title: The consumption of low glycemic meals reduces abdominal obesity in subjects with excess body weight. High Protein Pasta is Not More Satiating than High Fiber Pasta at a Lunch Meal, Nor Does it Decrease Mid-Afternoon Snacking in Healthy Men and Women. A low-GI diet is associated with a short-term improvement of glycaemic control in Asian patients with type 2 diabetes. A low-glycemic-index diet reduces plasma plasminogen activator inhibitor-1 activity, but not tissue inhibitor of proteinases-1 or plasminogen activator inhibitor-1 protein, in overweight women. Effect of Lowering the Glycemic Load With Canola Oil on Glycemic Control and Cardiovascular Risk Factors: A Randomized Controlled Trial The effects of fiber enrichment of pasta and fat content on gastric emptying, GLP-1, glucose, and insulin responses to a meal Diets with high or low protein content and glycemic index for weight-loss maintenance. Changes in intake of protein foods, carbohydrate amount and quality, and long-term weight change: results from 3 prospective cohorts. A low-glycemic index diet combined with exercise reduces insulin resistance, postprandial hyperinsulinemia, and glucose-dependent insulinotropic polypeptide responses in obese, prediabetic humans. An 18-mo randomized trial of a low-glycemic-index diet and weight change in Brazilian women. The Canadian Trial of Carbohydrates in Diabetes (CCD), a 1-y controlled trial of low-glycemic-index dietary carbohydrate in type 2 diabetes: no effect on glycated hemoglobin but reduction in C-reactive protein. Beneficial effects of a 5-week low-glycaemic index regimen on weight control and cardiovascular risk factors in overweight non-diabetic subjects. High-carbohydrate-low-glycaemic index dietary advice improves glucose disposition index in subjects with impaired glucose tolerance. Randomized controlled trial of changes in dietary carbohydrate/fat ratio and simple vs complex carbohydrates on body weight and blood lipids: the CARMEN study. The Carbohydrate Ratio Management in European National diets. Comparison of a low-glycemic index vs standard diabetic diet. Effect of legumes as part of a low glycemic index diet on glycemic control and cardiovascular risk factors in type 2 diabetes mellitus: a randomized controlled trial. Whole-grain intake as a marker of healthy body weight and adiposity. Association of pasta consumption with body mass index and waist-to-hip ratio: results from Moli-sani and INHES studies Effect of changing the amount and type of fat and carbohydrate on insulin sensitivity and cardiovascular risk: the RISCK (Reading, Imperial, Surrey, Cambridge, and Kings) trial1234 No effect of a diet with a reduced glycaemic index on satiety, energy intake and body weight in overweight and obese women Decline of the Mediterranean diet at a time of economic crisis. Results from the Moli-sani study. Energy-restricted diets based on a distinct food selection affecting the glycemic index induce different weight loss and oxidative response. Comparison of 4 diets of varying glycemic load on weight loss and cardiovascular risk reduction in overweight and obese young adults: a randomized controlled trial. High glycemic index foods, overeating, and obesity. A prospective randomised trial to determine the efficacy of a low glycaemic index diet given in addition to healthy eating and weight loss advice in patients with coronary heart disease The effect of dietary glycemic index on weight maintenance in overweight subjects: a pilot study. Effects of hypocaloric diets with different glycemic indexes on endothelial function and glycemic variability in overweight and in obese adult patients at increased cardiovascular risk. Effect of glycemic index on obesity control. Preliminary report: the effect of a 6-month dietary glycemic index manipulation in addition to healthy eating advice and weight loss on arterial compliance and 24-hour ambulatory blood pressure in men: a pilot study. The Effect of High- and Low-Glycemic Index Energy Restricted Diets on Plasma Lipid and Glucose Profiles in Type 2 Diabetic Subjects with Varying Glycemic Control Motivational effects of 12-week moderately restrictive diets with or without special attention to the Glycaemic Index of foods. A measure to aid in the interpretation of published clinical trials. The Italian National Food Consumption Survey INRAN-SCAI 2005-06: main results in terms of food consumption.
abstract: OBJECTIVE To evaluate the effect of the glycemic index ( GI ) on food intake , anthropometric measurements and body composition in subjects with excess body weight . METHODS Crossover study , in which 17 subjects participated in two study sessions ( high GI or low GI ) .  Two daily meals were consumed in laboratory for 30 consecutive days in each session . Subjects also consumed under free living conditions 3 daily isocaloric servings of fruits , presenting the same GI as the session in which they were participating . At each 15 days , subjects were su bmi tted to body composition ( lean mass and fatty mass ) and anthropometric indexes ( weight , height , body mass index , waist circumference ( WC ) , hip circumference , hip-waist relation ( WHC ) ) assessment . Habitual food intake was assessed before and at the end of each session . Subjects were instructed to maintain the same level of physical activity during the study . RESULTS There was a significant reduction on WC and WHC after the low GI session . The other parameters did not differ between the treatments applied in this study . CONCLUSION These results suggest that the consumption of low GI foods may favor the prevention and control abdominal obesity and the associated metabolic diseases This study compared satiety after high protein pasta ( 16 g protein , 6 g fiber ) , high fiber pasta ( 11 g protein , 8 g fiber ) or control pasta ( 11 g protein , 6 g fiber ) in a r and omized , placebo-controlled , double-blind crossover trial . Participants were 36 healthy and men and women from the University of Minnesota campus . Fasted men and women ate calorie controlled , but macronutrient different pastas at 12:00 pm along with 500 mL of water . The primary outcome was satiety assessed by Visual Analogue Scales at 0 , 15 , 30 , 45 , 60 , 90 , 120 , and 180 min daily after consuming the pastas . Secondary outcomes were calories consumed at an ad libitum snack at 3:00 pm , calories from food intake , gastrointestinal tolerance , and palatability . No differences were found among the pasta treatments for satiety , snacking , or gastrointestinal tolerance . Men ate significantly more calories for the rest of the ( P = 0.007 ) after the high protein pasta versus the high fiber pasta ( 1701 ± 154 compared with 1083 ± 154 ) with control pasta being intermediate to the other treatments . No significant differences were found for gastrointestinal tolerance , but the palatability ratings showed the high protein pasta was less tasty ( P = 0.03 ) and less pleasant ( P = 0.01 ) than the other 2 pastas . Satisfaction was positively associated with pleasantness and negatively associated with aftertaste . Our results do not support the idea that high protein or high fiber pasta produces a greater satiety response compared to pasta with lower amounts of either nutrient . It is likely that since pasta is already a very satiating food , the subjects were unable to differentiate between the 3 conditions AIMS The aim of this study is to compare the efficacy of low glycaemic index ( GI ) vs. conventional carbohydrate exchange ( CCE ) dietary advice on glycaemic control and metabolic parameters in patients with type 2 diabetes . METHODS A total of 104 patients with type 2 diabetes were r and omly assigned to either a low GI ( GI ) or CCE dietary advice over a 12-week period . The primary end-point was glycaemic control as assessed by glycated haemoglobin A1c ( HbA1c ) , fructosamine level and plasma glucose . The secondary end-points were anthropometric measurements and metabolic parameters that include blood pressure , lipid profile and insulin levels . The oral antidiabetic medications remained unchanged throughout the duration of the study . RESULTS A low-GI diet was associated with significant changes in the fructosamine level ( DeltaGI = -0.20 + /- 0.03 ; DeltaCCE = -0.08 + /- 0.03 mmol/l , p < 0.01 ) and waist circumference ( DeltaGI group = -1.88 + /- 0.30 cm ; DeltaCCE group : -0.36 + /- 0.4 cm , p < 0.05 ) at week 4 . At week 12 , the changes in fasting glucose ( DeltaGI = -0.03 + /- 0.3 ; DeltaCCE = 0.7 + /- 0.3 mmol/l ; p < 0.05 ) and waist circumference ( DeltaGI = -2.35 + /- 0.47 cm ; DeltaCCE group = -0.66 + /- 0.46 cm ; p < 0.05 ) in the GI group was significantly lower than the CCE group . With the low-GI diet , the changes in postpr and ial glycaemia at time 0 , 60 , 150 and 180 min after consuming the st and ard test meal was lower than with the CCE diet ( p < 0.05 ) . No significant differences were found between the groups for the remaining parameters that were measured . CONCLUSIONS Use of a low-GI diet result ed in significant changes of serum fructosamine level , plasma glucose and waist circumference in Asian patients with type 2 diabetes over a 12-week period compared with those following a CCE diet . The effect on HbA1c and other metabolic parameters was not significantly different between the two study groups but the improvement within the GI group was more pronounced and of clinical benefit BACKGROUND The development of obesity has been suggested to involve plasminogen activator inhibitor-1 ( PAI-1 ) and tissue inhibitor of proteinases-1 ( TIMP-1 ) . Plasma PAI-1 is elevated in obesity . A low-glycemic-index ( LGI ) diet may have a beneficial effect on obesity through a decrease in plasma PAI-1 , but whether it affects plasma TIMP-1 in healthy humans has not been studied . OBJECTIVE We investigated whether a 10-wk intake of an LGI or a high-glycemic-index ( HGI ) , high-carbohydrate , low-fat , ad libitum diet is associated with decreases in plasma PAI-1 and TIMP-1 concentrations in overweight women . DESIGN Forty-four overweight women [ body mass index ( BMI ; in kg/m2 ) : 27.5+/-0.23 ] were r and omly assigned to consume an HGI or an LGI diet for 10 wk . A subgroup of 29 women was assigned to participate in an additional 4-h meal test on the last day of the 10-wk intervention . RESULTS PAI-1 activity decreased after 10 wk of the LGI diet and was significantly different between groups . Changes in PAI-1 antigen followed the same trend , but no significant difference was observed between groups . No difference in plasma TIMP-1 concentrations was observed between groups . PAI-1 and TIMP-1 concentrations after the 4-h meal test were not significantly different between groups . CONCLUSION An LGI diet reduces fasting plasma PAI-1 activity and therefore may be useful for diminishing the adverse cardiovascular effects of obesity . This trial was registered at clinical trials.gov as NCT00324090 OBJECTIVE Despite their independent cardiovascular disease ( CVD ) advantages , effects of α-linolenic acid ( ALA ) , monounsaturated fatty acid ( MUFA ) , and low-glycemic-load ( GL ) diets have not been assessed in combination . We therefore determined the combined effect of ALA , MUFA , and low GL on glycemic control and CVD risk factors in type 2 diabetes . RESEARCH DESIGN AND METHODS The study was a parallel design , r and omized trial wherein each 3-month treatment was conducted in a Canadian academic center between March 2011 and September 2012 and involved 141 participants with type 2 diabetes ( HbA1c 6.5%–8.5 % [ 48–69 mmol/mol ] ) treated with oral antihyperglycemic agents . Participants were provided with dietary advice on either a low-GL diet with ALA and MUFA given as a canola oil – enriched bread supplement ( 31 g canola oil per 2,000 kcal ) ( test ) or a whole-grain diet with a whole-wheat bread supplement ( control ) . The primary outcome was HbA1c change . Secondary outcomes included calculated Framingham CVD risk score and reactive hyperemia index ( RHI ) ratio . RESULTS Seventy-nine percent of the test group and 90 % of the control group completed the trial . The test diet reduction in HbA1c units of −0.47 % ( −5.15 mmol/mol ) ( 95 % CI −0.54 % to −0.40 % [ −5.92 to −4.38 mmol/mol ] ) was greater than that for the control diet ( −0.31 % [ −3.44 mmol/mol ] [ 95 % CI −0.38 % to −0.25 % ( −4.17 to −2.71 mmol/mol ) ] , P = 0.002 ) , with the greatest benefit observed in those with higher systolic blood pressure ( SBP ) . Greater reductions were seen in CVD risk score for the test diet , whereas the RHI ratio increased for the control diet . CONCLUSIONS A canola oil – enriched low-GL diet  improved glycemic control in type 2 diabetes , particularly in participants with raised SBP , whereas whole grains improved vascular reactivity Objective : To assess whether the addition of viscous fiber at an amount recommended by the US FDA to allow a ‘ low saturated fat , cholesterol , soluble fiber and coronary heart disease ’ , health cl aim label on a food package ( 1.7 g psyllium ) and /or fat ( 30 g sunflower oil and 3 g sodium propionate ) to a pasta meal would affect gastric emptying , postpr and ial glucose , insulin and GLP-1 concentrations . Design : Ten subjects participated in a two-by-two single blind r and omized crossover study . Four meals containing 50 g of available carbohydrate were consumed : pasta with or without psyllium enrichment served with a tomato sauce with ( 520 kcal per meal ) and without ( 240 kcal per meal ) fat . Blood sample s were taken for 240 min following the meal and all subjects consumed a buffet meal at the end of the study . Gastric empting was measured using the paracetamol absorption test . Blood was analysed for glucose , insulin , GLP-1 . Visual analog scales were used to record feelings of hunger , pleasantness and nausea . Results : The psyllium-enriched pasta had no significant effect on gastric emptying or the incremental area under the curve ( IAUC ) for GLP-1 , insulin or glucose compared with the control pasta . The addition of polyunsaturated fat and sodium propionate significantly increased the IAUC for GLP-1 ( P<0.001 ) , delaying gastric emptying ( P<0.002 ) , and decreasing glucose ( P<0.002 ) . Conclusions : A dose of 1.7 g psyllium did not evoke measurable effects on gastric emptying , postpr and ial GLP-1 , insulin or glucose metabolism . However the addition of 30 g of oil and 3 g of sodium propionate to the pasta did reduce gastric emptying , increase GLP-1 and reduce glucose and insulin concentrations . While this short-term study may have implication s in terms of reducing the risk of diabetes and improving coronary risk factor profiles the long term effects of these nutrients need to be studied . Sponsorship : This study was supported by Kellogg Company BACKGROUND Studies of weight-control diets that are high in protein or low in glycemic index have reached varied conclusions , probably owing to the fact that the studies had insufficient power . METHODS We enrolled overweight adults from eight European countries who had lost at least 8 % of their initial body weight with a 3.3-MJ ( 800-kcal ) low-calorie diet .  Participants were r and omly assigned , in a two-by-two factorial design , to one of five ad libitum diets to prevent weight regain over a 26-week period : a low-protein and low-glycemic-index diet , a low-protein and high-glycemic-index diet , a high-protein and low-glycemic-index diet , a high-protein and high-glycemic-index diet , or a control diet . RESULTS A total of 1209 adults were screened ( mean age , 41 years ; body-mass index [ the weight in kilograms divided by the square of the height in meters ] , 34 ) , of whom 938 entered the low-calorie-diet phase of the study . A total of 773 participants who completed that phase were r and omly assigned to one of the five maintenance diets ; 548 completed the intervention ( 71 % ) . Fewer participants in the high-protein and the low-glycemic-index groups than in the low-protein-high-glycemic-index group dropped out of the study ( 26.4 % and 25.6 % , respectively , vs. 37.4 % ; P=0.02 and P=0.01 for the respective comparisons ) . The mean initial weight loss with the low-calorie diet was 11.0 kg . In the analysis of participants who completed the study , only the low-protein-high-glycemic-index diet was associated with subsequent significant weight regain ( 1.67 kg ; 95 % confidence interval [ CI ] , 0.48 to 2.87 ) . In an intention-to-treat analysis , the weight regain was 0.93 kg less ( 95 % CI , 0.31 to 1.55 ) in the groups assigned to a high-protein diet than in those assigned to a low-protein diet ( P=0.003 ) and 0.95 kg less ( 95 % CI , 0.33 to 1.57 ) in the groups assigned to a low-glycemic-index diet than in those assigned to a high-glycemic-index diet ( P=0.003 ) . The analysis involving participants who completed the intervention produced similar results . The groups did not differ significantly with respect to diet-related adverse events . CONCLUSIONS In this large European study , a modest increase in protein content and a modest reduction in the glycemic index led to an improvement in study completion and maintenance of weight loss . ( Funded by the European Commission ; Clinical Trials.gov number , NCT00390637 . ) BACKGROUND Dietary guidelines recommend interchanging protein foods ( e.g. , chicken for red meat ) , but they may be exchanged for carbohydrate-rich foods varying in quality [ glycemic load ( GL ) ] . Whether such exchanges occur and how they influence long-term weight gain are not established . OBJECTIVE Our objective was to determine how changes in intake of protein foods , GL , and their interrelationship influence long-term weight gain . DESIGN We investigated the association between 4-y changes in consumption of protein foods , GL , and their interaction with 4-y weight change over a 16- to 24-y follow-up , adjusted for other lifestyle changes ( smoking , physical activity , television watching , sleep duration ) , body mass index , and all dietary factors simultaneously in 3 prospect i ve US cohorts ( Nurses ' Health Study , Nurses ' Health Study II , and Health Professionals Follow-Up Study ) comprising 120,784 men and women free of chronic disease or obesity at baseline . RESULTS Protein foods were not interchanged with each other ( intercorrelations typically < |0.05| ) but with carbohydrate ( negative correlation as low as -0.39 ) . Protein foods had different relations with long-term weight gain , with positive associations for meats , chicken with skin , and regular cheese ( per increased serving/d , 0.13 - 1.17 kg ; P = 0.02 to P < 0.001 ) ; no association for milk , legumes , peanuts , or eggs ( P > 0.40 for each ) ; and relative weight loss for yogurt , peanut butter , walnuts , other nuts , chicken without skin , low-fat cheese , and seafood ( -0.14 to -0.71 kg ; P = 0.01 to P < 0.001 ) . Increases in GL were independently associated with a 0.42-kg greater weight gain per 50-unit increase ( P < 0.001 ) . Significant interactions ( P-interaction < 0.05 ) between changes in protein foods and GL were identified ; for example , increased cheese intake was associated with weight gain when GL increased , with weight stability when GL did not change , and with weight loss when exchanged for GL ( i.e. , decrease in GL ) . CONCLUSION Protein foods were commonly interchanged with carbohydrate , and changes in protein foods and GL interacted to influence long-term weight gain BACKGROUND The optimal lifestyle intervention that reverses diabetes risk factors is not known . OBJECTIVE We examined the effect of a low-glycemic index ( GI ) diet and exercise intervention on glucose metabolism and insulin secretion in obese , prediabetic individuals . DESIGN Twenty-two participants [ mean ± SEM age : 66 ± 1 y ; body mass index ( in kg/m(2 ) ) : 34.4 ± 0.8 ] underwent a 12-wk exercise-training intervention ( 1 h/d for 5 d/wk at ≈ 85 % of maximum heart rate ) while r and omly assigned to receive either a low-GI diet ( LoGIX ; 40 ± 0.3 units ) or a high-GI diet ( HiGIX ; 80 ± 0.6 units ) . Body composition ( measured by using dual-energy X-ray absorptiometry and computed tomography ) , insulin sensitivity ( measured with a hyperinsulinemic euglycemic clamp with [6,6-(2)H(2)]-glucose ) , and oral glucose-induced insulin and incretin hormone secretion were examined . RESULTS Both groups lost equal amounts of body weight ( -8.8 ± 0.9 % ) and adiposity and showed similar improvements in peripheral tissue ( + 76.2 ± 14.9 % ) and hepatic insulin sensitivity ( + 27.1 ± 7.1 % ) ( all P < 0.05 ) . However , oral glucose-induced insulin secretion was reduced only in the LoGIX group ( 6.59 ± 0.86 nmol in the pre study compared with 4.70 ± 0.67 nmol in the post study , P < 0.05 ) , which was a change related to the suppressed postpr and ial response of glucose-dependent insulinotropic polypeptide . When corrected for changes in β cell glucose exposure , changes in insulin secretion were attenuated in the LoGIX group but became significantly elevated in the HiGIX group . CONCLUSIONS Although lifestyle-induced weight loss improves insulin resistance in prediabetic individuals , postpr and ial hyperinsulinemia is reduced only when a low-GI diet is consumed . In contrast , a high-GI diet impairs pancreatic β cell and intestinal K cell function despite significant weight loss . These findings highlight the important role of the gut in mediating the effects of a low-GI diet on type 2 diabetes risk reduction BACKGROUND Despite interest in the glycemic index diets as an approach to weight control , few long-term evaluations are available . OBJECTIVE The objective was to investigate the long-term effect of a low-glycemic-index ( LGI ) diet compared with that of a high-glycemic-index ( HGI ) diet ; all other dietary components were equal . DESIGN After a 6-wk run-in , we r and omly assigned 203 healthy women [ body mass index ( in kg/m2 ) : 23 - 30 ] aged 25 - 45 y to an LGI or an HGI diet with a small energy restriction . The primary outcome measure was weight change at 18 mo . Secondary outcomes included hunger and fasting insulin and lipids . RESULTS Despite requiring a run-in and the use of multiple incentives , only 60 % of the subjects completed the study . The difference in glycemic index between the diets was approximately 35 - 40 units ( 40 compared with 79 ) during all 18 mo of follow-up , and the carbohydrate intake from energy remained at approximately 60 % in both groups . The LGI group had a slightly greater weight loss in the first 2 mo of follow-up ( -0.72 compared with -0.31 kg ) , but after 12 mo of follow-up both groups began to regain weight . After 18 mo , the weight change was not significantly different ( P = 0.93 ) between groups ( LGI : -0.41 kg ; HGI : -0.26 kg ) . A greater reduction was observed in the LGI diet group for triacylglycerol ( difference = -16.4 mg/dL ; P = 0.11 ) and VLDL cholesterol ( difference = -3.7 mg/dL ; P = 0.03 ) . CONCLUSIONS Long-term weight changes were not significantly different between the HGI and LGI diet groups ; therefore , this study does not support a benefit of an LGI diet for weight control . Favorable changes in lipids confirmed previous results BACKGROUND The optimal source and amount of dietary carbohydrate for managing type 2 diabetes ( T2DM ) are unknown . OBJECTIVE We aim ed to compare the effects of altering the glycemic index or the amount of carbohydrate on glycated hemoglobin ( HbA1c ) , plasma glucose , lipids , and C-reactive protein ( CRP ) in T2DM patients . DESIGN Subjects with T2DM managed by diet alone ( n=162 ) were r and omly assigned to receive high-carbohydrate , high-glycemic-index ( high-GI ) , high-carbohydrate , low-glycemic-index ( low-GI ) , or low-carbohydrate , high-monounsaturated-fat ( low-CHO ) diets for 1 y. RESULTS The high-GI , low-GI , and low-CHO diets contained , respectively , 47 % , 52 % , and 39 % of energy as carbohydrate and 31 % , 27 % , and 40 % of energy as fat ; they had GIs of 63 , 55 , and 59 , respectively . Body weight and HbA1c did not differ significantly between diets . Fasting glucose was higher ( P=0.041 ) , but 2-h postload glucose was lower ( P=0.010 ) after 12 mo of the low-GI diet . With the low-GI diet , overall mean triacylglycerol was 12 % higher and HDL cholesterol 4 % lower than with the low-CHO diet ( P<0.05 ) , but the difference in the ratio of total to HDL cholesterol disappeared by 6 mo ( time x diet interaction , P=0.044 ) . Overall mean CRP with the low-GI diet , 1.95 mg/L , was 30 % less than that with the high-GI diet , 2.75 mg/L ( P=0.0078 ) ; the concentration with the low-CHO diet , 2.35 mg/L , was intermediate . CONCLUSIONS In subjects with T2DM managed by diet alone with optimal glycemic control , long-term HbA1c was not affected by altering the GI or the amount of dietary carbohydrate . Differences in total : HDL cholesterol among diets had disappeared by 6 mo . However , because of sustained reductions in postpr and ial glucose and CRP , a low-GI diet may be preferred for the dietary management of T2DM The glycaemic index ( GI ) has been developed in order to classify food according to the postpr and ial glycaemic response . This parameter is of interest , especially for people prone to glucose intolerance ; however , the effects of a low-GI ( LGI ) diet on body weight , carbohydrate and lipid metabolism remain controversial . We studied the effects of either a LGI or high-GI ( HGI ) diet on weight control and cardiovascular risk factors in overweight , non-diabetic subjects . The study was a r and omized 5-week intervention trial . The thirty-eight subjects ( BMI 27.3 ( sem 0.2 ) kg/m2 ) followed an intervention diet in which usual starch was replaced ad libitum with either LGI or HGI starch .  Mean body weight decrease was significant in the LGI group ( - 1.1 ( sEM 0.3 ) kg , P = 0.004 ) and was significantly greater than in the HGI group ( - 0.3 ( sEM 0.2 ) kg , P = 0.04 between groups ) . Hunger sensation scales showed a trend towards a decrease in hunger sensation before lunch and dinner in the LGI group when compared with the HGI group ( P = 0.09 ) . No significant increase in insulin sensitivity was noticed . The LGI diet also decreased total cholesterol by 9.6 % ( P < 0.001 ) , LDL-cholesterol by 8.6 % ( P = 0.01 ) and both LDL-:HDL-cholesterol ratio ( 10.1 % , P = 0.003 ) and total : HDL-cholesterol ratio ( 8.5 % , P = 0.001 ) while no significant changes were observed in the HGI group . Lowering the GI of daily meals with simple dietary recommendations results in increased weight loss and improved lipid profile and is relatively easy to implement with few constraints . These potential benefits of consuming a LGI diet can be useful to develop practical dietetic advice Controversy exists about the optimal amount and source of dietary carbohydrate for managing insulin resistance . Therefore , we compared the effects on insulin sensitivity ( SI ) , pancreatic responsivity ( AIRglu ) and glucose disposition index of dietary advice aim ed at reducing the amount or altering the source of dietary carbohydrate in subjects with impaired glucose tolerance ( IGT ) . Subjects were r and omized to high-carbohydrate-high-glycaemic index ( GI ) ( high-GI , n 11 ) , high-carbohydrate-low-GI ( low-GI , n 13 ) , or low-carbohydrate-high-monounsaturated fat ( MUFA , n 11 ) dietary advice , with SI , AIRglu and DI measured using a frequently sample d , intravenous glucose tolerance test before and after 4 months treatment . Carbohydrate and fat intakes and diet GI , respectively , were : high-GI , 53 % , 28 % , 83 ; low-GI , 55 % , 25 % , 76 ; MUFA , 47 % , 35 % , 82 . Weight changes on each diet differed significantly from each other : high-GI , -0.49 ( sem 0.29 ) kg ; low-GI , -0.19 ( sem 0.40 ) kg ; MUFA + 0.27 ( sem 0.45 ) kg . Blood lipids did not change , but glycated haemoglobin increased significantly on MUFA , 0.02 ( sem 0.11 ) % , relative to low-GI , -0.19 ( sem 0.08 ) % , and high-GI , -0.13 ( sem 0.14 ) % . Diastolic blood pressure fell by 8 mmHg on low-GI relative to MUFA ( P=0.038 ) . Although SI and AIRglu did not change significantly , DI , a measure of the ability of beta-cells to overcome insulin resistance by increasing insulin secretion , increased on low-GI by > 50 % ( P=0.02 ) . After adjusting for baseline values , the increase in DI on low-GI , 0.17 ( sem 0.07 ) , was significantly greater than those on MUFA , -0.09 ( sem 0.08 ) and high-GI , -0.03 ( sem 0.02 ) ( P=0.019 ) . Thus , the long-term effects of altering the source of dietary carbohydrate differ from those of altering the amount . High-carbohydrate-low-GI dietary advice improved beta-cell function in subjects with IGT , and may , therefore , be useful in the management of IGT OBJECTIVE To investigate the long-term effects of changes in dietary carbohydrate/fat ratio and simple vs complex carbohydrates . DESIGN R and omized controlled multicentre trial ( CARMEN ) , in which subjects were allocated for 6 months either to a seasonal control group ( no intervention ) or to one of three experimental groups : a control diet group ( dietary intervention typical of the average national intake ) ; a low-fat high simple carbohydrate group ; or a low-fat high complex carbohydrate group . SUBJECTS Three hundred and ninety eight moderately obese adults . MEASUREMENTS The change in body weight was the primary outcome ; changes in body composition and blood lipids were secondary outcomes . RESULTS Body weight loss in the low-fat high simple carbohydrate and low-fat high complex carbohydrate groups was 0.9 kg ( P < 0.05 ) and 1.8 kg ( P < 0.001 ) , while the control diet and seasonal control groups gained weight ( 0.8 and 0.1 kg , NS ) . Fat mass changed by -1.3 kg ( P < 0.01 ) , -1.8 kg ( P < 0.001 ) and + 0.6 kg ( NS ) in the low-fat high simple carbohydrate , low-fat high complex carbohydrate and control diet groups , respectively . Changes in blood lipids did not differ significantly between the dietary treatment groups . CONCLUSION Our findings suggest that reduction of fat intake results in a modest but significant reduction in body weight and body fatness . The concomitant increase in either simple or complex carbohydrates did not indicate significant differences in weight change . No adverse effects on blood lipids were observed . These findings underline the importance of this dietary change and its potential impact on the public health implication s of obesity AIM There is insufficient evidence for the efficacy of a low-glycemic index ( GI ) diet in the management of diabetes . The goal of this study was to measure the effect of a low GI versus a st and ard diabetic diet in adults with diabetes type 2 . METHODS This was an open label , r and omized , crossover study . Twenty persons with type 2 diabetes were r and omized to two groups . Each group followed a st and ard diabetic diet or a low glycemic index diet for 3 months . The effectiveness of the two diets was evaluated using a hyperinsulinemic euglycemic clamp with endogenous glucose production measurement , indirect calorimetry and bioimpedance analysis . Outcome measures were body mass , BMI , body fat , glycosylated hemoglobin , fasting glucose , lipid profile , insulin sensitivity and hepatic glucose production . RESULTS Body mass after 3 months following the diabetic diet was 93 kg ( 83 - 104 ) vs. low glycemic index diet 92 kg ( 85 - 104 ) P<0.05 , BMI 31.3 kg/m(2 ) ( 27.5 - 35.9 ) vs. 30.7 kg/m(2 ) ( 27 - 35.3 ) P<0.05 , body fat 28 % ( 25.5 - 43 ) vs. 27 % ( 23 - 43 ) P<0.05 ( median and interquartile range ) . There was no statistically significant difference between diets for glycosylated hemoglobin , fasting glucose , lipid profile , insulin sensitivity or hepatic glucose production . CONCLUSIONS The results are comparable with other studies showing a modest effect of a low GI diet in the management of diabetes . We found a modestly greater weight loss , body fat and BMI reduction on the low GI diet BACKGROUND Legumes , including beans , chickpeas , and lentils , are among the lowest glycemic index ( GI ) foods and have been recommended in national diabetes mellitus ( DM ) guidelines . Yet , to our knowledge , they have never been used specifically to lower the GI of the diet . We have therefore undertaken a study of low-GI foods in type 2 DM with a focus on legumes in the intervention . METHODS A total of 121 participants with type 2 DM were r and omized to either a low-GI legume diet that encouraged participants to increase legume intake by at least 1 cup per day , or to increase insoluble fiber by consumption of whole wheat products , for 3 months . The primary outcome was change in hemoglobin A1c ( HbA1c ) values with calculated coronary heart disease ( CHD ) risk score as a secondary outcome . RESULTS The low-GI legume diet reduced HbA1c values by -0.5 % ( 95 % CI , -0.6 % to -0.4 % ) and the high wheat fiber diet reduced HbA1c values by -0.3 % ( 95 % CI , -0.4 % to -0.2 % ) . The relative reduction in HbA1c values after the low-GI legume diet was greater than after the high wheat fiber diet by -0.2 % ( 95 % CI , -0.3 % to -0.1 % ; P < .001 ) . The respective CHD risk reduction on the low-GI legume diet was -0.8 % ( 95 % CI , -1.4 % to -0.3 % ; P = .003 ) , largely owing to a greater relative reduction in systolic blood pressure on the low-GI legume diet compared with the high wheat fiber diet ( -4.5 mm Hg ; 95 % CI , -7.0 to -2.1 mm Hg ; P < .001 ) . CONCLUSION Incorporation of legumes as part of a low-GI diet improved both glycemic control and reduced calculated CHD risk score in type 2 DM OBJECTIVE To review evidence relating to the consumption of whole grains and healthy body weight ( BW ) . DESIGN Systematic review and analysis of observational studies reporting whole-grain consumption and measures of BW and adiposity , including the effect on macronutrient intakes and lifestyle factors . SETTING Medline and other data bases were search ed for the period 1990 to 2006 to produce a full reference list ; observational studies were retained for further analysis if they included an appropriate control group and reported whole-grain intake and body mass index ( BMI ) or a measure of adiposity . SUBJECTS Fifteen trials were identified which included data from 119 829 male and female subjects aged 13 years and over . RESULTS The combined and weighted mean difference in BMI from 15 studies representing 20 treatment groups ( n = 119 829 ) using a r and om-effects model was 0.630 kg/m2 lower when high versus low whole-grain intake was compared , P < 0.0001 ( 95 % confidence interval ( CI ) 0.460 , 0.800 kg/m2 ) . In high consumers , adiposity assessed as waist circumference was reduced by 2.7 ( 95 % CI 0.2 , 5.2 ) cm , P = 0.03 ( six data sets , n = 4178 ) or as waist : hip ratio by 0.023 ( 95 % CI 0.016 , 0.030 ) , P < 0.0001 ( four data sets , n = 20 147 ) . Higher intake of whole grains led to increased dietary fibre intake ( 9 g , P < 0.01 ) , while total and saturated fat intakes decreased by 11 g and 3.9 g , respectively . CONCLUSION A higher intake of whole grains ( about three servings per day ) was associated with lower BMI and central adiposity . In addition , people who consume more whole grains are likely to have a healthier lifestyle as fewer of them smoke , they exercise more frequently and they tend to have lower fat and higher fibre intakes Background / Objectives : Pasta as a traditional component of Mediterranean diet ( MeD ) in Italy has not been studied in detail in the management of body weight . This study aim ed at evaluating the association of pasta intake with body mass index ( BMI ) and waist-to-hip ratio , in two large epidemiological data sets . Subjects/ Methods : A total of 14 402 participants aged ⩾35 years r and omly recruited from the general population of the Molise region ( Moli-sani cohort ) and 8964 participants aged > 18 years from all over Italy ( Italian Nutrition & HEalth Survey , INHES ) were separately analyzed . The European Prospect i ve Investigation into Cancer and Nutrition (EPIC)-food frequency question naire and one 24-h dietary recall were used for dietary assessment . Weight , height , waist and hip circumference were measured in Moli-sani or self-reported in INHES . Residuals methodology corrected for either total energy intake or body weight was used for the analysis of pasta intake . Results :  Higher pasta intake was associated with better adhesion to MeD in both genders ( P for both<0.001 ) . In the Moli-sani study , after multivariable analysis , pasta-energy residuals were negatively associated with BMI in women but not in men ( β-coef=−0.007 , P=0.003 for women and β-coef=−0.001 , P=0.58 for men ) . When pasta intake-body weight residuals were used , pasta  intake was significantly and negatively associated with BMI in crude and multi-adjusted models ( including adhesion to MeD ) in both genders and Moli-sani and INHES studies ( for all β-coef<0 , P<0.05 ) . In the Moli-sani study , pasta-body weight residuals were significantly and negatively associated with waist and hip circumference and waist-to-hip ratio ( for all β-coef<0 , P<0.05 ) . Conclusions : As a traditional component of MeD , pasta consumption was negatively associated with BMI , waist circumference and waist-to-hip ratio and with a lower prevalence of overweight and obesity BACKGROUND Insulin sensitivity ( Si ) is improved by weight loss and exercise , but the effects of the replacement of saturated fatty acids ( SFAs ) with monounsaturated fatty acids ( MUFAs ) or carbohydrates of high glycemic index ( HGI ) or low glycemic index ( LGI ) are uncertain . OBJECTIVE We conducted a dietary intervention trial to study these effects in participants at risk of developing metabolic syndrome . DESIGN We conducted a 5-center , parallel design , r and omized controlled trial [ RISCK ( Reading , Imperial , Surrey , Cambridge , and Kings ) ] . The primary and secondary outcomes were changes in Si ( measured by using an intravenous glucose tolerance test ) and cardiovascular risk factors . Measurements were made after 4 wk of a high-SFA and HGI ( HS/HGI ) diet and after a 24-wk intervention with HS/HGI ( reference ) , high-MUFA and HGI ( HM/HGI ) , HM and LGI ( HM/LGI ) , low-fat and HGI ( LF/HGI ) , and LF and LGI ( LF/LGI ) diets . RESULTS We analyzed data for 548 of 720 participants who were r and omly assigned to treatment .  The median Si was 2.7 × 10(-4 ) mL · μU(-1 ) · min(-1 ) ( interquartile range : 2.0 , 4.2 × 10(-4 ) mL · μU(-1 ) · min(-1 ) ) , and unadjusted mean percentage changes ( 95 % CIs ) after 24 wk treatment ( P = 0.13 ) were as follows : for the HS/HGI group , -4 % ( -12.7 % , 5.3 % ) ; for the HM/HGI group , 2.1 % ( -5.8 % , 10.7 % ) ; for the HM/LGI group , -3.5 % ( -10.6 % , 4.3 % ) ; for the LF/HGI group , -8.6 % ( -15.4 % , -1.1 % ) ; and for the LF/LGI group , 9.9 % ( 2.4 % , 18.0 % ) . Total cholesterol ( TC ) , LDL cholesterol , and apolipoprotein B concentrations decreased with SFA reduction . Decreases in TC and LDL-cholesterol concentrations were greater with LGI . Fat reduction lowered HDL cholesterol and apolipoprotein A1 and B concentrations . CONCLUSIONS This study did not support the hypothesis that isoenergetic replacement of SFAs with MUFAs or carbohydrates has a favorable effect on Si . Lowering GI enhanced reductions in TC and LDL-cholesterol concentrations in subjects , with tentative evidence of improvements in Si in the LF-treatment group . This trial was registered at clinical trials.gov as IS RCT N29111298 Objective : To investigate whether a diet with a reduced glycaemic index ( GI ) has effects on appetite , energy intake , body weight and composition in overweight and obese female subjects . Design : R and omized crossover intervention study including two consecutive 12-week periods . Lower or higher GI versions of key carbohydrate-rich foods ( breads , breakfast cereals , rice and pasta/potatoes ) were provided to subjects to be incorporated into habitual diets in ad libitum quantities . Foods intended as equivalents to each other were balanced in macronutrient composition , fibre content and energy density . Subjects : Nineteen overweight and obese women , weight-stable , with moderate hyperinsulinaemia ( age : 34–65 years , body mass index : 25–47 kg m−2 , fasting insulin : 49–156 pmol l−1 ) .  Measurements : Dietary intake , body weight and composition after each 12-week intervention . Subjectively rated appetite and short-term ad libitum energy intake at a snack and lunch meal following fixed lower and higher GI test breakfasts ( GI 52 vs 64 ) in a laboratory setting . Results : Free-living diets differed in GI by 8.4 units ( 55.5 vs 63.9 ) , with key foods providing 48 % of carbohydrate intake during both periods . There were no differences in energy intake , body weight or body composition between treatments . On laboratory investigation days , there were no differences in subjective ratings of hunger or fullness , or in energy intake at the snack or lunch meal . Conclusion : This study provides no evidence to support an effect of a reduced GI diet on satiety , energy intake or body weight in overweight/obese women . Cl aims that the GI of the diet per se may have specific effects on body weight may therefore be misleading BACKGROUND AND AIMS Adherence to Mediterranean diet ( MD ) is reportedly declining in the last decades . We aim ed to investigate the adherence to MD over the period 2005 - 2010 and exploring the possible role of the global economic crisis in accounting for the changing in the dietary habits in Italy . METHODS AND RESULTS Cross-sectional analysis in a population -based cohort study which r and omly recruited 21,001 southern Italian citizens enrolled within the Moli-sani study .  Food intake was determined by the Italian EPIC food frequency question naire .  Adherence to MD  was appraised by the  Italian Mediterranean Index ( IMI ) . A wealth score was derived to evaluate the economic position and used together with other socioeconomic indicators . Highest prevalence of adherence to MD  was observed during the years 2005 - 2006 ( 31.3 % ) while the prevalence dramatically fell down in the years 2007 - 2010 ( 18.3 % ; P<0.0001 ) . The decrease was stronger in the elderly , less affluent groups , and among those living in urban areas . Accordingly , we observed that in 2007 - 2010 socioeconomic indicators were strongly associated with higher adherence to MD  , whereas no association was detected in the years before the economic crisis began ; both wealth score and education were major determinants of high adherence to MD  with 31 % ( 95%CI : 18 - 46 % ) higher adherence to this pattern within the wealthier group compared to the less affluent category . CONCLUSION Adherence to MD  has considerably decreased over the last few years . In 2007 - 2010 socioeconomic indicators have become major determinants of adherence to MD , a fact likely linked to the economic downturn BACKGROUND & AIMS Low glycemic index ( GI ) based diets could influence the accompanying physiological adaptations to energy restriction in the treatment of obesity . It was aim ed to investigate the effects of two energy-restricted diets with different food distribution and GI values on weight loss and energy metabolism in the nutritional treatment of obesity . SUBJECTS AND METHODS Participants ( n=32 ; BMI : 32.5+/-4.3 kg/m(2 ) ) were r and omly assigned to follow two energy-restricted diets with higher-GI or lower-GI for 8 weeks . The energy restriction was -30 % in relation to energy expenditure . Anthropometry , energy expenditure and mitochondrial oxidation were assessed at baseline and at the endpoint of the intervention . Body weight was also measured one year after the treatment . The work was approved by the ethical committees of the University of Navarra ( 54/2006 ) . RESULTS Volunteers consuming the lower-GI diet showed a significantly higher weight loss than their counterparts ( -5.3+/-2.6 % vs -7.5+/-2.9 % ; p=0.032 ) , although the decrease in resting energy expenditure ( REE ) was similar between groups ( p=0.783 ) . Mitochondrial oxidation was significantly affected by the type of diet ( p=0.001 ) , being activated after the lower-GI treatment ( p=0.022 ) . Interestingly , one year after the nutritional intervention weight regain was only statistically significant in the higher-GI group ( p=0.033 ) . CONCLUSIONS Lower-GI energy-restricted diets achieved through a specific differential food selection can improve the energy adaptations during obesity treatment , favouring weight loss and probably weight maintenance compared with higher-GI hypocaloric diets BACKGROUND Despite the popularity of low-glycemic index ( GI ) and high-protein diets , to our knowledge no r and omized , controlled trials have systematic ally compared their relative effects on weight loss and cardiovascular risk . METHODS A total of 129 overweight or obese young adults ( body mass index , > or = 25 [ calculated as weight in kilograms divided by the square of height in meters ] ) were assigned to 1 of 4 reduced-fat , high-fiber diets for 12 weeks . Diets 1 and 2 were high carbohydrate ( 55 % of total energy intake ) , with high and low GIs , respectively ; diets 3 and 4 were high protein ( 25 % of total energy intake ) , with high and low GIs , respectively . The glycemic load was highest in diet 1 and lowest in diet 4 . Changes in weight , body composition , and blood chemistry profile were studied . RESULTS While all groups lost a similar mean + /- SE percentage of weight ( diet 1 , -4.2 % + /- 0.6 % ; diet 2 , -5.5 % + /- 0.5 % ; diet 3 , -6.2 % + /- 0.4 % ; and diet 4 , -4.8 % + /- 0.7 % ; P = .09 ) , the proportion of subjects in each group who lost 5 % or more of body weight varied significantly by diet ( diet 1 , 31 % ; diet 2 , 56 % ; diet 3 , 66 % ; and diet 4 , 33 % ; P = .01 ) . Women on diets 2 and 3 lost approximately 80 % more fat mass ( -4.5 + /- 0.5 [ mean + /- SE ] kg and -4.6 + /- 0.5 kg ) than those on diet 1 ( -2.5 + /- 0.5 kg ; P = .007 ) . Mean + /- SE low-density-lipoprotein cholesterol levels declined significantly in the diet 2 group ( -6.6 + /- 3.9 mg/dL [ -0.17 + /- 0.10 mmol/L ] ) but increased in the diet 3 group ( + 10.0 + /- 3.9 mg/dL [ + 0.26 + /- 0.10 mmol/L ] ; P = .02 ) . Goals for energy distribution were not achieved exactly : both carbohydrate groups ate less fat , and the diet 2 group ate more fiber . CONCLUSION Both high-protein and low-GI regimens increase body fat loss , but cardiovascular risk reduction is optimized by a high-carbohydrate , low-GI diet OBJECTIVE The prevalence of obesity has increased dramatically in recent years . However , the role of dietary composition in body weight regulation remains unclear . The purpose of this work was to investigate the acute effects of dietary glycemic index ( GI ) on energy metabolism and voluntary food intake in obese subjects . METHODS Twelve obese teenage boys were evaluated on three separate occasions using a crossover study protocol . During each evaluation , subjects consumed identical test meals at breakfast and lunch that had a low , medium , or high GI . The high- and medium-GI meals were design ed to have similar macronutrient composition , fiber content , and palatability , and all meals for each subject had equal energy content . After breakfast , plasma and serum concentrations of metabolic fuels and hormones were measured . Ad libitum food intake was determined in the 5-hour period after lunch . RESULTS Voluntary energy intake after the high-GI meal ( 5.8 megajoule [ mJ ] ) was 53 % greater than after the medium-GI meal ( 3.8 mJ ) , and 81 % greater than after the low-GI meal ( 3.2 mJ ) . In addition , compared with the low-GI meal , the high-GI meal result ed in higher serum insulin levels , lower plasma glucagon levels , lower postabsorptive plasma glucose and serum fatty acids levels , and elevation in plasma epinephrine . The area under the glycemic response curve for each test meal accounted for 53 % of the variance in food intake within subjects . CONCLUSIONS The rapid absorption of glucose after consumption of high-GI meals induces a sequence of hormonal and metabolic changes that promote excessive food intake in obese subjects . Additional studies are needed to examine the relationship between dietary GI and long-term body weight regulation Objective : Recent epidemiological and prospect i ve trial evidence suggests that consumption of a low glycaemic index ( LGI ) diet will reduce coronary risk . We hypothesise that introduction of an LGI diet will improve the metabolic profile of patients who have undergone coronary artery bypass grafting . Design : We conducted a r and omised parallel group trial comparing a  control group ( n=29 , age 61.8±9 y ) ,  who received currently advocated healthy eating dietary advice only , to an intervention group , who received healthy eating advice emphasising LGI carbohydrates ( n=26 , age 63.6±9.4 y ) over a 12-week period in free-living patients with coronary heart disease . Outcome measures included fasting glucose , insulin , total cholesterol , high-density lipoprotein cholesterol , very low-density lipoprotein cholesterol , low density lipoprotein cholesterol and triglycerides . Results : A significant lower dietary glycaemic index was achieved in the group assigned to an LGI diet compared to the healthy eating control group ( 71±1 vs 81±1 ) ; fibre intake was also higher in the LGI group ( 20±1 vs 15±1 g ) . All biochemical markers of glucose and lipid metabolism measured were similar after 12 weeks of the LGI diet or control diet . Discussion : The LGI group achieved a significant LGI and a higher dietary fibre intake . However , there was no measurable significant effect of either the LGI diet or the health eating diet on lipid levels ; this may have been hidden by concurrent drug therapy Evidence suggests that a low-glycemic index ( LGI ) diet has a satiating effect and thus may enhance weight maintenance following weight loss . This study was conducted at Hammersmith Hospital , London , UK , and assessed the effect of altering diet GI on weight-loss maintenance . It consisted of a weight-loss phase and a 4-month r and omized weight maintenance phase . Subjects were seen monthly to assess dietary compliance and anthropometrics . Appetite was assessed bimonthly by  visual analogue scales while meal challenge postpr and  ial insulin and glucose concentrations  were assessed before and after the intervention . Following a median weight loss of 6.1 ( interquartile range : 5.2 - 7.1 ) % body weight , subjects were r and omized to a high-glycemic index ( HGI ) ( n = 19 ) or LGI ( n = 23 ) diet . Dietary composition differed only in GI ( HGI group : 63.7 + /- 9.4 ; LGI group : 49.7 + /- 5.7 , P < 0.001 ) and glycemic load ( HGI group : 136.8 + /- 56.3 ; LGI group : 89.7 + /- 27.5 , P < 0.001 ) . Groups did not differ in body weight ( weight change over 4 months , HGI group : 0.3 + /- 1.9 kg ; LGI group : -0.7 + /- 2.9 kg , P = 0.3 ) or other anthropometric measurements . This pilot study suggests that in the setting of healthy eating , changing the diet GI does not appear to significantly affect weight maintenance BACKGROUND & AIMS The role of glycemic index of the diet in glucose control and cardiovascular prevention is still not clear . The aim of this study was to determine the effects of hypocaloric diets with different glycemic indexes and glycemic loads on endothelial function and glycemic variability in nondiabetic participants at increased cardiovascular risk . METHODS Forty nondiabetic obese participants were r and omly assigned to a three-month treatment with either a low glycemic index ( LGI ; n=19 ) or high glycemic index ( HGI ; n=21 ) hypocaloric diet with similar macronutrient and fiber content . Endothelial function was measured as flow-mediated dilatation ( FMD ) of the brachial artery before and after dieting . In addition , 48-h continuous subcutaneous glucose monitoring was done before and after dieting in a subgroup of 24 participants . RESULTS The amount of weight loss after dieting was similar in both groups . The glycemic index of the diet significantly influenced the FMD ( P<0.005 ) . In particular , the change of FMD was 2.3±2.6 % following the LGI diet , and -0.9±3.6 % after the HGI diet ( P<0.005 ) . The mean 48-h glycemia decreased significantly after dietary treatment ( P<0.05 ) , but no significant effect of the glycemic index of the diet on results was observed . The glycemic index of the diet significantly influenced the 48-h glycemic variability measured as coefficient of variability ( CV% ; P<0.001 ) . The CV% decreased after the LGI diet ( from 23.5 to 20.0 % ) and increased after the HGI diet ( from 23.6 to 26.6 % ) . The change in percentage of FMD was inversely correlated with the change in the 48-h glycemic CV% ( r=-0.45 ; P<0.05 ) . CONCLUSIONS Endothelial function and glycemic variability ameliorate in association with the adherence to an LGI hypocaloric diet in nondiabetic obese persons . CLINICAL TRIAL REGISTRATION NUMBER IS RCT N56834511 OBJECTIVE Evaluate the effect of glycemic index ( GI ) on biochemical parameters , food intake , energy metabolism , anthropometric measures and body composition in overweight subjects . MATERIAL S AND METHODS Simple blind study , in which nineteen subjects were r and omly assigned to consume in the laboratory two daily low GI ( n = 10 ) or high GI ( n = 9 ) meals , for forty-five consecutive days . Habitual food intake was assessed at baseline . Food intake , anthropometric measures and body composition were assessed at each 15 days . Energy metabolism and biochemical parameters were evaluated at baseline and the end of the study . RESULTS Low GI meals increased fat oxidation , and reduced waist circumference and HOMA-IR , while high GI meals increased daily dietary fiber and energy intake compared to baseline . There was a higher reduction on waist circumference and body fat , and a higher increase on postpr and ial fat oxidation in response to the LGI meals than after high GI meals . High GI meals increased fasting respiratory coefficient compared to baseline and low GI meals . CONCLUSION The results of the present study showed that the consumption of two daily low GI meals for forty-five consecutive days has a positive effect on obesity control , whereas , the consumption of high GI meals result has the opposite effect We aim ed to determine whether altering dietary glycemic index ( GI ) in addition to healthy eating and weight loss advice affects arterial compliance and 24-hour blood pressure ( BP ) , both coronary heart disease ( CHD ) risk factors . Middle-aged men with at least 1 CHD risk were r and omized to a  6-month low-GI ( LGI ) or high-GI ( HGI ) diet . All were advised on healthy eating and weight loss . They were seen monthly to assess dietary compliance and anthropometrics . Carotid-femoral pulse wave velocity ( PWV ) , fasting blood lipid profile , and glucose and insulin concentrations were measured at baseline and at months 3 and 6 . Six-hour postpr and ial glucose and insulin responses and 24-hour ambulatory BP were also assessed at baseline and month 6 . Thirty-eight subjects ( HGI group , n = 16 ; LGI group , n = 22 ) completed the study . At month 6 , groups differed in dietary GI , glycemic load , and carbohydrate intake ( P < .001 ) . Fasting insulin concentration and insulin resistance ( calculated by homeostatic model assessment ) were lower in the LGI than the HGI group ( P < .01 ) . The reduction in total cholesterol and 24-hour BP was bigger in the LGI than the HGI group ( P < .05 ) ; and only the LGI group had significant reductions ( P < .05 ) in PWV , low-density lipoprotein cholesterol , and triacylglycerol concentration . There were no differences in postpr and ial glucose or insulin responses between the groups . The results suggest that an LGI diet may be more beneficial in reducing CHD risk , including PWV and 24-hour BP , even in the setting of healthy eating and weight loss ; and thus , further study is warranted Objective : To determine whether glycemic index ( GI ) differentially affects improved glucose and lipid profiles observed during weight loss in overweight subjects previously diagnosed with type 2 diabetes with variable glucose tolerance . Methods : Twenty-three female and twenty-two male overweight subjects participated in 12 weeks of energy restriction ( average BMI 33.2 kg/m2 , age 56.7 years , glycated hemoglobin ( GHb ) 6.7 % ) . After a four-week run-in on a high saturated fat ( SFA ) diet ( 1540 kcal/day , 17 % SFA ) , the free-living subjects were r and omly assigned to either a high- ( 75 GI units ) or low- ( 43 GI units ) GI diet ( 1440 kcal/day , 60 % carbohydrate , 5 % SFA ) for eight weeks . Weight , serum lipids , plasma glucose and glycated hemoglobin were measured every four weeks . An oral glucose tolerance test ( OGTT ) was also performed at baseline , weeks 4 and 12 . From the baseline OGTT results subjects were divided into three groups of low , median and high glucose tolerance . Results : At baseline , BMI , age and glycated hemoglobin concentrations were not different between subjects allocated to the high- or low-GI diets . After four weeks , weight loss was 3.6 ± 0.3 kg . Fasting glucose ( −5.6 % ) , glycated hemoglobin ( −2.8 % ) , area under the glucose curve ( −13.0 % ) and triglyceride ( −13.8 % ) concentrations were reduced ( p < 0.02 ) . Between weeks 4 and 12 reductions were observed in weight ( −4.9 % ) , fasting glucose ( −4.6 % ) , area under glucose curve ( −10.1 % ) , glycated hemoglobin ( −7.2 % ) , triglyceride ( −7.5 % ) and LDL-C ( −13.2 % ) concentrations . Weight loss was not different between low and high-GI diets . However , glycated hemoglobin was reduced twofold more in subjects consuming a low-GI diet as compared to subjects consuming a high-GI diet , but this was not statistically significant . LDL concentrations were also reduced more in subjects with low glucose tolerance on the low-GI diet ( p = 0.02 ) . Conclusion : Weight loss produces substantial improvements in glycemic control and lipoprotein metabolism . Lowering the glycemic index of high carbohydrate , low fat diets increases the fall in LDL cholesterol in subjects with type 2 diabetes with low glucose tolerance , but has little effect on glycemic control Low glycaemic index ( GI ) diets may facilitate weight loss via behavioural and /or endocrine mechanisms . This study investigated whether the outcomes of the Weight Watchers POINTS Weight-Loss System could be improved by encouraging dieters to select low GI , high-carbohydrate foods . Ninety-six women ( age 20 - 72 years ; BMI 25 - 40 kg/m2 ) were recruited as they started the Weight Watchers POINTS programme for 12 weeks . Weekly classes were r and omized so that seven ( forty-five women ) followed the regular programme while seven others ( fifty-one women ) followed a revised programme encouraging the selection of low GI foods .  Anthropometric and biochemical parameters were measured before and after the 12-week diets . Participants rated hunger and desire to eat using visual analogue scales on 1 d per week , several times per d. Attrition was the same in both groups ( 32 v. 30 % ) , as well as many benefits ( 5 % weight loss , decreases in insulinaemia and blood lipids , waist and hip circumferences , blood pressure ) . Hunger and desire to eat were rated consistently lower in the low GI group over the 12-week diet . Group differences in subjective sensations were especially large in the afternoon . The 12-week weight management yielded many significant anthropometric and biochemical benefits that were not improved by encouraging dieters to select low GI foods . The subjective benefits ( lower hunger and desire to eat ) of the low GI diet may be a worthwhile contribution to the motivation of dieters that might affect adherence to the diet over the long term The published literature contains numerous reports of clinical studies . A problem in their interpretation is that studies in which the observed efficacy of the treatment is high are much more likely to be reported than those in which the observed efficacy is average or poor . This phenomenon has had the consequence of generally discrediting the reliability of the literature , especially that of non-r and omized studies . In this paper a model is developed which permits estimation of the potential magnitude by which the reported efficacy of a treatment might be inflated . This quantity is termed the publication bias . The magnitude of the bias depends on the sample size of the study and the number of similar studies conducted concurrently . Tabulated values of the bias are presented , permitting easy computation . The new measure may have potential use for physicians in clinical decision making in that it characterizes the reliability of results from a specific published study , especially when there are no definitive r and omized studies . However , correction of publication bias in this manner is not a substitute for a well controlled or a r and omized study . The technique merely assists in the interpretation of available evidence from the literature . Moreover , it must be used with due caution in recognition of the assumptions and approximations involved in the calculation OBJECTIVE The current paper aims to present the main results of the Italian National Food Consumption Survey INRAN-SCAI 2005 - 06 . DESIGN A cross-sectional study was performed . Households were r and omly selected after geographical stratification of the national territory . Food consumption was assessed on three consecutive days through individual estimated dietary records . SETTING Italy . SUBJECTS The final study sample comprised 3323 subjects ( 1501 males and 1822 females ) aged 0.1 to 97.7 years belonging to 1329 households : fifty-two infants ( 0 - 2.9 years ) , 193 children ( 3 - 9.9 years ) , 247 teenagers ( 10 - 17.9 years ) , 2313 adults ( 18 - 64.9 years ) and 518 elderly ( 65 years and above ) . RESULTS Participation rate was 33 % . The mean ratio of estimated energy intake to estimated BMR was 1.41 in adults . Indicators of mean and high individual consumption are presented for fifteen large categories and fifty-one subcategories of foods and beverages , in the total population and in consumers , by age and sex categories . The overall consumption of fruit and vegetables was 418 g/d . The consumption of red meat  was approximately 700 g/week , expressed as raw weight . Some specific aspects of the Italian food consumption pattern were confirmed : a large contribution from bread , pasta and pizza to cereals , from olive oil to fats and from wine to alcoholic beverages . CONCLUSIONS The data base obtained from the survey will be the key reference for Italian food consumption during the coming years and will be utilized for a variety of purpose s including the assessment of nutrient intakes and risk analysis
target: CONCLUSIONS Pasta in the context of low-GI dietary patterns does not adversely affect adiposity and even reduces body weight and BMI compared with higher-GI dietary patterns .
background: OBJECTIVE Carbohydrate staples such as pasta have been implicated in the obesity epidemic .
  It is unclear whether pasta contributes to weight gain or like other low-glycaemic index ( GI ) foods contributes to weight loss .
  We synthesis ed the evidence of the effect of pasta on measures of adiposity .