Giovanni Misciagna

Glycemic Index of Food and Non Enzymatic Glycation of Blood Proteins: the Effect of the Type of Food Carbohydrate on Non Enzymatic Glycation of Blood Proteins Giovanni Misciagna

In this book we reviewed the mechanisms of non enzymatic glycation of proteins, the measurement of glycated hemoglobin and fructosamine, the effects of diet on glycated hemoglobin and fructosamine, the association of glycated hemoglobin or fructosamine with disease. Then, the correlation of HbA1c and fructosamine is compared with carbohydrate intake in subjects with a high prevalence of diabetes. In these subjects, fructosamine is more strongly correlated with dietary sugar than is HbA1c. To study the relationship between serum fructosamine and diet in normal subjects, we measured diet in a population sample of subjects without diabetes. Serum fructosamine was positively associated with dietary glycemic load. The findings of these two studies support the hypothesis that high glycemic index carbohydrate determine fructosamine level, a measure of glycated serum proteins. Finally, we compare non diabetic subjects with adenomatous polyps of the colon with subjects with normal colonoscopy. The risk of colorectal adenoma increases with the level of fructosamine, an indicator of glucose in the blood, and of a high glycemic load diet.