title: Dessert formulation using sucralose and dextrin affects favorably postprandial response to glucose, insulin, and C-peptide in type 2 diabetic patients.
abstract: BACKGROUND
  Dessert compositions may conform to diabetic diet when it contains low sugar or artificial sweetener to replace sugar. However, it is still questionable whether glycemic control in type 2 diabetes patients is improved by the use of diet-conforming dessert compositions.
  
  
  OBJECTIVE
  To compare, in type 2 diabetes patients, the glycemic, insulin, and C-peptide responses to seven modified dessert compositions for diabetics (D-dessert) with the response to seven similar desserts of non-modified composition, used as control desserts (C-dessert).
  
  
  METHODS
  Seventy type 2 diabetes patients were allocated to seven groups of ten. On three occasions, each patient received either the meal which consisted of bread and cheese, or the meal and D-dessert, or the meal and the respective C-dessert. Differences in postprandial glucose, insulin, and C-peptide were evaluated using analysis of repeated measures at 0, 30, 60, 90, and 120 min after consumption.
  
  
  RESULTS
  D-cake and D-pastry cream resulted in lower glucose levels (8.81 ± 0.32 mmol/l and 8.67 ± 0.36 mmol/l, respectively) and D-strawberry jelly in lower insulin levels (16.46 ± 2.66 μU/ml) than the respective C-desserts (9.99 ± 0.32 mmol/l for C-cake, 9.28 ± 0.36 mmol/l for C-pastry cream, and 27.42 ± 2.66 μU/ml for C-strawberry jelly) (p < 0.05). Compared with the meal, D-cake did not increase glucose or insulin levels (p < 0.05), while C-cake did (p < 0.05). D-pastry cream increased glucose to a lesser extent than C-pastry cream (p < 0.05). Similar effects were reported for D-milk dessert, D-millefeuille, and D-chocolate on glucose, insulin, and C-peptide at specific timepoints. D-crème caramel showed no effect.
  
  
  CONCLUSIONS
  Some desserts formulated with sugar substitutes and soluble fiber may have a favorable effect on postprandial levels of glucose, insulin, and C-peptide in type 2 diabetic patients.
authors.affiliation: Unit of Human Nutrition, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos Str. 75, Athens 118 55, Greece.
authors.forename: Konstantina
authors.initials: K
authors.lastname: Argyri
authors.forename: Alexios
authors.initials: A
authors.lastname: Sotiropoulos
authors.forename: Eirini
authors.initials: E
authors.lastname: Psarou
authors.forename: Athanasia
authors.initials: A
authors.lastname: Papazafiropoulou
authors.forename: Antonios
authors.initials: A
authors.lastname: Zampelas
authors.forename: Maria
authors.initials: M
authors.lastname: Kapsokefalou
mesh_terms: D000368:Aged; D002096:C-Peptide / Q000378:metabolism*; D003912:Dextrins / Q000378:metabolism*; D003924:Diabetes Mellitus, Type 2 / Q000178:diet therapy* / Q000378:metabolism; D003927:Diet, Diabetic; D005260:Female; D005947:Glucose / Q000378:metabolism*; D006801:Humans; D007328:Insulin / Q000378:metabolism*; D008297:Male; D008875:Middle Aged; D019518:Postprandial Period; D013395:Sucrose / Q000031:analogs & derivatives* / Q000378:metabolism; D013549:Sweetening Agents / Q000378:metabolism*
chemical_list: D002096:C-Peptide; D003912:Dextrins; D007328:Insulin; D013549:Sweetening Agents; D013395:Sucrose; C026285:trichlorosucrose; D005947:Glucose