(29-05-06) Characteristics of a high-glycaemic index diet in patients with existing cardiovascular disease.

Mehalski K, Barnes E, Colqohoun D, Baghurst K, Simes J, Nestel P, Brand-Miller J.

NHMRC Clinical Trials Centre, The University of Sydney.

Background - Recent evidence suggests that the inclusion of low glycaemic index (GI) foods in the diet may be protective against cardiovascular disease via either increased HDL-cholesterol concentrations , reduced inflammatory response in the endothelium , or both mechanisms. Objective - To describe the nutritional characteristics of patients with existing cardiovascular disease who were consuming a low versus high GI diet. Design - As part of baseline data collection for the LIPID trial, 1,077 participants also agreed to complete a semi-quantified FFQ investigating intakes of more than 170 foods. All foods which contributed significantly to dietary carbo-hydrate intake were allocated a GI value where available. Total dietary GI was calculated by determining an individuals average daily glycaemic load and dividing by the average total carbohydrate consumed in grams per day. Patients were classified into 4 groups according to their quartile of dietary GI, and the relationship between nutrition variables and GI was investigated by regressions of individual patient nutrition variables on GI quartile medians. Outcomes - There were significant positive relationships between dietary GI and dietary energy, fat and carbohydrate intakes, and significant negative relationships between dietary GI and protein and alcohol intakes. Dietary GI was also significantly positively related to mono- and poly-unsaturated fat intakes, but not to saturated fat intake. Conclusion - These data indicate that those patients with existing cardiovascular disease who tended to eat a diet that was higher in GI were also consuming more energy, less alcohol, more dietary carbohydrate and more dietary fat (including more mono- and poly-unsaturated fats), at the expense of dietary protein intake.

Asia Pac J Clin Nutr. 2005;14 Suppl:S118.

PMID: 16326477 [PubMed - in process]

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