Type 2 diabetes is a lifelong condition that causes blood sugar level to become too high and the complications could be life-threatening. Great fluctuations in post-meal blood glucose levels is suggested to be a contributing factor of type 2 diabetes development. Therefore, reducing post-meal blood glucose fluctuation is believed to be beneficial for type 2 diabetes prevention.
In a recent study of the research team from the Research Division for Molecular & Cell Biology of the University of Hong Kong (HKU), led by Assistant Professor Dr Jimmy Chun Yu LOUIE and consisted of graduate researcher Dr Tommy Hon Ting WONG and student researcher Hannah Wing Han HON, performed a research comparing the overall fluctuations in blood glucose levels of a high GI diet and a low GI diet for a 10-day trial period, which is the longest ever among research of the same type.
The team found that following the low GI diet, the overall fluctuations in blood glucose levels during the day was 15 % lower than that of following the high GI diet. This study also monitored the blood glucose levels of the participants on a daily basis, and the results of the study provide direct evidence to support the use of a low GI diet to reduce the risks of developing glucose intolerance.
Results of this study provide direct evidence to support the use of a low GI diet to reduce the risks of developing glucose intolerance.
Link to the Journal paper: https://dom-pubs.onlinelibrary.wiley.com/doi/10.1111/dom.14167