Is pizza sutable to type 1 diabetes? A real life identification of best compromise between taste and low glycemic index in patients on insulin pump
- Della-Corte T.
- Gentile S.
- Di Blasi V.
- Guarino G.
- Corigliano M.
- Cozzolino G.
- Fasolino A.
- Martino C.
- Improta M. R.
- Oliva D.
- Lamberti C.
- Vecchiato A.
- Vaia S.
- Satta E.
- Romano C.
- Alfarone C.
- Strollo F.
- Brancato C.
- Lambersi C.
- Mosca C.
- Stile L. A.
- Vetrano A.
- Visconti E.
- Battipaglia D.
- Cecco I.
- Della Monica E.
- Di Capua M. G.
- Palmieri C.
- Procida R.
- Viesti F.
Publication date
January 2020
DOIAbstract
Opposed to whole wheat (WWP), traditional pizza (TP) is loved by patients with type 1 diabetes mellitus (T1DM) despite causing hyperglycemia. 50 well-trained T1DM patients had higher glucose levels after TP than after WWP or mixed flour pizza, which however was tasty, digestible and metabolically appropriate to break diet monotony
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