Diabetes <<< >>> Carbohydrates

November 6, 2004

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.

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