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Article

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

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Nutrition Science and Regulatory Affairs, Pulse Canada. 920-220 Portage Avenue, Winnipeg, MB R3C 0A5, Canada
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Q Quest. First Canadian Place, 100 King St W #5700, Toronto, ON M5X 1C7, Canada
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Diabetes Canada. 1400–522 University Ave, Toronto, ON M5G 2R5, Canada
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Department of Biochemistry, Memorial University, St. John’s, NL A1C 5S7, Canada
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Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada
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Clinical Nutrition & Risk Factor Modification Centre, St. Michael’s Hospital, Toronto, ON M5B 1W8, Canada
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Division of Endocrinology & Metabolism, St. Michael’s Hospital, Toronto, ON M5B 1W8, Canada
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Li Ka Shing Knowledge Institute, St. Michael’s Hospital, Toronto, ON M5B 1T8, Canada
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Author to whom correspondence should be addressed.
Nutrients 2019, 11(2), 457; https://doi.org/10.3390/nu11020457
Received: 4 February 2019 / Revised: 14 February 2019 / Accepted: 18 February 2019 / Published: 22 February 2019
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. View Full-Text
Keywords: glycemic index; carbohydrate quality; labelling; regulatory glycemic index; carbohydrate quality; labelling; regulatory
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MDPI and ACS Style

Marinangeli, C.P.F.; Castellano, J.; Torrance, P.; Lewis, J.; Gall Casey, C.; Tanuta, J.; Curran, J.; Harding, S.V.; Jenkins, D.J.A.; Sievenpiper, J.L. Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns. Nutrients 2019, 11, 457. https://doi.org/10.3390/nu11020457

AMA Style

Marinangeli CPF, Castellano J, Torrance P, Lewis J, Gall Casey C, Tanuta J, Curran J, Harding SV, Jenkins DJA, Sievenpiper JL. Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns. Nutrients. 2019; 11(2):457. https://doi.org/10.3390/nu11020457

Chicago/Turabian Style

Marinangeli, Christopher P.F., Joanna Castellano, Peg Torrance, Joanne Lewis, Carolyn Gall Casey, Jackie Tanuta, Julianne Curran, Scott V. Harding, David J.A. Jenkins, and John L. Sievenpiper 2019. "Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns" Nutrients 11, no. 2: 457. https://doi.org/10.3390/nu11020457

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