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Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns

The objectives of this qualitative study was to: (1) understand Canadian consumers’ knowledge and perception of dietary carbohydrates, carbohydrate quality, and the glycemic index (GI); and (2) determine Canadian’s receptiveness to GI labelling to assist with identifying and consuming foods of highe...

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Autores principales: Marinangeli, Christopher P. F., Castellano, Joanna, Torrance, Peg, Lewis, Joanne, Gall Casey, Carolyn, Tanuta, Jackie, Curran, Julianne, Harding, Scott V., Jenkins, David J. A., Sievenpiper, John L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412396/
https://www.ncbi.nlm.nih.gov/pubmed/30813261
http://dx.doi.org/10.3390/nu11020457
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author Marinangeli, Christopher P. F.
Castellano, Joanna
Torrance, Peg
Lewis, Joanne
Gall Casey, Carolyn
Tanuta, Jackie
Curran, Julianne
Harding, Scott V.
Jenkins, David J. A.
Sievenpiper, John L.
author_facet Marinangeli, Christopher P. F.
Castellano, Joanna
Torrance, Peg
Lewis, Joanne
Gall Casey, Carolyn
Tanuta, Jackie
Curran, Julianne
Harding, Scott V.
Jenkins, David J. A.
Sievenpiper, John L.
author_sort Marinangeli, Christopher P. F.
collection PubMed
description The objectives of this qualitative study was to: (1) understand Canadian consumers’ knowledge and perception of dietary carbohydrates, carbohydrate quality, and the glycemic index (GI); and (2) determine Canadian’s receptiveness to GI labelling to assist with identifying and consuming foods of higher carbohydrate quality. Focus groups were recruited in Vancouver, Toronto, and Montreal and grouped according to body mass index (BMI) (NBW, normal body weight; PO, previously obese; and OW/OB, overweight/obese) and diagnosis with prediabetes and diabetes (PO (Vancouver) and OW/OB (Montreal and Toronto). Subjects in all groups linked excess consumption of carbohydrate with weight gain. PO and OW/OB groups were conflicted between perceived negative consequences and feelings of pleasure associated with carbohydrate consumption. Subjects were largely unfamiliar with the term ‘carbohydrate quality’, but were often associated with classifying carbohydrates as ‘good’ or ‘bad’. The concept of the GI resonated well across groups after exposure to corresponding educational materials. However, NBW groups largely felt that the GI was irrelevant to their dietary choices as they did not have a history of diabetes. PO and OW/OB groups associated the GI with diabetes management. The concept of a GI labelling program to help facilitate healthier carbohydrate choices was well received across all groups, especially when the low GI was interpreted as giving permission to consume foods they enjoyed eating. Results suggest that the GI could be used as a consumer-facing labelling program in Canada and assist with de-stigmatizing carbohydrate foods by helping to facilitate the consumption of carbohydrate foods that align with healthy dietary patterns.
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spelling pubmed-64123962019-03-29 Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns Marinangeli, Christopher P. F. Castellano, Joanna Torrance, Peg Lewis, Joanne Gall Casey, Carolyn Tanuta, Jackie Curran, Julianne Harding, Scott V. Jenkins, David J. A. Sievenpiper, John L. Nutrients Article The objectives of this qualitative study was to: (1) understand Canadian consumers’ knowledge and perception of dietary carbohydrates, carbohydrate quality, and the glycemic index (GI); and (2) determine Canadian’s receptiveness to GI labelling to assist with identifying and consuming foods of higher carbohydrate quality. Focus groups were recruited in Vancouver, Toronto, and Montreal and grouped according to body mass index (BMI) (NBW, normal body weight; PO, previously obese; and OW/OB, overweight/obese) and diagnosis with prediabetes and diabetes (PO (Vancouver) and OW/OB (Montreal and Toronto). Subjects in all groups linked excess consumption of carbohydrate with weight gain. PO and OW/OB groups were conflicted between perceived negative consequences and feelings of pleasure associated with carbohydrate consumption. Subjects were largely unfamiliar with the term ‘carbohydrate quality’, but were often associated with classifying carbohydrates as ‘good’ or ‘bad’. The concept of the GI resonated well across groups after exposure to corresponding educational materials. However, NBW groups largely felt that the GI was irrelevant to their dietary choices as they did not have a history of diabetes. PO and OW/OB groups associated the GI with diabetes management. The concept of a GI labelling program to help facilitate healthier carbohydrate choices was well received across all groups, especially when the low GI was interpreted as giving permission to consume foods they enjoyed eating. Results suggest that the GI could be used as a consumer-facing labelling program in Canada and assist with de-stigmatizing carbohydrate foods by helping to facilitate the consumption of carbohydrate foods that align with healthy dietary patterns. MDPI 2019-02-22 /pmc/articles/PMC6412396/ /pubmed/30813261 http://dx.doi.org/10.3390/nu11020457 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Marinangeli, Christopher P. F.
Castellano, Joanna
Torrance, Peg
Lewis, Joanne
Gall Casey, Carolyn
Tanuta, Jackie
Curran, Julianne
Harding, Scott V.
Jenkins, David J. A.
Sievenpiper, John L.
Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns
title Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns
title_full Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns
title_fullStr Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns
title_full_unstemmed Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns
title_short Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns
title_sort positioning the value of dietary carbohydrate, carbohydrate quality, glycemic index, and gi labelling to the canadian consumer for improving dietary patterns
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412396/
https://www.ncbi.nlm.nih.gov/pubmed/30813261
http://dx.doi.org/10.3390/nu11020457
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