Evaluation of Glycemic Index to Assess Diet-Associated Chronic Disease Risk

评估血糖指数以评估与饮食相关的慢性病风险

基本信息

批准号：
7682075
负责人：
ALICE H LICHTENSTEIN
金额：
$ 53.55万
依托单位：
TUFTS UNIVERSITY BOSTON
依托单位国家：
美国
项目类别：
财政年份：
2007
资助国家：
美国
起止时间：
2007-09-01 至 2012-08-31
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/7682075
关键词：
Acute Address Affect Age Area Australia Biologic Characteristic Biological Markers Blood Glucose Body Composition Body mass index Books Bread C-reactive protein Canada Carbohydrates Chronic Disease Consumption Country Data Diet Esterified Fatty Acids Evaluation Fasting Fatty acid glycerol esters Fiber Food France Fructosamine Gender General Population Glucose Glycemic Index Glycosylated Hemoglobin Glycosylated hemoglobin A Guidelines Health High Density Lipoprotein Cholesterol Hour Individual Insulin Intake Intervention Lipids Lipoproteins Low-Density Lipoproteins Macronutrients Nutrition Measures Modeling Monitor Phase Proteins Public Domains Relative (related person)Reproducibility Research Proposals Risk Factors Sampling South Africa Sweden System Testing Triglycerides Uncertainty Work base blood glucose regulation disorder risk insulin sensitivity response stem volunteer

项目摘要

DESCRIPTION (provided by applicant): The objective of this proposal is to investigate the intra-individual reproducibility (within the same individual, when repeatedly measured) and inter-individual variability (among individuals) of glycemic index (Gl) and glycemic load (GL) value determinations for individual foods and food combinations. The specific aims to accomplished this objective are to evaluate reproducibility and variability of Gl value determinations in volunteers differing in biologic characteristics - body mass index (BMI), age and gender; assess the effect of macronutrient amounts and combinations, and fiber on variability of Gl and GL value determinations; assess the effect of prior meal macronutrient composition ('second meal' effect) on Gl value determinations; and relate these data to chronic disease risk factors monitored prior to and during the intervention period. These aims will be accomplished by assessing intra-individual reproducibility and inter-individual variability of repeated Gl value determinations for white bread, commonly used as a reference food, relative to glucose, in volunteers selected to represent a range of BMI's (18.5-24.9, 25-29.9, ¿ 30) and ages (18-49.9, 50-85 y), and on the basis of gender, and relate these data to body composition and insulin sensitivity (Phase I). This work will then be extended to address issues related to variability potentially introduced by differences in macronutrient and fiber combinations and loads (Phase II), and finally by 'second meal' effects (Phase III). Prior to each set of food challenges (glucose and test food[s] in random order) volunteers will be characterized on the basis of fasting HbA1c; fructosamine; lipids and lipoproteins; insulin, glucose and C- reactive protein. During the 5-hour challenge (sampling at 0,15, 30, 45, 60, and every 30 minutes thereafter) volunteers will be monitored for changes in blood glucose, insulin, triglycerides, total and high density lipoprotein cholesterol and non-esterified fatty acid levels. The concepts of both Gl and GL are in the public domain and it has been suggested that the concepts be incorporated into U.S. federal dietary guidance (U.S. Dietary Guidelines and Dietary References Intakes [DRI]) formulated to promote health and reduce chronic disease risk. This proposal addresses some of the understudied areas for which additional information would be useful in order to determine whether Gl and GL should be used to classify foods on an individual basis, as has been suggested, and when formulating dietary guidance for the general population.

描述（由适用提供）：该提案的目的是研究个体内部的可重复性（在同一个人中，反复测量时）和血糖指数（GL）和血糖载荷（GL）的个体间变异性（在个体之间）和单个食品和食品组合的确定。实现这一目标的具体目的是评估志愿者在生物学特征区分志愿者中GL价值确定的可重复性和变异性 - 体重指数（BMI），年龄和性别；评估大量营养素量和组合的影响，以及纤维对GL和GL值确定的变异性的影响；评估先前饮食大量营养素组成（“第二餐”效应）对GL值确定的影响；并将这些数据与干预期之前和期间监测的慢性疾病风险因素联系起来。 These aims will be accomplished by assessing intra-individual reproducibility and inter-individual variability of repeated Gl value determinations for white bread, commonly used as a reference food, relative to glucose, in volunteers selected to represent a range of BMI's (18.5-24.9, 25-29.9, ¿ 30) and ages (18-49.9, 50-85 y), and on the basis of gender, and related these data to body成分和胰岛素敏感性（I期）。然后，这项工作将扩展到解决与大量营养素和纤维组合和负载（II阶段）的差异引入的可变性有关的问题，最后是“第二餐”效应（第三阶段）。在每组食物挑战（随机顺序）中，志愿者将根据空腹HBA1C进行表征；果糖；脂质和脂蛋白；胰岛素，葡萄糖和C反应蛋白。在5小时的挑战中（在0,15、30、45、60和此后每30分钟进行采样），将监控志愿者的血糖，胰岛素，甘油三酸酯，总和密度脂蛋白胆固醇和非酯化脂肪酸水平的变化。 GL和GL的概念都在公共领域中，有人建议将这些概念纳入美国联邦饮食指南（美国饮食指南和饮食参考摄入量[DRI]），该概念旨在促进健康并降低慢性病风险。该提案介绍了一些理解的领域，这些领域对于确定GL和GL是否应按照建议的方式进行分类以及在为普通人群制定饮食指导时对食物进行分类。