THE PREDICTIVE CAPABILITY OF THE GLYCEMIC RESPONSE TO SPAGHETTI IN NON-INSULIN-DEPENDENT (NIDDM) AND INSULIN-DEPENDENT (IDDM) DIABETIC SUBJECTS

Abstract. To evaluate the predictive capability of the postprandial blood glucose response after consumption of a starch‐rich meal, we compared the glycaemic effects of spaghetti (60 g) taken alone and with bolognese sauce (167 g). The study was carried out in both NIDDM (n = 6) and IDDM (n = 6) subjects. The latter had achieved normoglycaemia 120 min prior to the test meal by means of an artificial pancreas (Biostator®) which provided constant insulinaemia during the observation period of 4 h. We found that the areas of blood glucose (above basal) were identical irrespective of whether spaghetti was taken alone or as part of a mixed meal in both NIDDM (484 ± 1 54 mmol l−1 240 min−1 vs. 393 ± 126 mmol l−1 240 min−1) and IDDM subjects (6.10 ± 143 mmol l−1 240 min−1 vs. 770 ± 135 mmol l−1 240 min−1). The insulin levels were identical in the IDDM diabetics. By contrast, the mixed meal caused a more marked insulinaemic response than spaghetti per se in the NIDDM subjects (3187 ± 637 mU l−1 240 min−1 vs. 1940 ± 235 mU l−1 240 min−1; P < 0.05). In conclusion, the predictive capability of the glycaemic response to spaghetti was good in both IDDM and NIDDM diabetic subjects, at least under the conditions of the present study. 1990 Blackwell Publishing Ltd