Journal List > Korean J Nutr > v.43(5) > 1043846

Hong and Lee: The Relationship between Food and Nutrient Intakes, Glycemic Index, Glycemic Load, and Body Mass Index among High School Girls in Seoul

Abstract

The relationship between food and nutrient intake, glycemic index (GI), glycemic load (GL), and body weight was investigated with high school girls residing in Seoul. As subjects, 159 girls were divided into a normal weight (NW)2, n = 49) by body2, n = 110) and an overweight (OW) group (BMI ≥ 23 kg/m2 ≤ BMI < 23 kg/m group (18.5 kg/m mass index (BMI). The food and nutrient intake data obtained by the 3-day food record were analyzed by Can pro 3.0 software. Anthropometric measurements were collected from each subject. Daily dietary GI (DGI) and dietary GL (DGL) were calculated from the 3-day food record. Body weights and BMI of NW were 52.4 kg and 20.4 kg/m2 and2, respectively. Total food, animal food, and other food intakes of NW were those of OW were 65.2 kg and 25.4 kg/m higher than those of OW, and vegetable food intakes of NW were lower than those of OW. Sugars intake of NW was significantly higher than OW. Nutrient intakes were not different between the two groups. Dietary fiber, calcium, and folate intakes of NW and OW were under 65% of the dietary reference intakes (DRIs). Major food sources of energy intake for both groups were rice, pizza, ice cream, pork, instant noodle, and chicken. Mean adequacy ratio (MAR), an index of overall dietary quality, was higher in NW (0.82) than in OW (0.80). Mean daily DGI of NW and OW was 66.5 and 66.4, respectively. Mean daily DGL of NW and OW was higher in NW (162.0) than in OW (155.9). DGI and DGL adjusted to energy intake were not significantly correlated with anthropometric data.

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Fig. 1.
Body weight distribution of subjects. Under weight: BMI < 18.5 kg/m 23 kg/m 2, Normal: 18.5 kg/m 2 ≤ BMI < 25 kg/m 2 ≤ BMI < 23 kg/m 2, Obesity: BMI ≥ 25 kg/m 2, Over weight : 2.
kjn-43-500f1.tif
Fig. 2.
Dietary variety score (DVS) of normal weight and overweight group.
kjn-43-500f2.tif
Fig. 3.
MAR of normal weight and overweight group.
kjn-43-500f3.tif
Fig. 4.
Mean daily dietary glycemic index and glycemic load of normal weight and overweight group.
kjn-43-500f4.tif
Fig. 5.
Dietary glycemic index distribution of normal weight and overweight group.
kjn-43-500f5.tif
Table 1.
Anthropometric data of subjects
Variable Normal weight (n = 110) Overweight (n = 49)
Weight (kg) 052.4 ± 0.4 1) 065.21± 11.2
Height (cm) 160.3 ± 0.51) 160.0 1± 10.8
BMI (kg/m2)2) 020.4 ± 0.11) 025.4 1± 10.4
Waist (cm) 067.6 ± 0.31) 078.2 1± 10.9
Hip (cm) 091.2 ± 0.41) 099.6 1± 10.8
Waist /hip 0000.74 ± 0.01) 00.781± 10.0
Body fat (kg) 016.5 ± 0.31) 024.9 1± 10.8
Body fat ratio (%) 032.4 ± 0.41) 038.3 1± 10.8

1) Mean ± SE

2) BMI: body mass index = {weight (kg)/ height (m) 2}

: Significantly different between two groups at α = 0.05 by t-test

Table 2.
Food intakes of normal weight and overweight group (g/day)
Variables Normal weight (n = 110) Overweight (n = 49)
Vegetable foods 674.1 ± 20.8 1) .700.1 ± 31.3
Cereals and grain products 269.1 ± 07.2 1) 0250.1 ± 11.3.
Potatoes and starches 030.9 ± 02.5 1) 0035.0 ± 03.9.
Sugars and sweets 012.7 ±. 00.9 0009.7 ± 01.0.
Legumes and their products 025.6 ± 02.4 1) 0.33.1 ± 03.8.
Seeds and nuts 001.1 ± 00.4 1) 001.0 ± 00.5
Vegetables 236.1 ± 09.2 1) 236.7 ± 14.5
Mushrooms 004.5 ± 00.81) 003.2 ± 00.8
Fruits 091.8 ± 10.11) 128.8 ± 16.8
Seaweeds 002.4 ± 00.3 1) 002.5 ± 00.2
Animal foods 329.5 ± 12.9 1) 293.4 ± 15.7
Meat, poultry and their products 107.4 ± 05.3 1) 098.9 ± 08.8
Eggs 040.0 ± 02.31) 040.3 ± 02.7
Fishes and shell fishes 045.7 ± 03.1 1) 050.3 ± 05.2
Milks and dairy products 136.4 ± 11.3 1) 103.9 ± 12.5
Other foods 0083.0 ± 07.01) 070.1 ± 08.2
Oils and fats 0011.0 ± 00.41) 010.1 ± 00.6
Beverages 0041.1 ± 06.7 1) 029.2 ± 08.1
Seasonings 0030.8 ± 01.3 1) 030.8 ± 02.1
Other 0000.1 ± 00.0 1) 000.1 ± 00.1
Total foods 1086.6 ± 27.9 1) 1063.6 ± 39.00

1) Mean ± SE

: Significantly different between two groups at α = 0.05 by t-test

Table 3.
Nutrient intakes of normal weight and overweight group
Variable Normal weight (n = 110) Overweight (n = 49)
Energy (kcal) 1760.80 ± 035.8 1) 1663.8 ± 057.3
Protein (g) 0068.20 ± 001.7 1) 0065.6 ± 002.9
Fat (g) 0057.40 ± 001.4 1) 0052.6 ± 002.6
Carbohydrate (g) 0244.40 ± 005.2 1) 0235.3 ± 007.9
Fiber (g) 0014.9 0± 000.4 1) 0015.0 ± 000.7
Ash (g) 0016.20 ± 000.4 1) 0015.7 ± 000.6
Ca (mg) 0445.10 ± 016.1 1) 0409.4 ± 024.8
P (mg) 0920.10 ± 023.0 1) 0884.6 ± 041.6
Fe (mg) 0011.70 ± 000.3 1) 0011.7 ± 000.6
Na (mg) 3692.70 ± 101.8 1) 3596.1 ± 155.2
K (mg) 2130.40 ± 061.2 1) 2151.0 ± 097.3.
Zn (mg) 00008.30 ± 000.2 1) 0007.7 ± 000.3
Vitamin A (RE) 0708.60 ± 029.9 1) 0..760.4 ± 0067.8
Vitamin E (α-TE) 0015.50 ± 000.5 1) 0014.9 ± 000.7
Vitamin B1 (mg) 00001.14 ± 000.03 1) 0001.12 ± 000.05
Vitamin B2 (mg) 00000.1.03 ± 000.03 1) 0 0000.98 ± 000.05
Vitamin B6 (mg) 0000.1.79 ± 000.05 1) 0001.79 ± 000.08
Niacin (mg) 00.15.80 ± 000.5 1) 0 0015.1 ± 000.8
Folate (mg) 0.193.70 ± 005.7 1) 0 0210.3 ± 011.3
Vitamin C (mg) 0071.20 ± 003.1 1) 0074.9 ± 005.1
Cholesterol (mg) 0380.10 ± 013.6 1) 0374.3 ± 019.7
% Energy from carbohydrate 0055.10 ± 000.4 1) 0056.2 ± 000.8
% Energy from protein 0015.50 ± 000.2 1) 0015.6 ± 000.3
% Energy from fat 0029.40 ± 000.4 1) 0028.1 ± 000.7

1) Mean ± SE

Table 4.
The nutrient intakes percentage compared with Korean dietary reference intakes (DRI) 1)
Variable Normal weight (n = 110) Overweight (n = 49)
Energy 088.0 ± 1.82) 083.2 ± 02.9
Protein 151.6 ± 3.72) 145.9 ± 06.5
Fiber 062.2 ± 1.82) 062.6 ± 02.8
Ca 049.5 ± 1.82) 045.5 ± 02.8
P 115.0 ± 2.92) 110.6 ± 05.2
Fe 073.4 ± 2.02) 073.4 ± 03.8
Na 246.2 ± 6.82) 239.7 ± 10.3
K 045.3 ± 1.32) 045.8 ± 02.1
Zn 091.7 ± 2.22) 085.4 ± 03.6
Vitamin A 101.2 ± 4.32) 108.6 ± 09.7
Vitamin B1 114.3 ± 3.02) 111.7 ± 05.4
Vitamin B2 086.0 ± 2.32) 081.7 ± 04.1
Vitamin B6 128.1 ± 3.72) 127.8 ± 05.8
Niacin 121.9 ± 4.02) 116.4 ± 06.1
Folate 048.4 ± 1.4 2) 052.6 ± 02.8
Vitamin C 071.2 ± 3.12) 074.9 ± 05.1

1) Energy intakes were compared with estimated energy requirement (EER), dietary fibers, Na and K were compared with adequate intake(AI), and the rest of nutrients were compared with recommended intake (RI)

2) Mean ± SE

Table 5.
Major food sources contributed to energy
Rank Normal weight Overweight
Food name I ntake (kcal/day) % Accumulative % Food name Intake (kcal/day) % Accumulative %
01 Rice 514.53 1) 16.38 16.38 Rice 478.20 16.05 16.05
02 Pork 141.84 1 04.52 20.89 Pork 133.45 04.48 20.53
03 Pizza 135.13 1) 04.30 25.20 Chicken 107.89 03.62 24.15
04 Ice cream 132.09 1) 04.20 29.40 Ice cream 102.17 03.43 27.58
05 Instant noddle 118.34 1) 03.77 33.17 Instant noddle 085.76 02.88 30.46
06 Chicken 113.481) 03.61 36.78 Rice cake (ka rae ddok) 084.57 02.84 33.30
07 Milk 087.281) 02.78 39.56 Pizza 077.41 02.60 35.90
08 Soybean oil 079.501) 02.53 42.09 Soybean oil 069.81 02.34 38.24
09 Rice cake (ka rae ddok) 071.931) 02.29 44.38 Egg 068.94 02.31 40.55
10 Egg 068.751) 02.19 46.57 Milk 064.06 02.15 42.70
11 Beef 059.50 1) 01.89 48.46 Wheat flour 061.20 02.05 44.76
12 Hamburger 059.041) 01.88 50.34 Cake 053.17 01.78 46.54
13 Wheat flour 051.931) 01.65 51.99 Bread 045.69 01.53 48.07
14 Bread 049.25 1) 01.57 53.56 Tartar sauce 045.16 01.52 49.59
15 Tartar sauce 041.68 1) 01.33 54.89 Cereal 038.28 01.28 50.87
16 Roll cake 041.201) 01.31 56.20 Duck 036.64 01.23 52.10
17 Dock marked bread 041.021) 01.31 57.51 Mackerel 036.23 01.22 53.32
18 Noddle 040.45 1) 01.29 58.79 Hamburger 035.62 01.20 54.52
19 Buckwheat noddle 039.20 1) 01.25 60.04 Beef 033.83 01.14 55.65
20 Udong 038.881) 01.24 61.28 Millet 032.28 01.08 56.74

1) Mean

Table 6.
Major food sources contributed to dietary glycemic index (DGI)
Rank Normal weight Overweight
Food name DGI % Accumulative % Food name DGI % Accumulative %
01 Rice 38.54 1) 35.64 35.64 Rice 38.77 35.46 35.46
02 Instant noddle 06.39 1) 05.91 41.55 Rice cake (ka rae ddok) 06.07 05.55 41.00
03 Rice cake (ka rae ddok) 04.89 1) 04.52 46.07 Instant noddle 05.58 05.10 46.11
04 Ice cream 02.91 1) 02.69 48.76 Wheat flour 03.34 03.06 49.16
05 Wheat flour 02.87 1) 02.65 51.41 Millet 02.75 02.52 51.68
06 Noddle 02.60 1) 02.40 53.82 Watermelon 02.37 02.16 53.85
07 Bread 02.49 1) 02.30 56.12 Ice cream 02.27 02.08 55.93
08 Millet 02.36 1) 02.18 58.30 Bread 02.26 02.07 57.99
09 Dock marked bread 02.23 1) 02.06 60.36 Cereals 02.11 01.93 59.92
10 Roll cake 02.19 1) 02.02 62.38 Potato 02.09 01.91 61.83
11 Udong 01.89 1) 01.75 64.13 Noddle 01.73 01.58 63.41
12 Potato 01.85 1) 01.71 65.84 Red bean bread 01.60 01.46 64.87
13 Pizza 01.85 1) 01.71 67.55 Dock marked bread 01.47 01.34 66.21
14 Potato starch 01.58 1) 01.46 69.02 Banana 01.41 01.29 67.51
15 Hamburger 01.58 1) 01.46 70.48 Cellophane noodles 01.40 01.28 68.79
16 Watermelon 01.57 1) 01.46 71.94 Potato starch 01.33 01.21 70.00
17 Cereals 01.46 1) 01.35 73.29 Pizza 01.27 01.16 71.16
18 Buckwheat noddle 01.29 1) 01.19 74.48 Cake 01.26 01.15 72.32
19 Sugar 01.28 1) 01.19 75.67 Sugar 01.23 01.12 73.44
20 Pie 01.14 1) 01.05 76.72 Doughnut 01.13 01.03 74.47

1) Mean

Table 7.
Major food sources contributed to dietary glycemic load (DGL)
Rank Normal weight Overweight
Food name DGL % Accumulative % Food name DGL % Accumulative %
01 Rice 95.03 1) 35.92 35.92 Rice 88.40 34.54 34.54
02 Instant noddle 13.92 1) 05.26 41.18 Rice cake (ka rae ddok) 14.49 05.66 40.21
03 Rice cake (ka rae ddok) 12.32 1) 04.66 45.84 Instant noddle 10.09 03.94 44.15
04 Ice cream 07.84 1) 02.96 48.80 Wheat flour 08.01 03.13 47.28
05 Wheat flour 06.87 1) 02.60 51.40 Millet 06.51 02.54 49.82
06 Bread 06.41 1) 02.42 53.83 Bread 06.44 02.52 52.34
07 Roll cake 06.03 1) 02.28 56.10 Ice cream 06.12 02.39 54.73
08 Millet 05.72 1) 02.16 58.27 Cereals 05.83 02.28 57.00
09 Noddle 05.51 1) 02.08 60.35 Watermelon 05.55 02.17 59.17
10 Udong 04.91 1) 01.86 62.20 Potato 04.96 01.94 61.11
11 Pizza 04.91 1) 01.85 64.06 Red bean bread 03.80 01.49 62.60
12 Potato 04.40 1) 01.66 65.72 Banana 03.65 01.43 64.02
13 Dock marked bread 04.28 1) 01.62 67.34 Noddle 03.62 01.41 65.44
14 Watermelon 03.96 1) 01.50 68.84 Cake 03.57 01.40 66.83
15 Potato starch 03.86 1) 01.46 70.29 Dock marked bread 03.29 01.28 68.12
16 Cereals 03.70 1) 01.40 71.69 Potato starch 03.22 01.26 69.37
17 Hamburger 03.15 1) 01.19 72.80 Cellophane noodles 03.16 01.24 70.61
18 Sugar 03.15 1) 01.19 74.00 Sugar 02.90 01.13 71.74
19 Pie 02.89 1) 01.09 75.17 Pizza 02.86 01.12 72.86
20 Buckwheat noddle 02.71 1) 01.03 76.19 Candy 02.37 00.93 73.79

1) Mean

Table 8.
Correlation coefficients between dietary glycemic in dex (DGI), dietary glycemic load (DGL) and anthropometric data
Variable DGI1) DGL1)
Weight -0.0747 -0.0490
BMI2) -0.0391 -0.0042
Waist -0.0038 -0.0528
Waist/Hip ratio -0.1125 -0.1357
Body fat -0.0626 -0.0735
Body fat ratio -0.0210 -0.0239

1) Adjusted for energy intake

2) BMI: body mass index = {weight (kg)/height (m) 2}

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