Program of the Glycemic Summit held in Stresa, Italy in June 2013

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)
 

Consumer-Friendly Definitions and Tip Sheet from the Glycemic Summit

Consumer Friendly Definitions for Understanding Glycemic Health

Human bodies depend on a steady supply of glucose (blood sugar) as their principal fuel, in order for muscles to stretch and contract, nerves to fire, brains to function – and so much more. Glucose comes from carbohydrates, so the quality and quantity of carbohydrates we eat hugely impacts our energy levels and overall health.

Too little glucose, and we starve many bodily functions (especially the brain, which uses 11-20% of the glucose we produce). Too much, and our body scrambles to produce enough insulin to process all that blood sugar – and we may develop heart disease, eye, kidney and nerve damage. Ideally, our food delivers a steady stream of just the right amount of glucose.

But how do we distinguish foods, meals and diets that raise our blood sugar too high and too fast from those that dole out their fuel slowly and steadily to support good health? Understanding glycemic index, glycemic load and glycemic response can help.

Glycemic Index (GI), developed by David Jenkins, Thomas Wolever and colleagues at the University of Toronto in 1981, ranks the quality of individual carbohydrate-rich foods on a scale of 1-100 by measuring how glucose levels rise after someone eats an amount of that food containing 50 grams of carbohydrate. Foods with a low GI score (under 55) provide steady fuel to support energy levels and overall health, while those with a high GI score (70 and up) are likely to provide an unhealthy quick rush of blood sugar followed by a sharp crash.

Walter Willett and colleagues at the Harvard School of Public Health created the concept of Glycemic Load. Glycemic Load (GL) combines quality and quantity, allowing us to rank how the typical serving size of a food affects blood sugar. A GL of 0-10 is considered low (slow, steady conversion to blood sugar; healthier), while a high GL is 20 and up (flash and crash – tough on health and energy levels). Research shows why GI and GL both matter: a low glycemic load can be achieved either by eating small amounts of high GI carbs, or large amounts of low-GI carbs, and some studies show that the latter approach (i.e. low-GI, low-GL) is best of all for health.

While both GI and GL are useful measures of our glycemic response to certain foods or dishes, our body’s overall Glycemic Response – our management of blood sugar over time – also appears to depend on our total diet and lifestyle.

As useful as GI, GL, and GR can be, it’s important to keep in mind that understanding the effect of carbohydrates on blood sugar is just one part of choosing a healthy diet. The quality of fats and proteins matters too, as do fiber, vitamins, minerals and other factors. The bottom line? Eating a wide variety of delicious, whole, minimally-processed foods, guided by the latest science in all these areas, is the way to go.
 

Tips for a Lower GI-GL Diet

The refreshing news is that reaping the benefits of a low-glycemic diet doesn’t mean only looking at numbers. The principle of glycemic health is important, and traditional eating patterns such as the Mediterranean Diet offer a good example of how to enjoy delicious food while safe-guarding your good health.


In general, whole and minimally-processed foods are better choices than highly-processed foods, for keeping blood sugar and energy steady.
Here are a dozen ideas anyone can use to easily bring the science of glycemic index, glycemic load and glycemic response to their everyday meals and snacks.

  • Choose traditional muesli, or longer-cooking oatmeal or porridge (not instant) instead of processed flakes or puffs.
  • Eat a variety of intact whole grains, and be sure not to overcook them. Intact grains such as barley, wheatberries and ryeberries have a low glycemic index, especially when they’re cooked al dente.
  • Pasta has a low glycemic index, and it’s important to cook it al dente.  Enjoy pasta with plenty of vegetables and beans or fish for a healthy pasta meal.
  • Look for longer-cooking varieties of rice.  Cook extra portions and freeze them for later use.  
  • Favor whole fruits over fruit juice, and enjoy juice in small quantities or mixed with sparkling water.
  • Skip the fluffy, light breads. Traditional dense grainy bread has a much lower glycemic index.
  • Eat legumes. Serve lentil soup, a bean-filled chili, or a chickpea salad. Add beans to soups, salads, pasta and other dishes.
  • Certain fibers, including resistant starch (found in foods including beans, bananas, cold pasta and potato salads), lower your body’s glycemic response. A mostly-plant-based diet provides a good variety of different types of fiber.
  • Add zing to your meals.  Acidic foods lower your glycemic response, so squeeze lemon juice on your vegetables, fish or chicken; enjoy your salad with oil and vinegar; and add a splash of vinegar to soups or vegetable stews.
  • Enjoy snacks like carrots with hummus, apple slices with nut butter, or plain yogurt with fresh or frozen berries.
  • Enjoy balanced meals and snacks. Eating healthy fats and lean protein with carbohydrates lowers the overall glycemic load of a meal or snack.
  • Practice portion control. Too much of even a healthy food is, well, too much. Serve yourself a modest portion, eat slowly and mindfully, and reflect before you reach for more.

 

Program of the Glycemic Summit including Speakers’ Presentations

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)