Effect of Pasta as Part of Low Glycemic Index Diets on Body Weight and Markers of Adiposity in Humans: A Series of Systematic Reviews and Meta-analyses to Provide Evidence-based Guidance for Nutrition Guidelines Development
试验速览
- 阶段
- 不适用
- 入组人数
- 1
- 主要终点
- Global measures of adiposity with established clinical relevance - body weight
研究概览
简要总结
Pasta is an important example of a food which can lower the glycemic index (GI) of the diet, a property that has been exploited extensively in studies of low GI dietary patterns. Although low-GI dietary patterns have been shown to improve body weight, glycemic control and blood lipids, it is unclear whether pasta as part of low-GI dietary patterns will improve measures of global adiposity including body weight. The lack of high quality knowledge syntheses to support evidence-based dietary guidance of the cardiometabolic benefits of pasta represents an urgent call for stronger evidence. To improve evidence-based guidance for pasta recommendations, the investigators propose to conduct a systematic review and meta-analysis of controlled studies in humans to assess the effect of eating pasta as part of a low GI diet compared to other diets on measures of adiposity (body fatness) in humans. The systematic review process allows the combining of the results from many studies in order to arrive at a pooled estimate, similar to a weighted average, of the true effect. The investigators will be able to explore whether eating pasta as part of a low GI diet has different effects between men and women, in different age groups and in people with high or normal sugar. The findings of this proposed knowledge synthesis will help improve the health of Canadians through informing recommendations for the general public, as well as those at risk of heart disease and diabetes.
详细描述
Background: Overweight and obesity is a key modifiable risk factor for the prevention and management of type 2 diabetes, dyslipidemia, hypertension, CVD and certain cancers. Low-GI dietary patterns have been shown to improve body weight, among other risk factors including glycemic control and blood lipids, and have been associated with risk reduction of type 2 diabetes and CVD. Current clinical practice guidelines suggest the replacement of high GI foods with low GI foods for improvement of glycemic control and cardiovascular risk factors. Pasta is an important example of a food which can lower the GI of the diet, a property that has been exploited extensively in studies of low GI dietary patterns. However, it is unclear whether pasta as part of low-GI dietary patterns will improve measures of global adiposity, including body weight in addition to other markers of adiposity.
Need for a review: The lack of high quality knowledge syntheses to support evidence-based dietary guidance on pasta represents an urgent call for stronger evidence. A systematic review and meta-analysis of randomized controlled trials remains the "Gold Standard" of evidence to support clinical practice guidelines and public health policy. By pooling the totality of the available evidence, a systematic reviews and meta-analyses of randomized controlled trials would provide the best estimate of the effect of pasta on measures of global adiposity relevant to the prevention and management of overweight and obesity.
Objectives: To provide evidence-based guidance for public health policy, health claims, and nutrition guidelines relating to pasta as part of low GI dietary pattern, the investigators will conduct a systematic review and meta-analysis of randomized controlled trials to assess the effect of past as part of a low GI diet on markers of global adiposity, including body weight in addition to others as well as regional markers of adiposity which have demonstrated clinical relevance.
Design: The planning and conduct of the proposed meta-analyses will follow the Cochrane handbook for systematic reviews of interventions. The reporting will follow the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines.
Data sources: MEDLINE, EMBASE and The Cochrane Central Register of Controlled Trials will be searched using appropriate search terms.
研究设计
- 研究类型
- Observational
- 时间视角
- Prospective
入排标准
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Dietary trials in humans
- •Randomized trials
- •Trials greater than or equal to 3 weeks duration
- •Suitable control group
- •Viable outcome data
排除标准
- •No assessment of the glycemic index
- •Co-intervention present (i.e. the study is designed in such a way that the effect of past as part of a low glycemic index or glycemic load diet can not be isolated)
- •Trials looking at the glycemic index of specific foods instead of the diet as a whole
- •Trials that did not include pasta as part of the low GI/GL diet
- •Trials that included pasta in the control diet
- •Trials including pregnant or breast feeding women
- •Non-human studies
- •Non-randomized trials
- •Trials less than 3 weeks duration
- •Lack of a suitable control group
- •No viable endpoint data
结局指标
主要结局
Global measures of adiposity with established clinical relevance - body weight
时间窗: Up to 20 years
body weight
次要结局
- Global measures of adiposity with established clinical relevance - percentage body fat(Up to 20 years)
- Regional measures of adiposity with established clinical relevance - waist circumference(Up to 20 years)
- Regional measures of adiposity with established clinical relevance - sagittal abdominal diameter(Up to 20 years)
- Global measures of adiposity with established clinical relevance - BMI(Up to 20 years)
- Regional measures of adiposity with established clinical relevance - waist-to-hip ratio(Up to 20 years)
- Measures of adiposity by established imaging techniques - visceral adipose tissue [VAT](Up to 20 years)
研究者
John Sievenpiper
Associate Professor
University of Toronto