Effects of dietary fibre supplementation in stable and labile insulin-dependent diabetics

Monnier, L.; Blotman, Marie J.; Colette, C; Monnier, M.; Mirouze, J

doi:10.1007/bf00253810

Cited by 40 publications

(5 citation statements)

References 24 publications

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“…This is thought to be due predominantly to the effect of fibre but a recent study suggests that in the longer term, high carbohydrate diets alone offer some benefits to diabetics in reducing fasting blood glucose (Simpson et al, 1982). Monnier et al (1981) have proposed that the minimum daily amount of fibre required to lower blood glucose levels in diabetics is 40g. Very high fat meals have recently been shown to reduce motility and delay gastric emptying (Evans, Foster and Hardcastle, 1982) and secretion (Roberts, 1931;Ivy, 1941) in man, confirming older animal experiments which evoked a gastrointestinal hormone, enterogastrone, to explain the effect (Greengard, Woolley and Ivy, 1944).…”

Section: Discussionmentioning

confidence: 99%

A comparison of isocaloric high carbohydrate and high fat test meals in diabetics

Jones¹,

Patel

Slaughter

et al. 1984

Postgraduate Medical Journal

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SummaryTen diabetic patients were given test meals at breakfast and lunch on successive days to compare the acute glycaemic responses to meals either high (65%) (HC) or extremely low (12%) in carbohydrate; the latter was very high (71%) in fat (HF). The meals were isocaloric and fibre content, though higher in HC, was within the range of the average British intake for both diets.The mean fasting blood glucose levels were similar on the 2 days (9-8 mmol/l; 9.6 mmol/l) but mean peak post-prandial levels were significantly greater after the HC meals (17X7 mmol/l after breakfast and 14-1 mmol/l after lunch) than after the HF meals (11-7 mmol/litre after breakfast; P<0-02; 8-1 mmol/l after lunch; P<0-02). Mean blood glucose value for the 6-hr study period was significantly higher after the HC meals (14-0 mmol/l) than after the HF meals (9-2 mmol/l; P<0 001). There was no significant difference in mean fasting, peak or total mean triglyceride level.In the short term, therefore, meals very low in carbohydrate and high in fat are followed by a lower glycaemic response than meals high in carbohydrate but with only a usual (22 g/day) fibre content.Delayed gastric emptying after HF meals may well contribute to the results but long-term use of such HF meals is not advised in view of the extremely high fat content.

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Section: Discussionmentioning

confidence: 99%

A comparison of isocaloric high carbohydrate and high fat test meals in diabetics

Jones¹,

Patel

Slaughter

et al. 1984

Postgraduate Medical Journal

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show abstract

“…Seventeen insulin-dependent adults given a 10-15-day diet containing 1 g of dietary fiber per 15 g of available carbohydrate had a significant reduction in glycosuria and postprandial blood sugar levels. 3 In some studies the insulin doses have been reduced with the use of HCHF diets. Eight type II diabetic patients reported by Dodson et al 14 (mean age = 44 yr) had an average insulin decrease of 9 U while on a HCHF diet.…”

Section: Means and Methodsmentioning

confidence: 99%

High-Carbohydrate, High-Fiber Diet in Children with Type I Diabetes Mellitus

et al. 1984

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The effects of a high-carbohydrate, high-fiber (HCHF) diet on glucose control was evaluated in 12 children with type I diabetes mellitus. The children had had diabetes for an average of 5.25 yr; their mean glycosylated hemoglobin was 12.4% (normal 5-9%), and C-peptide was virtually undetectable in all but one. They were followed on a regular diabetic diet for 10 days at home and in the hospital and then were studied on a HCHF diet for 14 days. The HCHF diet contained 60% carbohydrate and 30 g of fiber per 1000 cal provided through grains, fruits, vegetables, and high-fiber crackers. Capillary blood glucose levels were monitored at home before meals and at bedtime, and venous plasma glucose levels were measured in the hospital before and after each meal and during the night. Plasma glucose was measured serially after test meals with each diet. There was no significant difference in blood glucose levels preprandially, postprandially, and while fasting on the two diets. The 24-h glucose profiles and posttest meal profiles obtained during both diets were remarkably similar. We conclude that a diet high in fiber and carbohydrate has limited application in children with type I diabetes mellitus who have no residual beta-cell function.

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“…Results from studies of fiber additions to meals or foods have varied, however, due to factors such as 1) how the fiber was incorporated into the diet (it must be mixed with the food to have an effect) [39,40]; 2) the percentage of carbohydrate in the diet (fiber is most effective when the percentage of total carbo hydrate in the diet is high); 3) the type of fiber used (soluble, viscous fibers, such as guar, have effects on postprandial blood glucose, while insoluble fibers such as many cereal brans seem to have more chronic effects on blood glucose) [41][42][43][44]; and 4) viscosity of the fiber (this also appears to be important for the immediate effect; those fibers with low viscosity [ie, low methoxylated pectin] have a poor acute effect to lower blood glucose) [45,46]. Although certain viscous soluble fibers lower glycémie Downloaded by [New York University] at 05: 28 15 May 2015 responses when added to foods, use of such fibers is generally not practical owing to problems of palatability and gastrointestinal side effects.…”

Section: Factors Affecting Glycemic Response Dietary Fiber Contentmentioning

confidence: 99%

Carbohydrate in the diabetic diet.

Crapo¹

1986

Journal of the American College of Nutrition

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Effects of dietary fibre supplementation in stable and labile insulin-dependent diabetics

Cited by 40 publications

References 24 publications

A comparison of isocaloric high carbohydrate and high fat test meals in diabetics

A comparison of isocaloric high carbohydrate and high fat test meals in diabetics

High-Carbohydrate, High-Fiber Diet in Children with Type I Diabetes Mellitus

Carbohydrate in the diabetic diet.

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