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The Diabetes Educator, Vol. 25, No. 1, 41-47 (1999)
DOI: 10.1177/014572179902500106

Nutritional Management of Hypoglycemia

Stacey J. Bell, DSc, RD

Harvard Medical School, Surgical Metabolism Labortatory, Beth Israel Deaconess Medical Center, Boston; Medical Foods, Inc, in Cambridge, Massachusetts

R. Armour Forse, MD, PhD

Harvard Medical School; Surgical Metabolism Laboratory, Beth Israel Deaconess Medical Center, 110 Francis Street, Suite 3-A, Boston, MA 02215.

PURPOSE

People with type 1 diabetes who follow an intensive management program have an increased risk of hypoglycemia, particularly overnight. New strategies for the nutritional management of hypoglycemia are essential.

METHODS

The unique properties of foods that affect blood glucose are reviewed, with special attention to a new medical food bar designed to reduce the incidence of nocturnal hypoglycemia.

RESULTS

All carbohydrate-containing foods affect blood glucose, but each causes a different rise in concentration. Consuming a variety of conventional foods with different glycemic indices can help control hypoglycemia. A new medical food bar that provides a sequential triphasic release of glucose from sucrose, protein, and uncooked cornstarch can help control blood glucose levels.

CONCLUSIONS

Hypoglycemia can be avoided by consuming foods with varying glycemic indices. A new medical food bar that provides sequential release of glucose into the bloodstream may also help control blood glucose levels.


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