Scholarlink

Background <p>Novel advances in food technology enable the production of foods with significantly reduced sucrose without the use of additives. We tested the glycemic response of subjects with Type 1 Diabetes (T1D) to a novel sucrose-reduced chocolate spread, as well as its acceptance and palatability.</p> Methods <p>A randomized, double-blind, crossover, active-controlled trial comparing the glycemic response to two test-meals: 20 grams of the sugar-reduced spread (1.6 grams sucrose), and 20 grams of control chocolate spread, (11 grams sucrose) in people with T1D.</p> Results <p>Thirty adults (50% males), aged 18–28 years (mean 23.0 ± 3.0), mean HbA1C of 55 ± 9 mmol/mol (7.2 ± 0.9%) were recruited. Postprandial glucose (PPG) excursions were significantly lower following consumption of the study spread compared to the control spread: pre-meal to peak glucose difference (mean 25.8 ± 34.9 mg/dL lower, <i>P</i> &lt; 0.001), postprandial CGM iAUC (mean 2271 ± 3789 min×mg/dL, <i>P</i> = 0.003). Median time in range was higher for the study versus control spread (100% and 64.6%, respectively, <i>P</i> = 0.030). In the sweetness scale questionnaire, the study spread rated higher than the control (“right degree of sweetness” 53.3% and 26.7% respectively, <i>P</i> &lt; 0.001).</p> Conclusions <p>This new technology for producing sugar-reduced food is able to reduce PPG with a limited effect on palatability.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Postprandial glucose response to a low-sucrose chocolate spread in adults with type 1 diabetes: a randomized, double-blinded, cross-over, controlled trial

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年5月20日

查看全文
  • Naama Fisch-Shvalb,
  • Revital Nimri,
  • Moshe Phillip,
  • Michal Yackobovitch-Gavan

摘要

Background

Novel advances in food technology enable the production of foods with significantly reduced sucrose without the use of additives. We tested the glycemic response of subjects with Type 1 Diabetes (T1D) to a novel sucrose-reduced chocolate spread, as well as its acceptance and palatability.

Methods

A randomized, double-blind, crossover, active-controlled trial comparing the glycemic response to two test-meals: 20 grams of the sugar-reduced spread (1.6 grams sucrose), and 20 grams of control chocolate spread, (11 grams sucrose) in people with T1D.

Results

Thirty adults (50% males), aged 18–28 years (mean 23.0 ± 3.0), mean HbA1C of 55 ± 9 mmol/mol (7.2 ± 0.9%) were recruited. Postprandial glucose (PPG) excursions were significantly lower following consumption of the study spread compared to the control spread: pre-meal to peak glucose difference (mean 25.8 ± 34.9 mg/dL lower, P < 0.001), postprandial CGM iAUC (mean 2271 ± 3789 min×mg/dL, P = 0.003). Median time in range was higher for the study versus control spread (100% and 64.6%, respectively, P = 0.030). In the sweetness scale questionnaire, the study spread rated higher than the control (“right degree of sweetness” 53.3% and 26.7% respectively, P < 0.001).

Conclusions

This new technology for producing sugar-reduced food is able to reduce PPG with a limited effect on palatability.