Effects of Dietary Carbohydrate Concentration and Glycemic Index on Blood Glucose Variability and Free Fatty Acids in Individuals with Type 1 Diabetes

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dc.authoridnaneva, stela/0000-0002-8993-674X
dc.authoridSeckiner, Selda/0000-0002-5899-4998
dc.authoridBas, Murat/0000-0002-0494-301X
dc.authoridYILDIRIM SIMSIR, ILGIN/0000-0002-6801-8499
dc.contributor.authorSeckiner, Selda
dc.contributor.authorBas, Murat
dc.contributor.authorSimsir, Ilgin Yildirim
dc.contributor.authorOzgur, Su
dc.contributor.authorAkcay, Yasemin
dc.contributor.authorAslan, Cigdem Gozde
dc.contributor.authorKucukerdonmez, Ozge
dc.date.accessioned2024-08-31T07:47:33Z
dc.date.available2024-08-31T07:47:33Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractMonitoring glycemic control status is the cornerstone of diabetes management. This study aimed to reveal whether moderate-carbohydrate (CHO) diets increase the risk of free fatty acid (FFA) levels, and it presents the short-term effects of four different diet models on blood sugar, glycemic variability (GV), and FFA levels. This crossover study included 17 patients with type 1 diabetes mellitus to identify the effects of four diets with different CHO contents and glycemic index (GI) on GV and plasma FFA levels. Diet 1 (D1) contained 40% CHO with a low GI, diet 2 (D2) contained 40% CHO with a high GI, diet 3 (D3) contained 60% CHO with a low GI, and diet 4 (D4) contained 60% CHO with a high GI. Interventions were performed with sensor monitoring in four-day periods and completed in four weeks. No statistical difference was observed among the groups in terms of blood glucose area under the curve (p = 0.78), mean blood glucose levels (p = 0.28), GV (p = 0.59), and time in range (p = 0.567). FFA and total triglyceride levels were higher in the D1 group (p < 0.014 and p = 0.002, respectively). Different diets may increase the risk of cardiovascular diseases by affecting GI, FFA, and blood glucose levels.en_US
dc.description.sponsorshipEge University Scientific Research Project Uniten_US
dc.description.sponsorshipNo Statement Availableen_US
dc.identifier.doi10.3390/nu16091383
dc.identifier.issn2072-6643
dc.identifier.issue9en_US
dc.identifier.pmid38732629en_US
dc.identifier.scopus2-s2.0-85192904616en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.3390/nu16091383
dc.identifier.urihttps://hdl.handle.net/11454/104467
dc.identifier.volume16en_US
dc.identifier.wosWOS:001220559100001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofNutrientsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240831_Uen_US
dc.subjectCarbohydrateen_US
dc.subjectFree Fatty Aciden_US
dc.subjectGlycemic Indexen_US
dc.subjectGlycemic Loaden_US
dc.subjectGlycemic Variabilityen_US
dc.subjectType 1 Diabetesen_US
dc.titleEffects of Dietary Carbohydrate Concentration and Glycemic Index on Blood Glucose Variability and Free Fatty Acids in Individuals with Type 1 Diabetesen_US
dc.typeArticleen_US

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