ECEESPE2025 Poster Presentations Diabetes and Insulin (143 abstracts)
Postprandial glucose response to a novel low-sucrose chocolate spread in adults with type 1 diabetes: a randomized, double-blinded, cross-over, controlled trial
Naama Fisch-Shvalb 1 , 2 , Revital Nimri 2 , 3 , Moshe Phillip 1 , 2 & Michal Yackobovitch-Gavan 3 & 4
1Institute of Endocrinology and Diabetes, Schneider Children’s Medical Center, Petach Tikva, Israel; 2Faculty of Medical & Health Sciences, Tel Aviv University, Tel Aviv, Israel; 3Institute of Endocrinology and Diabetes, Schneider Children’s Medical Center, Petach-Tikva, Israel; 4Epidemiology and Preventive Medicine, School of Public Health, Faculty of Medicine, Tel Aviv University, Tel-Aviv, Israel
JOINT2313
Aims: Controlling postprandial glucose excursions remains a challenge for people with Type 1 diabetes (T1D). Novel advances in food technology enable the production of foods with significantly reduced sucrose without the use of additives. We aimed to test the postprandial glycemic response of subjects with T1D to a novel sucrose-reduced chocolate spread, as well as its acceptance and palatability.
Materials and Methods: A randomized, double-blind, crossover, active-controlled trial comparing the glycemic response to two test-meals: 20 grams of the sugar-reduced spread (8% sugar; 1. 6 grams sucrose), and 20 grams of control chocolate spread, (56% sugar; 11 grams sucrose) in people with T1D.
Results: Thirty adults (50% males), aged 18–28 years (mean 23. 0±3. 0), mean HbA1C of 7. 2±0. 9 % were recruited. Postprandial glucose excursions were significantly lower following consumption of the study spread compared to the control spread: pre-meal to peak glucose difference (mean 25. 8 ± 34. 9 mg/dL lower, P < 0. 001), postprandial CGM iAUC (mean 2271 ± 3789 min×mg/dL, P = 0. 003). Median time in range was higher for the study vs control spread (100% and 64. 6%, respectively, P = 0. 030). In the sweetness scale questionnaire, the study spread rated higher than the control, with a "right degree of sweetness" 53. 3% and 26. 7% respectively, P < 0. 001.
Conclusion: The study product with 80% less sucrose and 50% less carbohydrates showed a more favorable glycemic response, without compromising sweetness. This new technology could be a significant contributor to the ongoing effort to produce healthier, sugar-reduced foods, both for people with diabetes, and for the general population.
Volume 110
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Endocrine Abstracts
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