Goux, A. et al. | August 2020
This study aimed at designing a—diet high in slowly digestible starch (SDS) by carefully selecting high-SDS starchy products and to validate its implementation, acceptance, and impact on the postprandial glycemic response in patients with type 2 diabetes (T2D). Starchy products were screened and classified as being either high (high-SDS) or low (low-SDS) in SDS (in vitro SDS method). A randomized controlled cross-over pilot study was performed: Eight patients with T2D consumed randomly a high-SDS or a low-SDS diet for one week each, while their glycemic profile was monitored for 6 days. Based on 250 food product SDS analyses and dietary recommendations for patients with T2D, the high-SDS and low-SDS diets were designed. The high-SDS diet significantly increased SDS intake and the SDS/carbohydrates proportion compared to the low-SDS diet (61.6 vs. 11.6 g/day and 30% vs. 6%; p < 0.0001, respectively). Increasing the SDS/carbohydrate proportion to 50% of the meal was significantly correlated with a 12% decrease in tAUC0–120 min and a 14% decrease in the glycemic peak value (p < 0.001 for both). A high-SDS diet can be easily designed by carefully selecting commercial starchy products and providing relevant recommendations for T2D to improve their glycemic profile.
Keywords: slowly digestible starch; diet; type 2 diabetes; glycemic response; continuous glucose monitoring system
AUTHORS: Aurélie Goux; Anne-Esther Breyton; Alexandra Meynier; Stéphanie Lambert-Porcheron; Monique Sothier; Laurie Van Den Berghe; Olivier Brack; Sylvie Normand; Emmanuel Disse; Martine Laville; Julie-Anne Nazare and Sophie Vinoy
Nutrients 2020, 12(8), 2404; https://doi.org/10.3390/nu12082404
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© 2020 Goux A. et al.