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

Heeok Hong; Jung Sug Lee

doi:10.4163/kjn.2010.43.5.500

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

Original Article

Korean J Nutr 2010;43(5):500-512.

Published online: 8 January 2010

DOI: https://doi.org/10.4163/kjn.2010.43.5.500

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

Heeok Hong, Jung Sug Lee^§

Department of Food Service Management and Nutrition, Sangmyung University, Seoul 110-743, Korea

^§To whom correspondence should be addressed. E-mail: leejs1945@hanmail.net

Revised 16 August 201025 September 2010 Accepted 17 September 2010

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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.

Keywords: BMI, food intake, nutrient intake, glycemic index, glycemic load

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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.

Fig. 2.

Dietary variety score (DVS) of normal weight and overweight group.

Fig. 3.

MAR of normal weight and overweight group.

Fig. 4.

Mean daily dietary glycemic index and glycemic load of normal weight and overweight group.

Fig. 5.

Dietary glycemic index distribution of normal weight and overweight group.

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 ± 0.5^1)∗	160.0 ¹± ¹0.8
BMI (kg/m2)²⁾	020.4 ± 0.1^∗1)	025.4 ¹± ¹0.4
Waist (cm)	067.6 ± 0.3^∗1)	078.2 ¹± ¹0.9
Hip (cm)	091.2 ± 0.4^∗1)	099.6 ¹± ¹0.8
Waist /hip	0000.74 ± 0.0^∗1)	00.78¹± ¹0.0
Body fat (kg)	016.5 ± 0.3^∗1)	024.9 ¹± ¹0.8
Body fat ratio (%)	032.4 ± 0.4^∗1)	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
Rank	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
Rank	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
Rank	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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