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Posted by on Apr 22, 2016 in Diabetes mellitus | 0 comments

In a nutshell

This study investigated how both the type of fat and the glycemic index of a meal may affect post-meal blood sugar levels. The study concluded that, in addition to carbohydrate quantity, the type of carbohydrate and fat should be taken into consideration when deciding on a pre-meal insulin dose.

Some background

Insulin dose is decided based on the amount of carbohydrate in a meal. However, it is not just the quantity of carbohydrates but also the type of carbohydrate that can influence post-meal blood sugar levels. For example, foods with a high glycemic index (GI) are foods with carbohydrates that break down quickly during digestion and release sugar rapidly into the bloodstream. Foods with a low GI have carbohydrates that break down more slowly, gradually releasing sugar into the blood. Moreover, meals do not only contain carbohydrate but also fat. The impact of different types of fat on post-meal blood sugar levels in type 1 diabetes is not well understood.

Methods & findings

The study included 13 patients with type 1 diabetes who used an insulin pump (a device that continuously delivers insullin through a tube inserted under the skin). During one week, patients ate low GI meals for 3 days, followed by 3 day of high GI meals. During the other week, the order of these meals was reversed. The meals were similar for total carbohydrate amount but were different for type of fat. For each GI level, one meal was low in fat, one had butter and one that included extra virgin olive oil (a healthy unsaturated fat).Blood sugar levels were monitored after consuming meals. 

Post-meal blood sugar levels were significantly different between the high and low GI meals. Blood sugar levels were significantly higher during the first three hours after the high GI meals. Post-meal blood sugars were significantly lower after a high GI meal with extra virgin olive oil was consumed compared to a high GI meal with butter or a high GI meal that was low fat. There were no significant differences between the three low GI meals. 

The bottom line

The current study concluded that, in addition to carbohydrate quantity, the type of carbohydrate and fat should be taken into consideration when deciding on a pre-meal insulin dose. 

The fine print

There were 13 patients included in this study. This is a very low sample number. 

What’s next?

Talk to your doctor about how the types of fat and carbohydrate eaten can have an effect on post-meal blood sugar levels.

Published By :

Diabetes Care

Date :

Feb 11, 2016

Original Title :

Extra-Virgin Olive Oil Reduces Glycemic Response to a High-Glycemic Index Meal in Patients With Type 1 Diabetes: A Randomized Controlled Trial.

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