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The Use of Low Glycaemic Index Foods Improves Metabolic Control of Diabetic Patients over Five Weeks
Author(s) -
Fontvieille A.M.,
Rizkalla S.W.,
Penfornis A.,
Acosta M.,
Bornet F.R.J.,
Slama G.
Publication year - 1992
Publication title -
diabetic medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.474
H-Index - 145
eISSN - 1464-5491
pISSN - 0742-3071
DOI - 10.1111/j.1464-5491.1992.tb01815.x
Subject(s) - medicine , glycaemic index , metabolic control analysis , diabetes mellitus , index (typography) , endocrinology , glycemic index , glycemic , world wide web , computer science
The aim of the present study was to determine whether any benefit might occur from lowering the glycaemic index of diet in the medium term in diabetic patients. Eighteen well‐controlled diabetic patients (12 Type 1 and 6 Type 2 non‐insulin‐treated), were assigned to either a high mean glycaemic index or low mean glycaemic index diet for 5 weeks each in a random order using a cross‐over design. The two diets were equivalent in terms of nutrient content and total and soluble fibre content. The glycaemic indices were 64 ± 2 (mean ± SD) % and 38 ± 5% for the two diets. The high glycaemic index diet was enriched in bread and potato and the low glycaemic index diet in pasta, rice, and legumes. At the end of the study periods, the following variables were improved on the low compared to the high glycaemic index diet: fructosamine (3.9 ± 0.9 vs 3.4 ± 0.4 mmol I −1 , p < 0.05); fasting blood glucose (10.8 ± 2.8 vs 9.6 ± 2.7 mmol I −1 , p < 0.02); 2‐h postprandial blood glucose (11.6 ± 2.9 vs 10.3 ± 2.5 mmol I −1 p < 0.02); mean daily blood glucose (12.0 ± 2.5 vs 10.4 ± 2.7 mmol I −1 , p < 0.02); serum triglycerides (1.5 ± 0.9 vs 1.2 ± 0.6 mmol I −1 , p < 0.05). No significant differences were found in body weight, HbA 1C , insulin binding to erythrocytes, insulin and drug requirements, and other circulating lipids (cholesterol, HDL‐cholesterol, phospholipids, Apolipoprotein A1, Apolipoprotein B). Thus the inclusion of low glycaemic index foods in the diet of diabetic patients may be an additional measure which slightly but favourably influences carbohydrate and lipid metabolism, requires only small changes in nutritional habits and has no known deleterious effects.