RE: Diabetes <<< >>> Carbohydrates

[Guest guest]

Wayall...they are proposing that lower GI foods are protective. And

sucrose and fructose have much lower GIs than white bread. So there

you have it!

On Sat, 06 Nov 2004 00:07:29 -0000, Rodney <perspect1111@...> wrote:

>

>

> Hi folks:

>

> This study is both extraordinarily confusing and extraordinarily

> interesting.

>

> It says consumption of bread and starch appear to be causes of type-2

> diabetes. And that carbohydrates and white sugar protect against

> it. Yet white bread is ~73% carbohydrate.

>

> I wonder where the investigators raised their financing?

>

> " Glycemic index and dietary fiber and the risk of type 2 diabetes.

>

> Hodge AM, English DR, O'dea K, Giles GG.

>

> The Cancer Council, , 1 Rathdowne St., Carlton,

> 3053, Australia. allison.hodge@....

>

> OBJECTIVE: To examine associations between type 2 diabetes and fiber,

> glycemic load (GL), dietary glycemic index (GI), and fiber-rich

> foods. RESEARCH DESIGN AND METHODS: This was a prospective study of

> 36,787 men and women aged 40-69 years without diabetes. For all self-

> reported cases of diabetes at 4-year follow-up, confirmation of

> diagnosis was sought from medical practitioners. Case subjects were

> those who reported diabetes at follow-up and for whom there was no

> evidence that they did not have type 2 diabetes. Data were analyzed

> with logistic regression, adjusting for country of birth, physical

> activity, family history of diabetes, alcohol and energy intake,

> education, 5-year weight change, sex, and age. RESULTS: Follow-up was

> completed by 31,641 (86%) participants, and 365 cases were

> identified. The odds ratio (OR) for the highest quartile of white

> bread intake compared with the lowest was 1.37 (95% CI 1.04-1.81; P

> for trend = 0.001). Intakes of carbohydrate (OR per 200 g/day 0.58,

> 0.36-0.95), sugars (OR per 100 g/day 0.61, 0.47-0.79), and magnesium

> (OR per 500 mg/day 0.62, 0.43-0.90) were inversely associated with

> incidence of diabetes, whereas intake of starch (OR per 100 g/day

> 1.47, 1.06-2.05) and dietary GI (OR per 10 units 1.32, 1.05-1.66)

> were positively associated with diabetes. These relationships were

> attenuated after adjustment for BMI and waist-to-hip ratio.

> CONCLUSIONS: Reducing dietary GI while maintaining a high

> carbohydrate intake may reduce the risk of type 2 diabetes. One way

> to achieve this would be to substitute white bread with low-GI breads.

>

> PMID: 15505008 [PubMed - in process] "

>

> Rodney.

>

>

>

>

[Guest guest]

It looks like they adjusted for energy intake and activity level. My

understanding of adult onset diabetes is that it is caused at least in part

by repeated blood glucose elevations and low muscular stimulation. If enough

factors are adequately controlled for, GI will rise to the top of the list

for it's obvious impact on how and when ingested sugars hit the bloodstream.

JR

-----Original Message-----

From: Rodney [mailto:perspect1111@...]

Sent: Friday, November 05, 2004 6:07 PM

Subject: [ ] Diabetes <<< >>> Carbohydrates

Hi folks:

This study is both extraordinarily confusing and extraordinarily

interesting.

It says consumption of bread and starch appear to be causes of type-2

diabetes. And that carbohydrates and white sugar protect against

it. Yet white bread is ~73% carbohydrate.

I wonder where the investigators raised their financing?

" Glycemic index and dietary fiber and the risk of type 2 diabetes.

Hodge AM, English DR, O'dea K, Giles GG.

The Cancer Council, , 1 Rathdowne St., Carlton,

3053, Australia. allison.hodge@....

OBJECTIVE: To examine associations between type 2 diabetes and fiber,

glycemic load (GL), dietary glycemic index (GI), and fiber-rich

foods. RESEARCH DESIGN AND METHODS: This was a prospective study of

36,787 men and women aged 40-69 years without diabetes. For all self-

reported cases of diabetes at 4-year follow-up, confirmation of

diagnosis was sought from medical practitioners. Case subjects were

those who reported diabetes at follow-up and for whom there was no

evidence that they did not have type 2 diabetes. Data were analyzed

with logistic regression, adjusting for country of birth, physical

activity, family history of diabetes, alcohol and energy intake,

education, 5-year weight change, sex, and age. RESULTS: Follow-up was

completed by 31,641 (86%) participants, and 365 cases were

identified. The odds ratio (OR) for the highest quartile of white

bread intake compared with the lowest was 1.37 (95% CI 1.04-1.81; P

for trend = 0.001). Intakes of carbohydrate (OR per 200 g/day 0.58,

0.36-0.95), sugars (OR per 100 g/day 0.61, 0.47-0.79), and magnesium

(OR per 500 mg/day 0.62, 0.43-0.90) were inversely associated with

incidence of diabetes, whereas intake of starch (OR per 100 g/day

1.47, 1.06-2.05) and dietary GI (OR per 10 units 1.32, 1.05-1.66)

were positively associated with diabetes. These relationships were

attenuated after adjustment for BMI and waist-to-hip ratio.

CONCLUSIONS: Reducing dietary GI while maintaining a high

carbohydrate intake may reduce the risk of type 2 diabetes. One way

to achieve this would be to substitute white bread with low-GI breads.

PMID: 15505008 [PubMed - in process] "

Rodney.