60, male and female, were enrolled. Patients with advanced liver or kidney failure, decompensated liver disease, hepatocellular carcinoma, acute flare, and chronic liver disease were excluded. This cross-sectional study used an interview-administered questionnaire to collect data on sociodemographic characteristics, anthropometric measurements, nutrition-related biochemical measurements, and dietary intake (24-hour diet recall and validated food frequency questionnaire). Data were analyzed using SPSS (VERSION) Statistics v26 RESULTS: Out of 118 subjects; 69% were female, Anthropometric data revealed that 41% were morbidly obese (BMI 29 &gt;kg/m2). The average daily calorie and protein intakes were 2135 kcal and 64.2 gm, respectively. Dietary recall indicates a high consumption of saturated fat foods including paratha (34%), cake (16.9%), pizza (17.8%), banaspati ghee (11%), and consumption of high glycemic fruits like Mango (42%) and dates (32.2%). Practical implication: this study will benefit that healthy diet plays a significant role prevention of NAFLD,and can reduce the burden of obesity and its complication in later life. Low carbohydrate intake, limiting saturated fat and increased physical activity play a vital role in management of NAFLD Conclusion: Participants with NAFLD had insufficient dietary patterns. This may be associated with lower consumption of fruits and vegetables, and increased intake of high saturated fat and glycemic index foods; behavioral strategies should be implemented to change this patient's overall dietary intake. Keywords: Non Alcoholic Fatty Liver Disease, nutritional status, dietary intake, glycemic food

Evaluation of in vitro and in vivo Glycemic Index of common staples made from varieties of White Yam (Dioscorea rotundata)

Consumption of high Glycemic Index (GI) foods is a risk factor for increasing prevalence of diabetes mellitus (DM). The extent of variation in starch digestibility and GI of Yam varieties and products is not yet fully understood. This study was therefore designed to evaluate in vitro and in vivo Glycemic Index properties of commonly consumed products prepared from varieties of White Yam. Four products (boiled, fried, pounded yam, and Amala) were prepared from 5 common varieties of Yam and evaluated for Digestible Starch (DS) and Resistant Starch (RS). Based on results, two products-pounded yam and Amala-were processed from three of the most popular varieties. Analysis of Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), and estimated in vitro GI (eGI) were then carried out in this stage. Glycemic Index (GI) of these products consumed by apparently healthy young adults were also determined. Variety Amula had highest DS in Amala (19.1/100 g) and pounded Yam (20.4/100 g) while variety Alumaco had highest RS in all the products (2.9–3.3/100 g). When compared with RS in its raw tuber, RS of Alumaco generally increased after processing. Variety Alumaco had lowest RDS in Amala (0.6/100 g) and pounded yam (0.3/100 g) while eGI was lowest in Alumaco made into Amala (53) and pounded yam (48). Assessment of GI resulted in high GI for all products across each variety. Irrespective of variety, processing Yam into Amala released RDS fraction faster when compared with pounded yam. Generally, even though the products are considered as having high GI, Amala raised eGI and GI faster than Pounded yam. Variety-Alumaco particularly showed favorable properties applicable to dietary management of diabetes. Exploring more processing methods and genetic diversity is recommended.

The Effect of Two Different Insulin Formulations on Postprandial Hyperglycemia after High and Low Glycemic-Index Meal in Type 1 Diabetes.

Despite multiple pharmacological options, including rapid-acting insulin analogs, postprandial hyperglycemia is still highly prevalent in patients with type 1 and type 2 diabetes. We hypothesize that the new rapid-acting insulin formulation, the so-called faster-acting Aspart, may have a different effect in controlling postprandial hyperglycemic burden according to the quality of the meal compared to the traditional Aspart. Twenty-five patients with type 1 diabetes were consecutively recruited at the diabetes care center of the University Hospital affiliate of the Magna Græcia University of Catanzaro. Each patient performed four meal tests one week apart, two with a predefined high glycemic index (HGI) food and two with a low glycemic index (LGI) food using insulin Aspart once and Faster Aspart the other time. The 0–30 min, 0–60 min, and 0–120 min glucose Area Under the Curve (AUC) of postprandial glycemic excursion, calculated from continuous glucose monitoring data, were significantly lower with Faster Aspart administered before the HGI test meal as compared to Aspart. A significant difference in favor of Faster Aspart was also found when comparing the 0–60 min and 0–120 min AUC after the LGI meal. Faster Aspart may provide better postprandial glucose control than Aspart regardless of the glycemic index of the meal.

Dampak konsumsi pangan tinggi kandungan indeks glikemik dengan kejadian diabetes mellitus tipe-II di Kabupaten Pidie

Background: Type II diabetes mellitus is a disorder of glucose metabolism disease in which the body fails to control the glucose that enters food, so blood sugar levels become high. One of the factors causing type II diabetes mellitus is the habit of consuming foods with a high glycemic index.Objective: This study aims to determine the relationship between high glycemic index food consumption and the incidence of type II diabetes mellitus.Method: The cross-sectional research design was carried out in Pidie Regency in 2021. A sample of 50 aged 30-65 years was taken purposively. Data collection of high glycemic index food consumption using a questionnaire and type-II diabetes mellitus based on examination of blood sugar levels. Statistical analysis used the Chi-square test at 95% CI.Results: The study's results have found that people with diabetes mellitus very often consume foods containing a high glycemic index, which is 40.0%. There was a significant effect between the consumption of high glycemic index food and the incidence of type II diabetes mellitus (p= 0.003).Conclusion: Consumption of food with a high glycemic index significantly impacts the incidence of type-II diabetes mellitus in the 30-59 year age group. Keywords

Comparison of Different Approaches to Assess Carbohydrate Quality of Grain Foods: Glycemic Index Versus Carbohydrate Metrics

ObjectivesCarbohydrate quality remains a concept under development in the field of Nutrition, and different methods have been proposed to assess healthfulness of carbohydrate-providing foods. The study investigated the relationships between carbohydrate metrics and glycemic index (GI) of grain foods. MethodsThe investigation was based on data from the population-based study 2015 Health Survey of Sao Paulo, including a probabilistic sample of residents in Sao Paulo, Brazil. Foods reported by 1741 participants in 24 h recalls were categorized according to USDA food groups, and grain foods were identified using the grain products group. The following metrics were applied per 10 g of carbohydrate: 1) ≥1 g fiber (10:1), 2) ≥1 g fiber and <1 g free sugars (10:1:1), 3) ≥1 g fiber and <2g free sugars (10:1:2); and 4) ≥1 g fiber and per 1 g of fiber < 2 g free sugars (10:1|1:2). We used kappa statistics to assess agreement between metrics, Mann-Whitney test to compare GI values (glucose reference) across metrics, and chi-squared test to compare proportions of foods meeting the metrics and GI categories. ResultsA total of 244 grain foods were identified and the highest number of foods met the 10:1 (15.6%), followed by 10:1|1:2 (13.1%), 10:1:2 (12.3%), and 10:1:1 (9.8%) [kappa = 0.86]. The median (IQR) GI of grain foods was 66.6 (5.4), and foods meeting the 10:1 had lower median GI than those not meeting this metric (61.4 vs 66.8, P = 0.043), as well as grain foods meeting the 10:1:1 (50.7 vs 66.7, P = 0.020). Grain foods were classified in low (13.9%), medium (70.9%), and high GI (15.2%). The highest proportion of low GI foods was identified by the 10:1:1 (54.2%), followed by 10:1|1:2 (46.9%), 10:1:2 (43.3%) and 10:1 (42.1%), and foods not meeting the metrics identified 9.7%–10.7%. Regarding high GI foods, the highest proportion was identified by the 10:1:2 (36.7%), 10:1|1:2 (34.4%), 10:1 (28.9%), and 10:1:1(25%), while foods not meeting the metrics identified 12.3–14.1%. ConclusionsThe 10:1 and 10:1:1 metrics identified lower GI grain foods, although a higher proportion of high GI foods was observed among foods meeting the metrics, especially the 10:1:2 and the 10:1|1:2. Considering the perspective of postprandial glycemic response, findings support the use of the 10:1 and 10:1:1 to identify higher carbohydrate-quality grain foods. Funding SourcesSão Paulo Research Foundation.

Study Protocol Abstract: Effects of White Potato Consumption on Measures of Cardiometabolic Health in Individuals With Type 2 Diabetes Mellitus

ObjectivesThe incidence of type 2 diabetes mellitus (T2D) continues to increase in the United States, and the treatment of T2D and associated cardiovascular complications creates a large economic burden. Diet plays an important role in the prevention and treatment of T2D, and studies have suggested high glycemic index (GI) foods, in moderate amounts, may be safely incorporated in the diets of individuals with T2D. Potatoes (Solanum tuberosum) are nutrient-dense vegetables, containing vitamins, minerals (e.g., potassium), essential amino acids, fiber, and phytochemicals. Therefore, the hypothesis of this study is that daily consumption of white potatoes will contribute to improvements in cardiometabolic health and diet quality in individuals with T2D. We will address this hypothesis with a cross-sectional examination of epidemiological data (NHANES, 2010–2018), as well as with a randomized crossover intervention.MethodsFor the cross-sectional examination, NHANES 2010–2018 data will be used to: 1) compare total white potato intake and white potato intake by preparation method in individuals with T2D, prediabetes, and no diabetes; and 2) explore the relationship between total white potato consumption, potato preparation methods, and diet quality in adults with T2D. For the randomized cross-over study, participants with non-insulin-dependent type 2 diabetes (45–80 y, BMI 25–40 kg/m2) will be randomly assigned to receive baked white potato (100g cooked with skin; 100kcals) or a calorie-matched refined grain (75g cooked long-grain white rice; control) daily for each of two 12-week treatment period, separated by a 2-week washout. Outcome variables will include indices of glycemic control, blood pressure, lipid profile, endothelial function, inflammation, and body composition.ResultsStudy is currently ongoing.ConclusionsThis is the first study, to our knowledge, to 1) investigate the effects of white potato consumption on markers of cardiometabolic health in individuals with T2D, and 2) examine associations between white potato consumption, diet quality, and markers of cardiometabolic health in adults with T2D using the NHANES database.Funding SourcesAlliance for Potato Research and Education.

836-P: A Prebiotic Fiber Blend Improved Postprandial Glucose (PPG) and Time in Range (TIR) as Evaluated by Continuous Glucose Monitoring (CGM) in Healthy Subjects with Normal Glucose Tolerance

This open-label, pre-post, pilot study evaluated the impact of a prebiotic fiber blend (including green banana resistant starch &amp; oat beta-glucan) on PPG and TIR measured by CGM (Abbott Freestyle Libre Pro) . Five healthy subjects (3M/2F; 41±7y, fasting glucose 92.2±10.9 mg/dL, BMI 23.9±3.2 kg/m2, mean+/-SD) consumed high glycemic index foods (e.g. cornflakes &amp; rice milk) as the first meal of the day for 6 consecutive days followed by identical meals for 6 consecutive days with 7.5 grams of the prebiotic fiber blend. Addition of the prebiotic blend resulted in a significant 26.4% reduction in the baseline-adjusted 2-hr PP interstitial glucose (IG) area-under-the curve (Fig. 1a; 4125.9 ± 2468.9 vs. 3038.1 ± 1701.8 mg/dL, p=0.043) . Pooled subject 6-day % TIR (IG = 70-140 mg/dL) , % time above range (TAR, IG&amp;gt;140 mg/dL) , and % time below range (TBR, IG&amp;lt;70 mg/dL) showed a significantly higher % TIR (p=0.043) and lower % TBR (p=0.043) with the prebiotic blend (Fig. 1b) . This exploratory pilot study suggests the potential impact of a prebiotic fiber supplement as a complement to other dietary and pharmaceutical interventions for glycemic control. A randomized placebo controlled trial is currently underway to evaluate the impact of a full nutrition meal replacement shake with and without a similar fiber blend in persons with type 2 diabetes. Disclosure C.J.Damman: Advisory Panel; Evolve Biosystems, Employee; Uplifting Results Labs. J.Frias: Advisory Panel; Altimmune, Becton, Dickinson and Company, Eli Lilly and Company, Gilead Sciences, Inc., Intercept Pharmaceuticals, Inc., Merck &amp; Co., Inc., Sanofi, Consultant; 89bio, Inc., Akero Therapeutics, Inc., Altimmune, Becton, Dickinson and Company, Carmot Therapeutics, Inc., Eli Lilly and Company, Novo Nordisk, Pfizer Inc., Sanofi, Research Support; Afimmune Limited, Akero Therapeutics, Inc., AstraZeneca, Boehringer Ingelheim International GmbH, Bristol-Myers Squibb Company, Carmot Therapeutics, Inc., Eli Lilly and Company, Intercept Pharmaceuticals, Inc., Ionis Pharmaceuticals, Janssen Pharmaceuticals, Inc., Madrigal Pharmaceuticals, Inc., Merck &amp; Co., Inc., Novartis Pharmaceuticals Corporation, Novo Nordisk, Pfizer Inc., Poxel SA, Sanofi, Speaker's Bureau; Eli Lilly and Company, Merck &amp; Co., Inc., Novo Nordisk, Sanofi. M.L.Lee: Consultant; UR Labs. L.Rikse: Employee; Uplifting Results Labs. W.Lam: Employee; UR Labs. R.Lai: Employee; UR Labs. M.Washington: Employee; UR Labs (Uplifting Results) .

Higher dietary glycemic index, intake of high-glycemic index foods, and insulin load are associated with the risk of breast cancer, with differences according to body mass index in women from Córdoba, Argentina

Dietary patterns based on rich-carbohydrate foods were associated with breast cancer (BC) in Córdoba (Argentina). Nevertheless, the effect of dietary indicators of postprandial blood glucose or insulinemia on this cancer has not been studied. Thus, we hypothesize that higher dietary glycemic and insulinemic indices increase the risk of BC occurrence, with differential effects according to the presence/absence of overweight. A case-control study was conducted for BC (346/596 cases/controls) in Córdoba, Argentina, from 2008 to 2016. Multiple logistic regression models were used to assess the effect of glycemic index (GI), glycemic load, insulin index, and insulin load (IL) and the intake of high-GI foods (HGIF) on BC occurrence, adjusted by specific confounders and stratified by body mass index (BMI, <25 or ≥25 kg/m2). The odds ratio (OR) for BC occurrence comparing the highest versus the lowest tertile of dietary GI was 1.77 (95% confidence interval [CI], 1.19-2.64). Additionally, a positive association between the weekly intake of HGIF and the dietary IL was found (OR, 1.71; 95% CI, 1.14-2.55 and OR, 1.50; 95% CI, 1.03-2.19, respectively). In normal-weight women, dietary GI and IL were associated with cancer occurrence, whereas in overweight women, only weekly intake of HGIF was associated. Our findings suggest that the BC risk related to hyperglycemic and hyperinsulinemic diet changed according to BMI. Furthermore, frequent exposure to HGIF has a relevant role in BC occurrence and its promoting effect is even higher in the presence of overweight.