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Sensor-Based Glucose Metrics during Different Diet Compositions in Type 1 Diabetes—A Randomized One-Week Crossover Trial
,
Ajenthen G. Ranjan ,
Olivia M. McCarthy,
Richard Bracken ,
Kirsten Nørgaard ,
Signe Schmidt
Nutrients, Volume: 16, Issue: 2, Start page: 199
Swansea University Author:
Richard Bracken
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DOI (Published version): 10.3390/nu16020199
Abstract
By reducing carbohydrate intake, people with type 1 diabetes may reduce fluctuations in blood glucose, but the evidence in this area is sparse. The aim of this study was to investigate glucose metrics during a one-week low-carbohydrate-high-fat (HF) and a low-carbohydrate-high-protein (HP) diet comp...
| Published in: | Nutrients |
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| ISSN: | 2072-6643 |
| Published: |
MDPI AG
2024
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| Online Access: |
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| URI: | https://cronfa.swan.ac.uk/Record/cronfa65503 |
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| Abstract: |
By reducing carbohydrate intake, people with type 1 diabetes may reduce fluctuations in blood glucose, but the evidence in this area is sparse. The aim of this study was to investigate glucose metrics during a one-week low-carbohydrate-high-fat (HF) and a low-carbohydrate-high-protein (HP) diet compared with an isocaloric high-carbohydrate (HC) diet. In a randomized, three-period cross-over study, twelve adults with insulin-pump-treated type 1 diabetes followed an HC (energy provided by carbohydrate: 48%, fat: 33%, protein: 19%), HF (19%, 62%, 19%), and an HP (19%, 57%, 24%) diet for one week. Glucose values were obtained during intervention periods using a Dexcom G6 continuous glucose monitoring system. Participant characteristics were: 33% females, median (range) age 50 (22–70) years, diabetes duration 25 (11–52) years, HbA1c 7.3 (5.5–8.3)% (57 (37–67) mmol/mol), and BMI 27.3 (21.3–35.9) kg/m2. Glycemic variability was lower with HF (30.5 ± 6.2%) and HP (30.0 ± 5.5%) compared with HC (34.5 ± 4.1%) (PHF-HC = 0.009, PHP-HC = 0.003). There was no difference between groups in mean glucose (HF: 8.7 ± 1.1, HP: 8.2 ± 1.0, HC: 8.7 ± 1.0 mmol/L, POverall = 0.08). Time > 10.0 mmol/L was lower with HP (22.3 ± 11.8%) compared with HF (29.4 ± 12.1%) and HC (29.5 ± 13.4%) (PHF-HP = 0.037, PHC-HP = 0.037). In conclusion, a one-week HF and, specifically, an HP diet improved glucose metrics compared with an isocaloric HC diet. |
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| Item Description: |
Data Availability Statement:The data presented in this study are available from the corresponding author upon reasonable request. The data are not publicly available due to data protection rules. |
| Keywords: |
glucose management; high fat; high protein; insulin therapy; low carbohydrate; macronutrient composition; type 1 diabetes |
| College: |
Faculty of Science and Engineering |
| Funders: |
This research received no external funding. |
| Issue: |
2 |
| Start Page: |
199 |