Diabetes Mellitus, Type 2 Clinical Trial
Official title:
Isomaltulose VS Sucrose - Different Postprandial Effect on Incretin Profile and Determinants of the Second Meal Effect
This study evaluates the different postprandial effect of isomaltulose and sucrose on the
incretin profile and as an determinant for the second meal effect.
In this nutritional intervention study, healthy participants and T2DM patients ingest 2
standardized meals for breakfast and lunch in combination with either sucrose or palatinose
on 2 separate days. In addition, blood samples are taken to analyze markers of the
carbohydrate metabolism, incretins and specific inflammation markers.
Isomaltulose is a natural occurring disaccharide with a similar structure to sucrose. It is
composed of glucose and fructose, but is linked by an α-1,6-glycosidic bond instead of α-1,2.
Due to its binding, isomaltulose is slowly hydrolysed, which results in a rather weak
postprandial glycemic-insulinemic response, accompanied by a minimal GIP secretion and a
stimulated secretion of GLP-1. In addition, several studies have shown that the intake of
foods with a low glycemic index, such as isomaltulose, tend to improve the metabolic reaction
to a subsequent meal. As the exact mechanism of this "second meal effect" is still unknown,
the investigators hypothesize that the modified release and action of GIP and GLP-1 are key
players in regard to the described effects.Therefore, isomaltulose could be a suitable tool
for reducing the risk of developing diabetes, obesity and CVD as well as improve blood
glucose control in people with diabetes.
In summary, this study evaluates the different postprandial effect of isomaltulose and
sucrose on the incretin profile and as a determinant for the second meal effect.
In this nutritional intervention study, healthy participants and T2DM patients ingest 2
standardized meals for breakfast and lunch in combination with either sucrose or palatinose
on 2 separated days. In addition, blood samples are taken to analyze markers of the
carbohydrate metabolism, incretins and specific inflammation markers.
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