In a recent study, investigators from Weill Cornell Medical College, identified that the sequence in which various kinds of food are eaten has a major impact on post-meal glucose and insulin quantities in obese individuals. Publishing their observations in the journal Diabetes Care, the authors recommend their findings may have dietary benefits for diabetic and other high-risk sufferers.
For individuals with type 2 diabetes, it is essential to keep normal glucose levels after eating, due to the fact if their blood sugar level rises then they are at enhanced risk of complications, which includes hardening of the arteries and heart problems, which can gradually result in death.
Some earlier studies had identified that consuming vegetables or protein prior to carbohydrates could be an efficient way to reduce post-meal glucose levels. The scientists behind the new research desired to see whether this relationship put on to a typical Western diet, with meals composed of a mix of veggies, protein carbohydrates and fat.
In the research, 11 sufferers with obesity and type2 diabetes who were getting metformin – a medicine that assists to keep glucose levels in check – consumed the same meals in various orders 1 week apart, so that the investigators could notice how their glucose levels were influenced.
The set meal composed of ciabatta bread, orange fruit juice, chicken breast, lettuce and tomato salad with low-fat dressing and steamed broccoli with butter.
Glucose and insulin levels decrease when carbohydrates were consumed last
The investigators first took the sufferers’ glucose levels in the morning; 12 hours following they last ate. On the initial day of the research, the individuals were informed to consume the carbohydrates in their diet first, and after 15 mins protein, vegetables and fat in the meal. The individuals’ glucose levels were examined 30, 60 and 120 minutes after eating.
The research was then repeated for 1 week later, except this time the diet plan was reversed, investigators suggested to eat protein, vegetables and fat first then after 15 mins carbohydrates.
When the veggies and protein were consumed prior to the carbohydrates, the investigators identified that glucose levels were 29%, 37% and 17% reduced at the 30, 60 and 120-minute checks, in comparison with when carbohydrates were taken first. Also, insulin was observed to be considerably reduced when the individuals consumed vegetables and protein first.
Senior author Dr. Louis Aronne said:
“Based on this observation, rather than saying ‘do not eat that’ to their sufferers, physicians might rather say, ‘eat this prior to that.”
According to Dr. Aronne, follow-up work is needed. The results are from a pilot research with a quite small sample group – but states that “based on this outcomes, sufferers with type 2 might be capable to make a simple change to reduce their blood sugar all over the day, reduce how much insulin they require to take, and possibly have a long-lasting, favourable impact on their health.”
“Carbohydrates increase blood sugar, but if you tell somebody not to eat them – or to significantly cut back – it’s tough for them to comply. This research suggests an easier and natural way in which sufferers might reduce their blood sugar and insulin levels.”