Introduction: While the relationship between obesity and caloric intake is widely accepted, the role of glycemic index (GI) and glycemic load (GL) to body mass index (BMI) remains equivocal. This study seeks to determine the daily glycemic index (GI) and glycemic load (GL) of usual diet of rural-dwelling Filipinos, and their relationship with body mass index (BMI). Methods: This is a cross-sectional study reviewing the data of 139 adults from San Juan, Batangas. Average daily GI and GL were calculated from two-day food recall questionnaires. Spearman’s rank test was used to determine correlation of daily GI and GL with BMI; the mean BMI was compared among GI and GL tertiles using one-way ANOVA. Partial least squares regression was used to determine the contribution of food items to daily GI and GL. Results: No overall correlation was observed between daily GI or GL and BMI using Spearman’s rank. However, BMI was higher with increasing GI tertiles (p<0.0001) and GL tertiles (p=0.0108) among the males, but not females. Bread, coffeemix and sweets were major contributors to daily GI, while rice, bread/pastries and sweetened beverages were to daily GL. Leafy vegetables negatively contributed to both. Conclusion There is a positive relationship observed between daily GI and BMI, and daily GL and BMI among the men, but not women, in this population. Staple food with high GI like bread/pastries and sweetened beverages contributed most to both daily GI and GL, with the addition of rice for daily GL. Among Filipinos with marginal daily caloric intake, optimizing carbohydrate quality (low GI or GL) rather than limiting its quantity may be more appropriate. Future studies of prospective design and using objective methods of food intake reporting are recommended.
Glycemic Index ; Glycemic Load

No abstract available.
Chronic Disease ; Glycemic Index

No abstract available.
Glycemic Index ; Humans

Asia ; Diet ; Glycemic Index ; Humans

Cardiovascular Diseases ; etiology ; Diet ; Glycemic Index ; Humans

BACKGROUND: Food exchange lists are one of the main methods of nutritional education. However, Korean food exchange lists have not been revised since 1994. Therefore, we surveyed the opinions of diabetes educators and patients with diabetes regarding the need for revision of the current food exchange lists. METHODS: For two weeks beginning on 10 March 2008, a 12-item questionnaire regarding the opinion and need for revision of the current food exchange lists was e-mailed to diabetes educators nationwide. Another 15-question survey was administered to patients with diabetes in 13 hospitals located in the Seoul and Gyeonggi regions of Korea. RESULTS: We obtained survey responses from 101 diabetes educators and 209 patients; 65 (64.3%) of the educators answered that the current food exchange lists should be revised. The items that needed revision were the glycemic index, addition of new foods and reaffirmation of exchange standard amounts. The patients demanded specific education about choosing appropriate foods, a balanced meal plan, proper snacks, and dining intake. CONCLUSION: Our survey results demonstrate the need to revise the Korean food exchange lists. This process should focus on glycemic index, the addition of new foods and reconfirmation of one exchange reference unit.
Electronic Mail ; Glycemic Index ; Humans ; Meals ; Snacks ; Surveys and Questionnaires

The glycemic index (GI) is the measure of how much and how quickly a particular food elevates blood glucose levels. The glycemic load (GL) is a related measurement that is used to reflect how an average serving of a particular food will affect blood glucose. Using the GI in meal planning can improve diabetes control and other health parameters. Many factors affect a food's glycemic effect, including its soluble fiber content, the type of starch it contains, its fat and protein content, its acid content, its physiologic state, the cooking method used, and the glycemic condition of the person eating it. GI focuses on only one parameter of how quickly blood glucose rises in response to a particular food and provides no guidance in terms of serving size or nutrient balance. It is not necessary to teach patients to calculate the GI/GL of complex meals made up of many different ingredients. Instead, advice to patients should focus on broad general principles that can be easily followed. The most helpful message is to not focus on the numerical GI or GL values of each meal, but rather to think about the overall glycemic impact of that particular meal. Such practical methods to use GI may be helpful in improving glycemic control.
Blood Glucose ; Cooking ; Glycemic Index* ; Humans ; Meals ; Serving Size ; Starch

BACKGROUND/OBJECTIVES: The glycemic index (GI) is a measure of the postprandial glucose response (PPGR) to food items, and glycemic load (GL) is a measure of the PPGR to the diet. For those who need to maintain a healthy diet, it is beneficial to regulate appropriate levels of blood glucose. In reality, what influences the meal GI or GL depends on the macronutrient composition and the physical chemistry reactions in vivo. Thus, we investigated whether different macronutrients in a meal significantly affect the PPGR and the validity of calculated GI and GL values for mixed meals. SUBJECTS/METHODS: 12 healthy subjects (6 male, 6 female) were recruited at a campus setting, and subjects consumed a total of 6 test meals one by one, each morning between 8:00 and 8:30 am after 12 h of fasting. PPGR was measured after each consumed meal and serial finger pricks were performed at indicated times. Test meals included 1) 68 g oral glucose, 2) 210 g rice, 3) rice plus 170 g egg white (RE), 4) rice plus 200 g bean sprouts (RS), 5) rice plus 10 g oil (RO), and 6) rice plus, egg white, bean sprouts, and oil (RESO). The incremental area under the curve (iAUC) was calculated to assess the PPGR. Mixed meal GI and GL values were calculated based on the nutrients the subjects consumed in each of the test meals. RESULTS: The iAUC for all meals containing two macronutrients (RS, RO, or RE) were not significantly different from the rice iAUC, whereas, the RESO iAUC (2,237.5 ± 264.9) was significantly lower (P < 0.05). The RESO meal's calculated GI and GL values were different from the actual GI and GL values measured from the study subjects (P < 0.05). CONCLUSIONS: The mixed meal containing three macronutrients (RESO) decreased the PPGR in healthy individuals, leading to significantly lower actual GI and GL values than those derived by nutrient-based calculations. Thus, consuming various macronutrient containing meals is beneficial in regulating PPGR.
Blood Glucose ; Chemistry, Physical ; Diet ; Egg White ; Fasting ; Fingers ; Glucose ; Glycemic Index ; Glycemic Load ; Healthy Volunteers ; Humans ; Male ; Meals

The purpose of this study was to evaluate nutrients intakes, glycemic index (GI), glycemic load (GL) according to body mass index (BMI) in female college students (n = 320). The study subjects were divided into 3 groups based on their body mass index, an underweight group (BMI < 18.5 kg/m2, n = 55), a normal group (18.5 kg/m2 < or = BMI < 23 kg/m2, n = 231), and an overweight group (23 kg/m2 < or = BMI < 25 kg/m2, n = 34). The food and nutrition intake data obtained by administering a 3-day food record and were analyzed by using Can pro 3.0 software. Anthropometric measurements were collected from each subject. Body weights and BMI of the underweight group were 45.9 kg, 17.6 kg/m2, those of the normal group were 53.8 kg, 20.5 kg/m2, and those of overweight group were 62.6 kg, 23.8 kg/m2, respectively. The mean daily dietary GI of underweight, normal and overweight groups was 66.2, 65.8 and 66.5, respectively. These differences were statistically non-significant. The mean daily dietary GL of underweight, normal and overweight groups were 159.2, 149.4, and 148.9, respectively. The major food source of dietary GI and GL was rice in the three groups. Dietary GI and GL were not significantly correlated with obesity when adjusted for energy, carbohydrate and dietary fiber intake.
Body Mass Index ; Body Weight ; Dietary Fiber ; Female ; Glycemic Index ; Humans ; Obesity ; Overweight ; Thinness

The hypothesis of this study was that greater sugar consumption at breakfast promotes a stronger sensation of hunger and a later increase in energy consumption. The objective was to assess the relation between sugar consumption in a meal and the subsequent sensations of hunger and ad libitum food consumption. Sixteen women consumed a breakfast accompanied by 2 drinks sweetened ad libitum with sugar. After 3 h, a lunch was offered to evaluate ad libitum food consumption. During the period from breakfast to lunch, hunger sensations were evaluated at 30 min intervals. Women were divided according to the median amount of sugar used to sweeten the breakfast drinks (20 g). The group who consumed sugar above the median showed a greater hunger sensation in the preprandial period, and a greater ad libitum intake at lunch (390 +/- 130 g x 256 +/- 67 g, P = 0.002), compared to the group who had a lower sugar consumption. The amount of sugar consumed at breakfast was correlated positively with the sensation of preprandial hunger and food intake at lunch. We concluded that foods with a high glycemic index can modulate the appetite within a short period of time.
Appetite ; Breakfast ; Eating ; Female ; Glycemic Index ; Humans ; Hunger ; Lunch ; Meals ; Sensation