Type 1 Diabetes Clinical Trial
Official title:
Development of "Fat" Bolus for Coverage of Higher Fat Meals.
The purpose of this study is examine the effect of different fat types on postprandial
glucose control in patients with type 1 diabetes.
Subjects will have several admissions and, in random order, will receive lunches with
identical carbohydrate content but different fat content: lunch A will minimal fat content,
lunch B will contain added butter, lunch C will contain added olive oil, and lunch D will
contain added cheese. Total fat content in lunches B-D will be the same. Subjects will
receive identical insulin doses (calculated using the subject's usual
insulin-to-carbohydrate ratio) for the meals.
The investigators hypothesize that, despite identical carbohydrate content,the lunches
higher in saturated fat will lead to more postprandial hyperglycemia than the lunch
containing minimal fat and the lunch high in monounsaturated fat.
The hypothesis is that from time points 0-180 minute area under the curve for Lunches A, B,
C, and D will be the same, whereas from time points 180-360 minutes for Lunch B and D will
be greater than that of Lunch A and C.
Subjects for this study will be adults with type 1 diabetes who use insulin pump in their
diabetes self-management. Prior to admission the the clinical research center the basal
rates and insulin-to-carbohydrate ratio of the subjects will be optimized using standard
clinical procedures.
Subjects will be admitted to the clinical research center in mid-morning following a light
breakfast at home. Subjects will have several admissions and, in random order, will receive
lunches with identical carbohydrate content but different fat content: lunch A will minimal
fat content, lunch B will contain added butter, lunch C will contain added olive oil, and
lunch D will contain added cheese. Total fat content in lunches B-D will be the same.
Subjects will receive identical insulin doses (calculated using the subject's usual
insulin-to-carbohydrate ratio) for the meals. Blood samples for measurement of plasma
glucose and insulin levels will be drawn for the subsequent 6 hours. We hypothesize that
postprandial glucose levels 3-6 hours after start of the meal will be higher following
lunches B and D, compared to lunches A and C.
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