Improved glycemic control and lipid profile and normalized fibrinolytic activity on a low-glycemic index diet in type 2 diabetic patients

Diabetes Care ◽  
1999 ◽  
Vol 22 (1) ◽  
pp. 10-18 ◽  
Author(s):  
A. E. Jarvi ◽  
B. E. Karlstrom ◽  
Y. E. Granfeldt ◽  
I. E. Bjorck ◽  
N. G. Asp ◽  
...  
Keyword(s):  
Glycemic Control ◽  
Lipid Profile ◽  
Glycemic Index ◽  
Fibrinolytic Activity ◽  
Diabetic Patients ◽  
Type 2 Diabetic Patients ◽  
Type 2 Diabetic ◽  
Low Glycemic Index

scholarly journals Low-Glycemic-Index Sugar in Type 2 Diabetic Patients: A Randomized Controlled Study

2021 ◽  
Author(s):  
Damien Steciuk ◽  
Samia Mahmood Hafez Amir ◽  
Muzzammil Hosenally ◽  
Aroushini Goorapah
Keyword(s):  
Blood Sugar ◽  
Glycemic Index ◽  
Glucose Monitoring ◽  
Controlled Study ◽  
Diabetic Patients ◽  
Type 2 Diabetic Patients ◽  
Sugar Levels ◽  
Type 2 Diabetic ◽  
Low Glycemic Index

Abstract Background and Objectives: There is a need to re assess the value of low-GI food and its specific components. The effect of one of them, namely low-glycemic-index sugar, is unclear, as its impact is usually confounded when reported in the literature. This study attempts to breach this gap, shedding light on its effect in type 2 diabetic patients and evaluate if it could be considered as part of a dietary plan.Subjects and Methods: The blood sugar level of twenty (20) type 2 diabetics was monitored using a Continuous Glucose Monitoring system during two phases; firstly, an initial period of 5 days, whereby all the included patients were taking their usual dietary meals. Subjects were then randomized into two groups of equal size before embarking on a second phase; 10 subjects were instructed to eat prepared, portioned and delivered meals, the difference for the second group being that low-GI sugar was used for the preparation. Results: Compared to baseline (day 1), blood sugar dropped by 18% for the group with low-GI sugar and 13% for those who consumed sugar with a normal-GI. The variation in sugar levels was also more contained in the interventional group. A by-product of the study design shows that constant glucose monitoring could raise awareness, and may foster reduction in blood sugar levels. Portioned food was capable of reducing blood sugar levels, with elevated levels of compliance just after start. Conclusions: Even though the ultimate aim is to reduce sugar consumption by diabetic patients, the intake of a low-GI sugar seems to be less harmful than normal sugar. Compared to using normal sugar for the preparation of portioned foods, the use of a low-GI sugar is encouraged as part of a wider plan for the management of diabetic patients.

scholarly journals Low-Glycemic-Index Sugar in Type 2 Diabetic Patients: a Randomized Controlled Study

2021 ◽  
Author(s):  
Damien Steciuk ◽  
Samia Mahmood Hafez Amir ◽  
Aroushini Goorapah ◽  
Muzzammil Hosenally
Keyword(s):  
Blood Sugar ◽  
Glycemic Index ◽  
Glucose Monitoring ◽  
Controlled Study ◽  
Diabetic Patients ◽  
Type 2 Diabetic Patients ◽  
Sugar Levels ◽  
Type 2 Diabetic ◽  
Low Glycemic Index

Abstract Background and ObjectivesThere is a need to re assess the value of low-GI food and its specific components. The effect of one of them, namely low-glycemic-index sugar, is unclear, as its impact is usually confounded when reported in the literature. This study attempts to breach this gap, shedding light on its effect in type 2 diabetic patients and evaluate if it could be considered as part of a dietary plan.Subjects and MethodsThe blood sugar level of twenty (20) type 2 diabetics was monitored using a Continuous Glucose Monitoring system during two phases; firstly, an initial period of 5 days, whereby all the included patients were taking their usual dietary meals. Subjects were then randomized into two groups of equal size before embarking on a second phase; 10 subjects were instructed to eat prepared, portioned and delivered meals, the difference for the second group being that low-GI sugar was used for the preparation. ResultsCompared to baseline (day 1), blood sugar dropped by 18% for the group with low-GI sugar and 13% for those who consumed sugar with a normal-GI. The variation in sugar levels was also more contained in the interventional group. A by-product of the study design shows that constant glucose monitoring could raise awareness, and may foster reduction in blood sugar levels. Portioned food was capable of reducing blood sugar levels, with elevated levels of compliance just after start. ConclusionsEven though the ultimate aim is to reduce sugar consumption by diabetic patients, the intake of a low-GI sugar seems to be less harmful than normal sugar. Compared to using normal sugar for the preparation of portioned foods, the use of a low-GI sugar is encouraged as part of a wider plan for the management of diabetic patients.

scholarly journals Blood pressure, lipid profile and glycemic control among type-2 diabetic patients in North Kerala

2021 ◽  
Author(s):  
Liji Kavuparambil ◽  
Ashok Kumar Pammi ◽  
Jithesh Tharayil Kattil ◽  
Santha Kaliyaperumal ◽  
Shifa Kollathodi
Keyword(s):  
Glycemic Control ◽  
Lipid Profile ◽  
Total Cholesterol ◽  
Blood Sugar ◽  
Significant Positive Correlation ◽  
Poor Glycemic Control ◽  
Diabetic Patients ◽  
Type 2 Diabetic Patients ◽  
Type 2 Diabetic

Background: Glycemic control, lipid control and other modifiable risk factor, is very important to prevent complications of type 2 diabetes. The objective of this study was to analyze glycemic control, lipid profile, BP and find the correlation of these parameters in the diabetic population of North Kerala.Methods: This was a cross sectional study among the type 2 diabetic patients with 40-60 years of age, and those without any cardiac, renal, liver, and thyroid dysfunction. Fasting blood sugar, BP, HbA1c and lipid profile were assessed by VITROS 5600 integrated system. The study population was grouped in to two based on their glycemic control (HbA1c ≥7% and HbA1c <7%). Statistical analysis was performed by SPSS software. The comparison of variables age, BP, FBS, HbA1c, total cholesterol, LDL, HDL, TG, and TG/HDL was tested using independent student t test. The correlations between the variables were analyzed using Pearson correlation coefficient. P values less than 0.05 were considered significant.Results: There was a significant positive correlation between DBP and poor glycemic control group (t=2.35, p=0.0102). Fasting blood sugar (p≤0.00001), total cholesterol (p=0.0031), triglycerides (p≤0.00001), LDL (p=0.0051), HDL (p=0.0010) and TG/HDL (p≤0.00001) also were significantly higher in this group. Age or gender showed no correlation with HbA1c and BP.Conclusions: This study shows highly significant positive correlation between TG/HDL and poor glycemic control. It appears the degree of hypertension is not correlated with HbA1c, but significantly correlated with lipid profile especially among those with poor glycemic control.

scholarly journals The Effect of Soy Nuts on Glycemic Control, Lipid Profile and Insulin-Resistance in Type 2 Diabetic Patients

2015 ◽  
Vol 05 (01) ◽  
pp. 1-7 ◽  
Author(s):  
Alireza Sedaghat ◽  
Hajieh Shahbazian ◽  
Fatemeh Haidari ◽  
Seyed Peyman Payami ◽  
Alireza Jahanshahi ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Glycemic Control ◽  
Lipid Profile ◽  
Diabetic Patients ◽  
Type 2 Diabetic Patients ◽  
Type 2 Diabetic
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