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Design and Validation of a Diet Rich in Slowly Digestible Starch for Type 2 Diabetic Patients for Significant Improvement in Glycemic Profile

This study aimed at designing a—diet high in slowly digestible starch (SDS) by carefully selecting high-SDS starchy products and to validate its implementation, acceptance, and impact on the postprandial glycemic response in patients with type 2 diabetes (T2D). Starchy products were screened and cla...

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Autores principales: Goux, Aurélie, Breyton, Anne-Esther, Meynier, Alexandra, Lambert-Porcheron, Stéphanie, Sothier, Monique, Van Den Berghe, Laurie, Brack, Olivier, Normand, Sylvie, Disse, Emmanuel, Laville, Martine, Nazare, Julie-Anne, Vinoy, Sophie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468810/
https://www.ncbi.nlm.nih.gov/pubmed/32796734
http://dx.doi.org/10.3390/nu12082404
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author Goux, Aurélie
Breyton, Anne-Esther
Meynier, Alexandra
Lambert-Porcheron, Stéphanie
Sothier, Monique
Van Den Berghe, Laurie
Brack, Olivier
Normand, Sylvie
Disse, Emmanuel
Laville, Martine
Nazare, Julie-Anne
Vinoy, Sophie
author_facet Goux, Aurélie
Breyton, Anne-Esther
Meynier, Alexandra
Lambert-Porcheron, Stéphanie
Sothier, Monique
Van Den Berghe, Laurie
Brack, Olivier
Normand, Sylvie
Disse, Emmanuel
Laville, Martine
Nazare, Julie-Anne
Vinoy, Sophie
author_sort Goux, Aurélie
collection PubMed
description This study aimed at designing a—diet high in slowly digestible starch (SDS) by carefully selecting high-SDS starchy products and to validate its implementation, acceptance, and impact on the postprandial glycemic response in patients with type 2 diabetes (T2D). Starchy products were screened and classified as being either high (high-SDS) or low (low-SDS) in SDS (in vitro SDS method). A randomized controlled cross-over pilot study was performed: Eight patients with T2D consumed randomly a high-SDS or a low-SDS diet for one week each, while their glycemic profile was monitored for 6 days. Based on 250 food product SDS analyses and dietary recommendations for patients with T2D, the high-SDS and low-SDS diets were designed. The high-SDS diet significantly increased SDS intake and the SDS/carbohydrates proportion compared to the low-SDS diet (61.6 vs. 11.6 g/day and 30% vs. 6%; p < 0.0001, respectively). Increasing the SDS/carbohydrate proportion to 50% of the meal was significantly correlated with a 12% decrease in tAUC0–120 min and a 14% decrease in the glycemic peak value (p < 0.001 for both). A high-SDS diet can be easily designed by carefully selecting commercial starchy products and providing relevant recommendations for T2D to improve their glycemic profile.
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spelling pubmed-74688102020-09-04 Design and Validation of a Diet Rich in Slowly Digestible Starch for Type 2 Diabetic Patients for Significant Improvement in Glycemic Profile Goux, Aurélie Breyton, Anne-Esther Meynier, Alexandra Lambert-Porcheron, Stéphanie Sothier, Monique Van Den Berghe, Laurie Brack, Olivier Normand, Sylvie Disse, Emmanuel Laville, Martine Nazare, Julie-Anne Vinoy, Sophie Nutrients Article This study aimed at designing a—diet high in slowly digestible starch (SDS) by carefully selecting high-SDS starchy products and to validate its implementation, acceptance, and impact on the postprandial glycemic response in patients with type 2 diabetes (T2D). Starchy products were screened and classified as being either high (high-SDS) or low (low-SDS) in SDS (in vitro SDS method). A randomized controlled cross-over pilot study was performed: Eight patients with T2D consumed randomly a high-SDS or a low-SDS diet for one week each, while their glycemic profile was monitored for 6 days. Based on 250 food product SDS analyses and dietary recommendations for patients with T2D, the high-SDS and low-SDS diets were designed. The high-SDS diet significantly increased SDS intake and the SDS/carbohydrates proportion compared to the low-SDS diet (61.6 vs. 11.6 g/day and 30% vs. 6%; p < 0.0001, respectively). Increasing the SDS/carbohydrate proportion to 50% of the meal was significantly correlated with a 12% decrease in tAUC0–120 min and a 14% decrease in the glycemic peak value (p < 0.001 for both). A high-SDS diet can be easily designed by carefully selecting commercial starchy products and providing relevant recommendations for T2D to improve their glycemic profile. MDPI 2020-08-11 /pmc/articles/PMC7468810/ /pubmed/32796734 http://dx.doi.org/10.3390/nu12082404 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Goux, Aurélie
Breyton, Anne-Esther
Meynier, Alexandra
Lambert-Porcheron, Stéphanie
Sothier, Monique
Van Den Berghe, Laurie
Brack, Olivier
Normand, Sylvie
Disse, Emmanuel
Laville, Martine
Nazare, Julie-Anne
Vinoy, Sophie
Design and Validation of a Diet Rich in Slowly Digestible Starch for Type 2 Diabetic Patients for Significant Improvement in Glycemic Profile
title Design and Validation of a Diet Rich in Slowly Digestible Starch for Type 2 Diabetic Patients for Significant Improvement in Glycemic Profile
title_full Design and Validation of a Diet Rich in Slowly Digestible Starch for Type 2 Diabetic Patients for Significant Improvement in Glycemic Profile
title_fullStr Design and Validation of a Diet Rich in Slowly Digestible Starch for Type 2 Diabetic Patients for Significant Improvement in Glycemic Profile
title_full_unstemmed Design and Validation of a Diet Rich in Slowly Digestible Starch for Type 2 Diabetic Patients for Significant Improvement in Glycemic Profile
title_short Design and Validation of a Diet Rich in Slowly Digestible Starch for Type 2 Diabetic Patients for Significant Improvement in Glycemic Profile
title_sort design and validation of a diet rich in slowly digestible starch for type 2 diabetic patients for significant improvement in glycemic profile
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468810/
https://www.ncbi.nlm.nih.gov/pubmed/32796734
http://dx.doi.org/10.3390/nu12082404
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