An investigation into whether the way potato is prepared, and what it is eaten with, affects the blood glucose response to its consumption, in people with type 2 diabetes

2021 ◽  
Author(s):  
Tracey Robertson
Keyword(s):  
Type 2 Diabetes ◽  
Blood Glucose ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
The Way

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 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.

scholarly journals Blood glucose response after oral lactulose intake in type 2 diabetic individuals

2021 ◽  
Vol 12 (6) ◽  
pp. 893-907
Author(s):  
Thomas R Pieber ◽  
Eva Svehlikova ◽  
Ines Mursic ◽  
Tamara Esterl ◽  
Manfred Wargenau ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
Type 2 Diabetic
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