View clinical trials related to Carbohydrates.
Filter by:The goal of this Randomized controlled trial is to investigate the effect of shortening the duration of preoperative oral carbohydrate drinks on blood pressure after anesthesia induction in elderly patients undergoing joint replacement surgery. The main question it aims to answer is Whether preoperative oral carbohydrate drinks can reduce the incidence of hypotension after anesthesia-induced hypotension in elderly patients undergoing joint replacement surgery.According to the numerical table method, the patients in the experimental group will drink carbohydrate drinks the night before the operation and 3 hours before the operation, and the control group patients will routinely fast
Counting Carbohydrates (CC) is the preferable method used to calculate the amount of insulin needed for a meal. This method is employed by patients with type 1 diabetes melitus (T1DM). the patients receive the general arithmetic calculation of how much insulin to inject for 15 grams/1 portion of carbohydrate (carb to insulin ratio (C:I) and insulin sensitivity (IS). However, Diabetes Educators are often confronted with difficulties guiding their T1DM patient when using this method and find patients get confused calculating the amount of carbs needed. The investigators sought to create a simple tool that would help our patients implement the CC method easily and properly.
Vascular function decreases following the intake of a mixed meal in some, but not all studies. Differences in the relative amounts of dietary fat, carbohydrates and protein present in the mixed-meal challenges may have contributed to these apparently inconsistent results. Well-designed trials - comparing under rigorously standardized conditions - on the effects of macronutrients on postprandial vascular function are missing. The primary objective of the current study is thus to evaluate in overweight and slightly obese men the effects of the three macronutrients (fat, carbohydrates, and protein) on postprandial vascular function, as assessed by brachial artery flow-mediated vasodilation (FMD). Secondary objectives are to examine postprandial effects on other markers reflecting vascular function, plasma markers for low-grade systemic inflammation and endothelial dysfunction, blood pressure, and serum lipid and plasma glucose metabolism.
The objective of the study is to assess the effect of low-calorie diets with normal (18%) vs. high (35%) protein (mainly coming from animal source) composition on body weight and carbohydrates metabolism in overweight and obese subjects with pre-diabetes or diabetes. A dietary intervention is carried out during 6 months in 100 subjects who are individually randomized to an energy-restricted diet with two types of macronutrients composition: 1) 35% protein, 30% fat and 35% carbohydrates and 2) 18% protein, 30% fat and 52% carbohydrates. Around 80% of total protein in diet comes from animal source (of whom around 40% from lean red meat). Subjects are provided with weekly menus and different recipes to use them as part of the diet. Monitoring visits with the nutritionist will be performed every 15 days. At the beginning of the study, after 3 and 6 months, the following parameters are determined: anthropometric (weight, waist circumference, body mass index and body composition), blood pressure, dietary (72-hours dietary registry) and exercise and biochemical analysis (total cholesterol, triglycerides, HDL cholesterol, LDL cholesterol, apolipoproteins A1 and B, iron, transferring, ferritin, uric acid, glucose, HbA1c, insulin, adiponectin and resistin). Urine samples are also collected to assess microalbuminuria and ureic nitrogen.
The standard method for determining the carbohydrate content of a meal in patients with diabetes mellitus is the weighing of individual foods. However, in daily life, the weighing is not practical at all times. Inaccurate estimation of meal's CHO content, leads to wrong insulin doses and consequently to poor postprandial glucose control. Fact is that even well trained diabetic individuals find it difficult to estimate CHO precisely and that especially meals served on a plate are prone to false estimations underlining an emergent need for novel approaches to CHO estimation. GoCarb is a computer vision-based system for calculating the carbohydrate content of meals. In a typical scenario, the user places a credit card-sized reference object next to the meal and acquires two images using his/her smartphone. A series of computer vision modules follows: the plate is detected and the different food items on the plate are automatically segmented and recognized, while their 3D shape is reconstructed. On the basis of the shape, the segmentation results and the reference card, the volume of each item is then estimated. The CHO content is calculated by combining the food types with its volumes, and by using the USDA nutritional database. Finally, the results are displayed to the user. A preclinical study using the GoCarb system indicates that the system is able to estimate the meal's CHO content with higher accuracy than individuals with T1D. Furthermore, the feedback gathered by the participants showed that the system is easy to use even for non-smartphone users. The aim of this randomized, cross-over pilot study is to investigate the benefits of an automated determination of the carbohydrate content of meals on glycemic control in subjects with type 1 diabetes mellitus with sensor-augmented insulin pump therapy.