Kusnadi Devina Tri Lestrai, Barclay Alan W, Brand-Miller Jennie C, Louie Jimmy Chun Yu
Charles Perkins Centre and School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Camperdown, New South Wales, Australia.
Private Practice, Sydney, New South Wales, Australia; and.
Am J Clin Nutr. 2017 Jul;106(1):189-198. doi: 10.3945/ajcn.116.150516. Epub 2017 May 31.
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; = 8703) and 2012 (the 2011-2012 National Nutrition and Physical Activity Survey; = 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 < 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 (: 0.376 compared with 0.290) and GL (: 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.
自1995年以来，澳大利亚人一直在使用血糖生成指数（GI）；然而，目前尚无关于碳水化合物质量随时间变化的数据。本研究旨在比较最近两次全国饮食调查中的平均饮食血糖生成指数和血糖负荷（GL），以及所摄入的碳水化合物食物。对1995年（1995年澳大利亚全国营养调查；n = 8703）和2012年（2011 - 2012年全国营养与身体活动调查；n = 6278）全国营养调查中成年参与者通过单次24小时回顾收集的饮食数据进行了分析。采用单因素方差分析比较两次调查中平均饮食血糖生成指数和血糖负荷的差异。同时评估了两次调查中饮食血糖负荷的主要来源。进行多元线性回归以检验食物类别对个体间饮食血糖生成指数和血糖负荷差异的影响。总体而言，从1995年到2012年，饮食血糖生成指数和血糖负荷分别下降了5%和12%（以葡萄糖为标准的血糖生成指数：分别为56.5±6.2和53.9±6.8；血糖负荷：分别为153.3±62.1和135.4±58.5；均P < 0.001）。在两个时间点，面包都是血糖负荷的主要贡献者。土豆和加糖饮料的贡献较小，而谷类菜肴在2012年的贡献比1995年更大。2012年，导致血糖负荷最高的前20种食物类别对个体间饮食血糖生成指数（R²：0.376，而1995年为0.290）和血糖负荷（R²：0.825，而1995年为0.770）差异的解释能力低于1995年。尽管1995年至2012年间平均饮食血糖生成指数和血糖负荷有所下降，但特定碳水化合物食物的变化趋势表明，澳大利亚人正在避免食用土豆和含糖饮料，并倾向于选择更多种类的碳水化合物食物，尤其是谷类产品。
