Glycemic Index, Glycemic Load and Glycemic Response

Glycemic Index, Glycemic Load & Glycemic Response:
an International Scientific Consensus Summit

Organized by the Nutrition Foundation of Italy and Oldways
Under the auspices of the Italian Ministry of Health
 
Stresa, Italy • June 6-7, 2013
 
The program of the conference, including all speakers and presentations, is listed below.
 
Consensus Statement
To view the Glycemic Index, Glycemic Load & Glycemic Response Scientific Consensus Statement click here.
 
Consumer Tip Sheet
For Glycemic Index, Glycemic Load, and Glycemic Response Definitions and Consumer Tip Sheet click here.
 
News Release
To view the news release which describes the significance of the Summit and Glycemic Index, Glycemic Load & Glycemic Response Scientific Consensus Statement, click here.
 
Blog reporting on the Summit
To read our Oldways Table blog reporting on the Summit in Stresa, click here.
 
Interviews with, and Bios of, Scientists
View short interviews with scientists from the Glycemic Summit in Italy.
 
Download bios of scientists who spoke and participated in creating the Consensus Statement.
 

Program 

Note: PDFs of some speakers' presentations are posted under their names. These PDFs are being made available for educational purposes. You are free to download and read them, but the authors retain all copyrights; you may not reuse, copy or distribute their work in any way without their express written permission.

Thursday, June 6, 2013

Introduction    
Andrea Poli, MD, Scientific Director, Nutrition Foundation of Italy (Milan, Italy)
Livia Augustin, PhD,  Research Fellow, Risk Factor Modification Centre, St. Michael’s Hospital (Toronto, Canada)
Sara Baer-Sinnott, President, Oldways (Boston, USA)
 
Session 1:  GI/GL/GR - Historical Perspective, Analytical Issues and Relevance
Session Chairs:  Cyril W.C. Kendall, PhD, Research Associate, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto (Toronto, Canada) and Adj. Professor College of Pharmacy and Nutrition, University of Saskatchewan (Saskatoon, Canada) Cesare Sirtori, MD, PhD, Professor of Pharmacology, University of Milan (Milan, Italy)
 
GI: History and Clinical Implications
David J.A. Jenkins, MD, PhD, DSc, University Professor and Canada Research Chair in Nutrition  and Metabolism,  Department of Nutritional Sciences,  Faculty of Medicine, University of Toronto, Director, Risk Factor Modification Centre, St. Michael’s Hospital (Toronto, Canada)
 
GI/GL/GR: definitions, methodology and issues
Thomas M.S. Wolever MD, PhD, Professor, Department of Nutritional Sciences, University of Toronto (Toronto, Canada)
Click here to download PDF.
 
Postprandial glycemia (PPG): should we keep it low? If yes, how?
Antonio Ceriello, MD,  Head of Research at the Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS) (Barcelona, Spain)
Click here to download PDF.
 
Session 2:  GI/GL/GR and Chronic Disease
Session Chairs:    Inger Björck, PhD, Professor and Managing Director Antidiabetic Food Centre, Lund University (Lund, Sweden) and Livia Augustin, PhD,  Research Fellow, Risk Factor Modification Centre, St. Michael’s Hospital (Toronto, Canada)
 
Is GI/GL of the diet important in diabetes prevention and management?
Cyril W.C. Kendall, PhD, Research Associate, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto (Toronto, Canada) and Adj. Professor College of Pharmacy and Nutrition, University of Saskatchewan (Saskatoon, Canada)
Click here to download PDF.
 
GI/GL and risk of diabetes and cardiovascular disease: an epidemiologic perspective
Walter C. Willett, MD, DrPH, Fredrick John Stare Professor of Epidemiology and Nutrition Chair, Department of Nutrition, Harvard School of Public Health (Boston, USA)
Click here to download PDF.
 
GI/GL and risk of major cancers: what can we conclude based on epidemiological evidence?
Carlo La Vecchia, MD, Chief, Department of Epidemiology, Mario Negri Institute, and Professor of Epidemiology, University of Milan, (Milan, Italy)
 
Session 3:  GI/GL/GR – Metabolic Effects and Body Weight
Session Chairs:  David J.A. Jenkins, MD, PhD, DSc, University Professor and Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Director, Risk Factor Modification Centre, St. Michael’s Hospital (Toronto, Canada) and Gabriele Riccardi, MD, Full Professor of Endocrinology and Metabolic Diseases, Department of Clinical Medicine and Surgery, Federico II University (Naples, Italy)
 
Dietary carbohydrates and metabolic outcomes: assessing the totality, consistency and quality of epidemiologic observations and clinical interventions
Simin Liu, MD, ScD, Professor, Departments of Epidemiology and Medicine, Brown University (Providence, USA)
Click here to download PDF.
 
Fructose the low-GI sugar: Is there cause for concern?
John L. Sievenpiper, MD, PhD, Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital (Toronto, Canada), Department of Pathology and Molecular Medicine, Faculty of Health Sciences, McMaster University (Hamilton, Canada).
 
Effects of GI/GL on satiety and body weight
Salwa W. Rizkalla, MD, PhD, DSc, Senior Researcher, National Institute of Health and Medical Research (INSERM) U 872, team 7, Research centre in human nutrition, ICAN Institute of Cardiometabolism & Nutrition, University Pierre et Marie Curie-Paris 6, Centre of Research in Human Nutrition, Pitié Salpêtrière Hospital (Paris, France).
 
GI/GL during childhood and adolescence and its relevance for metabolic outcomes - insights from observational studies
Anette E. Buyken, PhD, Research Associate, Department of Nutritional Epidemiology, University of
Bonn (Bonn, Germany).
Click here to download PDF.
 
Session 4: Practical Issues to Lowering GI/GL/GR
Session Chairs:  Walter Willett, MD, DrPH, Fredrick John Stare Professor of Epidemiology and Nutrition Chair, Department of Nutrition, Harvard School of Public Health (Boston, USA) and Antonia Trichopoulou, MD, PhD, Professor and Director, World Health Organization  Collaborating Centre for Food & Nutrition,  Department of Hygiene and Epidemiology, University of Athens Medical School, and Vice President, Hellenic Health Foundation (Athens, Greece)
 
GI/GL/GR: are all methods of reducing postprandial glycemic responses equally beneficial?
Jennie C. Brand-Miller, PhD, Professor, Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders, University of Sydney (Sydney, Australia)
Click here to download PDF.
 
Some experience regarding possibilities to affect the GI by the presence of proteins/amino acids
Inger Björck, PhD, Professor and Managing Director Antidiabetic Food Centre, Lund University (Lund, Sweden) 
 
Session 5: Industry Perspective / Viewpoint from Industry Representatives
Session Chairs:  Andrea Poli, MD, Scientific Director, Nutrition Foundation of Italy (Milan, Italy) and Furio Brighenti, DrPH, Professor of Human Nutrition, Department of Food Science University of Parma (Parma, Italy)
  • Agrico / Carisma. Graham Liney, Owner and Farmer, Willowvale Potatoes, Professional Chef (Laggan, Australia)
  • Barilla. Kristen Anderson, Director of Nutrition Research, Food Science and Consumer Science, Barilla Group (Parma, Italy)
  • Beneo Institute. Stephan Theis, PhD, Senior Manager of Nutrition Science, Beneo Institute (Obrigheim/Pfalz, Germany)
  • General Mills. Thomas Boileau, PhD, Senior Scientist, Bell Institute of Health & Nutrition, General Mills (Minneapolis, USA)
  • Glycemic Index Foundation. Kathy Usic, APN, AD, Relationship and Nutrition Manager, Glycemic Index Foundation (Sydney, Australia)
  • Glycemic Index Laboratories. Alexandra Jenkins, PhD, RD, Director of Research, GI Labs (Toronto, Canada)

Friday June 7, 2013

Introduction
Cyril W.C. Kendall, PhD, Research Associate, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto (Toronto, Canada) and Adj. Professor College of Pharmacy and Nutrition, University of Saskatchewan (Saskatoon, Canada)
Livia Augustin, PhD, Research Fellow, Risk Factor Modification Centre, St. Michael’s Hospital (Toronto, Canada)
 
Session 6:  GI/GL/GR – Dietary Approaches and Health Claims
Session Chairs:  Vittorio Silano, Professor of Health Legislation Medical School, University of Rome Tor Vergata (Rome, Italy) and former President Scientific Committee EFSA and Jennie C. Brand-Miller, PhD, Professor, Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders, University of Sydney (Sydney, Australia)
 
Mediterranean diet, glycemic load and diabetes: evidence from EPIC-Greece
Antonia Trichopoulou, MD, PhD, Professor and Director, World Health Organization  Collaborating Centre for Food & Nutrition,  Department of Hygiene and Epidemiology, University of Athens Medical School, and Vice President, Hellenic Health Foundation (Athens, Greece)
 
An update on the health claims in Europe and some considerations about reducing GI/GL in the context of the Italian diet
Furio Brighenti, DrPH, Professor of Human Nutrition, Department of Food Science University of Parma (Parma, Italy)
 
GI claims on foods: the Australian experience
Alan W. Barclay, PhD, Head of Research, Australian Diabetes Council; Chief Scientific Officer Glycemic Index Foundation (Sydney, Australia)
Click here to download PDF.
 
Session 7:  Industry Perspective / Viewpoints from Industry Representatives
Session Chairs: Sara Baer-Sinnott, President, Oldways (Boston, USA) and Alan W. Barclay, PhD, Head of Research, Australian Diabetes Council (Sydney, Australia), CSO Glycemic Index Foundation
  • Ingredion. Christine Pelkman, PhD, Senior Nutrition Scientist, Ingredion (Bridgewater, USA)
  • Meal Garden. Vlad Chernenko, Founder and President, Meal Garden (Toronto, Canada)
  • Mondelez International. Sophie Vinoy, PhD, Nutrition Research Manager, Mondelez International (Saclay, France)
Session 8:  Novel Health Effects and Future Research
Session Chairs:  Antonio Ceriello, MD, Head of Research at the Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS) (Barcelona, Spain) and John L. Sievenpiper, MD, PhD, Knowledge Synthesis Lead, Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital (Toronto, Canada), Department of Pathology and Molecular Medicine, Faculty of Health Sciences, McMaster University (Hamilton, Canada). 
 
Do low GI/GL diets improve traditional and novel cardiovascular risk factors including chronic inflammation?
Gabriele Riccardi, MD, Full Professor of Endocrinology and Metabolic Diseases, Department of Clinical Medicine and Surgery, Federico II University (Naples, Italy) 
Click here to download PDF.
 
Planning new research and concluding remarks
David J.A. Jenkins, MD, PhD, DSc, University Professor and Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto (Toronto, Canada)
 
Panel discussions and drafting of consensus statement
Scientists only; no industry participants or media present.
 
Announcement of the Scientific Consensus Statement           
Co-Chairs, Scientific Consensus Committee
 
Concluding Remarks:
Andrea Poli, MD, Scientific Director, Nutrition Foundation of Italy (Milan, Italy)
Sara Baer-Sinnott, President, Oldways (Boston, USA)
 

Scientific Organizing Committee

  • Livia Augustin, PhD, Risk Factor Modification Centre, St. Michael’s Hospital (Toronto, Canada)
  • Cyril Kendall, PhD, Research Associate, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto (Toronto, Canada)
  • Andrea Poli, MD, Scientific Director Nutrition Foundation of Italy (Milan, Italy)
  • Sara Baer-Sinnott, President Oldways (Boston, USA) 

Scientific Advisory Committee:

  • Jennie Brand-Miller, PhD, Professor, Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders, University of Sydney (Sydney, Australia)
  • Furio Brighenti, DrPH, Professor of Human Nutrition, Department of Food Science University of Parma (Parma, Italy)
  • David Jenkins, MD, PhD, DSc, University Professor and Canada Research Chair in Nutrition  and Metabolism,  Department of Nutritional Sciences,  Faculty of Medicine, University of Toronto, Director, Risk Factor Modification Centre, St. Michael’s Hospital (Toronto, Canada)
  • Walter Willett, MD, DrPH, Fredrick John Stare Professor of Epidemiology and Nutrition Chair, Department of Nutrition, Harvard School of Public Health (Boston, USA)

Summit Coordinators:  

  • Cynthia Harriman, Oldways (Boston, USA)
  • Anna Miniotti, Nutrition Foundation of Italy (Milan, Italy)
  • Abby Sloane, Oldways (Boston, USA)

 

NFI – Nutrition Foundation of Italy

NFI - Nutrition Foundation of Italy was created in December 1976 with the goal of enabling interaction and collaboration with government bodies, universities and industry to contribute to the development of scientific research, to the exchange of information in the field of nutrition and to the promotion of interdisciplinary researches in this area. NFI has a Scientific Committee of Experts with recognized competence in the different disciplines related to food and beverage.  
 
NFI is partner of the European Nutrition Foundations Network.
 
NFI- Nutrition Foundation of Italy
Viale Tunisia 38 - 20124 Milan - Italy
t: +39 02 76006271 • f: +39 02 76003514
E-mail: meeting@nutrition-foundation.it
w: www.nutrition-foundation.it
 

Sponsors

Oldways and the Nutrition Foundation of Italy sincerely thank the following companies for their unrestricted financial support of this International Scientific Consensus Summit.

Mondelez International / Europe (previously Kraft Foods)
Barilla

Rigoni di Asiago

Agrico
Ingredion
G
eneral Mills

Beneo
GI Foundation
Glycemic Index Laboratories
Kellogg Europe
SUGiRS (Sydney University GI Research Service)
Enervit
Meal Garden

 

 

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