The Decreasing Trend in Dietary Glycaemic Index and Glycaemic Load in Australian Children and Adolescents between 1995 and 2012.

Autor:	Yeung CHC; School of Biological Sciences, Faculty of Science, The University of Hong Kong, Pokfulam, Hong Kong, China. cyhc321@gmail.com., Kusnadi DTL; Charles Perkins Centre and School of Life and Environmental Sciences, The University of Sydney, Sydney 2006, Australia. dkus5312@uni.sydney.edu.au., Barclay AW; Private Practice, Sydney 2000, Australia. jennie.brandmiller@sydney.edu.au., Brand-Miller JC; Charles Perkins Centre and School of Life and Environmental Sciences, The University of Sydney, Sydney 2006, Australia. jimmyl@hku.hk., Louie JCY; School of Biological Sciences, Faculty of Science, The University of Hong Kong, Pokfulam, Hong Kong, China. awbarclay@optusnet.com.au.; Charles Perkins Centre and School of Life and Environmental Sciences, The University of Sydney, Sydney 2006, Australia. awbarclay@optusnet.com.au.
Jazyk:	angličtina
Zdroj:	Nutrients [Nutrients] 2018 Sep 16; Vol. 10 (9). Date of Electronic Publication: 2018 Sep 16.
DOI:	10.3390/nu10091312
Abstrakt:	This study aims to examine whether there were changes between 1995⁻2012 in the dietary glycaemic index (dGI) and glycaemic load (dGL) in Australian children (<16 years) according to three national surveys in 1995 (1995NS), 2007 (2007NS), and 2011⁻2012 (2012NS). Glycaemic index (GI) values of foods were assigned using published methodology. Plausible 24-h recall data from the 1995NS, 2007NS and 2012NS (weighted n = 2475, 4373 and 1691 respectively) were compared for differences in dGI and dGL, and the contribution to dGL from different foods using one-way ANOVA with Bonferroni post hoc comparisons and linear regression. Decreasing trends across surveys were found in dGI and dGL ( p < 0.001). Between 1995 and 2012, dGI and dGL per Megajoule (MJ) dropped by 2% and 6% respectively. The per capita dGL contribution from breads and bread rolls, fruit and vegetable juices, sweetened beverages and potatoes showed strong decreasing trends ( R ² > 0.7). Our findings suggest that dGI and dGL of Australian youths declined between 1995 to 2012, which may be due to increased awareness of the GI concept and healthy diet, widened food choices and immigrants with diverse dietary habits. This may lower the future risks of chronic degenerative diseases in Australian youths. Competing Interests: D.T.L.K. was employed as a short-term research helper by the GIF in 2016 on an unrelated project. J.C.B.M. and A.W.B. are co-authors of The New Glucose Revolution and Low GI Diet books (Hachette Livre, Sydney, Australia and Da Capo Press, Cambridge, Boston, MA, USA). J.C.B.M. is a director of a not-for-profit GI-based food endorsement program in Australia, and manages the University of Sydney GI testing service. A.W.B. was the Chief Scientific Officer and a director of a not-for-profit GI-based food endorsement program in Australia until mid 2016. J.C.Y.L. received consultation fees from the GIF for the sole purpose of coding the AUSNUT2011-2013 food composition database. C.H.C.Y. declares he has no conflict of interest.
Databáze:	MEDLINE
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