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Postprandial glucose response to a low-sucrose chocolate spread in adults with type 1 diabetes: a randomized,
Naama Fisch-Shvalb1,2, Revital Nimri3,4, Moshe Phillip3,4
1Institute of Endocrinology and Diabetes, Schneider Children's Medical Center, Petach Tikva, Israel. nammaf@clalit.org.il.
Background:
Novel advances in food technology enable the production of foods with significantly reduced sucrose without the use of additives. We tested the glycemic response of subjects with Type 1 Diabetes (T1D) to a novel sucrose-reduced chocolate spread, as well as its acceptance and palatability.
Methods:
A randomized, double-blind, crossover, active-controlled trial comparing the glycemic response to two test-meals: 20 grams of the sugar-reduced spread (1.6 grams sucrose), and 20 grams of control chocolate spread, (11 grams sucrose) in people with T1D.
Results:
Thirty adults (50% males), aged 18-28 years (mean 23.0 ± 3.0), mean HbA1C of 55 ± 9 mmol/mol (7.2 ± 0.9%) were recruited. Postprandial glucose (PPG) excursions were significantly lower following consumption of the study spread compared to the control spread: pre-meal to peak glucose difference (mean 25.8 ± 34.9 mg/dL lower, P < 0.001), postprandial CGM iAUC (mean 2271 ± 3789 min×mg/dL, P = 0.003). Median time in range was higher for the study versus control spread (100% and 64.6%, respectively, P = 0.030). In the sweetness scale questionnaire, the study spread rated higher than the control ("right degree of sweetness" 53.3% and 26.7% respectively, P < 0.001).
Conclusions:
This new technology for producing sugar-reduced food is able to reduce PPG with a limited effect on palatability.
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