ArticleEuropean journal of nutrition2020
Application of the ≤ 10:1 carbohydrate to fiber ratio to identify healthy grain foods and its association with cardiometabolic risk factors.
Article in European journal of nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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Who cites it
27 citing papers in PubMed, 34 citations in OpenAlex.
- Longitudinal associations of dietary fiber and its source with 48-week weight loss maintenance, cardiometabolic risk factors and glycemic status under metformin or acarbose treatment: a secondary analysis of the March randomized trial.Nutrition & diabetes · 2024Trial
- Association of the dietary carbohydrate-to-fiber ratio with prevalent rheumatoid arthritis in NHANES 2009-2018.Medicine · 2026Article
- Preliminary Examination of an Innovative mHealth-Based Dietary Fiber Intervention to Improve Outcomes in Young Adults With Prediabetes: Protocol for a Single-Arm Feasibility Study.JMIR research protocols · 2026Article
- A Nutrient Ratio-Based, Web-Enabled Food Quality Score Is Associated With Weight and Blood Pressure Compared With Leading Nutrient Profiling Systems.Current developments in nutrition · 2026Article
- Valorization of Beetroot Pomace as a Flour Fortifier, Functional Ingredient and Dietary Supplement.Foods (Basel, Switzerland) · 2026Article
- Association between high carbohydrate to dietary fiber ratio and risk of dementia in older adults: analysis from the UK biobank.BMC neurology · 2025Article
- Body mass index having a mediating role between diet quality & mental and physical health among women.BMC psychology · 2025Article
- Carbohydrate Quality Is Independently Associated with Cardiometabolic Risk in Chinese Individuals with Impaired Glucose Tolerance.Nutrients · 2025Article
- Dietary fibre intake in the adult Swiss population: a comprehensive analysis of timing and sources.Journal of nutritional science · 2025Observational
- Predicting carbohydrate quality in a global database of packaged foods.Frontiers in nutrition · 2025Article
- Pragmatic Carbohydrate Quality Metrics in Relation to Glycemic Index, Glycemic Load, and Front-of-Pack Warning Labels in Grain Foods.Foods (Basel, Switzerland) · 2024Article
- Association between dietary carbohydrate to fiber ratio and metabolic dysfunction associated fatty liver disease in adults: evidence from the NHANES 2017-2020.Journal of health, population, and nutrition · 2024Article
- Article
- Association between carbohydrate-to-fiber ratio and the risk of periodontitis.Journal of dental sciences · 2024Article
- Association between dietary fiber to carbohydrate ratio and risk of dental caries in diabetic patients: an analysis of the National Health and Nutrition Examination Survey 2015-2020.Frontiers in nutrition · 2024Article
- Assessing the impact of dietary choices on fiber deficiency: insights from the 2017-2020 Polish national adult nutrition survey.Frontiers in nutrition · 2024Article
- Comparisons of Different Carbohydrate Quality Indices for Risk of Type 2 Diabetes in the Malmö Diet and Cancer Study.Nutrients · 2023Article
- Article
- Importance of Carbohydrate Quality: What Does It Mean and How to Measure It?The Journal of nutrition · 2022Review
- A New Carbohydrate Food Quality Scoring System to Reflect Dietary Guidelines: An Expert Panel Report.Nutrients · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
Abstract
purposeOptimal metrics to assess healthfulness of carbohydrate-rich products are not well established. We investigated how the content per 10 g of carbohydrate of at least 1 g of fiber (≤ 10:1-ratio) related to nutritional quality in grain foods as well as cardiometabolic risk factors in São Paulo, Brazil.
methodsData were from the cross-sectional population-based study 2015 Health Survey of São Paulo, including a probabilistic sample of urban residents in the city. Participants (n = 1188) aged 20 + years completed a 24-h dietary recall and a subsample of 603 participants had blood samples, anthropometrics, and blood pressure measurements collected, and answered a second 24-h recall. Energy and nutrient contents of grain foods meeting or not meeting the ≤ 10:1-ratio were evaluated using linear regression models. The association between consumption (percent energy, %E) of grain foods meeting the ≤ 10:1-ratio and cardiometabolic risk factors were investigated using linear regression models.
resultsFoods meeting the ≤ 10:1-ratio had less available carbohydrate (- 3.0 g/serving), total sugar (- 7.4 g/serving), added sugar (- 7.2 g/serving) and saturated fat (- 0.7 g/serving), and more dietary fiber (+ 3.5 g/serving), protein (+ 2.1 g/serving), potassium (+ 100.1 mg/serving), iron (+ 0.9 mg/serving), selenium (+ 4.2 µg/serving), magnesium (+ 38.7 mg/serving), and zinc (+ 1.1 mg/serving). Each increase in 1%E consumption of grain foods meeting the ≤ 10:1-ratio was associated with lower levels of blood triacylglycerol (- 10.7%), the triacylglycerol/high-density lipoprotein cholesterol ratio (- 14.9%), fasting insulin (- 13.6%), and homeostasis model assessment for insulin resistance (- 14.0%).
conclusionThe ≤ 10:1-ratio identified grain foods with higher nutritional quality and higher intakes of these foods were associated with cardiometabolic risk factors related to atherogenic dyslipidemia and insulin resistance.
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