To Compare Influence of Breakfast With and Without Sweeteners on Postprandial Glycemic Response and Appetite-Satiety Sensation in Subjects With Type 1 Diabetes

Experimental Design: The protocol to be used follows the procedure recommended by FAO/WHO 2008. On the day before the test, subjects will be instructed to maintain a similar intake to their usual diet, with a preferably light dinner; intense physical activity and alcohol consumption will also be restricted. Each subject will attend with a minimum fasting period of 10 hours. The foods used in the breakfast tests are specified in Table 2, and both breakfasts provide 50g of available carbohydrates (CHO). Glycemic Responses (GR): Blood samples will be obtained through capillary blood sampling using the Accu-Chek® Instant glucometer. Two fasting blood samples will be taken, and the average result of these values will be considered as the baseline blood glucose concentration. Immediately after this, subjects will be given the test breakfast or white bread as appropriate within a time frame of 12 to 15 minutes. After 12 or 15 minutes, capillary blood samples will be taken at 30, 45, 60, 90, 120, 150, and 180 minutes after ingestion. In addition, continuous glucose monitoring with a sensor will be performed. Calculation of the Glycemic Index (GI): The area under the curve (AUC) will be geometrically calculated for each food using the trapezoid rule, excluding the area under the baseline. To obtain the GI of the test breakfasts, the AUC of the breakfast with or without sweeteners consumed by each subject will be expressed as a percentage of the AUC increase of the standard food consumed by the same subject. The final GI value of the test breakfast with or without sweeteners will be the average of the GIs obtained in each group. Appetite Determination: The 10 cm Visual Analog Scale (VAS) with words anchored at each end expressing the most positive and negative ratings will be used. It will be used to evaluate the sensations of hunger, satiety, and fullness, defined as follows: Hunger: "Vital and indispensable physiological need to nourish our body," Satiety: "Feeling of satisfaction, referring to satisfying the physiological need to nourish our organism," and Fullness: "State that invites stopping eating." Additionally, desire to consume food, desire for something sweet, salty, tasty, or fatty will be assessed. The person will mark their sensation on the scale, and the distance from the left end to the marked point will be measured, allowing quantification of the sensation. Statistical Analysis: Results will be expressed as mean ± standard deviation. One-way ANOVA will be used to compare glycemic responses and the GI value between groups. Additionally, t-student will be used to compare glycemic responses between breakfasts. Statistical analysis will be performed using the IBM SPSS Statistics v.22 statistical program (SPSS Inc., Chicago, Illinois). A p-value \< 0.05 will be considered significant for each analysis.