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Nutrition Intervention in Glycaemic Control and Diabetes

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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Diabetes".

Deadline for manuscript submissions: closed (25 April 2024) | Viewed by 6062

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Dr. Pariyarath Sangeetha Thondre

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Guest Editor

Oxford Brookes Centre for Nutrition and Health, Faculty of Health and Life Sciences, Oxford Brookes University, Oxford OX3 0BP, UK
Interests: dietary fibre; carbohydrate functional foods; glycemic response; prediabetes
Special Issues, Collections and Topics in MDPI journals

Dr. Aaron M. Lett

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Co-Guest Editor

Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, Hammersmith Campus, London, UK
Interests: nutrition; diabetes; obesity; food structure; metabolism

Special Issue Information

Dear Colleagues,

Nutrition is an important consideration for diabetic people. The evidence strongly suggests that nutritional interventions which maintain or improve the glycemic response can consequently, depending on the diabetes type and disease stage, support the prevention, management, or treatment of diabetes and its complications. In this Special Issue, we aim to collate the latest research on this subject to further our understanding of nutrition interventions in glycaemia and diabetes prevention, management, or treatment. We welcome manuscripts related to people with any type of diabetes or healthy populations to provide an understanding about diabetes. We welcome studies which consider nutrition at the nutrient (including non-nutrient), ingredient, food, or dietary levels and across different systems, ranging from single-cell biology to population science. We invite authors to submit preclinical or human original research, systematic reviews, or meta-analyses that focus on nutrition intervention in glycemic control and diabetes.

Dr. Pariyarath Sangeetha Thondre
Dr. Aaron M. Lett
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

food
nutrition
glycaemia
diabetes
metabolism

Published Papers (4 papers)

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Research

12 pages, 870 KiB

Open AccessArticle

Tailored Meal-Type Food Provision for Diabetes Patients Can Improve Routine Blood Glucose Management in Patients with Type 2 Diabetes: A Crossover Study

by Dong Hoon Jung, Jae Won Han, Hyeri Shin and Hee-Sook Lim

Nutrients 2024, 16(8), 1190; https://doi.org/10.3390/nu16081190 - 17 Apr 2024

Viewed by 534

Abstract

This study aimed to determine whether patients with type 2 diabetes can benefit from a meal plan designed based on diabetes management guidelines to improve blood glucose levels. Participants were divided into intervention and control groups. The intervention group consumed a diabetic diet for 2 weeks, while the control group consumed their normal diet. After 2 weeks, the groups switched their dietary regimens. The participants’ demographic and clinical characteristics were evaluated, including factors such as blood pressure, blood lipid levels, weight and waist circumference, blood glucose levels (self-monitored and continuously monitored), nutritional status, and blood-based markers of nutrient intake. The dietary intervention group improved waist circumference, body fat percentage, low-density lipoprotein cholesterol, triglyceride levels, and glucose. The energy composition ratio of carbohydrates and proteins changed favorably, and sugar intake decreased. In addition, the proportion of continuous glucose monitoring readings within the range of 180–250 mg/dL was relatively lower in the intervention group than that of the control group. Meals designed based on diabetes management guidelines can improve clinical factors, including stable blood glucose levels in daily life, significantly decrease the carbohydrate energy ratio, and increase the protein energy ratio. This study can help determine the role of dietary interventions in diabetes management and outcomes. Full article

(This article belongs to the Special Issue Nutrition Intervention in Glycaemic Control and Diabetes)

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16 pages, 5330 KiB

Open AccessArticle

Timing and Nutrient Type of Isocaloric Snacks Impacted Postprandial Glycemic and Insulinemic Responses of the Subsequent Meal in Healthy Subjects

by Xinling Lou, Zhihong Fan, Jinjie Wei, Xiyihe Peng, Jiahui Hu, Xuejiao Lu and Anshu Liu

Nutrients 2024, 16(4), 535; https://doi.org/10.3390/nu16040535 - 14 Feb 2024

Viewed by 1106

Abstract

The aim of the study was to explore the impact of both the macronutrient composition and snacking timing on the postprandial glycemic insulinemic responses and food intake. Seventeen healthy female volunteers completed the randomized crossover trials. The volunteers were provided a standard breakfast and lunch at 8:00 and 13:00, respectively, and an ad libitum dinner at 18:00. Provided at either 10:30 (midmorning) or 12:30 (preload), the glycemic effects of the three types of 70 kcal snacks, including chicken breast (mid-C and pre-C), apple (mid-A and pre-A), and macadamia nut (mid-M and pre-M), were compared with the non-snack control (CON), evaluated by continuous glucose monitoring (CGM). The mid-M showed increased insulin resistance after lunch compared with CON, while the pre-M did not. The pre-A stabilized the glycemic response in terms of all variability parameters after lunch, while the mid-A had no significant effect on postprandial glucose control. Both the mid-C and pre-C improved the total area under the glucose curve, all glycemic variability parameters, and the insulin resistance within 2 h after lunch compared with CON. The pre-C attained the lowest energy intake at dinner, while the mid-A and the mid-M resulted in the highest. In conclusion, the chicken breast snack effectively stabilized postprandial glycemic excursion and reduced insulin resistance while the macadamia snack did not, regardless of ingestion time. Only as a preload could the apple snack mitigate the glucose response after the subsequent meal. Full article

(This article belongs to the Special Issue Nutrition Intervention in Glycaemic Control and Diabetes)

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16 pages, 2136 KiB

Open AccessArticle

Diabetes-Specific Complete Smoothie Formulas Improve Postprandial Glycemic Response in Obese Type 2 Diabetic Individuals: A Randomized Crossover Trial

by Pichanun Mongkolsucharitkul, Bonggochpass Pinsawas, Apinya Surawit, Tanyaporn Pongkunakorn, Thamonwan Manosan, Suphawan Ophakas, Sophida Suta, Sureeporn Pumeiam and Korapat Mayurasakorn

Nutrients 2024, 16(3), 395; https://doi.org/10.3390/nu16030395 - 30 Jan 2024

Viewed by 1921

Abstract

This study aimed to compare newly developed diabetes-specific complete smoothie formulas with a standard diabetes-specific nutritional formula (DSNF) regarding their effects on glucose homeostasis, insulin levels, and lipid metabolism in obese type 2 diabetes (T2DM) patients. We conducted a randomized, double-blind, crossover study with 41 obese T2DM participants to compare two developed diabetes-specific complete smoothie formulas, a soy-based regular smoothie (SM) and a smoothie with modified carbohydrate content (SMMC), with the standard DSNF, Glucerna. Glycemic and insulin responses were assessed after the participants randomly consumed 300 kilocalories of each formulation on three separate days with a 7-day gap between. Postprandial effects on glycemic control, insulin levels, and lipid metabolism were measured. SMMC resulted in a significantly lower glucose area under the curve (AUC_0–240) compared to Glucerna and SM (p < 0.05 for both). Insulin AUC_0–240 after SMMC was significantly lower than that after SM and Glucerna (p < 0.05). During the diets, the suppression of NEFA was more augmented on SM, resulting in a less total AUC_0–240 of NEFA compared to the SMMC diet (p < 0.05). C-peptide AUC_0–240 after SMMC was significantly lower than that after Glucerna (p < 0.001). Conversely, glucagon AUC_0–240 after SMMC was significantly higher than that after SM and Glucerna (p < 0.05). These results highlight SMMC as the better insulin-sensitive formula, potentially achieved through increased insulin secretion or a direct reduction in glucose absorption. The unique composition of carbohydrates, amino acids, and fats from natural ingredients in the smoothies may contribute to these positive effects, making them promising functional foods for managing diabetes and obesity. Full article

(This article belongs to the Special Issue Nutrition Intervention in Glycaemic Control and Diabetes)

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11 pages, 529 KiB

Open AccessArticle

Sensor-Based Glucose Metrics during Different Diet Compositions in Type 1 Diabetes—A Randomized One-Week Crossover Trial

by Kasper B. Kristensen, Ajenthen G. Ranjan, Olivia M. McCarthy, Richard M. Bracken, Kirsten Nørgaard and Signe Schmidt

Nutrients 2024, 16(2), 199; https://doi.org/10.3390/nu16020199 - 08 Jan 2024

Cited by 1 | Viewed by 2159

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%) (P_HF-HC = 0.009, P_HP-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, P_Overall = 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%) (P_HF-HP = 0.037, P_HC-HP = 0.037). In conclusion, a one-week HF and, specifically, an HP diet improved glucose metrics compared with an isocaloric HC diet. Full article

(This article belongs to the Special Issue Nutrition Intervention in Glycaemic Control and Diabetes)

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