GLYCEMIC RESPONSES IN TYPE-2 DIABETIC-PATIENTS TO VARIOUS MIXED MEALSTAKEN AT HOME

Eight Type 2 diabetic patients ate and prepared five different meals a t home, taking each meal on two separate occasions. They measured thei r blood glucose just before eating and 30, 60, 120, and 180 min after the meal. The meals varied in energy and dietary fibre content and in the ratio (by energy) of carbohydrate to fat. Total energy content of the meals had little effect on the postprandial glycaemic responses no r were the responses reduced by meals with high dietary fibre content. The ratio of carbohydrate to fat did not significantly affect postpra ndial glycaemic responses when meals were low in fibre. However, postp randial glycaemic responses were significantly greater in the meal wit h a high ratio of carbohydrate to fat, high in fibre and low in energy compared with those after the equicaloric meal low in carbohydrate to fat ratio and low in fibre (area under the curve 683 +/- 131 vs 306 /- 55 mmol l-1 min-1, p < 0.05). Fat intake of 35 % of energy may be c ompatible with improved postprandial blood glucose concentrations. Man y meal combinations need to be studied in order to provide reliable in formation for diabetic patients. The method outlined proved reproducib le (within patient coefficient of variation 13 %), easy to perform and inexpensive.