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BACKGROUND/OBJECTIVES: The effect of a low glycemic load (GL) diet on insulin-like growth factor-1 (IGF-1) concentration is still unknown but may contribute to lower chronic disease risk. We aimed to assess the impact of GL on concentrations of IGF-1 and IGF-binding protein-3 (IGFBP-3). SUBJECTS/METHODS: We conducted a randomized, controlled crossover feeding trial in 84 overweight obese and normal weight healthy individuals using two 28-day weight-maintaining high- and low-GL diets. Measures were fasting and post-prandial concentrations of insulin, glucose, IGF-1 and IGFBP-3. In all 80 participants completed the study and 20 participants completed post-prandial testing by consuming a test breakfast at the end of each feeding period. We used paired t-tests for diet component and linear mixed models for biomarker analyses. RESULTS: The 28-day low-GL diet led to 4% lower fasting concentrations of IGF-1 (10.6ng/ml, P = 0.04) and a 4% lower ratio of IGF-1/IGFBP-3 (0.24, P = 0.01) compared with the high-GL diet. The low-GL test breakfast led to 43% and 27% lower mean postprandial glucose and insulin responses, respectively;mean incremental areas under the curve for glucose and insulin, respectively, were 64.3 ± 21.8 (mmol/l/240 min;P CONCLUSIONS: Low-GL diets resulted in 43% and 27% lower post-prandial responses of glucose and insulin, respectively, and modestly lower fasting IGF-1 concentrations. Further intervention studies are needed to weigh the impact of dietary GL on risk for chronic disease. Keywords: adiposity; glycemic index; insulin resistance; insulin-like growth factor-1;insulin-like growth factor-binding protein 3; randomized controlled trial, INTRODUCTION Dietary intervention studies have shown detrimental metabolic effects of high-glycemic load (GL) diets, including higher postprandial glucose and insulin concentrations, less desirable lipid profiles (1) and propensity for obesity. [...]

BACKGROUND/OBJECTIVES: We examined the associations between carbohydrate substitutions (total; low-, medium-, high-glycemic index (GI) carbohydrates) for fat or protein and risk of type 2 diabetes. SUBJECTS/METHODS: The cohort comprised 25 943 male smokers among whom 1098 diabetes cases were identified from a national register during a 12-year follow-up. Diet was assessed by a validated food frequency questionnaire. The relative risks (RR) and confidence intervals (CI) for diabetes were analyzed using Cox proportional hazard modeling, and multivariate nutrient density models were applied to examine the associations between substitutions of macronutrients and diabetes risk. RESULTS: The risk of diabetes was lower when fat or protein was replaced with an isoenergetic amount (2% of energy intake) of carbohydrates, the multivariate RRs were 0.96 (95% CI: 0.94, 0.99) and 0.85 (95% CI: 0.80, 0.90), respectively. The lower risks were due to replacing saturated plus trans fatty acids, and meat, milk or plant protein with carbohydrates, respectively. Low-, medium- or high-GI carbohydrates did not associate with lower diabetes risk when replacing fat or fatty acids, except when total fat was replaced with medium-GI carbohydrates. Low-, medium- and high-GI carbohydrates had similar inverse associations with diabetes risk when they replaced total, meat or milk protein. CONCLUSION: Higher carbohydrate intake at the expense of fat, attributable to trans and saturated fatty acids, or protein was associated with decreased diabetes risk. Replacing fat or protein with lower-GI carbohydrates was not more beneficial than replacing it with higher-GI carbohydrates. European Journal of Clinical Nutrition (2012) 66, 716-721; doi:10.1038/ejcn.2012.24; published online 29 February 2012 Keywords: carbohydrates; fats; glycemic index; proteins; type 2 diabetes, INTRODUCTION Several large prospective cohort studies have assessed the association of carbohydrate intake and risk of type 2 diabetes. Many of the studies reported no association (1-6) and some recent [...]

Background/Objectives: The glycaemic index (GI) is used to describe the blood glucose-raising potential of carbohydrate-containing foods. Only a few descriptions of the addition of GI values to national food composition databases (FCDBs) exist. We tested whether the value documentation framework established within the European Food Information Resource (EuroFIR) Network could be used for GI values when adding them to the Finnish FCDB. Methods: The list of foods requiring GI values was based on the National FINDIET 2007 Survey data and extended with foods encoded in a food-frequency questionnaire used in other nationally representative studies. The minimum quality of GI measurements was verified when gathering values from various sources, using earlier defined criteria. If a measured GI value for a food was directly available, or could be imputed or estimated, the value was added to the Finnish FCDB and documented using core standard vocabularies of EuroFIR. The GI values of composite foods were calculated using recipe calculation software. Results: A total of 2210 foods required a GI value. GI values for 1322 foods were available and added to the FCDB. The remaining 888 foods were composite foods and received a GI value through recipe calculation. The standard vocabularies describing the origin of the GI values, the methods used in their derivation and their qualitative characteristics were suitable for GI values. Conclusions: GI values can be added to FCDBs and documented using terms similar to those used for traditional food composition data. Standardised value documentation may provide transparency for GI database compilation processes. European Journal of Clinical Nutrition (2010) 64, S68-S72; doi: 10.1038/ejcn.2010.214 Keywords: glycaemic index; food composition database; value documentation; EuroFIR, Introduction The concept of the glycaemic index (GI) was developed in Canada in the beginning of the 1980s to rank available carbohydrate (CHO)-containing foods according to their postprandial blood glucose [...]

Objective: To measure the validity and reproducibility of the NORBAGREEN food frequency questionnaire (FFQ). Subjects/methods: In Finland, 125 subjects aged 25-64 years sampled from the five main regions of the FINDIET 2002 Study and in Lithuania, 99 citizens of Kaunas aged 19-75 years participated in the study. Reference methods for the FFQ were two 3-day FFQs in Finland and four 24-h recalls in Lithuania. The FFQ was repeated after 6-8 months in both countries. The outcome of the FFQ1 was correlated with the outcome of the reference methods and with the outcome of repeated FFQ2. Cross-classification of food intakes by FFQ1 and the reference methods was examined in tertiles. Results: Validity correlations (FFQ vs the reference method, Spearman's correlation) were for vegetables, fruit and bread 0.50 (P Conclusions: The NORBAGREEN FFQ can be used to rank subjects according to vegetable, fruit and bread consumption. Questions on fish and potato consumption need to be developed further. European Journal of Clinical Nutrition (2009) 63, 141-149; doi:10.1038/sj.ejcn.1602893; published online 5 September 2007 Keywords: food frequency questionnaire; FFQ; validity; reproducibility; food groups; NORBAGREEN, Introduction The lack of food consumption data that are truly comparable across countries is an internationally known problem. Some years ago the Nordic Nordgront working group evaluated the possibility of [...]

A study was conducted to examine the effects of high-fish and low-fish diets on plasma concentrations of fatty acids and selected antioxidants. High-fish consumers were matched with low-fish consumers and 41 pairs of subjects were selected. A qualitative food questionnaire and a three-day food record were used. The results indicate that extreme fish consumption has no effect on plasma antioxidant levels.

Alpha linolenic acid (ALA) in rapeseed oil (RO) is metabolized to eicosapentaenoic acid (EPA) in humans, and compensates for the effect of dietary fish restriction on the plasma long chain n-3 fatty acid content. The effect of the RO diet is similar to a weekly diet of 50-100 g of fatty fish. The proportion of EPA decreases in individuals who are fed a diet containing Trisun-sunflower oil (TSO), but not in those who are fed RO. The proportions of plasma triglycerides and cholesterol ester ALA decrease with the TSO diet and increase with RO diet, as compared to the base level.

A study was conducted among 29 men and 30 women, average age 30 years (range 18-65) to determine the effect of monounsaturated and polyunsaturated diet on blood pressure. Both groups started with baseline saturated fatty acid diet. One group went on polyunsaturated to monounsaturated fatty acid diet, while the other 29 subjects went on the same diet but in reverse order.Blood pressure readings after the study showed only minor effects of dietary changes in healthy normotensive subjects.