Low-carbohydrate diet by staple change attenuates postprandial GIP and CPR levels in type 2 diabetes patients

Mizuho Kondo-Ando, Yusuke Seino, Risa Morikawa, Kana Negi, Hidechika Todoroki, Tsukasa Kawakami, Yohei Asada, Ryo Yoshimoto, Chika Tanaka, Keiko Okamoto, Atsushi Masuda, Eisuke Tomatsu, Izumi Hiratsuka, Yasumasa Yoshino, Wakako Maki, Ayako Kakita, Megumi Shibata, Takeshi Takayanagi, Masaki Makino, Yoshihisa SugimuraShiho Asai, Akemi Ito, Shinji Ueno, Yuuka Fujiwara, Hitoshi Kuwata, Daisuke Yabe, Atsushi Suzuki

Research output: Contribution to journalArticle

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Abstract

Aims: The aim of this study is to investigate the effects of a low-carbohydrate staple food (i.e., low-carbohydrate bread) on glucose and lipid metabolism and pancreatic and enteroendocrine hormone secretion in comparison with meals containing normal-carbohydrate bread, without consideration of the carbohydrate content of the side dishes. Methods: T2DM patients (n = 41) were provided meals containing low-carbohydrate bread (LB) together with side dishes or normal-carbohydrate bread (NB) together with side dishes every other day as a breakfast. Blood glucose levels were evaluated by using a continuous glucose monitoring system; blood samples were collected before and 1 and 2 h after the breakfast. Results: Postprandial blood glucose levels, plasma insulin, plasma glucose-dependent insulinotropic polypeptide (GIP) and plasma triglyceride were significantly lower and plasma glucagon levels were significantly higher in LB compared with those in NB. Plasma glucagon-like peptide-1 (GLP-1) levels did not differ in the LB and NB groups. Conclusions: These results indicate that changing only the carbohydrate content of the staple food has benefits on glucose and lipid metabolism in T2DM patients concomitant with the decrease of insulin and GIP secretion, which ameliorate body weight gain and insulin resistance.

Original languageEnglish
Article number107415
JournalJournal of Diabetes and its Complications
Volume33
Issue number11
DOIs
Publication statusPublished - 11-2019

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Carbohydrate-Restricted Diet
Cardiopulmonary Resuscitation
Type 2 Diabetes Mellitus
Bread
Carbohydrates
Glucose
Peptides
Breakfast
Lipid Metabolism
Meals
Blood Glucose
Pancreatic Hormones
Insulin
Food
Glucagon-Like Peptide 1
Glucagon
Weight Gain
Insulin Resistance
Triglycerides

All Science Journal Classification (ASJC) codes

  • Internal Medicine
  • Endocrinology, Diabetes and Metabolism
  • Endocrinology

Cite this

Kondo-Ando, Mizuho ; Seino, Yusuke ; Morikawa, Risa ; Negi, Kana ; Todoroki, Hidechika ; Kawakami, Tsukasa ; Asada, Yohei ; Yoshimoto, Ryo ; Tanaka, Chika ; Okamoto, Keiko ; Masuda, Atsushi ; Tomatsu, Eisuke ; Hiratsuka, Izumi ; Yoshino, Yasumasa ; Maki, Wakako ; Kakita, Ayako ; Shibata, Megumi ; Takayanagi, Takeshi ; Makino, Masaki ; Sugimura, Yoshihisa ; Asai, Shiho ; Ito, Akemi ; Ueno, Shinji ; Fujiwara, Yuuka ; Kuwata, Hitoshi ; Yabe, Daisuke ; Suzuki, Atsushi. / Low-carbohydrate diet by staple change attenuates postprandial GIP and CPR levels in type 2 diabetes patients. In: Journal of Diabetes and its Complications. 2019 ; Vol. 33, No. 11.
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title = "Low-carbohydrate diet by staple change attenuates postprandial GIP and CPR levels in type 2 diabetes patients",
abstract = "Aims: The aim of this study is to investigate the effects of a low-carbohydrate staple food (i.e., low-carbohydrate bread) on glucose and lipid metabolism and pancreatic and enteroendocrine hormone secretion in comparison with meals containing normal-carbohydrate bread, without consideration of the carbohydrate content of the side dishes. Methods: T2DM patients (n = 41) were provided meals containing low-carbohydrate bread (LB) together with side dishes or normal-carbohydrate bread (NB) together with side dishes every other day as a breakfast. Blood glucose levels were evaluated by using a continuous glucose monitoring system; blood samples were collected before and 1 and 2 h after the breakfast. Results: Postprandial blood glucose levels, plasma insulin, plasma glucose-dependent insulinotropic polypeptide (GIP) and plasma triglyceride were significantly lower and plasma glucagon levels were significantly higher in LB compared with those in NB. Plasma glucagon-like peptide-1 (GLP-1) levels did not differ in the LB and NB groups. Conclusions: These results indicate that changing only the carbohydrate content of the staple food has benefits on glucose and lipid metabolism in T2DM patients concomitant with the decrease of insulin and GIP secretion, which ameliorate body weight gain and insulin resistance.",
author = "Mizuho Kondo-Ando and Yusuke Seino and Risa Morikawa and Kana Negi and Hidechika Todoroki and Tsukasa Kawakami and Yohei Asada and Ryo Yoshimoto and Chika Tanaka and Keiko Okamoto and Atsushi Masuda and Eisuke Tomatsu and Izumi Hiratsuka and Yasumasa Yoshino and Wakako Maki and Ayako Kakita and Megumi Shibata and Takeshi Takayanagi and Masaki Makino and Yoshihisa Sugimura and Shiho Asai and Akemi Ito and Shinji Ueno and Yuuka Fujiwara and Hitoshi Kuwata and Daisuke Yabe and Atsushi Suzuki",
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Kondo-Ando, M, Seino, Y, Morikawa, R, Negi, K, Todoroki, H, Kawakami, T, Asada, Y, Yoshimoto, R, Tanaka, C, Okamoto, K, Masuda, A, Tomatsu, E, Hiratsuka, I, Yoshino, Y, Maki, W, Kakita, A, Shibata, M, Takayanagi, T, Makino, M, Sugimura, Y, Asai, S, Ito, A, Ueno, S, Fujiwara, Y, Kuwata, H, Yabe, D & Suzuki, A 2019, 'Low-carbohydrate diet by staple change attenuates postprandial GIP and CPR levels in type 2 diabetes patients', Journal of Diabetes and its Complications, vol. 33, no. 11, 107415. https://doi.org/10.1016/j.jdiacomp.2019.107415

Low-carbohydrate diet by staple change attenuates postprandial GIP and CPR levels in type 2 diabetes patients. / Kondo-Ando, Mizuho; Seino, Yusuke; Morikawa, Risa; Negi, Kana; Todoroki, Hidechika; Kawakami, Tsukasa; Asada, Yohei; Yoshimoto, Ryo; Tanaka, Chika; Okamoto, Keiko; Masuda, Atsushi; Tomatsu, Eisuke; Hiratsuka, Izumi; Yoshino, Yasumasa; Maki, Wakako; Kakita, Ayako; Shibata, Megumi; Takayanagi, Takeshi; Makino, Masaki; Sugimura, Yoshihisa; Asai, Shiho; Ito, Akemi; Ueno, Shinji; Fujiwara, Yuuka; Kuwata, Hitoshi; Yabe, Daisuke; Suzuki, Atsushi.

In: Journal of Diabetes and its Complications, Vol. 33, No. 11, 107415, 11.2019.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Low-carbohydrate diet by staple change attenuates postprandial GIP and CPR levels in type 2 diabetes patients

AU - Kondo-Ando, Mizuho

AU - Seino, Yusuke

AU - Morikawa, Risa

AU - Negi, Kana

AU - Todoroki, Hidechika

AU - Kawakami, Tsukasa

AU - Asada, Yohei

AU - Yoshimoto, Ryo

AU - Tanaka, Chika

AU - Okamoto, Keiko

AU - Masuda, Atsushi

AU - Tomatsu, Eisuke

AU - Hiratsuka, Izumi

AU - Yoshino, Yasumasa

AU - Maki, Wakako

AU - Kakita, Ayako

AU - Shibata, Megumi

AU - Takayanagi, Takeshi

AU - Makino, Masaki

AU - Sugimura, Yoshihisa

AU - Asai, Shiho

AU - Ito, Akemi

AU - Ueno, Shinji

AU - Fujiwara, Yuuka

AU - Kuwata, Hitoshi

AU - Yabe, Daisuke

AU - Suzuki, Atsushi

PY - 2019/11

Y1 - 2019/11

N2 - Aims: The aim of this study is to investigate the effects of a low-carbohydrate staple food (i.e., low-carbohydrate bread) on glucose and lipid metabolism and pancreatic and enteroendocrine hormone secretion in comparison with meals containing normal-carbohydrate bread, without consideration of the carbohydrate content of the side dishes. Methods: T2DM patients (n = 41) were provided meals containing low-carbohydrate bread (LB) together with side dishes or normal-carbohydrate bread (NB) together with side dishes every other day as a breakfast. Blood glucose levels were evaluated by using a continuous glucose monitoring system; blood samples were collected before and 1 and 2 h after the breakfast. Results: Postprandial blood glucose levels, plasma insulin, plasma glucose-dependent insulinotropic polypeptide (GIP) and plasma triglyceride were significantly lower and plasma glucagon levels were significantly higher in LB compared with those in NB. Plasma glucagon-like peptide-1 (GLP-1) levels did not differ in the LB and NB groups. Conclusions: These results indicate that changing only the carbohydrate content of the staple food has benefits on glucose and lipid metabolism in T2DM patients concomitant with the decrease of insulin and GIP secretion, which ameliorate body weight gain and insulin resistance.

AB - Aims: The aim of this study is to investigate the effects of a low-carbohydrate staple food (i.e., low-carbohydrate bread) on glucose and lipid metabolism and pancreatic and enteroendocrine hormone secretion in comparison with meals containing normal-carbohydrate bread, without consideration of the carbohydrate content of the side dishes. Methods: T2DM patients (n = 41) were provided meals containing low-carbohydrate bread (LB) together with side dishes or normal-carbohydrate bread (NB) together with side dishes every other day as a breakfast. Blood glucose levels were evaluated by using a continuous glucose monitoring system; blood samples were collected before and 1 and 2 h after the breakfast. Results: Postprandial blood glucose levels, plasma insulin, plasma glucose-dependent insulinotropic polypeptide (GIP) and plasma triglyceride were significantly lower and plasma glucagon levels were significantly higher in LB compared with those in NB. Plasma glucagon-like peptide-1 (GLP-1) levels did not differ in the LB and NB groups. Conclusions: These results indicate that changing only the carbohydrate content of the staple food has benefits on glucose and lipid metabolism in T2DM patients concomitant with the decrease of insulin and GIP secretion, which ameliorate body weight gain and insulin resistance.

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