Abstract
Objectives: This randomized controlled study was conducted to determine the effect of low glycemic index (GI) dietary advice on eating patterns and dietary quality in Asian patients with type 2 diabetes (T2DM). Methods: Asian patients with T2DM (N = 104) were randomized into 2 groups that received either low GI or conventional carbohydrate exchange (CCE) dietary advice for 12 weeks. Nutritional prescriptions were based on the medical nutrition therapy for T2DM, with the difference being in the GI component of the carbohydrates. Dietary intake and food choices were assessed with the use of a 3-day food record. Results: At week 12, both groups achieved the recommendations for carbohydrate (52 ± 4% and 54 ± 4% of energy) and fat (30 ± 4% and 28 ± 5% of energy) intake. There were no significant differences in the reported macronutrient intake in both groups. With the low GI diet, crude fiber and dietary calcium intake increased, while the dietary GI reduced. Subjects in the lowest dietary glycemic index/glycemic load (GI/GL) quartile consumed more parboiled/basmati rice, pasta, milk/dairy products, fruits, and dough, which are foods from the low GI category. There was a significant reduction in the hemoglobin A1c level at week 12 for patients in the lowest GI/GL quartile (Δ = 20.7 ± 0.1%) compared with those in the highest GI/GL quartile (Δ = 20.1 ± 0.2%). Conclusions: These results demonstrate the ability of low GI dietary advice to improve the dietary quality of Asian patients with T2DM.
| Original language | English |
|---|---|
| Pages (from-to) | 161-170 |
| Number of pages | 10 |
| Journal | Journal of the American College of Nutrition |
| Volume | 29 |
| Issue number | 3 |
| Publication status | Published - Jun 2010 |
| Externally published | Yes |
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Keywords
- Asian
- Carbohydrate exchanges
- Dietary quality
- Glycemic control
- Glycemic index
- Glycemic load
- Type 2 diabetes
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Nutrition and Dietetics
Cite this
Improvement of dietary quality with the aid of a low glycemic index diet in Asian patients with type 2 diabetes mellitus. / Nisak, Mohd Yusof Barakatun; Abd. Talib, Ruzita; A. Karim, Norimah; Gilbertson, Heather; Kamaruddin, Nor Azmi.
In: Journal of the American College of Nutrition, Vol. 29, No. 3, 06.2010, p. 161-170.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Improvement of dietary quality with the aid of a low glycemic index diet in Asian patients with type 2 diabetes mellitus
AU - Nisak, Mohd Yusof Barakatun
AU - Abd. Talib, Ruzita
AU - A. Karim, Norimah
AU - Gilbertson, Heather
AU - Kamaruddin, Nor Azmi
PY - 2010/6
Y1 - 2010/6
N2 - Objectives: This randomized controlled study was conducted to determine the effect of low glycemic index (GI) dietary advice on eating patterns and dietary quality in Asian patients with type 2 diabetes (T2DM). Methods: Asian patients with T2DM (N = 104) were randomized into 2 groups that received either low GI or conventional carbohydrate exchange (CCE) dietary advice for 12 weeks. Nutritional prescriptions were based on the medical nutrition therapy for T2DM, with the difference being in the GI component of the carbohydrates. Dietary intake and food choices were assessed with the use of a 3-day food record. Results: At week 12, both groups achieved the recommendations for carbohydrate (52 ± 4% and 54 ± 4% of energy) and fat (30 ± 4% and 28 ± 5% of energy) intake. There were no significant differences in the reported macronutrient intake in both groups. With the low GI diet, crude fiber and dietary calcium intake increased, while the dietary GI reduced. Subjects in the lowest dietary glycemic index/glycemic load (GI/GL) quartile consumed more parboiled/basmati rice, pasta, milk/dairy products, fruits, and dough, which are foods from the low GI category. There was a significant reduction in the hemoglobin A1c level at week 12 for patients in the lowest GI/GL quartile (Δ = 20.7 ± 0.1%) compared with those in the highest GI/GL quartile (Δ = 20.1 ± 0.2%). Conclusions: These results demonstrate the ability of low GI dietary advice to improve the dietary quality of Asian patients with T2DM.
AB - Objectives: This randomized controlled study was conducted to determine the effect of low glycemic index (GI) dietary advice on eating patterns and dietary quality in Asian patients with type 2 diabetes (T2DM). Methods: Asian patients with T2DM (N = 104) were randomized into 2 groups that received either low GI or conventional carbohydrate exchange (CCE) dietary advice for 12 weeks. Nutritional prescriptions were based on the medical nutrition therapy for T2DM, with the difference being in the GI component of the carbohydrates. Dietary intake and food choices were assessed with the use of a 3-day food record. Results: At week 12, both groups achieved the recommendations for carbohydrate (52 ± 4% and 54 ± 4% of energy) and fat (30 ± 4% and 28 ± 5% of energy) intake. There were no significant differences in the reported macronutrient intake in both groups. With the low GI diet, crude fiber and dietary calcium intake increased, while the dietary GI reduced. Subjects in the lowest dietary glycemic index/glycemic load (GI/GL) quartile consumed more parboiled/basmati rice, pasta, milk/dairy products, fruits, and dough, which are foods from the low GI category. There was a significant reduction in the hemoglobin A1c level at week 12 for patients in the lowest GI/GL quartile (Δ = 20.7 ± 0.1%) compared with those in the highest GI/GL quartile (Δ = 20.1 ± 0.2%). Conclusions: These results demonstrate the ability of low GI dietary advice to improve the dietary quality of Asian patients with T2DM.
KW - Asian
KW - Carbohydrate exchanges
KW - Dietary quality
KW - Glycemic control
KW - Glycemic index
KW - Glycemic load
KW - Type 2 diabetes
UR - http://www.scopus.com/inward/record.url?scp=77957907678&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=77957907678&partnerID=8YFLogxK
M3 - Article
C2 - 20833988
AN - SCOPUS:77957907678
VL - 29
SP - 161
EP - 170
JO - Journal of the American College of Nutrition
JF - Journal of the American College of Nutrition
SN - 0731-5724
IS - 3
ER -