The Effect of Dietary Carbohydrate Content and Glycemic Index on Blood Glucose Variation and Free Fatty Acids in Type 1 Diabetic Individuals
Project no. 21039 · Status: Kapanmış · 2020
Summary
The study was conducted in 17 Type 1 diabetic(T1DM) subjects who were on insulin therapy; with an average age of 29 to indicate the effect of four diets with different carbohydrate(CHO) contents and glycemic indexes(GI), on glycemic variability (GV) and plasma free fatty acid (FFA) levels. According to the individual’s energy requirements;Diet1 (D1) contained 40%CHO-lowGI(LGI), diet2(D2); 40%CHO-highGI(HGI), Diet3(D3); 60% CHO-LGI, Diet4(D4); 60% CHO-HGI. The study was designed as a cross-over study. FFA, triglyceride(TG), ketone, fructosamine were evaluated. No statistically difference was found in AUC (p=0.783), mean BG(p=0.276),GV (p=0.589), time in range (TIR)(p=0.923) between the groups. FFAs, TG were (p<0.014), higher in D1 group (p=0.002). Ketone was found negative in D-D2 (p=0.219;p=0.375). Fructosamine were not different(p=0.108) in any group. Dose of mealtime insulins were lower in LGI diets (p<0.001;p=0.041). As a result, different diets may increase the risk of cardiovascular disease by affecting GI, FFA,TG independence of carbohydrate amount on GV.Reducing the amount of CHO did not make any significant difference in GV. The composition of the meal as well as the carbohydrate content, can reduce metabolic control, the risk of complications. Moderate CHO, LGI is important for GV, cardiovascular risk in T1DM.