779-P: Comparative Effects of Two Types of Pasta vs. White Rice on Postprandial Glucose Levels in Adults with Type 1 Diabetes
Background: Food choices are essential to successful glycemic control in persons with diabetes. Methods: Twelve adults with type 1 diabetes (T1D) (age 58.7±14.2 years, HbA1c 7.5±1.3%) completed an in-clinic double-blinded crossover study comparing the glycemic response to higher protein pasta (10 gr...
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| Veröffentlicht in: | Diabetes (New York, N.Y.) N.Y.), 2019-06, Vol.68 (Supplement_1) |
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| container_title | Diabetes (New York, N.Y.) |
| container_volume | 68 |
| creator | PINSKER, JORDAN E. ZAVITSANOU, STAMATINA MASSA, JENNIFER S. DESHPANDE, SUNIL CHURCH, MEI MEI ANDRE, CAMILLE C. DOYLE, FRANCIS J. MICHELSON, ALICIA CREASON, JAMIE DASSAU, EYAL EISENBERG, DAVID M. |
| description | Background: Food choices are essential to successful glycemic control in persons with diabetes.
Methods: Twelve adults with type 1 diabetes (T1D) (age 58.7±14.2 years, HbA1c 7.5±1.3%) completed an in-clinic double-blinded crossover study comparing the glycemic response to higher protein pasta (10 grams protein/serving), regular pasta (7 grams protein/serving), and white rice. All meals contained 42 grams carbohydrate, were served with homemade tomato sauce, green salad and balsamic dressing, and were repeated in random order. Linear mixed effects models assessed the 5 h postprandial glycemic response.
Results: Compared to white rice, peak glucose levels were significantly lower for higher protein pasta (-32.6 mg/dL; 95% CI -48.4, -17.2; p |
| doi_str_mv | 10.2337/db19-779-P |
| format | Article |
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Methods: Twelve adults with type 1 diabetes (T1D) (age 58.7±14.2 years, HbA1c 7.5±1.3%) completed an in-clinic double-blinded crossover study comparing the glycemic response to higher protein pasta (10 grams protein/serving), regular pasta (7 grams protein/serving), and white rice. All meals contained 42 grams carbohydrate, were served with homemade tomato sauce, green salad and balsamic dressing, and were repeated in random order. Linear mixed effects models assessed the 5 h postprandial glycemic response.
Results: Compared to white rice, peak glucose levels were significantly lower for higher protein pasta (-32.6 mg/dL; 95% CI -48.4, -17.2; p<0.001) and for regular pasta (-43.2 mg/dL, 95% CI -58.7, -27.7; p<0.001). The difference between the two types of pastas did not reach statistical significance (-11 mg/dL; 95% CI -24.1, 3.4; p=0.17). Total glucose area under the curve for the 5 h postprandial period was significantly higher for white rice compared to both pastas (p<0.001) (Table 1).
Conclusions: There is a significant difference in postprandial glycemic response in persons with T1D between rice and both types of pasta when consumed in equal amounts of carbohydrate. Persons with T1D need to be aware of the relative impact of commonly consumed carbohydrates in the setting of real-life meals.</description><identifier>ISSN: 0012-1797</identifier><identifier>EISSN: 1939-327X</identifier><identifier>DOI: 10.2337/db19-779-P</identifier><language>eng</language><publisher>New York: American Diabetes Association</publisher><subject>Carbohydrates ; Diabetes ; Diabetes mellitus ; Diabetes mellitus (insulin dependent) ; Glucose ; Glucose monitoring ; Oryza ; Pasta ; Proteins ; Rice</subject><ispartof>Diabetes (New York, N.Y.), 2019-06, Vol.68 (Supplement_1)</ispartof><rights>Copyright American Diabetes Association Jun 1, 2019</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids></links><search><creatorcontrib>PINSKER, JORDAN E.</creatorcontrib><creatorcontrib>ZAVITSANOU, STAMATINA</creatorcontrib><creatorcontrib>MASSA, JENNIFER S.</creatorcontrib><creatorcontrib>DESHPANDE, SUNIL</creatorcontrib><creatorcontrib>CHURCH, MEI MEI</creatorcontrib><creatorcontrib>ANDRE, CAMILLE C.</creatorcontrib><creatorcontrib>DOYLE, FRANCIS J.</creatorcontrib><creatorcontrib>MICHELSON, ALICIA</creatorcontrib><creatorcontrib>CREASON, JAMIE</creatorcontrib><creatorcontrib>DASSAU, EYAL</creatorcontrib><creatorcontrib>EISENBERG, DAVID M.</creatorcontrib><title>779-P: Comparative Effects of Two Types of Pasta vs. White Rice on Postprandial Glucose Levels in Adults with Type 1 Diabetes</title><title>Diabetes (New York, N.Y.)</title><description>Background: Food choices are essential to successful glycemic control in persons with diabetes.
Methods: Twelve adults with type 1 diabetes (T1D) (age 58.7±14.2 years, HbA1c 7.5±1.3%) completed an in-clinic double-blinded crossover study comparing the glycemic response to higher protein pasta (10 grams protein/serving), regular pasta (7 grams protein/serving), and white rice. All meals contained 42 grams carbohydrate, were served with homemade tomato sauce, green salad and balsamic dressing, and were repeated in random order. Linear mixed effects models assessed the 5 h postprandial glycemic response.
Results: Compared to white rice, peak glucose levels were significantly lower for higher protein pasta (-32.6 mg/dL; 95% CI -48.4, -17.2; p<0.001) and for regular pasta (-43.2 mg/dL, 95% CI -58.7, -27.7; p<0.001). The difference between the two types of pastas did not reach statistical significance (-11 mg/dL; 95% CI -24.1, 3.4; p=0.17). Total glucose area under the curve for the 5 h postprandial period was significantly higher for white rice compared to both pastas (p<0.001) (Table 1).
Conclusions: There is a significant difference in postprandial glycemic response in persons with T1D between rice and both types of pasta when consumed in equal amounts of carbohydrate. Persons with T1D need to be aware of the relative impact of commonly consumed carbohydrates in the setting of real-life meals.</description><subject>Carbohydrates</subject><subject>Diabetes</subject><subject>Diabetes mellitus</subject><subject>Diabetes mellitus (insulin dependent)</subject><subject>Glucose</subject><subject>Glucose monitoring</subject><subject>Oryza</subject><subject>Pasta</subject><subject>Proteins</subject><subject>Rice</subject><issn>0012-1797</issn><issn>1939-327X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNotkNFKwzAUhoMoOKc3PkHAO6Ezabqm8W7MOYWBRQp6F7LkhGV0TU26jV347nabnIvDge__D3wI3VMyShnjT2ZJRcK5SMoLNKCCiYSl_PsSDQihaUK54NfoJsY1ISTvZ4B-T_AznvpNq4Lq3A7wzFrQXcTe4mrvcXVo4XSUKnYK7-IIf61cB_jTacC-waWPXRtUY5yq8bzeah8BL2AHdcSuwROzrfu2vetWpy5M8YtTS-gg3qIrq-oId_97iKrXWTV9SxYf8_fpZJHonGWJMUoUPLfUqpwDMVqwLLdGZ0QJo_VY0zEROtNpoVLLRaHUklACBVW2z4FgQ_Rwrm2D_9lC7OTab0PTf5RpmhVM5AXLeurxTOngYwxgZRvcRoWDpEQe7cqjXdkLkyX7Ax74bKA</recordid><startdate>20190601</startdate><enddate>20190601</enddate><creator>PINSKER, JORDAN E.</creator><creator>ZAVITSANOU, STAMATINA</creator><creator>MASSA, JENNIFER S.</creator><creator>DESHPANDE, SUNIL</creator><creator>CHURCH, MEI MEI</creator><creator>ANDRE, CAMILLE C.</creator><creator>DOYLE, FRANCIS J.</creator><creator>MICHELSON, ALICIA</creator><creator>CREASON, JAMIE</creator><creator>DASSAU, EYAL</creator><creator>EISENBERG, DAVID M.</creator><general>American Diabetes Association</general><scope>AAYXX</scope><scope>CITATION</scope><scope>K9.</scope><scope>NAPCQ</scope></search><sort><creationdate>20190601</creationdate><title>779-P: Comparative Effects of Two Types of Pasta vs. White Rice on Postprandial Glucose Levels in Adults with Type 1 Diabetes</title><author>PINSKER, JORDAN E. ; ZAVITSANOU, STAMATINA ; MASSA, JENNIFER S. ; DESHPANDE, SUNIL ; CHURCH, MEI MEI ; ANDRE, CAMILLE C. ; DOYLE, FRANCIS J. ; MICHELSON, ALICIA ; CREASON, JAMIE ; DASSAU, EYAL ; EISENBERG, DAVID M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c634-dda9876f1fa67e0dc9346fdc40a9dcc5c1509c4c28a2f798aab010e81af987e93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Carbohydrates</topic><topic>Diabetes</topic><topic>Diabetes mellitus</topic><topic>Diabetes mellitus (insulin dependent)</topic><topic>Glucose</topic><topic>Glucose monitoring</topic><topic>Oryza</topic><topic>Pasta</topic><topic>Proteins</topic><topic>Rice</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>PINSKER, JORDAN E.</creatorcontrib><creatorcontrib>ZAVITSANOU, STAMATINA</creatorcontrib><creatorcontrib>MASSA, JENNIFER S.</creatorcontrib><creatorcontrib>DESHPANDE, SUNIL</creatorcontrib><creatorcontrib>CHURCH, MEI MEI</creatorcontrib><creatorcontrib>ANDRE, CAMILLE C.</creatorcontrib><creatorcontrib>DOYLE, FRANCIS J.</creatorcontrib><creatorcontrib>MICHELSON, ALICIA</creatorcontrib><creatorcontrib>CREASON, JAMIE</creatorcontrib><creatorcontrib>DASSAU, EYAL</creatorcontrib><creatorcontrib>EISENBERG, DAVID M.</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</collection><jtitle>Diabetes (New York, N.Y.)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>PINSKER, JORDAN E.</au><au>ZAVITSANOU, STAMATINA</au><au>MASSA, JENNIFER S.</au><au>DESHPANDE, SUNIL</au><au>CHURCH, MEI MEI</au><au>ANDRE, CAMILLE C.</au><au>DOYLE, FRANCIS J.</au><au>MICHELSON, ALICIA</au><au>CREASON, JAMIE</au><au>DASSAU, EYAL</au><au>EISENBERG, DAVID M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>779-P: Comparative Effects of Two Types of Pasta vs. White Rice on Postprandial Glucose Levels in Adults with Type 1 Diabetes</atitle><jtitle>Diabetes (New York, N.Y.)</jtitle><date>2019-06-01</date><risdate>2019</risdate><volume>68</volume><issue>Supplement_1</issue><issn>0012-1797</issn><eissn>1939-327X</eissn><abstract>Background: Food choices are essential to successful glycemic control in persons with diabetes.
Methods: Twelve adults with type 1 diabetes (T1D) (age 58.7±14.2 years, HbA1c 7.5±1.3%) completed an in-clinic double-blinded crossover study comparing the glycemic response to higher protein pasta (10 grams protein/serving), regular pasta (7 grams protein/serving), and white rice. All meals contained 42 grams carbohydrate, were served with homemade tomato sauce, green salad and balsamic dressing, and were repeated in random order. Linear mixed effects models assessed the 5 h postprandial glycemic response.
Results: Compared to white rice, peak glucose levels were significantly lower for higher protein pasta (-32.6 mg/dL; 95% CI -48.4, -17.2; p<0.001) and for regular pasta (-43.2 mg/dL, 95% CI -58.7, -27.7; p<0.001). The difference between the two types of pastas did not reach statistical significance (-11 mg/dL; 95% CI -24.1, 3.4; p=0.17). Total glucose area under the curve for the 5 h postprandial period was significantly higher for white rice compared to both pastas (p<0.001) (Table 1).
Conclusions: There is a significant difference in postprandial glycemic response in persons with T1D between rice and both types of pasta when consumed in equal amounts of carbohydrate. Persons with T1D need to be aware of the relative impact of commonly consumed carbohydrates in the setting of real-life meals.</abstract><cop>New York</cop><pub>American Diabetes Association</pub><doi>10.2337/db19-779-P</doi></addata></record> |
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| subjects | Carbohydrates Diabetes Diabetes mellitus Diabetes mellitus (insulin dependent) Glucose Glucose monitoring Oryza Pasta Proteins Rice |
| title | 779-P: Comparative Effects of Two Types of Pasta vs. White Rice on Postprandial Glucose Levels in Adults with Type 1 Diabetes |
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