Glycaemic variability is associated with severity of coronary artery disease in patients with poorly controlled type 2 diabetes and acute myocardial infarction

Benalia, M.; Zeller, Marianne; Mouhat, B.; Guenancia, Charles; Yameogo, Valentin; Greco, Carla; Yao, Hermann; Maza, M.; Vergès, Bruno; Cottin, Yves

doi:10.1016/j.diabet.2019.01.012

Cited by 33 publications

(25 citation statements)

References 31 publications

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“…In non-diabetic lean patients, reduced post-prandial NFκB activation in white blood cells resulted from meals which elicited a flatter glycaemic response [36]. In patients with T2DM glycaemic variability is implicated in coronary artery disease [37]. For example oxidative stress is activated by glycaemic fluctuations [38] and incremental glucose peaks have been shown to correlate with carotid intima-media thickness, which is a surrogate marker for atherosclerosis [39].…”

Section: Discussionmentioning

confidence: 99%

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Hodges

Archer

Chowdhury

et al. 2019

Foods

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The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 min after ingestion of each meal for 120 min. There was a significant interaction between temperature and time (F ( 8.46 – 372.34 ) = 2.75, p = 0.005), with the reheated (90 min) condition returning to baseline faster than both cold (120 min) and hot conditions. Blood glucose area under the curve (AUC) was significantly lower in the reheated (703 ± 56 mmol·L−1·min−1) than the hot condition (735 ± 77 mmol·L−1·min−1, t ( 92 ) = −3.36, pbonferroni = 0.003), with no significant difference with the cold condition (722 ± 62 mmol·L−1·min−1). To our knowledge, the current study is the first to show that reheating pasta causes changes in post-prandial glucose response, with a quicker return to fasting levels in both the reheated and cooled conditions than the hot condition. The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to changes in starch structure and how these changes influence glycaemic response.

show abstract

Section: Discussionmentioning

confidence: 99%

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Hodges

Archer

Chowdhury

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…Similarly, a retrospective study enrolling 2215 patients who underwent coronary artery bypass grafting reported that increased 24-h but not 12-h postoperative GV was a predictor of major adverse events [45]. Benalia et al revealed that T2DM patients admitted for acute myocardial infarction with elevated GV had significantly higher SYNTAX scores [46]. SYNTAX scores, which characterized coronary artery lesion severity, were independently related to high GV beyond HbA1c levels, suggesting that GV was associated with coronary artery disease severity and the early evaluation of GV might serve as a therapeutic target for both primary and secondary prevention [46].…”

Section: Gv and Diabetic Macrovascular Complicationsmentioning

confidence: 99%

Comprehensive elaboration of glycemic variability in diabetic macrovascular and microvascular complications

Sun

Luo

Zhou

2021

Cardiovasc Diabetol

104

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Diabetes mellitus is the major risk factor for the development of macrovascular and microvascular complications. It is increasingly recognized that glycemic variability (GV), referring to oscillations in blood glucose levels and representing either short-term or long-term GV, is involved in the pathogenesis of diabetic complications and has emerged as a possible independent risk factor for them. In this review, we summarize the metrics and measurement of GV in clinical practice, as well as comprehensively elaborate the role and related mechanisms of GV in diabetic macrovascular and microvascular complications, aiming to provide the mechanism-based therapeutic strategies for clinicians to manage diabetes mellitus.

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“…[27]. In patients with T2DM glycaemic variability is implicated in coronary artery disease [28]. For example oxidative stress is activated by glycaemic fluctuations [29] and incremental glucose peaks have been shown to correlate with carotid intima-media thickness, which is a surrogate marker for atherosclerosis [30].…”

Section: Discussionmentioning

confidence: 99%

Method of Food Preparation Influences Blood Glucose Response to a High-carbohydrate Meal

Hodges¹,

Archer²,

Chowdhury³

et al. 2019

Preprint

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The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 minutes after ingestion of each meal for 120 minutes. There was a significant interaction between temperature and time (F(8.46-372.34) = 2.75, p = 0.005), with the reheated (90 minutes) condition returning to baseline faster than both cold (120 minutes) and hot conditions. Blood glucose AUC was significantly lower in the reheated (703 ± 56 mmol L-1 min-1) compared with the hot condition (735 ± 77 mmol L-1 min-1, t(92) = -3.36, pbonferroni = 0.003), with no significant difference with the cold condition (722 ± 62 mmol L-1 min-1). To our knowledge, the current study is the first to show that reheating pasta causes changes in post-prandial glucose response, with a quicker return to fasting levels in both the reheated and cooled conditions compared with the hot condition. The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to changes in starch structure and how these changes influence glycaemic response.

show abstract

Glycaemic variability is associated with severity of coronary artery disease in patients with poorly controlled type 2 diabetes and acute myocardial infarction

Cited by 33 publications

References 31 publications

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Comprehensive elaboration of glycemic variability in diabetic macrovascular and microvascular complications

Method of Food Preparation Influences Blood Glucose Response to a High-carbohydrate Meal

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