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By Serena Gordon
HealthDay Journalist
TUESDAY, July 24, 2018 (HealthDay News) – You expect large fluctuations in blood sugar in people with diabetes. But for those who do not have the disorder, blood sugar levels should remain fairly stable, right?
Maybe not, says a new study. The researchers found that some people who do not have diabetes still have wild fluctuations in their blood sugar after eating.
Among nearly 60 participants, the study's authors identified three "glucotypes" based on the amount of sugar in the blood after eating. low, moderate and severe.
The study also found that some foods were more likely to cause extreme changes in blood glucose (glucose) than others.
"Even if you do not have diabetes, you may not have normal glucose, there are many people with glucose dysfunction who do not know it," he said. the main author of the study, Michael Snyder. He is director of genomics and personalized medicine at the School of Medicine at Stanford University, California.
Snyder said this finding is of potential concern because peaks in blood sugar have been badociated with the risk of heart attack and stroke. And it is possible – even if it has not been proven in this study – that people whose blood glucose levels rise sharply after eating are more likely to develop diabetes.
Type 2 diabetes is a major health problem, affecting more than 30 million American adults and 422 million worldwide, the authors note.
But not all medical experts are convinced that these blood sugar changes in healthy people are concerned with.
Dr. Joel Zonszein, director of the Diabetes Clinical Center at the Montefiore Medical Center in New York, said the study population was small. This makes it difficult to draw conclusions about "types of blood sugar," he said. Zonszein was not involved in the research
The study volunteers "were separated into weak, moderate and severe peaks, but there may be many other models", a- he said. "The absorption, storage, and use of [sugars] is highly regulated and difficult to characterize by only three different models."
Zonszein added that the metabolism of sugar in the blood is complex and affected by many different variables.
Continued
To determine the three glucotypes, Stanford researchers recruited 57 non-diabetic people to wear a device called a continuous glucose monitor for a few weeks.
These devices measure approximate levels of blood sugar every five minutes using a sensor that is inserted under the skin, said Zonszein.
People with diabetes use these devices to monitor trends in their blood glucose levels and see if changes in treatment are needed. Monitors provide more information about blood sugar profiles than standard tests that usually only catch up for a short period of time.
In addition to discovering three different glucose spiking patterns, the researchers conducted a sub-study of 30 volunteers who wore a continuous monitor of glucose while they ate standardized meals. One meal consisted of cornflakes with milk, another was a protein bar and the third was a peanut butter sandwich.
"Some foods tend to climb almost everyone," Snyder said, adding that cereal was one of those foods. About 4 in 5 people have seen their blood sugar levels rise after eating cereals and milk, according to the researchers.
Some of the spikes observed in the study have reached prediabetic and diabetic levels, note the authors of the study.
Zonszein said that continuous glucose monitors are excellent tools for people with diabetes. "
And he does not see the devices used to replace the current screening tests for diabetes until much more research is done by comparing this technology to the current tests.
L & # 39; study was published July 24 in the journal PLOS Biology .
