Comparison of high- and low-glycemic-index breakfast cereals with monounsaturated fat in the long-term dietary management of type 2 diabetes

Seventy-two subjects with type 2 diabetes completed a 6-month trial comparing the effects of high- and low-glycemic index cereals to monounsaturated fatty acids.

• Subjects consuming cereals had an approximate 10% higher carbohydrate intake than those in the monounsaturated fatty acid group.
• No significant differences in glycated hemoglobin, body weight, or fasting cholesterol and triacylglycerol levels were observed among the groups.
• HDL cholesterol increased by approximately 10% in the monounsaturated fatty acid group compared to both cereal groups.
• The ratio of total to HDL cholesterol was higher in the high-glycemic index cereal group at 3 months, but not at 6 months.
• Mean plasma insulin levels were higher and mean free fatty acids were lower in the cereal groups compared to the monounsaturated fatty acid group.

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