| Autor: |
Brunner S, Holub I, Theis S, Gostner A, Melcher R, Wolf P, Amann-Gassner U, Scheppach W, Hauner H, Brunner, Stefanie, Holub, Ines, Theis, Stephan, Gostner, Andrea, Melcher, Ralph, Wolf, Petra, Amann-Gassner, Ulrike, Scheppach, Wolfgang, Hauner, Hans |
| Zdroj: |
Diabetes Care; Jun2012, Vol. 35 Issue 6, p1249-1251, 3p |
| Abstrakt: |
Objective: To test the hypothesis that replacement of sucrose with isomaltulose in sweet foods and beverages improves metabolic control in patients with type 2 diabetes.Research Design and Methods: One hundred ten patients with type 2 diabetes were randomized to receive sweet foods containing either 50 g/day isomaltulose or sucrose for 12 weeks as part of their habitual diet under free-living conditions. HbA(1c) at 12 weeks was the primary outcome parameter.Results: In the final analysis comprising 101 patients, isomaltulose did not significantly affect HbA(1c) at 12 weeks (sucrose: 7.39 ± 0.78%; isomaltulose: 7.24 ± 0.76%; regression coefficient [b]: 0.02 [95% CI: -0.21 to 0.25], P = 0.844). Triglycerides at 12 weeks were significantly lower in the isomaltulose versus the sucrose group (b: 34.01 [6.59-61.44], P = 0.016). Other secondary parameters did not significantly differ between groups.Conclusions: Isomaltulose did not influence glycemic control assessed as HbA(1c) in type 2 diabetes under free-living conditions but was associated with lower triglyceride levels. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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