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Comparisons of Different Carbohydrate Quality Indices for Risk of Type 2 Diabetes in the Malmö Diet and Cancer Study

Ramstedt, Michaela ; Janzi, Suzanne LU ; Olsson, Kjell LU orcid ; González-Padilla, Esther LU ; Ramne, Stina LU orcid ; Borné, Yan LU ; Ericson, Ulrika LU and Sonestedt, Emily LU orcid (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
; ; ; ; ; ; and
organization
publishing date
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
  • scopus:85172221006
  • pmid:37764654
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
2024-04-19 02:22:24
@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 (&lt;1 or &lt;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&amp;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}},
}