None listed
Conditions
Brief summary
To investigate whether foods made from glucomannan have a benefit over and above their lack of carbohydrate in type 1 diabetes, as compared with cauliflower rice (also low carbohydrate) and a brown rice control. These are three alternatives which can be used in similar ways in a meal. We will conduct meal tests in 15 people with type 1 diabetes and compare area under the curve glucose for the three test foods. The hypothesis is that the glucomannan rice will have a favourable satiety score and lowest glucose response.
Interventions
A mixed meal tolerance test of a glucomannan rice to ascertain area under the curve glucose. Participants will attend after a 12 hour fast and consume 1 cup glucomannan (konjac) rice with 25g shredded chicken, 75g steamed frozen mixed vegetables and 10ml soy sauce. The intervention will be administered by a research nurse. Baseline (0 min) satiety will be recorded and the meals will be served subsequently. Participants will rate the palatability of the meal using a 9 point hedonic scale immediately after consumption and satiety questionnaires will be completed at at all timepoints. Participants will be given 15 min to consume the meal. After this they must rest quietly for the remainder of the test. Test meals will be weighed using a digital scale to the nearest 0·2 g. Samples will be taken at timepoints baseline, 30, 60, 90 and 120min for glucose. Wash out between treatments will be 7 days.
Sponsors
Study design
Eligibility
Inclusion criteria
Type 1 diabetes for more than one year Basal bolus insulin regime or insulin pump without the use of automated insulin delivery
Exclusion criteria
• Pregnant or planning pregnancy • Breast-feeding • Elevated HbA1c>85 mmol/mol • Kidney disease (EGFR<30 or on dialysis) • History of gastroparesis • Automatic insulin delivery – closed loop