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
N1 - Publisher Copyright:
© 2019
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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U2 - 10.1016/j.jdiacomp.2019.107415
DO - 10.1016/j.jdiacomp.2019.107415
M3 - Article
C2 - 31466840
AN - SCOPUS:85071131844
SN - 1056-8727
VL - 33
JO - Journal of Diabetes and its Complications
JF - Journal of Diabetes and its Complications
IS - 11
M1 - 107415
ER -