Effects of changing starch type on blood glucose in type 2 diabetes
Research type
Research Study
Full title
A starch-exchange model for the management of blood glucose in type 2 diabetes
IRAS ID
240102
Contact name
Denise Robertson
Contact email
Duration of Study in the UK
0 years, 11 months, 29 days
Research summary
In type 2 diabetes, the control of blood glucose after eating remains a challenge, with high blood glucose fluctuation linked to many of the long-term health issues patients face. Carbohydrates are recommended to make up 50% of energy intake however not all carbohydrates are the same. Resistant starch is a type of carbohydrate which acts more like a dietary fibre with minimal effects on blood glucose. There have been recent developments by the food industry in replacing normal flour for example with a high-resistant starch flour as a method to reduce blood glucose. This has yet to be tested as part of a normal eating pattern. In this study, using a combination of commercial products, and bespoke products made for the trial we aim to replace 20% of the starch in a typical diet in patients with type 2 diabetes and measure the impact of this on blood glucose using a minimally invasive continuous glucose monitoring system.
REC name
South West - Cornwall & Plymouth Research Ethics Committee
REC reference
18/SW/0204
Date of REC Opinion
24 Aug 2018
REC opinion
Favourable Opinion