A high dietary glycemic index increases total mortality in a mediterranean population at high cardiovascular risk

Identificador:  PC:1021

Handle: https://hdl.handle.net/20.500.11797/PC1021

Autors:  Castro-Quezada, I.; Sánchez-Villegas, A.; Estruch, R.; Salas-Salvadó, J.; Corella, D.; Schröder, H.; Álvarez-Pérez, J.; Ruiz-López, M.D.; Artacho, R.; Ros, E.; Bulló, M.; Covas, M.I.; Ruiz-Gutiérrez, V.; Ruiz-Canela, M.; Buil-Cosiales, P.; Gómez-Gracia, E.; Lapetra, J.; Pintó, X.; Arós, F.; Fiol, M.; Lamuela-Raventós, R.M.; Martínez-González, M.Á.; Serra-Majem, L.

Resum:
Objective: Different types of carbohydrates have diverse glycemic response, thus glycemic index (GI) and glycemic load (GL) are used to assess this variation. The impact of dietary GI and GL in all-cause mortality is unknown. The objective of this study was to estimate the association between dietary GI and GL and risk of all-cause mortality in the PREDIMED study. Material and Methods: The PREDIMED study is a randomized nutritional intervention trial for primary cardiovascular prevention based on community-dwelling men and women at high risk of cardiovascular disease. Dietary information was collected at baseline and yearly using a validated 137-item food frequency questionnaire (FFQ). We assigned GI values of each item by a 5-step methodology, using the International Tables of GI and GL Values. Deaths were ascertained through contact with families and general practitioners, review of medical records and consultation of the National Death Index. Cox regression models were used to estimate multivariable-adjusted hazard ratios (HR) and their 95% CI for mortality, according to quartiles of energy-adjusted dietary GI/GL. To assess repeated measures of exposure, we updated GI and GL intakes from the yearly FFQs and used Cox models with time-dependent exposures. Results: We followed 3,583 non-diabetic subjects (4.7 years of follow-up, 123 deaths). As compared to participants in the lowest quartile of baseline dietary GI, those in the highest quartile showed an increased risk of all-cause mortality [HR =2.15 (95% CI: 1.15-4.04); P for trend =0.012]. In the repeated-measures analyses using as exposure the yearly updated information on GI, we observed a similar association. Dietary GL was associated with all-cause mortality only when subjects were younger than 75 years. Conclusi