Comparison of high- and low-glycemic-index breakfast cereals with monounsaturated fat in the long-term dietary management of type 2 diabetes
| Autor: | Thomas M.S. Wolever, Elizabeth B Tsihlias, Michael I. McBurney, Alison L. Gibbs |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
Adult
Blood Glucose Male medicine.medical_specialty Time Factors Diet therapy Medicine (miscellaneous) Blood sugar Blood lipids Type 2 diabetes Biology Eating chemistry.chemical_compound Animal science food Dietary Fats Unsaturated Internal medicine Dietary Carbohydrates medicine Humans Triglycerides Aged Glycemic Glycated Hemoglobin Nutrition and Dietetics Cholesterol HDL digestive oral and skin physiology food and beverages Cholesterol LDL Breakfast cereal Middle Aged medicine.disease food.food Endocrinology Glycemic index Diabetes Mellitus Type 2 chemistry Female lipids (amino acids peptides and proteins) Glycated hemoglobin Edible Grain |
| Zdroj: | The American Journal of Clinical Nutrition. 72:439-449 |
| ISSN: | 0002-9165 |
| Popis: | Background Results of 6-wk studies suggest that high-carbohydrate diets are deleterious for people with type 2 diabetes. Objective Our objective was to see whether long-term replacement of dietary monounsaturated fatty acids (MUFAs) with carbohydrate from breakfast cereals with either a high or a low glycemic index (GI) affected blood glucose and lipids in subjects with type 2 diabetes. Design Subjects with type 2 diabetes (n = 91) were randomly assigned to receive approximately 10% of energy from a low-GI breakfast cereal, a high-GI cereal, or oil or margarine containing MUFA for 6 mo. Eating breakfast cereal was prohibited for subjects in the MUFA group. Results Seventy-two subjects completed the trial. The subjects who received cereals consumed approximately 10% more energy from carbohydrate than did the subjects in the MUFA group. Changes in glycated hemoglobin, body weight, and fasting cholesterol and triacylglycerol did not differ significantly among groups. HDL cholesterol increased by approximately 10% in the MUFA group compared with subjects who consumed either high- or low-GI cereals (P = 0.002). The ratio of total to HDL cholesterol was higher in the subjects who consumed the high-GI cereal than in the MUFA group at 3 mo but not at 6 mo (diet x time interaction, P = 0.041). During 8-h metabolic profiles, mean plasma insulin was higher and mean free fatty acids were lower in the 2 cereal groups than in the MUFA group (P Conclusions A 10% increase in carbohydrate intake associated with breakfast cereal consumption had no deleterious effects on glycemic control or blood lipids over 6 mo in subjects with type 2 diabetes. The increase in plasma insulin and the reduction in free fatty acids associated with higher carbohydrate intake may reduce the rate of progression of diabetes. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|