White 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

tcomeau said:

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

[email hidden] (tcomeau) wrote in message news:<[email hidden]>...

Quoted message said:

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

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.

Wolfbrother said:

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

On 9 Nov 2004 07:51:53 -0800, [email hidden] (tcomeau) posted:

Quoted message said:

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.

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?

Dunne E. Dawe <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

On 9 Nov 2004 07:51:53 -0800, [email hidden] (tcomeau) posted:

Quoted message said:

****

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.

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?

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

tcomeau said:

Dunne E. Dawe <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

On 9 Nov 2004 07:51:53 -0800, [email hidden] (tcomeau) posted:

Quoted message said:

****

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.

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?

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,

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

---

Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.791 / Virus Database: 535 - Release Date: 8/11/2004

On 12 Nov 2004 07:05:29 -0800, [email hidden] (tcomeau) posted:

Quoted message said:

Dunne E. Dawe <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

On 9 Nov 2004 07:51:53 -0800, [email hidden] (tcomeau) posted:

Quoted message said:

****

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.

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?

It's a chicken or the egg kind of thing.

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.

Quoted message said:

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?

Quoted message said:

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?

Quoted message said:

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....

Quoted message said:

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.

Quoted message said:

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.

Quoted message said:

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.

Quoted message said:

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.

On Fri, 12 Nov 2004 18:22:15 +0100, Daniel <[email hidden]> posted:

Quoted message said:

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.

Dunne E. Dawe said:

On Fri, 12 Nov 2004 18:22:15 +0100, Daniel <[email hidden]> posted:

Quoted message said:

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.

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

Daniel <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

tcomeau said:

Dunne E. Dawe <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

On 9 Nov 2004 07:51:53 -0800, [email hidden] (tcomeau) posted:

>****
>
>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.

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?

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,

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

Check this out:

http://www.eje.org/eje/149/0099/1490099.pdf

Do you have any actual science to back your assertions?

TC