Diabetes and nutrition

A randomized control trial of the effect of green tea extract powder supplement on glucose abnormalities was performed. This study was performed in the University of Shizuoka Japan. This study involved 60 subjects from the age of 32 to 73 whose fasting blood glucose levels were at least 6.1 ml/liter or non-fasting level was at least 7.8 ml/liter indicating borderline diabetes. The results of this study revealed that daily supplementation with green tea extract powder may decrease the level of hemoglobin A1C. The participants of the study were randomized and divided to one of two groups for a two month period. The first group was an early intervention group. Its participants received green tea extract powder which contained 544 mg of Polyphenols equivalent to 456 mg of catechines a day. The second was a later intervention group. The participants of this group did not receive green tea extract supplementation. For the following two months the participants in the first group stopped taking green tea supplementation. The participants in the second group had continued receiving a packet of green tea extract daily. Supplementation with green tea powder was associated with a significant decrease in the level of hemoglobin A1C and with a slightly significant decrease in diastolic blood pressure. The authors of this study concluded that daily supplementation of green tea extract powder lowers hemoglobin A1C in individuals with borderline type II diabetes mellitus.

The role of vitamin D and calcium in diabetes type 2 mellitus has been studied in Tuft’s New England Medical Center at Boston. The result of this study was published in The Journal of Clinical Endocrinology and Metabolism in 2007. In this review and meta-analysis of studies examining the role of calcium and vitamin D in type II diabetes mellitus, insufficiency of calcium and vitamin D was found to negatively affect blood sugar levels. At the same time, supplementation with calcium and vitamin D was discovered to aid in blood sugar metabolism. Clinical and observational studies involving adults with type II diabetes mellitus were analyzed. The results of observational studies reveal a consistent association between low levels of vitamin D, low calcium intake or low intake of dairy products and type II diabetes mellitus or metabolic syndrome X. Furthermore, the probability of developing type II diabetes mellitus was found to be significantly higher in the group with low vitamin D and low calcium as compared to groups with high vitamin D and high calcium intake. The studies involving supplementation with calcium or calcium and vitamin D revealed that people in populations with high risk of developing type II diabetes mellitus may benefit from combined supplementation with these two nutraceuticals. Despite certain statistical limitations of this meta-analysis, authors concluded that calcium and vitamin D insufficiency may negatively influence blood sugar control and eventually participate in the development of type II diabetes mellitus. At the same time, combined supplementation of both nutrients may be beneficial in optimizing glucose metabolism and may therefore help prevent development of type II diabetes mellitus. This study was especially interesting in view of other studies reflecting the multiple positive effects of vitamin D.

The effect of cinnamon on postprandial (after meal) blood glucose, gastric emptying and satiety was studied in one of the University Hospitals in Sweden. The results of this study were published in the American Journal of Clinical Nutrition in 2007. This crossover study has involved 14 healthy individuals. The results suggested that dietary supplementation with cinnamon may decrease blood sugar level after meals. It also may decrease the stomach emptying rate therefore helping to maintain the feeling of satiety for longer periods. The participants received 300 grams of rice pudding or 300 grams of rice pudding along with 6 grams of cinnamon. The average gastric emptying rate was found to be lower in the group of participants who were receiving pudding meal along with cinnamon supplement as compared with participants who were receiving the rice pudding meal only. Furthermore, cinnamon supplementation was fund to significantly decrease the after-meal blood glucose level, so called “postprandial blood glucose response”. Thus, the authors of this study have concluded that the intake of 6 grams of cinnamon with rice pudding reduced the blood sugar level after meal and at the same time has delayed emptying of the stomach.