Type 2 Diabetes and Carrot Cake

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Lol have you guys seen this gem?


From Eureka, courtesy of the sugar Bureau:

Carrot cake study on sugar in type 2 diabetes
New study adds to new thinking on sugar in the diabetes diet

Patients with type 2 diabetes are often advised to cut out sucrose (table sugar) all together. However, in recent years this traditional advice has been questioned by some researchers who suggest that moderate amounts of sugar can be safely consumed as part of the diet of patients with diabetes. Now a new study has been published that is consistent with this revised approach. It showed that patients who increased their daily sugar intake (in the form of carrot cake) but maintained a stable body weight, showed no adverse changes in their blood glucose.

The study was conducted by the Department of Nutrition and Dietetics at London’s Hammersmith Hospital. Three slices of carrot cake were added to the daily diets of nine, overweight type 2 diabetes patients over 24 days (bringing their daily total to 88g or 18 teaspoons of sugar). Consumption of the carrot cake slices was evenly distributed across the day. Several measurements were recorded at the beginning and end of the study, including the patients’ weight, blood sugar (glucose) levels, cholesterol levels, and insulin sensitivity (which is a measure of how well the body responds to the hormone insulin).

Professor Gary Frost, who led the study, explained ‘In this study, the energy intake of these patients was balanced to their body weight, and their sucrose intake was spread evenly over a day. Correspondingly, they did not gain weight or show an increase in blood glucose levels at the end of the study; in addition, their cholesterol levels and insulin sensitivity did not change.’ He added ‘the results of this small, short-term study support other scientific studies, which suggest that there could be more flexibility with sucrose in the diets of patients with type 2 diabetes. There is evidence from other studies (reviewed by Kirk et al 2000) that inclusion of sucrose may help people to lower their fat intake, which in turn may be beneficial to overall health’.

Professor Frost continued ‘This research is in line with the dietary guidelines set by the American Diabetes Association (2007), which state that sucrose does not cause a greater increase in blood glucose levels than an equivalent amount of starch. Therefore sucrose or sucrose-containing foods should be treated similarly to other carbohydrate containing foods by people with diabetes; either substituted for other carbohydrates in the total daily intake, or managed with appropriate diabetes medication.

I found the Abstract:

Increased Sucrose Intake is not Associated with a Change in Glucose or Insulin Sensitivity in People with Type 2 Diabetes

A study to investigate whether a 50g increase in daily sucrose consumption, in combination with an increase in monounsaturated fat intake (20% E), affects
glycaemic control or insulin sensitivity in people with type 2 diabetes. This study involved a re-examination of results from a larger study. Nine overweight
people with type 2 diabetes received a high-sucrose, high-monounsaturated fat, isocaloric diet for 24 days. The additional sucrose and fat was provided in the
form of a carrot cake, which subjects were instructed to swap for high-GI carbohydrates, while keeping the total protein and energy intake constant. Body
weight and HbA1c were stable throughout the study. There were no significant changes in fasting or postprandial insulin or glucose, fasting triglycerides, or
total/HDL cholesterol ratio. Insulin sensitivity was not changed. The authors conclude that over the 3-week intervention period, dietary intake of 13% of
energy as sucrose in combination with a high monounsaturated fat intake, was not associated with a decline in glycaemic control or insulin sensitivity in these
subjects.