Dessert formulation using sucralose and dextrin affects favorably postprandial response to glucose, insulin, and C-Peptide in type 2 diabetic patients

dc.contributor.author	Argyri, K	en
dc.contributor.author	Sotiropoulos, A	en
dc.contributor.author	Psarou, E	en
dc.contributor.author	Papazafiropoulou, A	en
dc.contributor.author	Zampelas, A	en
dc.contributor.author	Kapsokefalou, M	en
dc.date.accessioned	2014-06-06T06:52:25Z
dc.date.available	2014-06-06T06:52:25Z
dc.date.issued	2013	en
dc.identifier.issn	16136071	en
dc.identifier.uri	http://dx.doi.org/10.1900/RDS.2013.10.39	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/6003
dc.subject	C-peptide	en
dc.subject	Dessert	en
dc.subject	Fiber	en
dc.subject	Glycemic control	en
dc.subject	Insulin	en
dc.subject	Sucralose	en
dc.subject	Sugar substitutes	en
dc.subject	Type 2 diabetes	en
dc.subject.other	C peptide	en
dc.subject.other	dextrin	en
dc.subject.other	glucose	en
dc.subject.other	high density lipoprotein cholesterol	en
dc.subject.other	insulin	en
dc.subject.other	low density lipoprotein cholesterol	en
dc.subject.other	sucralose	en
dc.subject.other	triacylglycerol	en
dc.subject.other	adult	en
dc.subject.other	anthropometric parameters	en
dc.subject.other	article	en
dc.subject.other	bread	en
dc.subject.other	cacao	en
dc.subject.other	caramel	en
dc.subject.other	cheese	en
dc.subject.other	dessert	en
dc.subject.other	enzyme linked immunosorbent assay	en
dc.subject.other	female	en
dc.subject.other	food	en
dc.subject.other	glycemic control	en
dc.subject.other	human	en
dc.subject.other	major clinical study	en
dc.subject.other	male	en
dc.subject.other	meal	en
dc.subject.other	millefeuille	en
dc.subject.other	non insulin dependent diabetes mellitus	en
dc.subject.other	pastry	en
dc.subject.other	pastry cream	en
dc.subject.other	strawberry jelly	en
dc.subject.other	Aged	en
dc.subject.other	C-Peptide	en
dc.subject.other	Dextrins	en
dc.subject.other	Diabetes Mellitus, Type 2	en
dc.subject.other	Diabetic Diet	en
dc.subject.other	Female	en
dc.subject.other	Glucose	en
dc.subject.other	Humans	en
dc.subject.other	Insulin	en
dc.subject.other	Male	en
dc.subject.other	Middle Aged	en
dc.subject.other	Postprandial Period	en
dc.subject.other	Sucrose	en
dc.subject.other	Sweetening Agents	en
dc.title	Dessert formulation using sucralose and dextrin affects favorably postprandial response to glucose, insulin, and C-Peptide in type 2 diabetic patients	en
heal.type	journalArticle	en
heal.identifier.primary	10.1900/RDS.2013.10.39	en
heal.publicationDate	2013	en
heal.abstract	BACKGROUND: Dessert compositions may conform to diabetic diet when it contains low sugar or artificial sweetener to replace sugar. However, it is still questionable whether glycemic control in type 2 diabetes patients is improved by the use of diet-conforming dessert compositions. OBJECTIVE: To compare, in type 2 diabetes patients, the glycemic, insulin, and C-peptide responses to seven modified dessert compositions for diabetics (D-dessert) with the response to seven similar desserts of non-modified composition, used as control desserts (C-dessert). METHODS: Seventy type 2 diabetes patients were allocated to seven groups of ten. On three occasions, each patient received either the meal which consisted of bread and cheese, or the meal and D-dessert, or the meal and the respective C-dessert. Differences in postprandial glucose, insulin, and C-peptide were evaluated using analysis of repeated measures at 0, 30, 60, 90, and 120 min after consumption. RESULTS: D-cake and D-pastry cream resulted in lower glucose levels (8.81 ± 0.32 mmol/l and 8.67 ± 0.36 mmol/l, respectively) and D-strawberry jelly in lower insulin levels (16.46 ± 2.66 μU/ml) than the respective C-desserts (9.99 ± 0.32 mmol/l for C-cake, 9.28 ± 0.36 mmol/l for C-pastry cream, and 27.42 ± 2.66 μU/ml for C-strawberry jelly) (p < 0.05). Compared with the meal, D-cake did not increase glucose or insulin levels (p > 0.05), while C-cake did (p < 0.05). D-pastry cream increased glucose to a lesser extent than C-pastry cream (p < 0.05). Similar effects were reported for D-milk dessert, D-millefeuille, and D-chocolate on glucose, insulin, and C-peptide at specific timepoints. D-crème caramel showed no effect. CONCLUSIONS: Some desserts formulated with sugar substitutes and soluble fiber may have a favorable effect on postprandial levels of glucose, insulin, and C-peptide in type 2 diabetic patients. © by Lab & Life Press/SBDR.	en
heal.journalName	Review of Diabetic Studies	en
dc.identifier.issue	1	en
dc.identifier.volume	10	en
dc.identifier.doi	10.1900/RDS.2013.10.39	en
dc.identifier.spage	39	en
dc.identifier.epage	48	en