Dessert Formulation Using Sucralose and Dextrin Affects Favorably Postprandial Response to Glucose, Insulin, and C-Peptide in Type 2 Diabetic Patients

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Abstract
The Review of Diabetic Studies,2013,10,1,39-48.
Published:May 2013
Type:Original Article
Authors:
Author(s) affiliations:

Konstantina Argyri1, Alexios Sotiropoulos2, Eirini Psarou1, Athanasia Papazafiropoulou2, Antonios Zampelas1, and Maria Kapsokefalou1

1Unit of Human Nutrition, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos Str. 75, Athens 118 55, GREECE.

23rd Department of Internal Medicine and Diabetes Center, Ag. Panteleimon General Hospital of Nikaea, D. Mantouvalou Str. 3-5, Piraeus 184 54, GREECE.

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 Dstrawberry jelly in lower insulin levels (16.46 ± 2.66 μU/ml) than the respective C-desserts (9.99 ± 0.32 mmol/l for Ccake, 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, Dmillefeuille, and D-chocolate on glucose, insulin, and Cpeptide at specific timepoints. D-crème caramel showed no effect. Conclusion: 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.