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

Hodge, AM, English, DR, ODea, K and Giles, GG (2004). Glycemic index and dietary fiber and the risk of type 2 diabetes. Diabetes Care,27(11):2701-2706.

Document type: Journal Article
Citation counts: TR Web of Science Citation Count  Cited 154 times in Thomson Reuters Web of Science Article | Citations
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ISI LOC 000224825800021
Title Glycemic index and dietary fiber and the risk of type 2 diabetes
Author Hodge, AM
English, DR
ODea, K
Giles, GG
Journal Name Diabetes Care
Publication Date 2004
Volume Number 27
Issue Number 11
ISSN 0149-5992   (check CDU catalogue open catalogue search in new window)
Start Page 2701
End Page 2706
Place of Publication United States
Publisher American Diabetes Association
HERDC Category C1 - Journal Article (DEST)
Abstract 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.
Keywords impaired glucose-tolerance
whole-grain intake
magnesium intake
life-style
women
insulin
mellitus
load
prevention
men
 
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