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Nutritional Epidemiology

Development of a Glycemic Index Database for Food Frequency Questionnaires Used in Epidemiologic Studies^1–3,

Marian L. Neuhouser^*,4, Lesley F. Tinker^*, Cynthia Thomson, Bette Caan^**, Linda Van Horn, Linda Snetselaar, Linda M. Parker, Ruth E. Patterson^*, Ramona Robinson-O'Brien^¶, Shirley A. A. Beresford^*, and James M. Shikany^#

^* Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, Seattle WA; Department of Nutritional Sciences, University of Arizona, Tucson, AZ; ^** Kaiser Permanente Medical Research Program, Oakland, CA; Department of Preventive Medicine, Northwestern University, Evanston, IL; Department of Epidemiology, University of Iowa, Iowa City, IA; Department of Obstetrics and Gynecology, University of Miami, Miami, FL; Berman Center for Outcomes and Clinical Research, Minneapolis, MN; ^¶ Department of Epidemiology, University of Washington, Seattle, WA; and ^# Division of Preventive Medicine, University of Alabama, Birmingham, AL

⁴ To whom correspondence should be addressed. Email: mneuhous{at}fhcrc.org.

Consumption of foods with a high glycemic index (GI) or glycemic load (GL) is hypothesized to contribute to insulin resistance, which is associated with increased risk of diabetes mellitus, obesity, cardiovascular disease, and some cancers. However, dietary assessment of GI and GL is difficult because values are not included in standard food composition databases. Our objective was to develop a database of GI and GL values that could be integrated into an existing dietary database used for the analysis of FFQ. Food GI values were obtained from published human experimental studies or imputed from foods with a similar carbohydrate and fiber content. We then applied the values to the Women's Health Initiative (WHI) FFQ database and tested the output in a random sample of previously completed WHI FFQs. Of the 122 FFQ line items (disaggregated into 350 foods), 83% had sufficient carbohydrate (>5 g/serving) for receipt of GI and GL values. The foods on the FFQ food list with the highest GL were fried breads, potatoes, pastries, pasta, and soft drinks. The fiber content of foods had very little influence on calculated GI or GL estimates. The augmentation of this FFQ database with GI and GL values will enable etiologic investigations of GI and GL with numerous disease outcomes in the WHI and other epidemiologic studies that utilize this FFQ.

KEY WORDS: • glycemic index • glycemic load • dietary assessment • nutrient database

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