Dietary Glycemic Load and Glycemic Index and Risk of Cerebrovascular Disease in the EPICOR Cohort

Sabina Sieri, Furio Brighenti, Claudia Agnoli, Sara Grioni, Giovanna Masala, Benedetta Bendinelli, Carlotta Sacerdote, Fulvio Ricceri, Rosario Tumino, Maria Concetta Giurdanella, Valeria Pala, Franco Berrino, Amalia Mattiello, Paolo Chiodini, Salvatore Panico, Vittorio Krogh

Research output: Contribution to journalArticle

Abstract

Background:Studies on the association of stroke risk to dietary glycemic index (GI) and glycemic load (GL) have produced contrasting results.Objective:To investigate the relation of dietary GI and GL to stroke risk in the large EPIC-Italy cohort (EPICOR) recruited from widely dispersed geographic areas of Italy.Design:We studied 44099 participants (13,646 men and 30,453 women) who completed a dietary questionnaire. Multivariable Cox modeling estimated adjusted hazard ratios (HRs) of stroke with 95% confidence intervals (95%CI). Over 11 years of follow-up, 355 stroke cases (195 ischemic and 83 hemorrhagic) were identified.Results:Increasing carbohydrate intake was associated with increasing stroke risk (HR = 2.01, 95%CI = 1.04-3.86 highest vs. lowest quintile; p for trend 0.025). Increasing carbohydrate intake from high-GI foods was also significantly associated with increasing stroke risk (HR 1.87, 95%CI = 1.16-3.02 highest vs. lowest, p trend 0.008), while increasing carbohydrate intake from low-GI foods was not. Increasing GL was associated with significantly increasing stroke risk (HR 2.21, 95%CI = 1.16-4.20, highest vs. lowest; p trend 0.015). Dietary carbohydrate from high GI foods was associated with increased both ischemic stroke risk (highest vs. lowest HR 1.92, 95%CI = 1.01-3.66) and hemorrhagic stroke risk (highest vs. lowest HR 3.14, 95%CI = 1.09-9.04). GL was associated with increased both ischemic and hemorrhagic stroke risk (HR 1.44, 95%CI = 1.09-1.92 and HR 1.56, 95%CI = 1.01-2.41 respectively, continuous variable).Conclusions:In this Italian cohort, high dietary GL and carbohydrate from high GI foods consumption increase overall risk of stroke.

Original languageEnglish
Article numbere62625
JournalPLoS One
Volume8
Issue number5
DOIs
Publication statusPublished - May 23 2013

Fingerprint

cerebrovascular disorders
Glycemic Index
Cerebrovascular Disorders
glycemic index
stroke
Italy
Stroke
Hazards
confidence interval
Confidence Intervals
carbohydrate intake
Carbohydrates
Odds Ratio
Food
Dietary Carbohydrates
Glycemic Load
dietary carbohydrate
food consumption
questionnaires

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Medicine(all)

Cite this

Dietary Glycemic Load and Glycemic Index and Risk of Cerebrovascular Disease in the EPICOR Cohort. / Sieri, Sabina; Brighenti, Furio; Agnoli, Claudia; Grioni, Sara; Masala, Giovanna; Bendinelli, Benedetta; Sacerdote, Carlotta; Ricceri, Fulvio; Tumino, Rosario; Giurdanella, Maria Concetta; Pala, Valeria; Berrino, Franco; Mattiello, Amalia; Chiodini, Paolo; Panico, Salvatore; Krogh, Vittorio.

In: PLoS One, Vol. 8, No. 5, e62625, 23.05.2013.

Research output: Contribution to journalArticle

Sieri, S, Brighenti, F, Agnoli, C, Grioni, S, Masala, G, Bendinelli, B, Sacerdote, C, Ricceri, F, Tumino, R, Giurdanella, MC, Pala, V, Berrino, F, Mattiello, A, Chiodini, P, Panico, S & Krogh, V 2013, 'Dietary Glycemic Load and Glycemic Index and Risk of Cerebrovascular Disease in the EPICOR Cohort', PLoS One, vol. 8, no. 5, e62625. https://doi.org/10.1371/journal.pone.0062625
Sieri, Sabina ; Brighenti, Furio ; Agnoli, Claudia ; Grioni, Sara ; Masala, Giovanna ; Bendinelli, Benedetta ; Sacerdote, Carlotta ; Ricceri, Fulvio ; Tumino, Rosario ; Giurdanella, Maria Concetta ; Pala, Valeria ; Berrino, Franco ; Mattiello, Amalia ; Chiodini, Paolo ; Panico, Salvatore ; Krogh, Vittorio. / Dietary Glycemic Load and Glycemic Index and Risk of Cerebrovascular Disease in the EPICOR Cohort. In: PLoS One. 2013 ; Vol. 8, No. 5.
@article{8b2fe4a51e354e2dbbe3548589ad6196,
title = "Dietary Glycemic Load and Glycemic Index and Risk of Cerebrovascular Disease in the EPICOR Cohort",
abstract = "Background:Studies on the association of stroke risk to dietary glycemic index (GI) and glycemic load (GL) have produced contrasting results.Objective:To investigate the relation of dietary GI and GL to stroke risk in the large EPIC-Italy cohort (EPICOR) recruited from widely dispersed geographic areas of Italy.Design:We studied 44099 participants (13,646 men and 30,453 women) who completed a dietary questionnaire. Multivariable Cox modeling estimated adjusted hazard ratios (HRs) of stroke with 95{\%} confidence intervals (95{\%}CI). Over 11 years of follow-up, 355 stroke cases (195 ischemic and 83 hemorrhagic) were identified.Results:Increasing carbohydrate intake was associated with increasing stroke risk (HR = 2.01, 95{\%}CI = 1.04-3.86 highest vs. lowest quintile; p for trend 0.025). Increasing carbohydrate intake from high-GI foods was also significantly associated with increasing stroke risk (HR 1.87, 95{\%}CI = 1.16-3.02 highest vs. lowest, p trend 0.008), while increasing carbohydrate intake from low-GI foods was not. Increasing GL was associated with significantly increasing stroke risk (HR 2.21, 95{\%}CI = 1.16-4.20, highest vs. lowest; p trend 0.015). Dietary carbohydrate from high GI foods was associated with increased both ischemic stroke risk (highest vs. lowest HR 1.92, 95{\%}CI = 1.01-3.66) and hemorrhagic stroke risk (highest vs. lowest HR 3.14, 95{\%}CI = 1.09-9.04). GL was associated with increased both ischemic and hemorrhagic stroke risk (HR 1.44, 95{\%}CI = 1.09-1.92 and HR 1.56, 95{\%}CI = 1.01-2.41 respectively, continuous variable).Conclusions:In this Italian cohort, high dietary GL and carbohydrate from high GI foods consumption increase overall risk of stroke.",
author = "Sabina Sieri and Furio Brighenti and Claudia Agnoli and Sara Grioni and Giovanna Masala and Benedetta Bendinelli and Carlotta Sacerdote and Fulvio Ricceri and Rosario Tumino and Giurdanella, {Maria Concetta} and Valeria Pala and Franco Berrino and Amalia Mattiello and Paolo Chiodini and Salvatore Panico and Vittorio Krogh",
year = "2013",
month = "5",
day = "23",
doi = "10.1371/journal.pone.0062625",
language = "English",
volume = "8",
journal = "PLoS One",
issn = "1932-6203",
publisher = "Public Library of Science",
number = "5",

}

TY - JOUR

T1 - Dietary Glycemic Load and Glycemic Index and Risk of Cerebrovascular Disease in the EPICOR Cohort

AU - Sieri, Sabina

AU - Brighenti, Furio

AU - Agnoli, Claudia

AU - Grioni, Sara

AU - Masala, Giovanna

AU - Bendinelli, Benedetta

AU - Sacerdote, Carlotta

AU - Ricceri, Fulvio

AU - Tumino, Rosario

AU - Giurdanella, Maria Concetta

AU - Pala, Valeria

AU - Berrino, Franco

AU - Mattiello, Amalia

AU - Chiodini, Paolo

AU - Panico, Salvatore

AU - Krogh, Vittorio

PY - 2013/5/23

Y1 - 2013/5/23

N2 - Background:Studies on the association of stroke risk to dietary glycemic index (GI) and glycemic load (GL) have produced contrasting results.Objective:To investigate the relation of dietary GI and GL to stroke risk in the large EPIC-Italy cohort (EPICOR) recruited from widely dispersed geographic areas of Italy.Design:We studied 44099 participants (13,646 men and 30,453 women) who completed a dietary questionnaire. Multivariable Cox modeling estimated adjusted hazard ratios (HRs) of stroke with 95% confidence intervals (95%CI). Over 11 years of follow-up, 355 stroke cases (195 ischemic and 83 hemorrhagic) were identified.Results:Increasing carbohydrate intake was associated with increasing stroke risk (HR = 2.01, 95%CI = 1.04-3.86 highest vs. lowest quintile; p for trend 0.025). Increasing carbohydrate intake from high-GI foods was also significantly associated with increasing stroke risk (HR 1.87, 95%CI = 1.16-3.02 highest vs. lowest, p trend 0.008), while increasing carbohydrate intake from low-GI foods was not. Increasing GL was associated with significantly increasing stroke risk (HR 2.21, 95%CI = 1.16-4.20, highest vs. lowest; p trend 0.015). Dietary carbohydrate from high GI foods was associated with increased both ischemic stroke risk (highest vs. lowest HR 1.92, 95%CI = 1.01-3.66) and hemorrhagic stroke risk (highest vs. lowest HR 3.14, 95%CI = 1.09-9.04). GL was associated with increased both ischemic and hemorrhagic stroke risk (HR 1.44, 95%CI = 1.09-1.92 and HR 1.56, 95%CI = 1.01-2.41 respectively, continuous variable).Conclusions:In this Italian cohort, high dietary GL and carbohydrate from high GI foods consumption increase overall risk of stroke.

AB - Background:Studies on the association of stroke risk to dietary glycemic index (GI) and glycemic load (GL) have produced contrasting results.Objective:To investigate the relation of dietary GI and GL to stroke risk in the large EPIC-Italy cohort (EPICOR) recruited from widely dispersed geographic areas of Italy.Design:We studied 44099 participants (13,646 men and 30,453 women) who completed a dietary questionnaire. Multivariable Cox modeling estimated adjusted hazard ratios (HRs) of stroke with 95% confidence intervals (95%CI). Over 11 years of follow-up, 355 stroke cases (195 ischemic and 83 hemorrhagic) were identified.Results:Increasing carbohydrate intake was associated with increasing stroke risk (HR = 2.01, 95%CI = 1.04-3.86 highest vs. lowest quintile; p for trend 0.025). Increasing carbohydrate intake from high-GI foods was also significantly associated with increasing stroke risk (HR 1.87, 95%CI = 1.16-3.02 highest vs. lowest, p trend 0.008), while increasing carbohydrate intake from low-GI foods was not. Increasing GL was associated with significantly increasing stroke risk (HR 2.21, 95%CI = 1.16-4.20, highest vs. lowest; p trend 0.015). Dietary carbohydrate from high GI foods was associated with increased both ischemic stroke risk (highest vs. lowest HR 1.92, 95%CI = 1.01-3.66) and hemorrhagic stroke risk (highest vs. lowest HR 3.14, 95%CI = 1.09-9.04). GL was associated with increased both ischemic and hemorrhagic stroke risk (HR 1.44, 95%CI = 1.09-1.92 and HR 1.56, 95%CI = 1.01-2.41 respectively, continuous variable).Conclusions:In this Italian cohort, high dietary GL and carbohydrate from high GI foods consumption increase overall risk of stroke.

UR - http://www.scopus.com/inward/record.url?scp=84878129333&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84878129333&partnerID=8YFLogxK

U2 - 10.1371/journal.pone.0062625

DO - 10.1371/journal.pone.0062625

M3 - Article

C2 - 23717392

AN - SCOPUS:84878129333

VL - 8

JO - PLoS One

JF - PLoS One

SN - 1932-6203

IS - 5

M1 - e62625

ER -