(PO21-07-22) Impact of High Protein and Low Carbohydrate Smoothie Drinks Versus a Diabetes-Specific Nutritional Formula on Postprandial Glucose Homeostasis in Type-2 Diabetes Mellitus

Presenting Author(s)

PM

Pichanun Mongkolsucharitkul, Master of Science (Nutrition and Dietetics)
– Research Assistance, Mahidol University, Faculty of Medicine Siriraj Hospital, Bangkok Noi, Krung Thep, Thailand

Co-Author(s)

KM

Korapat Mayurasakorn
– Population Health and Nutrition Research Group, Siriraj Medical Research Center, Mahidol University
BP

Bonggochpass -. Pinsawas
– -, Mahidol University, Faculty of Medicine Siriraj Hospital, Bangkok Noi, Krung Thep, Thailand
AS

Apinya Surawit
– Population Health and Nutrition Research Group, Siriraj Medical Research Center, Mahidol University

Objectives: We aimed to determine the effect of high protein and low carbohydrate smoothie drinks on glucose homeostasis, insulin and lipid metabolism in obese type 2 diabetic individuals as compared with a diabetes-specific nutritional formula.

Methods: We compared between a regular high protein smoothie drink (SM) containing 39% carbohydrate, 24% protein and 37% fat or a high protein and low sugar smoothie drink (LS) containing 28% carbohydrate, 28% protein and 44% fat with a conventional diabetic enteral drink (Glucerna) containing 38% carbohydrate, 18% protein and 33% fat. A crossover design study was performed in 41 diabetic participants. Participants consumed 300 kilocalories of each drink at a time with one-week wash out period between drinks and glucose response curves at baseline, 30, 60, 90, 120, 180 and 240 minutes were monitored and compared.

Results: In all three diets blood glucose levels gradually decreased postprandially. Average postprandial plasma glucose levels and the area under the curve (AUC) were higher after Glucerna and SM intake as compared with LS (p-value < 0.05) which demonstrated that LS be the better insulin sensitive formula among of the three formulas. The peak blood glucose level was highest at 60 minutes after Glucerna intake when compared with SM and LS, respectively (p-value < 0.0001).

Conclusions: These results suggested the potential of smoothie formulas containing high protein and low carbohydrate for the nutritional support of type 2 diabetes mellitus and its related improved glycemic control. These smoothies may be a good candidate as promising functional foods for the management and supplementation for diabetes and obese people in the future.

Funding Sources: National Research Council of Thailand (NRCT)