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Medical Forum / General / Nutrition / November 2004White Bread Linked To Diabetes
http://www.cbsnews.com/stories/2004/11/05/health/webmd/main653957.shtml White Bread Linked To Diabetes Nov. 5, 2004 "The simple change from white bread to lower-GI bread within a high carbohydrate diet could reduce the risk of diabetes." from report by Australian researchers (WebMD) Eating white bread is associated with increased risk of type 2 diabetes, according to a new Australian study. After following the diets and health records of more than 36,000 men and women in Australia for four years, researchers say they found white bread and starchy foods were linked to diabetes. "White bread was the food most strongly related to diabetes incidence," they write in the November issue of the journal Diabetes Care. Results were based on food frequency questionnaires and diabetes diagnoses made during the study. Special attention was paid to the glycemic index (GI) of the foods eaten by participants. The glycemic index measures a food's impact on blood sugar. High-GI foods like white bread, cakes, and biscuits spike blood sugar dramatically, while lower-GI carbs including most vegetables and legumes have a smaller effect. Participants who ate the most white bread -- more than 17 slices per week -- had the highest risk of diabetes, say the researchers, who included Allison Hodge, MENVSC, of the Cancer Council in Victoria, Australia. Eating lots of high-GI foods like white breads and white potatoes can cause weight gain, raising the risk of diabetes, say the researchers. A high-GI diet could also lead to insulin resistance (decreased ability for the body to respond to the hormone insulin), which can lead to diabetes. On the other hand, participants who ate a lot of sugar, magnesium, and total carbohydrates had a lower risk of diabetes. That's not a green light to guzzle sugar. The surveys included naturally sweet fruit, which may affect the body differently than added sugars found in cakes, pastries, and sweets. All things considered, you may want to reach for whole-grain bread for your next sandwich. "The simple change from white bread to lower-GI bread within a high carbohydrate diet could reduce the risk of diabetes," write the researchers. "Changing bread type may be a more acceptable dietary change than one requiring a whole new eating pattern." Of course, eating too much of any food can add pounds, raising the risk of diabetes, Hodge and colleagues warn. SOURCES: Hodge, A. Diabetes Care, November 2004; vol 27: pp 2701-2706. Reuters Health. **** Now what was it that I've been saying here for a few years now?..... Oh yeah..... It ain't the fats, it's the CARBS...... Now we will see the bread industry shoot this study down and the American Diabetes Association will follow suit, almost to the word, like the good industry lapdogs that they are. TC "The simple change from white bread to lower-GI bread within a high carbohydrate diet could reduce the risk of diabetes." > It ain't the fats, it's the CARBS...... No, it's the REFINED CARBS Stop grouping REFINED CARBS and CARBS together, it's like grouping EFA and TRANS FATS together When we read about risk of sweets, white flour, white bread, sodas, syrup, white rice, refined pasta and so on, we're talking about REFINED CARBS; so your statement should be: it's the REFINED CARBS CARBS (without the refined adjective) are different things like quinoa, buckwheat, chickpeas, lentils... and you have never provided studies showing these foods cause diabetes or any other diseases As a matter of fact no-gluten grains and legumes have always been linked in every existing studies on earth with a better lipid profile, lower cancer incidence, lower diabetes and insulin resistance syndrome, lower digestive and colon diseases and better general micronutrient profile Daniel > http://www.cbsnews.com/stories/2004/11/05/health/webmd/main653957.shtml > [quoted text clipped - 70 lines] > > TC Not just carbs but GI of the carbs. Very cool study though it is about time there are more studies that look at GI. Now its time for Markd to post something about meat and "saturated fat"(whatever that means) causing diabetes. It is too bad that study did not look at trans fat or PUFAs. If a study was only done that looked at not just GI carbs but trans/PUFAs and saturated animal fats/tropical oils without lumping them all together as is ALWAYS done then we would get some real insight. Of course this has never been done and most likely will never be done. I wonder why. > Not just carbs but GI of the carbs. Very cool study though it is > about time there are more studies that look at GI. Now its time for > Markd to post something about meat and "saturated fat"(whatever that > means) causing diabetes. Didn't you notice this. :-) Diabetologia. 2004 Jan 8 [Epub ahead of print]. Links Dietary iron intake and Type 2 diabetes incidence in postmenopausal women: the Iowa Women's Health Study. Lee DH, Folsom AR, Jacobs DR Jr. Division of Epidemiology, School of Public Health, University of Minnesota, 1300 South 2nd Street, Suite 300, MN 55454, Minneapolis, USA. AIMS/HYPOTHESIS. Recently, a clear biological link between iron metabolism and diabetes has emerged from epidemiological and experimental studies. We carried out a prospective study of dietary iron intake and incidence of Type 2 diabetes. METHODS. 35,698 postmenopausal women initially aged 55 to 69 years were followed for 11 years. Diet was assessed with a food frequency questionnaire at baseline. RESULTS. Intake of heme iron showed a positive association with incident Type 2 diabetes; the relative risks were 1.0, 1.07, 1.12, 1.14, and 1.28 across quintiles of heme iron ( p trend =0.02) after adjustment for non-dietary and dietary risk factors. Heme iron showed a weak positive association among non-drinkers, but the association appeared to be stronger among subjects who consumed more alcohol. For example, in a model restricted to those who drank alcohol at least 15 g/day, adjusted relative risks across quintiles of heme iron were 1.0, 2.26, 3.22, 1.92, and 4.42 ( p trend =0.05); and consumers of 30 g/day of more of supplemental iron had an adjusted relative risk equal to 3.03 (95% CI, 1.29-7.12)], compared to those who took no iron supplement. Non-heme iron was inversely associated with incidence of Type 2 diabetes. Amongst non-drinkers adjusted relative risks were 1.0, 0.83, 0.87, 0.72, and 0.67 across quintiles ( p trend <0.01). This inverse association was lost among drinkers, in whom there was no association of diabetes incidence with non-heme iron. CONCLUSIONS/INTERPRETATION. Greater dietary heme-iron intake and/or supplemental iron were associated with an increased risk of Type 2 diabetes, especially amongst those who drink alcohol. PMID: 14712349 [PubMed - as supplied by publisher] Jan >http://www.cbsnews.com/stories/2004/11/05/health/webmd/main653957.shtml > [quoted text clipped - 68 lines] >American Diabetes Association will follow suit, almost to the word, >like the good industry lapdogs that they are. Quote: Eating lots of high-GI foods like white breads and white potatoes can cause weight gain, raising the risk of diabetes, say the researchers. Eating lots of anything does the same. Now what is your point, here? > >**** > > [quoted text clipped - 15 lines] > Eating lots of anything does the same. > Now what is your point, here? It's a chicken or the egg kind of thing. I say carbs are the major cause of obesity and diabetes T2. The processes that are involved ie. insulin-glucagon, are straighforward. Elevated blood glucose destroys b cells leading to insulin resistance, at the same time, the elevated blood glucose causes elevated insulin levels that causes you to get fat. The refined carbs deplete you of various important micro-nutrients. After ten or so years of producing huge amounts of insulin due to high carb intake and subsequent elevated blood glucose levels and glucose-induced insulin resistance, the pancreas has produced its lifetime of insulin and can produce no more, the victim, er... patient becomes insulin dependent. You say its obesity caused by too many calories, even though people who try to lose weight by restricting calories seem to not be able do so. Then you say that obesity itself, in some exotic and unknown manner, then causes the diabetes, somehow. Amazing that after having spent literally billions on research, we still cannot clearly explain the cause of obesity and diabetes. TC >>>**** >>> [quoted text clipped - 21 lines] > processes that are involved ie. insulin-glucagon, are straighforward. > Elevated blood glucose destroys b cells leading to insulin resistance, Actually, even low carb gurus now aknowledge that it doesn't work that way Despite the danger of refined carbohydrates they're not the cause of insulin resistance In fact, insulin resistance is a patology where there's no B cells destruction and the levels of B cells destruction is actually low even in diabetes T2 (and that's why it can reversed) Anyway, today is accepted that insulin resistance is caused by adipocytes saturation leading to deactivation of glut4 As a matter of fact it's rare or impossible to have someone lean with a low body fat percentage suffering from insulin resistance except is he suffers from lipodystrophy It's recognized nowadays that insulin resistance and diabetes T2 are more a lipid metabolism disfunction than a sugar metabolism disfunction If there's a cause N.1 for insulin resistance is sedentary lifestyle leading to large adipocytes and deactivation of glucose transporter Ironically "insulin resistance" and "diabetes" are not illnesses but bodily protection mechanism The body turn off the glut4 so that not more fat is being accumulated in the cells Weren't it for insulin resistance fat people would become really huge even four times than what can become now, without insulin resistance they would really become a rounded lipid ball It's has been proven that exercise lower insulin resistance and raise glucose tollerance to safe level Esercixe is the most powerful cure today for Insulin Resistance Many unrefined carbs foods such as prickly pear, buckwheat and kidney beans are known to improve glucose tolerance and lower insulin resistance Nuts and fish are also very powerful in protecting again insulin resistance Not so meat or dairy products Eating refined carbs per se, despite being dangerous and causing several problems, can't result in insulin resistance nor in diabetes (and there can't be diabetes without insulin resistance) Daniel Well said. (Accurate too.) PR >Exercise is the most powerful cure today for Insulin Resistance Never a truer word, Daniel. Although some might quibble at the word "cure" saying that reversing the insulin resistance is not causing it to disappear forever -- it will return if you stop the exercise and/or resume overeating and getting fat. >>Exercise is the most powerful cure today for Insulin Resistance > [quoted text clipped - 4 lines] > will return if you stop the exercise and/or resume overeating and > getting fat. Yes, that showing that it wasn't a disease on the first place but a temporary condition, a condition that after all the body considered usefull for its safeness Daniel > >>>**** > >>> [quoted text clipped - 60 lines] > > Daniel Check this out: http://www.eje.org/eje/149/0099/1490099.pdf Do you have any actual science to back your assertions? TC >> >**** >> > [quoted text clipped - 19 lines] > >I say carbs are the major cause of obesity and diabetes T2. And everyone else says that any energy in excess causes obesity and all the subsequent problems. Lack of exercise is contributory to the obesity and several of its sequelae. >The >processes that are involved ie. insulin-glucagon, are straighforward. You MUST be postulating that these hormones can create calories out of nothing. If you eat 1500 calories as carbs, and you don't eat excess calories (than you need), are you really saying that fat will be stored? >Elevated blood glucose destroys b cells leading to insulin resistance, >at the same time, the elevated blood glucose causes elevated insulin >levels that causes you to get fat. Two problems with this. Normal folk don't get elevated glucose levels, which incidently damage many different tissues. It's a paradox that you MUST have around 5 mmol/l of glucose in your blood or you die, but if you have way too much, you get tisue damage. The toxicity is in the dose, as always. And then if you eat NO carbohydrates, you still must have a BG around 5 and you can still get transient "spikes" from the liver shoving out extra glucose when the body needs a boost of energy. The second problem is that insulin does not cause long term fat deposition unless there is a long term calorie intake excess. You did take a look at the Insulin Index site I gave you, and saw that steak produces more insulin than white pasta? >The refined carbs deplete you of >various important micro-nutrients. Yep, but as you are advised not to eat these, like you are advised not to eat refined fats.... >After ten or so years of producing >huge amounts of insulin due to high carb intake and subsequent >elevated blood glucose levels and glucose-induced insulin resistance, >the pancreas has produced its lifetime of insulin and can produce no >more, the victim, er... patient becomes insulin dependent. Only if you eat too many calories and get fat, with little exercise. Can you show any evidence for this theory that the pancreas only has a finite amount of insulin to produce? If so, you'd better cut down on those steaks. >You say its obesity caused by too many calories, even though people >who try to lose weight by restricting calories seem to not be able do >so. That's right. Doesn't matter whether you try to reduce calories from fats, carbs, or anything else, 90 odd percent of folk give up and resume eating too many calories. >Then you say that obesity itself, in some exotic and unknown >manner, then causes the diabetes, somehow. Yep, as unless you get fat, you don't get the diabetes. Funny that. >Amazing that after having spent literally billions on research, we >still cannot clearly explain the cause of obesity and diabetes. Obesity is simply caused by eating too many calories. The extra calories are stored as fat. When you get fat, your blood lipids get all screwed up, apparently as a protective mechanism, and you get all the damaging cluster of problems like insulin resistance and hypertension and so on. |
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