Glucose and insulin levels on loading with different carbohydrates

Lütjens, A.; H, Verleur; Plooij, M

doi:10.1016/0009-8981(75)90233-8

Cited by 16 publications

(6 citation statements)

References 4 publications

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“…In another study, small doses of rapidacting insulin was shown to attenuate the rise in plasma glucose levels after the ingestion of 100 g of ice cream in 10 patients with IDDM (13). These results in diabetic patients are all consistent with earlier observations of the acute effects of sucrose given as a single challenge to normal individuals and patients with abnormal glucose tolerance (14)(15)(16). These data suggest the addition of moderate amounts of sucrose to single meals would not result in an exaggerated plasma glucose or insulin response.…”

Section: Cb Hollenbeck Am Coulston and Gm Reaven Clinical Stusupporting

confidence: 90%

Effects of Sucrose on Carbohydrate and Lipid Metabolism in NIDDM Patients

1989

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Recently, there has been increasing interest toward the liberalization of sucrose in the diets of individuals with non-insulin-dependent diabetes mellitus (NIDDM).However, there is evidence from several well-controlled prospective studies demonstrating that the consumption of moderate amounts of sucrose may result in hyperglycemia, hyperinsulinemia, hypertriglyceridemia, hypercholesterolemia, and reduced high-density lipoprotein cholesterol concentrations. The fact that not all studies demonstrate these deleterious effects does not negate the positive data. The magnitude of the deleterious effects will probably vary with individual patients, baseline status, and amount of sucrose. Because these metabolic abnormalities are most disturbed in diabetes and are associated with increased risk of coronary artery disease, it would seem reasonable to continue to advise patients with NIDDM to limit sucrose consumption, at least until available data would allow us to predict in which individuals and at what level of sucrose consumption these adverse metabolic effects would not be present. Diabetes Care 12:62-66, 1989 T here is general agreement that diet should serve as the cornerstone of any therapeutic program for the treatment of diabetes. Understanding the impact of variations in diet composition on the metabolic defects present in diabetes, however, is far from clear. This is particularly true in regard to what impact sucrose may have in controlling the abnormalities in carbohydrate and lipid metabolism present in diabetes. As interest in the dietary management of diabetes has intensified, attention has been directed toward the potential role that specific dietary manipulations might have in reducing the increased risk of coronary artery disease (CAD) associated with diabetes. In this regard, the issue of dietary sucrose must assume a prominent role in the discussion of the dietary treatment of diabetes. Recent statements from both the American Diabetes Association (1) and Food and Drug Administration (2) suggest there may be no adverse health effects associated with increased sucrose consumption in patients with diabetes. On the other hand, there is evidence from several wellcontrolled prospective studies suggesting that the consumption of moderate amounts of sucrose may result in a series of deleterious metabolic effects that are associated with an increased risk for the development of CAD (3-10). Specifically, studies have shown that the addition of moderate amounts of sucrose are associated with hyperglycemia, hyperinsulinemia, hypertriglyceridemia, hypercholesterolemia, and reduced high-density lipoprotein cholesterol (HDL-chol) concentrations. These metabolic abnormalities are most disturbed in diabetes (17,18 ,31,32) and are associated with the increased risk of CAD (30-34); therefore, it would seem reasonable to question the general recommendation liberalizing sucrose consumption in these individuals. In this article, we discuss the evidence from our group and others designed to assess the metabolic impact of...

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Section: Cb Hollenbeck Am Coulston and Gm Reaven Clinical Stusupporting

confidence: 90%

Effects of Sucrose on Carbohydrate and Lipid Metabolism in NIDDM Patients

1989

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“…However, studies employing healthy subjects have demonstrated that sucrose, when consumed by itself (2)(3)(4) or as part of a meal (3,5), did not result in a greater rise in plasma glucose levels than isocaloric amounts of other common carbohydrates. The same has been demonstrated with diabetic subjects consuming sucrose as part of a meal (3,(5)(6)(7).…”

Section: Effects Of Sucrose and Fructose On Glycemic Controlmentioning

confidence: 98%

Clinical Aspects of Sucrose and Fructose Metabolism

Bantle

1989

Diabetes Care

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The per capita consumption of sugars in the United States accounts for -2 1 % of total calorie intake. Most Americans eat and enjoy sugar-containing foods every day, but the use of sugars in the diabetic diet has traditionally been proscribed for fear of aggravating hyperglycemia. However, short-term and most longerterm studies demonstrate that dietary sucrose does not cause a greater postprandial rise in plasma glucose than isocaloric amounts of other common carbohydrates. The available evidence suggests that sucrose has a glycemic effect similar to that of bread, potatoes, and rice. Dietary fructose, in contrast, may produce a lesser postprandial rise in plasma glucose than other common carbohydrates. There is considerable controversy about the effects of dietary sucrose and fructose on serum lipids, and their effects on other metabolic events, such as the nonenzymatic glycosylation of proteins, are uncertain. Nevertheless, it is reasonable to allow diabetic patients to consume sugar-containing foods as long as they do so in a controlled fashion. Diabetes Care 12:56-61, 1989 A ccording to the 1977-1978 United States Department of Agriculture food consumption survey, the per capita consumption of sugars in the United States averages 95 g/day and accounts for 21% of total calorie intake and 48% of total carbohydrate intake (1; Table 1). Average daily per capita consumption of sucrose is 41 g, which represents 9% of total calorie intake. Of these 41 g of sucrose, 13 g occur naturally and 28 g are added to foodstuffs. The consumption of fructose, which has an agreeable taste similar to that of sucrose, has been gradually increasing. If the contribution from high-fructose corn syrup (containing ~43% fructose) is considered, the daily per capita consumption of fructose is 24 g and accounts for 6% of total calorie intake. Although sucrose and fructose are consumed in significant quantities in the U.S., controversy continues regarding their safety. In this article I attempt to focus, for both healthy and diabetic populations, on what is known about the effects of dietary sucrose and fructose on 7) blood glucose control, 2) serum lipid levels, and 3) other potentially important metabolic events such as the rates of nonenzymatic glycosylation of proteins and lactate production.

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“…Breakdown of these compounds stimulate insulin response by releasing glucose into the bloodstream thereby influencing insulin signaling [102]. Over the years, the relationship between carbohydrate intake, diabetes and gut microbiota has been studied, with differences shown in the post-prandial glycemic response determined both by the amount as well as by the type of carbohydrate consumed [103,104]. Low carbohydrate diets (LCD) have long been part of the main nutritional therapy regimen in the management of type 2 diabetes [105].…”

Section: Carbohydratesmentioning

confidence: 99%

Nutrition at the Intersection between Gut Microbiota Eubiosis and Effective Management of Type 2 Diabetes

Hamamah,

Iatcu,

Covasa

2023

Preprint

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Nutrition is one of the most influential environmental factor in both taxonomical shifts in gut microbiota as well as development of Type 2 Diabetes Mellitus (T2DM). Emerging evidence has shown that the effects of nutrition on both these parameters is not mutually exclusive and that changes in gut microbiota and related metabolites such as short chain fatty acids (SCFA) and branched chain amino acids (BCAA) may influence systemic inflammation and signaling pathways that contribute to pathophysiological processes associated with T2DM. With this background, our review highlights the effects of macronutrients, carbohydrates, proteins and lipids, as well as micronutrients, vitamins, and minerals, on T2DM, specifically through their alterations in gut microbiota and the metabolites they produce. Additionally, we describe the influences of common food groups, which incorporate varying combinations of these macronutrients and micronutrients, on both microbiota and metabolic parameters in the context of diabetes mellitus. Overall, nutrition is one of the first line modifiable therapies in the management of T2DM and better understanding of the mechanisms by which gut microbiota influence its pathophysiology provides opportunities for optimizing dietary interventions.

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Glucose and insulin levels on loading with different carbohydrates

Cited by 16 publications

References 4 publications

Effects of Sucrose on Carbohydrate and Lipid Metabolism in NIDDM Patients

Effects of Sucrose on Carbohydrate and Lipid Metabolism in NIDDM Patients

Clinical Aspects of Sucrose and Fructose Metabolism

Nutrition at the Intersection between Gut Microbiota Eubiosis and Effective Management of Type 2 Diabetes

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