Efficacy and Safety of a Diabetic Blenderized Diet Using Isomaltulose

Authors

  • Kanoknun Vittayakasemsont Division of Nutrition and Dietetics, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand
  • Wassana Pookate Division of Nutrition and Dietetics, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand
  • Budtree Treesattayakul Division of Nutrition and Dietetics, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand
  • Apisada Thawanyavitchajit Division of Nutrition and Dietetics, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand
  • Prapimporn Chattranukulchai Shantavasinkul Division of Nutrition and Biochemical Medicine, Department of Medicine, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand, Graduate Program in Nutrition, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand
  • Daruneewan Warodomwichit Division of Nutrition and Biochemical Medicine, Department of Medicine, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Thailand

Keywords:

blenderized diet, isomatulose, fructose, maltodextrin, diabetes mellitus, rapidly available glucose

Abstract

Objective: To determine the efficacy and safety of a diabetes blenderized diet (BDDM) using Isomaltulose,
which has a low glycemic index (32), instead of using fructose and maltodextrin in the BDDM(Std).

Methods: Various BDDM recipes with Isomaltulose were developed. The glycemic index of BDDM was assessed by the in vitro Rapidly Available Glucose (in vitro RAG) technique and their flow rates were studied. The area under the curve (AUC) of blood glucose, insulin and lipid level were evaluated. Thus, the sensory
acceptance, including hunger and fullness, were tested before and at 15, 30, 60, 90, 120, 240 minutes, during a 4 hour period in 20 Type 2 diabetes patients.

Results: The in vitro RAG of BDDM(Std) and BDDM(Iso) 1-4 showed 1.38-5.50 g/100 ml. All BBDM showed low glycemic index levels. However, the BDDM(Iso) 4 had the fastest flow rates.
A further comparison between BDDM(Iso) 4 and BDDM(Std) noted that the glucose AUC during 4 hours in the BDDM(Iso) 4 (892.4 ± 112.7 mg min / dL) was lower than that of BDDM(Std) 913.6 ± 138.7 mg min/dL), but the results were not significantly different (p-value = 0.6394). The AUC of insulin and lipid levels between BDDM were also not significantly different. However, BDDM(Iso) tends to be more accepted for taste and fullness when compared to BDDM(Std).

Conclusion: BDDM (Iso)is not significantly different from BDDM (Std) in levels of glucose, insulin, and lipid. However, BDDM (Iso) tends to be more widely accepted by taste and fullness than BDDM (Std).

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Published

2023-06-29

How to Cite

Vittayakasemsont, K., Pookate, W., Treesattayakul, B., Thawanyavitchajit, A., Chattranukulchai Shantavasinkul, P. ., & Warodomwichit, D. (2023). Efficacy and Safety of a Diabetic Blenderized Diet Using Isomaltulose. Thai JPEN วารสารโภชนบำบัด, 31(1), 34–47. retrieved from https://he02.tci-thaijo.org/index.php/ThaiJPEN/article/view/257376

Issue

Vol. 31 No. 1 (2566): มกราคม-มิถุนายน 2566

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Research article

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