Type 2 Diabetes Clinical Trial
Official title:
The Effects of High and Low GI Breakfasts on Cognitive Performance in Adults With Type 2 Diabetes
Consumption of a low glycemic index (GI) diet has been shown to improve glycaemic control in
type 2 diabetics(Brand−Miller et al., 2003; Jenkins et al., 2008). In addition to the
benefits for glycaemic control there is some evidence for acute improvements in cognitive
performance after consumption of low GI foods compared with high GI foods in both adults
(Benton et al., 2003; Kaplan et al., 2000) and adolescents (Ingwersen et al., 2007; Smith
and Foster, 2008).
Given these findings it is possible that low GI focused dietary interventions designed to
improve glycaemic control and health outcomes for diabetic patients could also improve the
cognitive function of these patients. This is of particular relevance in light of the
evidence associating type 2 diabetes with cognitive decrements (Awad et al., 2004; Stewart
and Loilitsa 1999; van Harten et al., 2006). To date two studies with type 2 diabetics have
reported that a low GI breakfast was associated with increased verbal memory performance
compared to a high GI breakfast (Greenwood et al., 2003; Papanikolaou et al. 2006). Further
research should investigate the benefit of low GI foods to cognition.
The aim of this study is to examine the effects of high and low glycaemic index breakfast on
cognitive performance in adults with type 2 diabetes. Participants will perform a battery of
cognitive tests after consuming 3 different breakfasts (high GI, low GI, and water) on 3
different tests days. The participants will be recruited from the general public and from
the Leeds Teaching Hospital diabetes clinic.
This research can benefit the development of specific dietary behaviours aimed at reducing
diabetes related cognitive decline. This research is part of a PhD funded by the Economic
and Social Research Council and the University of Leeds.
The study will conform to a randomised mixed design. Both the diabetic experimental group and the control group will take part in three conditions whereby participants will receive a high GI, a low GI, or a water breakfast delivered in a counterbalanced order. Participants will then perform the battery of cognitive tests on 2 occasions throughout the morning; 30 minutes after breakfast and 180 minutes after breakfast. Blood glucose will be measured from capillary finger-prick blood samples using diabetic glucose meters throughout the morning. ;
Observational Model: Case Control, Time Perspective: Cross-Sectional
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