scholarly journals Lower nocturnal blood glucose response to a potato-based mixed evening meal compared to rice in individuals with type 2 diabetes

2020 ◽  
Author(s):  
Brooke L. Devlin ◽  
Evelyn B. Parr ◽  
Bridget E. Radford ◽  
John A. Hawley
Keyword(s):  
Type 2 Diabetes ◽  
Blood Glucose ◽  
Evening Meal ◽  
Glucose Response ◽  
Blood Glucose Response

scholarly journals Effects of a 12-week moderate-intensity exercise training on blood glucose response in patients with type 2 diabetes

Medicine ◽  
2019 ◽  
Vol 98 (36) ◽  
pp. e16860 ◽  
Author(s):  
Shang-Lin Chiang ◽  
Margaret McLean Heitkemper ◽  
Yi-Jen Hung ◽  
Wen-Chii Tzeng ◽  
Meei-Shyuan Lee ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Blood Glucose ◽  
Exercise Training ◽  
Moderate Intensity ◽  
Moderate Intensity Exercise ◽  
Glucose Response ◽  
Blood Glucose Response

scholarly journals Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetes

2001 ◽  
Vol 85 (1) ◽  
pp. 33-40 ◽  
Author(s):  
R. Giacco ◽  
F. Brighenti ◽  
M. Parillo ◽  
M. Capuano ◽  
A. V. Ciardullo ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Blood Glucose ◽  
Postprandial Glucose ◽  
Postprandial Blood Glucose ◽  
Diabetic Patients ◽  
White Bread ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
Starchy Foods

The present study was aimed at evaluating in patients with type 2 diabetes: (1) the glycaemic response to four starchy foods based on wheat, typical of the Italian diet; (2) the importance of some food characteristics in relation to their effects on postprandial glucose response. Seventeen patients with type 2 diabetes (eleven men and six women) participated in the study. All patients consumed, in random order and on alternate days, 50 g available carbohydrate provided by 90 g white bread and, according to a randomised procedure, an equivalent amount of carbohydrate provided by one (n 8) or two (n 9) of three other different test foods (g): pizza 85, potato dumplings 165, hard toasted bread 60. Foods had a similar nutrient composition. Plasma glucose response, measured for 180 min, was significantly lower after the potato dumplings than after white bread at 90 (P<0·05), 120 (P<0·01) and 150 (P<0·05) min. No difference was observed in postprandial plasma insulin response after the various test foods. The percentage of starch hydrolysed after 5 h in vitro hydrolysis with α-amylase was about 30 % lower for potato dumplings than for the other foods. However, no differences in the resistant starch content, the rate of diffusion of simple sugars added to a dialysis tube containing the food, and the viscosity of digesta were observed among the test foods. Scanning electron microscopy of potato dumplings showed a compact structure compatible with impaired accessibility of starch to digestive enzymes. In conclusion, carbohydrate-rich foods typical of the Italian diet which are often consumed as an alternative to pasta dishes are not equivalent in terms of metabolic impact in diabetic patients. Due to their low blood glucose response, potato dumplings represent a valid alternative to other starchy foods in the diabetic diet. Food structure plays an important role in determining starch accessibility to digestion, thus influencing the postprandial blood glucose response.

scholarly journals An increase in dietary protein improves the blood glucose response in persons with type 2 diabetes

2003 ◽  
Vol 78 (4) ◽  
pp. 734-741 ◽  
Author(s):  
Mary C Gannon ◽  
Frank Q Nuttall ◽  
Asad Saeed ◽  
Kelly Jordan ◽  
Heidi Hoover
Keyword(s):  
Type 2 Diabetes ◽  
Blood Glucose ◽  
Dietary Protein ◽  
Glucose Response ◽  
Blood Glucose Response

scholarly journals Modeling the Effect of Subcutaneous Lixisenatide on Glucoregulatory Endocrine Secretions and Gastric Emptying in Type 2 Diabetes to Simulate the Effect of iGlarLixi Administration Timing on Blood Sugar Profiles

2021 ◽  
pp. 193229682110156
Author(s):  
Thibault Gautier ◽  
Rupesh Silwal ◽  
Aramesh Saremi ◽  
Anders Boss ◽  
Marc D. Breton
Keyword(s):  
Type 2 Diabetes ◽  
Blood Glucose ◽  
Blood Sugar ◽  
Blood Glucose Concentration ◽  
Fixed Ratio ◽  
Selection Procedure ◽  
Model Complexity ◽  
Evening Meal ◽  
Administration Timing

Background: As type 2 diabetes (T2D) progresses, intensification to combination therapies, such as iGlarLixi (a fixed-ratio GLP-1 RA and basal insulin combination), may be required. Here a simulation study was used to assess the effect of iGlarLixi administration timing (am vs pm) on blood sugar profiles. Methods: Models of lixisenatide were built with a selection procedure, optimizing measurement fits and model complexity, and were included in a pre-existing T2D simulation platform containing glargine models. With the resulting tool, a simulated trial was conducted with 100 in-silico participants with T2D. Individuals were given iGLarLixi either before breakfast or before an evening meal for 2 weeks and daily glycemic profiles were analyzed. In the model, breakfast was considered the largest meal of the day. Results: A similar percentage of time within 24 hours was spent with blood sugar levels between 70 to 180 mg/dL when iGlarLixi was administered pre-breakfast or pre-evening meal (73% vs 71%, respectively). Overall percent of time with blood glucose levels above 180 mg/dL within a 24-hour period was similar when iGlarLixi was administered pre-breakfast or pre-evening meal (26% vs 28%, respectively). Rates of hypoglycemia were low in both regimens, with a blood glucose concentration of below 70 mg/dL only observed for 1% of the 24-hour time period for either timing of administration. Conclusions: Good efficacy was observed when iGlarlixi was administered pre-breakfast; however, administration of iGlarlixi pre-evening meal was also deemed to be effective, even though in the model the size of the evening meal was smaller than that of the breakfast.

scholarly journals Effect of Pseudocereal-Based Breakfast Meals on the First and Second Meal Glucose Tolerance in Healthy and Diabetic Subjects

2016 ◽  
Vol 4 (4) ◽  
pp. 565-573 ◽  
Author(s):  
Shreef G.N. Gabrial ◽  
Marie-Christine R. Shakib ◽  
Gamal N. Gabrial
Keyword(s):  
Blood Glucose ◽  
Glycemic Control ◽  
Glucose Tolerance ◽  
Glycemic Index ◽  
Healthy Subjects ◽  
Postprandial Blood Glucose ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
Baseline Levels

BACKGROUND: Many studies have indicated that the incidence of serious diabetic complications may be reduced through strict glycemic control. A low glycemic index diet is one tool to improve insulin resistance and improve glycemic control in type 2 diabetes mellitus (T2DM).AIM: The objective was to study the effect of pseudocereals-based breakfasts (quinoa and buckwheat) on glucose variations at first meal (breakfast) and second meal (standardised lunch) in healthy and diabetic subjects.SUBJECTS AND METHODS: Twelve healthy subjects and 12 patients with Type 2 DM (not- insulin dependent) were recruited in the study. Subjects were provided with quinoa and buckwheat breakfast meals. A standardised lunch was provided 4 h after breakfast. Postprandial blood glucose response after breakfast and the second meal effect was measured in healthy and diabetic subjects. Incremental area under the curve (IAUC) values for glucose was measured in response to the breakfast and lunch. The glycemic index of the 2 pseudocereals-based test breakfasts was determined. A white wheat bread (WWB) was served as a reference breakfast meal.RESULTS: In post-breakfast analyses, healthy subjects showed that buckwheat meal had significantly lower IAUC values for blood glucose compared to WWB reference meal (P < 0.001) while quinoa meal showed no significance. In diabetic subjects, buckwheat and quinoa meals had significantly lower IAUC values for blood glucose compared to WWB reference meal (P < 0.001 and P < 0.05 respectively). Blood glucose concentrations started to decline gradually for the quinoa and buckwheat but not for WWB in all healthy and diabetic subjects and returned to near-fasting baseline levels by 210 min. Post-lunch analyses indicated higher IAUC for the two breakfast types in healthy and diabetic subjects. In addition, the quinoa and buckwheat breakfast meals were followed by a significantly flatter blood glucose response to the second meal for the period between 270 and 330 min. At the end of the second meal period, values were below or near-fasting baseline levels in the breakfast period. The blood glucose concentration after consuming quinoa meal showed a high peak at 30 min similar to that of WWB reference meal. This peak resulted in a high glycemic index (GI) for quinoa (89.4). The GI of buckwheat recorded a low value (26.8).CONCLUSION: The two studied pseudocereals; quinoa and buckwheat have high potential to improve glucose tolerance at the first and second meal (lunch) and are recommended to be introduced in our daily diet for healthy and diabetic subjects.

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