Bando, Hiroshi Tokushima University|Japan Low Carbohydrate Diet Promotion Association KAKEN Search Researchers
Ebe, Koji Japan Low Carbohydrate Diet Promotion Association|Takao Hospital
Hashimoto, Mayumi Japan Low Carbohydrate Diet Promotion Association|Takao Hospital
Bando, Masahiro Japan Low Carbohydrate Diet Promotion Association|Tokushima University
Muneta, Tetsuo Japan Low Carbohydrate Diet Promotion Association|Muneta Maternity Clinic
Area under the curves
Meal tolerance test
Low carbohydrate diet
Japanese LCD promotion association
Authors et al. have continued diabetic practice and research for long, and started Low Carbohydrate Diet (LCD) first in Japan. We developed social LCD movement by Japanese LCD Promotion Association (JLCDPA), and proposed petite-, standard-, super LCDs with carbohydrate 40%, 26%, 12%, respectively. Methods included 9 healthy medical staffs and two exams of 75g Oral Glucose Tolerance Test (OGTT) and Meal Tolerance Test (MTT). MTT means super-LCD breakfast with carbohydrate 6g. Results showed that blood glucose / immunoreactive insulin (IRI) at 0-30 min on average changed 88.0-130.6 mg/dL/5.1-46.5 μU/mL for GTT, and 90.1-86.3 mg/dL/4.8-12.5 μU/mL for MTT. IRI responses in GTT and MTT were calculated by 3 methods, which are i) increment (delta), ii) Area Under the Curves (AUC), iii) Multiple (times) of basal value. Both data from GTT and MTT showed significant correlation in i) and ii) (p<0.05), but not significant in iii) (p=0.07, n=9). These results suggested that insulin secretion in MTT would be enough and relatively excessive for 6g of carbohydrate, leading to relatively decreased glucose at 30 min. Current analyses methods will become some reference for future development of diabetic research.
Edelweiss Journal of Biomedical Research and Review
© 2020 Bando H, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License(https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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