VARIABILITY OF GLUCOSE IN PATIENTS WITH TYPE 2 DIABETES MELLITUS DEPENDING ON THE GLYCEMIC LOAD AND GLYCEMIC INDEX OF FOOD INGREDIENTS
Keywords:
Type 2 diabetes mellitus, glycemic index, glycemic load, postprandial hyperglycemia, glucose variability, diet therapy, national cuisineAbstract
Optimal glycemic control is essential for patients with type 2 diabetes mellitus, as managing postprandial hyperglycemia reduces the risk of cardiovascular complications and mortality. The main factors influencing the glycemic response are the quality and quantity of carbohydrates. Diets with a low glycemic index (GI) and glycemic load (GL) have proven effective in improving glycemic profiles and reducing HbA1c levels. The GI reflects the rate of carbohydrate absorption, while the GL accounts for their quantity, providing a more accurate assessment of the food’s effect on blood glucose levels.Controlling postprandial hyperglycemia is an important part of nutrition in type 2 diabetes.The aim of the study was to develop a menu based on national cuisine for patients with type 2 diabetes, replacing ingredients according to their GI and GL to improve glycemic control.
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