Ebe, Koji Takao Hospital|Japan Low Carbohydrate Diet Promotion Association
Bando, Hiroshi Japan Low Carbohydrate Diet Promotion Association|Tokushima University KAKEN Search Researchers
Muneta, Tetsuo Japan Low Carbohydrate Diet Promotion Association|Muneta Maternity Clinic
Bando, Masahiro Tokushima University
Yonei, Yoshikazu Doshisha University
C-peptide index for Carbohydrate-70 (CPI-Carbo70)
Insulinogenic index (IGI)
Calorie Restriction (CR)
Type 2 diabetes mellitus (T2DM)
Background: Authors and colleagues have reported nutritional research so far concerning Low Carbohydrate Diet (LCD). Formerly, we proposed useful method for insulin response to 70 g of carbohydrate. Similarly, C-peptide index for Carbohydrate-70 (CPI-Carbo70) is studied and proposed in this report.
Subjects and Methods: Subjects enrolled were diabetic patients that were divided into three groups due to diabetic severity. Among them, average HbA1c was 6.6%, 7.8%, 10.0% in low, middle, high group, n=15, 15, 16 respectively. As in-patients, they were on Calorie Restriction meal on day 1 and 2, which has 1400kcal/day with carbohydrates 60%, lipids 25%, protein 15%. On day 2, breakfast with carbohydrate 70 g was provided, and glucose and C-peptide levels were measured at 0, 30 minutes.
Results: Biomarkers were analyzed in 3 groups. Increment C-peptide (CP) and CPI-Carbo70 in 3 groups were 0.58, 0.57, 0.27 and 2.1, 3.2, 1.2, respectively. As for M value, CP increment, CP on 30 min, CPI-Carbo70 was investigated, which were lower in high group. There is significant correlation between HbA1c and CPI-Carbo70 (p<0.05).
Discussion and Conclusion: CPI-Carbo70 may be useful for evaluating pancreas function and glucose variability. These data could be basal and useful in the light of clinical evaluation and further research development.
Clinical and Medical Case Reports
© 2018 Ebe K, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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