Details

Autor(en) / Beteiligte

• Kusnadi, Devina Tri Lestrai
• Barclay, Alan W
• Brand-Miller, Jennie C
• Louie, Jimmy Chun Yu

Titel

Changes in dietary glycemic index and glycemic load in Australian adults from 1995 to 2012

Ist Teil von

• The American journal of clinical nutrition, 2017-07, Vol.106 (1), p.189-198

Ort / Verlag

United States: Elsevier Inc

Erscheinungsjahr

2017

Quelle

Oxford Journals 2020 Medicine

Beschreibungen/Notizen

• Australians have used the glycemic index (GI) since 1995; however, there are no data on changes in carbohydrate quality over time. The aim was to compare average dietary GI and glycemic load (GL), and contributing carbohydrate foods, in the 2 most recent national dietary surveys. Dietary data from adult participants of national nutrition surveys conducted in 1995 (the 1995 Australian National Nutrition Survey; n = 8703) and 2012 (the 2011–2012 National Nutrition and Physical Activity Survey; n = 6278), collected by a single 24-h recall, were analyzed. The differences in mean dietary GI and GL between surveys were compared by using 1-factor ANOVA. The main sources of dietary GL in the 2 surveys were also assessed. Multiple linear regression was performed to examine the contributions of the food groups to interindividual variations in dietary GI and GL. Overall, dietary GI and GL decreased by 5% and 12%, respectively, from 1995 to 2012 (GI on glucose standard: 56.5 ± 6.2 compared with 53.9 ± 6.8, respectively; GL: 153.3 ± 62.1 compared with 135.4 ± 58.5, respectively; both P < 0.001). Breads were the main contributor to GL at both time points. Potatoes and sweetened beverages contributed less, whereas cereal-based dishes contributed more in 2012 than in 1995. The top 20 GL-contributing food groups explained less interindividual variation in dietary GI (R2: 0.376 compared with 0.290) and GL (R2: 0.825 compared with 0.770) in 2012 than in 1995. Although the average dietary GI and GL declined between 1995 and 2012, trends in specific carbohydrate foods suggest that Australians are avoiding potatoes and sugary beverages in favor of a greater variety of carbohydrate foods, particularly cereal products.