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.authoridAslan, Cigdem Gozde/0000-0002-5194-1746
dc.authoridOzgur, Su/0000-0002-8993-674X
dc.authoridYILDIRIM SIMSIR, ILGIN/0000-0002-6801-8499
dc.authoridCetinkalp, Sevki/0000-0001-6072-2062
dc.authoridBas, Murat/0000-0002-0494-301X
dc.authoridSeckiner, Selda/0000-0002-5899-4998
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.accessioned2025-03-09T10:48:34Z
dc.date.available2025-03-09T10:48:34Z
dc.date.issued2024
dc.departmentİstanbul Beykent Üniversitesi
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.
dc.description.sponsorshipEge University Scientific Research Project Unit
dc.description.sponsorshipNo Statement Available
dc.identifier.doi10.3390/nu16091383
dc.identifier.issn2072-6643
dc.identifier.issue9
dc.identifier.pmid38732629
dc.identifier.scopus2-s2.0-85192904616
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/nu16091383
dc.identifier.urihttps://hdl.handle.net/20.500.12662/4603
dc.identifier.volume16
dc.identifier.wosWOS:001220559100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofNutrients
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250310
dc.subjectcarbohydrate
dc.subjectfree fatty acid
dc.subjectglycemic index
dc.subjectglycemic load
dc.subjectglycemic variability
dc.subjecttype 1 diabetes
dc.titleEffects of Dietary Carbohydrate Concentration and Glycemic Index on Blood Glucose Variability and Free Fatty Acids in Individuals with Type 1 Diabetes
dc.typeArticle

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