Influences on Glucose and Lipid Index in Healthy Controls after Taking in the Low Carbohydrate Cakes

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  • 健常者における低糖質ケーキが糖脂質指標に与える影響　低糖質ケーキは血糖値を上げにくい
  • 診断･治療(食事・運動・薬物治療) 健常者における低糖質ケーキが糖脂質指標に与える影響 低糖質ケーキは血糖値を上げにくい
  • シンダン ・ チリョウ(ショクジ ・ ウンドウ ・ ヤクブツ チリョウ) ケンジョウシャ ニ オケル テイトウシツ ケーキ ガ トウ シシツ シヒョウ ニ アタエル エイキョウ テイトウシツ ケーキ ワ ケットウチ オ アゲ ニクイ

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General diet therapy restricting caloric intake as the basis for diabetes treatment forces subjects to endure subjective hardship without corresponding results while leaving dietary goals largely unachieved. To improve the meal quality of life (QOL) while minimizing the rise in blood glucose levels, we compared the influence on glucose and the lipid index in the consumption of low-carbohydrate and regular cake in healthy controls prior to use in subjects with diabetes. We found that the consumption of low-carbohydrate cake group lowered the postconsumption rise of blood glucose and weakened insulin secretion while not adversely affecting triglyceride or free fatty acid levels. Postconsumption satisfaction, moreover, was equal between low-carbohydrate and regular cake. Introducing low-carbohydrate cake in the diabetic diet thus appears potentially effective in effecting dietary goals.<br>

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