index of diabetic dialysis patients. However, recently in Japan, on-line hemodiafiltration (o-HDF) with high albumin (Alb) leakage has been widely used in dialysis treatment methods due to the reimbursement in the national insurance system since 2012. As GA is affected by albumin metabolism, evaluation of GA values needs to be reexamined for diabetic dialysis patients under o-HDF. In this study, we examined GA values for different dialysis treatment methods. Methods: The subjects were divided according to treatment types: a hemodialysis (HD) group (23 diabetic dialysis patients) and an o-HDF group (133 diabetic dialysis patients). We examined the correlation of GA and HbA1c in comparison with known correlation, and the amount of Alb removed in the o-HDF group. Results: A significant positive correlation was observed between GA and HbA1c in the HD group (R2 = 0.809 and p < 0.0001). Inaba et al. reported a similar result (r = 0.777 and p < 0.001: J Am Soc Nephrol, 2007). However, the correlation in the o-HDF group was lower than in the HD group (R2 = 0.316 and p < 0.0001). In the o-HDF group, average of GA, HbAlc and Hb is 20.4 ± 4.7%, 6.0 ± 0.9% and 10.6 ± 1.0 g/dl. Conclusion: It is possible that GAvalue is underestimated in the o-HDF group due to the effect of Alb leakage. If Hb value is stable by the therapy, HbA1c may be the golden standard of the diabetic estimation even also in dialysis patients. For glycemic control index of diabetic dialysis patients, GA and HbA1c need to be used along with the dialysis treatment method. Disclosure of Interest: None declared. MON-P152 GLYCEMIC INDEX OF FREQUENTLY CONSUMED BREAD TYPES USED FOR HEALTHY SUBJECTS AND PATIENTS WITH CHRONIC DISEASES Z. Büyüktuncer Demirel 1 *, R. Ergun 1 , H. Köksel 2 , H. Gokmen Ozel 1 . 1 Nutrition and Dietetics, Faculty of Health Sciences, 2 Food Engineering, Hacettepe University, Ankara, Turkey Rationale: There is growing evidence that the type of carbohydrate consumed is important in relation to chronic diseases risk, and there is currently particular interest in the role of low-glycaemic index (GI) foods. Bread is the staple food in Turkish population. The aim of this study wasto assess GI of frequently consumed bread types used for both healthy subjects and patients with chronic diseases. Methods: Ten healthy volunteers aged 19–35 years were included. Capillary blood glucose (BG) were measured after 12 hours starvation and at 15, 30, 45, 60, 90 and 120 minutes. Each of the 10 subjects consumed portions of the ten types of breads and the reference food (glucose powder), containing 50 g of available carbohydrate on separate mornings over a- 11-week period. GI were calculated using WHO incremental area under the BG response curve. Results: The lowest GI were found in village bread (VB) rich in whole wheat (42 ± 4). The GI values of other bread types were as follows: Stone mill (46 ± 5), wheat bran (51 ± 3), rye (52 ± 7), ciabatta (54 ± 6), germ (54 ± 6), bagel (60.0 ± 3), white (65 ± 7), pita (70 ± 8) and hazelnut (75 ± 9). BG after VB consumption was significantly less than after hazelnut (p < 0.01), pita and white breads at 90 minutes (p < 0.05). Conclusion: The WHO/FAO (Food and Agriculture organisation of the UN) and some health agencies in Europe, Canada, and Australia advocate consumption of a low-GI diet. Since low GI breads may control postprandial BG and insulin responses better, GI can be used to guide bread choices in both heathy subjects and patients with chronic diseases. Disclosure of Interest: None declared. MON-P153 DOES DIFFERENT PREPERATION AND COOKING METHODS IMPACT ON THE GLYCEMIC INDEX OF THE POTATO? S. Çiftçi 1 , Z. Büyüktuncer Demirel 1 *, H. Köksel 2 , H. Gokmen Ozel 1 . 1 Nutrition and Dietetics, Faculty of Health Sciences, 2 Food Engineering, Hacettepe University, Ankara, Turkey Rationale: Potato, staple food, is widely consumed in most countries. Potato has a high glycemic index (GI) and the preparation and cooking methods affect the GI of the potato. The aim of this study was to determine the effect of different preparation and cooking methods on GI of potato. Methods: Ten healthy volunteers aged 19–35 yrs were included. Each of the 10 subjects consumed potatoes which were prepared and cooked using different 8 methods [boiled for 35 min (B35), boiled for 50 min (B50), boiled for 35 min and then cooled for 24 hrs (B35C), boiled for 50 min and then cooled for 24 hrs (B50C), peeled and fried for 8 min (PF), unpeeled and fried for 8 min(UPF), peeled and baked for 30 min (PB) and unpeeled and baked for 30 min (UPB)]. The reference foods (glucose powder and white bread) and potatoes were consumed containing 25 g of available carbohy- drate on separate mornings over a-10-week period. Capillary duplicate blood glucose (BG) levels were measured after 12 hours starvation and at 15, 30, 45, 60, 90 and 120 minutes after test and reference foods consumption. GI were calculated using WHO incremental area under the BG response curve. Results: The lowest GI were found in potatoes which were B35C relative to glucose (65 ± 37) and white bread (83 ± 50). The GI values of other preperation and cooking methods were as follows relative to glucose: PF (76 ± 32), UPF (77 ± 31), B50C (81 ± 51), UPB (91 ± 48), B35 (101 ± 32), B50 (100 ± 43) and relative to white bread: PF (97 ± 35), UPF (101 ± 45), B50C (102 ± 54), UPB (115 ± 52), B50 (131 ± 59) and B35 (133 ± 43). The lowest GI were found in potatoes which were PB relative to glucose (115 ± 56) and white bread (148 ± 63). Conclusion: It has been suggested that foods with a GI are detrimental to health. Frying method had relatively low GI values, but it does not appear to be particularly healthy. Beside of the GI knowledge, healthy eating habits should be taught to the individuals by dietitians. Disclosure of Interest: None declared. Nutrition and chronic diseases 2 S235