Influences on Glucose and Lipid Index in Healthy Controls after Taking in the Low Carbohydrate Cakes

Abstract

General diet therapy restricting caloric intake as the basis for diabetes treatment forces subjects to endure subjective hardship without corresponding results while leaving dietary goals largely unachieved. To improve the meal quality of life (QOL) while minimizing the rise in blood glucose levels, we compared the influence on glucose and the lipid index in the consumption of low-carbohydrate and regular cake in healthy controls prior to use in subjects with diabetes. We found that the consumption of low-carbohydrate cake group lowered the postconsumption rise of blood glucose and weakened insulin secretion while not adversely affecting triglyceride or free fatty acid levels. Postconsumption satisfaction, moreover, was equal between low-carbohydrate and regular cake. Introducing low-carbohydrate cake in the diabetic diet thus appears potentially effective in effecting dietary goals.