Protein and vegetable consumption before carbohydrates maintains the levels of glucose and insulin low after a meal, in obese patients with type 2 diabetes:
The above conclusion came from a research by Weill Cornell Medical College on whether eating patterns affect blood sugar control. The findings of the study may change the guidelines given to sufferers and those at high risk of developing the disease in terms of their eating habits, with emphasis now on not only the amount of carbohydrates but also when it is best to consume them.
“In our effort to help diabetics to control their blood sugar levels more effectively,” explains clinical medicine professor Dr. Louis Aronne, head of research, “We rely on medication, but diet also plays an important role in the whole process. Unfortunately, it is not easy to persuade people to change their eating habits. Carbohydrates increase sugar, but many patients find it difficult to get them out of their diet or even to limit them. The results of our study suggest that there is a way to keep blood sugar and insulin levels without a strict diet. ”
Patients with type 2 diabetes control their blood glucose levels throughout the day, using a “pen” to take blood. The test is important, as a constant high blood sugar level or large fluctuations are linked to complications of the disease such as arteriosclerosis and increased risk of heart attack.
The institution’s research involved obese patients with type 2 diabetes who were being treated for disease control. Participants were asked to consume a typical “Western-style” meal, with vegetables, carbohydrates, proteins, and fats. On the day of the first meal, patients first ate carbohydrates and, after 15 minutes, high protein foods, vegetables, and high fat foods. Blood glucose levels were then measured 30, 60, and 120 minutes after the end of the meal. A week later, the team was tested again, but with a reversed diet: first proteins, then vegetables and fats, and finally carbohydrates. The results of the measurements (every 30, 60 and 120 minutes again) showed significantly lower glucose levels: up to 29%, 37% and 17% respectively. Insulin levels were also significantly lower.
“Although we will need to do further research,” said Dr. Aronne, “Based on these results, it seems that patients with type 2 diabetes can, by making a simple change in their dietary patterns, reduce the amount of insulin they need to take and possibly have a long-term benefit to their health.
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