Postprandial glucose and insulin levels in type 2 diabetes mellitus patients after consumption of ready-to-eat mixed meals
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To compare the effects of three ready-to-eat mixed meals, with a high fiber content and low glycemic index, on postprandial glycemic and insulinemic response in patients with Type 2 diabetes mellitus (T2DM).
The current study followed a prospective, three-way, cross-over design. Twenty-four patients with T2DM consumed three ready-to-eat mixed meals, i.e., “wild greens pie” (meal 1), “chicken burgers with boiled vegetables” (meal 2) and “vegetable moussaka” (meal 3) and an oral glucose load, all providing 50 g of carbohydrates. Venous blood was collected at 0, 30, 60, 90 and 120 min postprandial. Statistical analyses included repeated measures analysis of variance and calculations of the area under the glucose and insulin curves (AUC) for each one of the test meals and the oral glucose load.
Patients consuming each one of the three mixed meals showed better postprandial glycemic responses compared to the oral glucose load (P < 0.001). Furthermore, patients consuming meal 3 showed a better insulinemic response compared to the oral glucose load and meal 1, after 60 and 120 min postprandial, respectively (P < 0.05). In addition, the increase observed in HOMA-IR values from T0 to T120 was significantly lower for meal 3, compared to the oral glucose load (P < 0.001).
The three ready-to-eat mixed meals examined in the present study were found to elicit significantly lower glycemic responses compared to the oral glucose load in diabetic patients. The mixed meals examined in the present study could be proposed as effective, palatable and practical solutions for diabetics for glucose control.
KeywordsDiabetes Glycemic response Insulinemic response Mixed meals Glycemic index
The authors would like to thank “Sunday’s Catering-Steniotis Bros Ltd” company for manufacturing and providing the examined ready-to-eat meals, under the commercial name “Taste Control Diabetes”. The authors are also indebted to all research team members that contributed to the study execution: Eftychia Apostolidou, Antigoni Tsiafitsa, Konstantina Maragkopoulou, Eleni Avlichou, Athanasios Douligeris, as well as all study participants.
YM and GM prepared the study design. YM, GM and CM performed the statistical analyses. CM was responsible for data collection. All authors contributed to writing and revising of the manuscript.
The present study was supported by a research grant from the “Sunday’s Catering-Steniotis Bros Ltd” company. The study sponsor was not involved in data collection and interpretation.
Compliance with ethical standards
Conflict of interest
None of the authors has any potential conflict of interest to declare.
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