OBJECTIVES: This study evaluates the effect of three standardised meals of varying caloric content, nutritional content, and proportion of liquid versus solid in patients with type 2 diabetes on postprandial measures by area under the curve for glucose and glucose:insulin ratio as well as evaluating c-peptide, GLP-1, GIP, glucagon, and estimated parameters of beta-cell function.
METHODS: This three-period, crossover study, begun in November 2005 at Hoorn s Diabetes Research Centre, randomises 18 patients with type 2 diabetes and 6 healthy participants to one of six sequences of three meals to be administered for a ten-point meal tolerance test lasting for four hours. The meals administered will be 1) one nutrition bar and one nutrition drink; 2) two nutrition bars and one nutrition drink; 3) a mixed meal with 50g fat, 75g carbohydrates, and 24g protein. At all ten time points prior to and following the meal, blood will be collected for plasma glucose, insulin, C-peptide, GLP-1, GIP, and glucagons. Triglycerides and free fatty acids will be assessed each hour. Anthropometry and blood pressure measurement will also be performed. |
