Reproducibility of Glucose and Insulin Responses to Mixed Meal in Type II Diabetic Patients

Floch, J.-P. Le; Baudin, Elisabeth; Escuyer, P.; Wirquin, E.; Yomtov, B; Perlemuter, Léon

doi:10.2337/diacare.14.2.138

Cited by 9 publications

(3 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Low GI foods include vegetables, fruit, legumes and wholegrain breads such as pumpernickel, while high-GI foods include most refined grain products such as white bread, potatoes and rice (Table 2). The GI tables may have various applications, for instance in designing diets aimed at long-term blood glucose control, as some researchers have found that the GI may be applied not only to single foods but also to mixed meals (Wolever et al, 1985;Chew et al, 1985;Collier et al, 1986;Bornet et al, 1987;Le Floch et al, 1991). The GI of mixed meals has also been shown to correlate positively with the insulinemic index (a measure of postprandial insulin rise; Bornet et al, 1987).…”

Section: Glycemic Index and The Slow-release Carbohydratementioning

confidence: 99%

Glycemic index in chronic disease: a review

et al. 2002

View full text Add to dashboard Cite

Aim: The intent of this review is to critically analyze the scientific evidence on the role of the glycemic index in chronic Western disease and to discuss the utility of the glycemic index in the prevention and management of these disease states. Background: The glycemic index ranks foods based on their postprandial blood glucose response. Hyperinsulinemia and insulin resistance, as well as their determinants (eg high energy intake, obesity, lack of physical activity) have been implicated in the etiology of diabetes, coronary heart disease and cancer. Recently, among dietary factors, carbohydrates have attracted much attention as a significant culprit, however, different types of carbohydrate produce varying glycemic and insulinemic responses. Low glycemic index foods, characterized by slowly absorbed carbohydrates, have been shown in some studies to produce beneficial effects on glucose control, hyperinsulinemia, insulin resistance, blood lipids and satiety. Method: Studies on the short and long-term metabolic effects of diets with different glycemic indices will be presented and discussed. The review will focus primarily on clinical and epidemiological data, and will briefly discuss in vitro and animal studies related to possible mechanisms by which the glycemic index may influence chronic disease.

show abstract

Section: Glycemic Index and The Slow-release Carbohydratementioning

confidence: 99%

Glycemic index in chronic disease: a review

et al. 2002

View full text Add to dashboard Cite

show abstract

“…It has been suggested that a standardized, mixed test meal would be more efficient than an oral glucose tolerance test (OGTT) for assessing impaired glucose tolerance (IGT) or diabetes [1][2][3][4][5]. A postmeal glucose tolerance test may avoid the low acceptability of the glucose load and improve reproducibility.…”

Section: Introductionmentioning

confidence: 99%

Predicting more accurately the overall glucose response to a lunch meal by using the postprandial glucose peak

Chapelot¹,

Marmonier²,

Valensi³

2007

Metabolism

View full text Add to dashboard Cite

“…Although some studies have found that the GI of individual foods does not predict the glycemic response when these foods are eaten as part of a mixed meal, 129,130 many have found that GI values can be used to accurately predict the effect of mixed meals on blood glucose levels. 20,85,[131][132][133][134][135][136] In the study by Alfenas and Mattes, 130 high and low GI foods were not compared in the same individuals, casting doubt on the accuracy of these findings.…”

Section: Cancermentioning

confidence: 99%

State of the Art Reviews: Glycemic Index, Obesity, and Chronic Disease

Marsh

Brand-Miller

2008

American Journal of Lifestyle Medicine

View full text Add to dashboard Cite

There is increasing evidence that both the amount and type of carbohydrate play an important role in weight management and risk of chronic disease. Classifying carbohydrates according to their post-prandial glycemic effect (ie, the glycemic index of foods) has yielded more useful insights than the historical distinctions of simple versus complex chemical structure. Diets based on carbohydrate foods that are more slowly digested and absorbed (ie, low glycemic index diets) have been independently linked to reduced risk of type 2 diabetes, cardiovascular disease, and some types of cancer. In individuals with diabetes, intervention studies have shown improvements in insulin sensitivity and glycated hemoglobin concentration with low glycemic index diets. Research also suggests that low glycemic index diets may assist with weight management through effects on satiety and fuel partitioning. Although ongoing research is needed, the current findings, together with the fact that there are no demonstrated negative effects of a low glycemic index diet, suggest that the glycemic index should be an important consideration in the dietary management and prevention of obesity and chronic disease.

show abstract

Reproducibility of Glucose and Insulin Responses to Mixed Meal in Type II Diabetic Patients

Abstract: These results suggest that glucose and insulin responses to a test meal are reproducible in type II diabetic patients.

Cited by 9 publications

References 12 publications

Glycemic index in chronic disease: a review

Glycemic index in chronic disease: a review

Predicting more accurately the overall glucose response to a lunch meal by using the postprandial glucose peak

State of the Art Reviews: Glycemic Index, Obesity, and Chronic Disease

Contact Info

Product

Resources

About