Comparisons of Different Carbohydrate Quality Indices for Risk of Type 2 Diabetes in the Malmö Diet and Cancer Study
(2023) In Nutrients 15(18). p.1-11- Abstract
Carbohydrate quality might be more important than quantity to reduce type 2 diabetes (T2D) risk. Various metrics of carbohydrate quality exist; however, their associations with T2D have only been studied to a limited extent. Consequently, the aim was to investigate the association between four different pre-defined carbohydrate quality indices, with various amounts of fiber (≥1 g) and free sugar (<1 or <2 g) per 10 g of carbohydrates, and T2D risk among 26,622 individuals without diabetes from the Malmö Diet and Cancer cohort. Dietary data were collected through a food diary, diet frequency questionnaire, and interview. After a mean follow-up of 18 years, 4046 cases were identified through registers. After adjusting for potential... (More)
Carbohydrate quality might be more important than quantity to reduce type 2 diabetes (T2D) risk. Various metrics of carbohydrate quality exist; however, their associations with T2D have only been studied to a limited extent. Consequently, the aim was to investigate the association between four different pre-defined carbohydrate quality indices, with various amounts of fiber (≥1 g) and free sugar (<1 or <2 g) per 10 g of carbohydrates, and T2D risk among 26,622 individuals without diabetes from the Malmö Diet and Cancer cohort. Dietary data were collected through a food diary, diet frequency questionnaire, and interview. After a mean follow-up of 18 years, 4046 cases were identified through registers. After adjusting for potential confounders, no statistically significant associations were found for any of the indices. When excluding individuals with past dietary changes and potential misreporting of energy (36% of the population), lower risk was found for the following intake ratios: 10:1:2 carbohydrate:fiber:free sugar (HR = 0.82; 95% CI = 0.70-0.97), and 10:1&1:2 carbohydrate:fiber and fiber:free sugar, respectively (HR = 0.84; 95% CI = 0.72-0.97). Our findings indicate that adherence to a diet with high amounts of fiber and moderate amounts of free sugar in relation to total carbohydrate intake may be associated with a lower risk of T2D.
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- author
- Ramstedt, Michaela ; Janzi, Suzanne LU ; Olsson, Kjell LU ; González-Padilla, Esther LU ; Ramne, Stina LU ; Borné, Yan LU ; Ericson, Ulrika LU and Sonestedt, Emily LU
- organization
- publishing date
- 2023-09-05
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Nutrients
- volume
- 15
- issue
- 18
- article number
- 3870
- pages
- 1 - 11
- publisher
- MDPI AG
- external identifiers
-
- pmid:37764654
- scopus:85172221006
- ISSN
- 2072-6643
- DOI
- 10.3390/nu15183870
- language
- English
- LU publication?
- yes
- id
- 67ad92fb-7884-465a-a954-bd820d01db6d
- date added to LUP
- 2023-10-16 12:27:58
- date last changed
- 2024-08-09 12:22:25
@article{67ad92fb-7884-465a-a954-bd820d01db6d, abstract = {{<p>Carbohydrate quality might be more important than quantity to reduce type 2 diabetes (T2D) risk. Various metrics of carbohydrate quality exist; however, their associations with T2D have only been studied to a limited extent. Consequently, the aim was to investigate the association between four different pre-defined carbohydrate quality indices, with various amounts of fiber (≥1 g) and free sugar (<1 or <2 g) per 10 g of carbohydrates, and T2D risk among 26,622 individuals without diabetes from the Malmö Diet and Cancer cohort. Dietary data were collected through a food diary, diet frequency questionnaire, and interview. After a mean follow-up of 18 years, 4046 cases were identified through registers. After adjusting for potential confounders, no statistically significant associations were found for any of the indices. When excluding individuals with past dietary changes and potential misreporting of energy (36% of the population), lower risk was found for the following intake ratios: 10:1:2 carbohydrate:fiber:free sugar (HR = 0.82; 95% CI = 0.70-0.97), and 10:1&1:2 carbohydrate:fiber and fiber:free sugar, respectively (HR = 0.84; 95% CI = 0.72-0.97). Our findings indicate that adherence to a diet with high amounts of fiber and moderate amounts of free sugar in relation to total carbohydrate intake may be associated with a lower risk of T2D.</p>}}, author = {{Ramstedt, Michaela and Janzi, Suzanne and Olsson, Kjell and González-Padilla, Esther and Ramne, Stina and Borné, Yan and Ericson, Ulrika and Sonestedt, Emily}}, issn = {{2072-6643}}, language = {{eng}}, month = {{09}}, number = {{18}}, pages = {{1--11}}, publisher = {{MDPI AG}}, series = {{Nutrients}}, title = {{Comparisons of Different Carbohydrate Quality Indices for Risk of Type 2 Diabetes in the Malmö Diet and Cancer Study}}, url = {{http://dx.doi.org/10.3390/nu15183870}}, doi = {{10.3390/nu15183870}}, volume = {{15}}, year = {{2023}}, }