Our collaboration with the Department of Nutrition and Dietetics in Harokopio University of Athens.

Yannis Manios - Associate Professor in Nutritional Assessment, Counseling and Health Promotion

It was great pleasure to work with the AFOI STENIOTI Company in its new, upcoming service called Taste Control Diabetes, in terms of the clinical study that was held in order to investigate the efficacy of specifically designed meals consumption in the regulation of blood sugar levels in diabetic patients.
This study took place under the auspices of the Department of Dietetics and Nutrition in Harokopio University and both the research group that was responsible for the measurements, the collection and the processing of data, as well as diabetic patients that took part in the study were highly satisfied of the cooperation and the results. The meals that were included in the study were found to contribute to the proper management of blood sugar levels of diabetic patients and could therefore be incorporated as very good choices in their diet. Additionally, they were delicious and well prepared, which contributed to the compliance of the study participants with the requirements and instructions written in the Protocol and thus resulted in the successful completion of the trial without any withdrawal.
Taste Control Diabetes is undeniably an admirable project, as it gives the opportunity for diabetic people and beyond, to enjoy a service that supplies them with nutritionally balanced meals with supreme taste and a wide variety according to their needs. Therefore I wish all the best and good luck in your culinary wanderings in the light of a balanced diet.

Research Group Members

 
  • George Moschonis - Research Associate
  • Christina-Paulina Lambrinou, - Research Associate
  • Eutuxia Apostolidou - Research Associate
  • Konstantina Maragkopoulou - Research Associate
  • Eleni Avlixou - Research Associate
  • Paraskeui Eirini Siatista - Research Associate
  • Stergios Kogkas – Doctor
  • Antigoni Tsiafitsa - Nurse

in patients with diabetes mellitus

Postprandial glucose and insulin levels in type 2 diabetes mellitus patients after consumption of ready-to-eat mixed meals

Methodology

Purpose: To compare the effects of three ready-to-eat mixed meals, with a high fiber content and low glycemic index, on postprandial glycemic and insulinemic response in patients with Type 2 diabetes mellitus (T2DM).

Methods: The current study followed a prospective, threeway, cross-over design. Twenty-four patients with T2DM consumed three ready-to-eat mixed meals, i.e., “wild greens pie” (meal 1), “chicken burgers with boiled vegetables” (meal 2) and “vegetable moussaka” (meal 3) and an oral glucose load, all providing 50 g of carbohydrates. Venous blood was collected at 0, 30, 60, 90 and 120 min postprandial. Statistical analyses included repeated measures analysis of variance and calculations of the area under the glucose and insulin curves (AUC) for each one of the test meals and the oral glucose load.

We would like to thank very much all the volunteers who participated in clinical research that was held in Harokopio University on behalf of Taste Control Diabetes Company

Results

Patients consuming each one of the three mixed meals showed better postprandial glycemic responses compared to the oral glucose load (P < 0.001). Furthermore, patients consuming meal 3 showed a better insulinemic response compared to the oral glucose load and meal 1 after 60 and 120 min postprandial, respectively (P < 0.05). In addition, the increase observed in HOMA-IR values from T0 to T120 was significantly lower for meal 3, compared to the oral glucose load (P < 0.001).

Conclusions

The three ready-to-eat mixed meals examined in the present study were found to elicit significantly lower glycemic responses compared to the oral glucose load in diabetic patients. The mixed meals examined in the present study could be proposed as effective, palatable and practical solutions for diabetics for glucose control.