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

• 批准号: 7318558
• 负责人: ALICE H LICHTENSTEIN
• 金额: $ 43.47万
• 依托单位: TUFTS UNIVERSITY BOSTON
• 依托单位国家: 美国
• 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/7318558
• 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; Numbers; Phase; Proteins; Public Domains; Range; Relative (related person); Reproducibility; Research Proposals; Risk Factors; Sampling; Score; South Africa; Sweden; System; Testing; Triglycerides; Uncertainty; Work; base; blood glucose regulation; concept; cysteine rich protein; disorder risk; insulin sensitivity; response; stem; volunteer

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（由申请人提供）：本提案的目的是调查个体食品和食品组合的血糖指数 (GI) 和血糖负荷 (GL) 值测定的个体内再现性（在同一个体内，重复测量时）和个体间变异性（个体之间）。实现这一目标的具体目的是评估不同生物特征——体重指数（BMI）、年龄和性别的志愿者的 GL 值测定的再现性和变异性；评估常量营养素的数量和组合以及纤维对 GL 和 GL 值测定变异性的影响；评估前餐常量营养素成分（“第二餐”效应）对 GL 值测定的影响；并将这些数据与干预前和干预期间监测的慢性病危险因素联系起来。这些目标将通过评估白面包（通常用作参考食品）相对于葡萄糖的重复 GI 值测定的个体内再现性和个体间变异性来实现，这些志愿者被选择代表一系列 BMI（18.5-24.9、25-29.9、30）和年龄（18-49.9、50-85 岁），并基于性别和相关性。这些数据到身体 成分和胰岛素敏感性（第一阶段）。然后，这项工作将扩展到解决与常量营养素和纤维组合和负荷差异（第二阶段）以及最终“第二餐”效应（第三阶段）可能引入的变异性相关的问题。在每组食物挑战（随机顺序的血糖和测试食物）之前，将根据空腹 HbA1c 对志愿者进行特征分析；果糖胺；脂质和脂蛋白；胰岛素、葡萄糖和C反应蛋白。在 5 小时的挑战期间（在 0、15、30、45、60 以及此后每 30 分钟采样），将监测志愿者的血糖、胰岛素、甘油三酯、总和高密度脂蛋白胆固醇以及非酯化脂肪酸水平的变化。 GL 和 GL 的概念属于公共领域，有人建议将这些概念纳入美国联邦饮食指南（美国饮食指南和膳食参考摄入量 [DRI]）中，以促进健康和降低慢性病风险。该提案涉及一些未充分研究的领域，对于这些领域，附加信息将有助于确定是否应按照建议使用 GL 和 GL 对个体食品进行分类，以及在为一般人群制定膳食指南时使用。