Desserts of modified composition have a positive effect to postprandial glucose and insulin response in diabetics

Desserts formulated for diabetic patients may improve quality of life and enhance adherence to diabetic diet. A series of desserts (milk dessert, cake, strawberry jelly, pastry cream) was formulated using sugar substitutes, mainly sucralose, and soluble fibers, mainly dextrin. The effect of the desserts to the postprandial glucose and insulin levels of diabetic patients was investigated. For comparison, a series of similar desserts formulated for healthy consumers was employed.

Method: Forty diabetic men and women were divided to 4 groups of 10. Each subject received on three weekly visits (a) a standard meal (slice of white bread and of low fat cheese) (b) a standard meal and a dessert formulated for diabetics and (g) a standard meal and a similar dessert not formulated for diabetics. Blood samples were drawn at 0, 30, 60, 90 and 120 min after the consumption of the meal and glucose and insulin responses were compared (General Linear Model, Repeated Measures Analysis, Bonferroni confidence interval adjustment, level of significance 0.05).

Results: A cake and a strawberry jelly formulated for diabetics when consumed with the standard meal did not affect postprandial glucose and insulin (P>0.05) in comparison with the standard meal, but desserts formulated for non-diabetics had an increasing effect (P<0.05). The formulated for diabetics custard desserts did not increase the postprandial levels of glucose or insulin at 60, 90 or 120 min, while the formulated for non–diabetics custard desserts increased the respective levels, in comparison to the standard meal. Conclusion: Desserts formulated with sugar substitutes and soluble fibers may conform to the diet of diabetics.