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Wine for type 2 diabetic patients?
C Christiansen1, C Thomsen, O Rasmussen
1Institute of Clinical Experimental Research, Aarhus University, Denmark.
Diabetic Medicine : a Journal of the British Diabetic Association
|December 1, 1993
Summary
Type 2 diabetes patients can consume moderate wine with meals without impacting glycaemic control. Both dry and sweet wines showed similar effects on blood glucose and insulin levels.
Area of Science:
- Endocrinology
- Metabolic Disorders
- Nutrition Science
Background:
- Dietary recommendations for Type 2 diabetes aim for liberal and individualized approaches.
- There is ongoing debate regarding wine consumption for diabetic patients, with some advising restraint and others a more liberal approach.
Purpose of the Study:
- To investigate the impact of dry versus sweet wine on glycaemic control in Type 2 diabetes.
- To assess the effects of wine consumption on glucose, insulin, triglyceride, and free fatty acid levels.
Main Methods:
- Twelve Type 2 diabetic patients participated in the study.
- Participants consumed a light meal with one of four beverages: tap water, dry white wine, sweet white wine with added ethanol, or dry white wine with added glucose.
- Blood glucose, insulin, triglyceride, and free fatty acid levels were monitored.
Main Results:
- No significant differences in glucose, insulin, or triglyceride responses were observed across the four conditions.
- A significant suppression of free fatty acid levels was noted in all wine conditions compared to the water condition (p < 0.001).
- Alcohol in wine may attenuate free fatty acid mobilization and promote esterification to triglycerides.
Conclusions:
- Moderate wine consumption with meals does not acutely worsen glycaemic control in well-managed Type 2 diabetes patients.
- The type of wine, whether dry or sweet, does not appear to influence glycaemic control.
- Alcohol's effect on free fatty acids suggests a potential metabolic impact beyond glucose regulation.