Utility of Flash Glucose Monitoring to Determine Glucose Variation Induced by Different Doughs in Persons with Type 2 Diabetes

Utility of Flash Glucose Monitoring to Determine Glucose Variation Induced by Different Doughs in Persons with Type 2 Diabetes

(1) Background: It has been previously shown that sourdough bread, compared to commercial yeast bread, elicits a lower postprandial glycemic and insulinemic response in patients with impaired glucose tolerance (IGT). Aims: Our aim was to evaluate the following aspects in persons with type 2 diabetes...

Full description

Bibliographic Details
Main Authors:	Maria Antonietta Taras, Sara Cherchi, Ilaria Campesi, Valentina Margarita, Gavino Carboni, Paola Rappelli, Giancarlo Tonolo
Format:	Article
Language:	English
Published:	MDPI AG 2024-03-01
Series:	Diabetology
Subjects:	glucose index biocrystal water sourdough bread interstitial glucose monitoring type 2 diabetes mellitus
Online Access:	https://www.mdpi.com/2673-4540/5/1/10

Similar Items

Performance of the FreeStyle Libre Flash Glucose Monitoring System during an Oral Glucose Tolerance Test and Exercise in Healthy Adolescents
by: Sahar Afeef, et al.
Published: (2023-04-01)

Accuracy of a flash glucose monitoring system in dogs with diabetic ketoacidosis
by: Eleonora Malerba, et al.
Published: (2020-01-01)

Effect of bread dough mixing method on rye bread quality
by: Đukić Dragutin A., et al.
Published: (2014-01-01)

Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses
by: Emilia Nordlund, et al.
Published: (2016-03-01)

A review of flash glucose monitoring in type 2 diabetes
by: Marcio Krakauer, et al.
Published: (2021-04-01)

Validation of a flash glucose monitoring system in outpatient diabetic cats
by: Emily K. Shea, et al.
Published: (2021-07-01)

Effect of physiological parameters on glucose microcirculation compartmental model in glucose monitoring
by: Ting Shi, et al.
Published: (2018-07-01)

Functionalized microneedles for continuous glucose monitoring
by: Kai Takeuchi, et al.
Published: (2018-10-01)

Relationships between feeding and glucose concentrations in healthy term infants during the first five days after birth—the Glucose in Well Babies Study (GLOW)
by: Deborah L Harris, et al.
Published: (2023-03-01)

Differences in the effects of Kenyan, Tanzanian, and Ethiopian coffee intake on interstitial glucose levels measured by FreeStyle Libre: A pilot case study
by: Junichi Okada, MD, PhD, et al.
Published: (2020-01-01)

Noninvasive Glucose Sensing In Vivo
by: Ho Man Colman Leung, et al.
Published: (2023-08-01)

Differences Between Flash Glucose Monitor and Fingerprick Measurements
by: Odd Martin Staal, et al.
Published: (2018-10-01)

Continuous glucose monitoring in neonates: a review
by: Christopher J.D. McKinlay, et al.
Published: (2017-10-01)

Assessment of postprandial hyperglycemia and circadian fluctuation of glucose concentrations in diabetic dogs using a flash glucose monitoring system
by: Emily K. Shea, et al.
Published: (2021-03-01)

Effect of Using Sourdough Yeast And The Long Time of Final Proofing On The Physical Properties of Flashed Bread
by: Mohammad Wildan Almufarrij, et al.
Published: (2024-02-01)

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism
by: Chrysanthi Nouska, et al.
Published: (2023-08-01)

Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
by: Mohd Roby, Bizura Hasida
Published: (2020)

COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY
by: MARIA S. CHIȘ, et al.
Published: (2018-12-01)

A responsive hydrogel-based microneedle system for minimally invasive glucose monitoring
by: Yan Wang, et al.
Published: (2023-01-01)

Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread
by: Joanna Kaszuba, et al.
Published: (2024-09-01)

A Pilot Study of the Effect of Evening Almond Butter Consumption on Overnight and Fasting Interstitial Glucose
by: Emily A. Johnston, et al.
Published: (2022-09-01)

Continuous Glucose Monitoring in Hypoxic Environments Based on Water Splitting-Assisted Electrocatalysis
by: Lanjie Lei, et al.
Published: (2023-02-01)

Flash glucose monitoring in type 1 diabetes: A comparison with self‐monitoring blood glucose
by: Naru Babaya, et al.
Published: (2020-09-01)

Diabetes: the role of continuous glucose monitoring
by: Julianna Rivich Kluemper, et al.
Published: (2022-06-01)

Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production
by: Irina M. Zharkova, et al.
Published: (2023-09-01)

Glucose syrup (liquid glucose)
by: 982 SIRIM

Continuous Glucose Monitoring System Based on Percutaneous Microneedle Array
by: Ming-Nan Chien, et al.
Published: (2022-03-01)

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality
by: Rosen Chochkov, et al.
Published: (2022-03-01)

Modeling the measurement bias in interstitial glucose concentrations derived from microdialysis in skeletal muscle
by: Hugo Angleys, et al.
Published: (2022-04-01)

Systems compared: Capillary glucose self-monitoring and Flash glucose monitoring system. Cross-sectional study
by: Francesco Saverio Auricchio, et al.
Published: (2023-05-01)

Utilization of different types of glucose oxidase for reduction of glucose concentration in synthetic grape juice
by: Petkova Verica, et al.
Published: (2016-01-01)

Role of arterial blood glucose and interstitial fluid glucose difference in evaluating microcirculation and clinical prognosis of patients with septic shock: a prospective observational study
by: Limei Ma, et al.
Published: (2024-09-01)

Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread
by: Mengyang TIAN, et al.
Published: (2023-06-01)

Fermentation Characteristics of Tartary Buckwheat Sourdough by Exogenous Lactic Acid Bacteria and Quality Change of Frozen Dough Bread
by: ZHOU Xiaoli, DUAN Mengjie, CUI Linlin, OUYANG Boya, ZHOU Yiming, LI Yunlong
Published: (2023-06-01)

Effects of unrestricted access to flash glucose monitoring in type 1 diabetes
by: Klavs Würgler Hansen
Published: (2020-07-01)

Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities
by: Erin A. McKenney, et al.
Published: (2023-10-01)

Recommendations on the use of the flash continuous glucose monitoring system in hospitalized patients with diabetes in Latin America
by: Ana María Gómez, et al.
Published: (2024-06-01)

Thermodynamic analysis of glucose /
by: Zafifah Zamrud, 1986-, et al.
Published: (2011)

Assessment of Glycometabolism Impairment and Glucose Variability Using Flash Glucose Monitoring System in Patients With Adrenal Diseases
by: Minmin Han, et al.
Published: (2020-09-01)

Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields
by: Yağmur Gülten, et al.
Published: (2016-06-01)