STARCH DIGESTIBILITY MODULATION SIGNIFICANTLY IMPROVES GLYCEMIC VARIABILITY IN TYPE 2 DIABETIC SUBJECTS: A PILOT STUDY
Breyton, AE. et al. | August 2020
Abstract
Background and aims:
In type 2 diabetes (T2D) patients, the reduction of glycemic variability and postprandial glucose excursions is essential to limit diabetes complications, beyond HbA1c level. This study aimed at determining whether increasing the content of Slowly Digestible Starch (SDS) in T2D patients’ diet could reduce postprandial hyperglycemia and glycemic variability compared with a conventional low-SDS diet.
Methods and results
For this randomized cross-over pilot study, 8 subjects with T2D consumed a controlled diet for one week, containing starchy products high or low in SDS. Glycemic variability parameters were evaluated using a Continuous Glucose Monitoring System. Glycemic variability was significantly lower during High-SDS diet compared to Low-SDS diet for MAGE (Mean Amplitude of Glycemic Excursions, p < 0.01), SD (Standard Deviation, p < 0.05), and CV (Coefficient of Variation, p < 0.01). The TIR (Time In Range) [140-180 mg/dL] was significantly higher during High-SDS diet (p < 0.0001) whereas TIRs ≥180 mg/dL were significantly lower during High-SDS diet. Post-meals tAUC (total Area Under the Curve) were significantly lower during High-SDS diet.
Conclusion
One week of High-SDS Diet in T2D patients significantly improves glycemic variability and reduces postprandial glycemic excursions. Modulation of starch digestibility in the diet could be used as a simple nutritional tool in T2D patients to improve daily glycemic control.
Registration number
in clinicaltrials.gov: NCT 03289494.
KEYWORDS: CGMS ; Digestibility; Food Matrix; Glycemic variability; Diabetes
AUTHORS: Anne-Esther Breyton; Aurélie Goux; Stéphanie Lambert-Porcheron; Alexandra Meynier;
Monique Sothier; Laurie VanDenBerghe; Olivier Brack; Emmanuel Disse; Martine Laville; Sophie Vinoy; Julie-Anne Nazare
https://doi.org/10.1016/j.numecd.2020.08.010 0939-4753/
©2020 The Italian Diabetes Society, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.
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© 2020 Breyton AE, et al.