Positioning the Value of Dietary Carbohydrate,Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns
Christopher P. F. Marinangeli,Joanna Castellano,Peg Torrance,Joanne Lewis,Carolyn Gall Casey,Jackie Tanuta,Julianne Curran,Scott V. Harding,David J. A. Jenkins,John L. Sievenpiper,et al.
Nutrients 2019, 11, 457; doi:10.3390/nu11020457
Abstract: 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.
Keywords: glycemic index; carbohydrate quality; labelling; regulatory