SAINIK SCHOOL CHITTORGARH

BIOLOGY INVESTIGATORY PROJECT

SUBMITTED TO - MR MANJIT SINGH

SUBMITTED BY
( H.O.D BIOLOGY)
SATYAM
5590
12 ‘B’

(SIGNATURE OF SUBJECT TEACHER)

 ACKNOWLEDGEMENT

I would like to express my special

thanks to my Biology teacher MR.
Manjit Singh who gave the golden
opportunity to do this wonderful
project on the topic " Effect of diet
on blood glucose" who helped me
in doing a lot of research work and
I came to know about so many new
things. I am really thankful to him.
AIM : EFFECT OF DIET ON BLOOD
GLUCOSE
ABSTRACT

Nutritional management of blood glucose levels is a

strategic target in the prevention and management of
type 2 diabetes mellitus (T2DM). To implement such an
approach, it is essential to understand the effect of food
on glycemic regulation and on the underlying metabolic
derangements. This comprehensive review summarizes
the results from human dietary interventions exploring
the impact of dietary components on blood glucose
levels
. Included are the major macronutrients; carbohydrate,
protein and fat, micronutrient vitamins and minerals,
nonnutrient phytochemicals and additional foods including
low-calorie sweeteners, vinegar, and alcohol. Based on
the evidence presented in this review, it is clear that
dietary components have significant and clinically
relevant effects on blood glucose modulation. An
integrated approach that includes reducing excess
body weight, increased physical activity along with a
dietary regime to regulate blood glucose levels will not
only be advantages in T2DM management, but will
benefit the health of the population and limit the
increasing worldwide incidence of T2DM.

INTRODUCTION
HbA1c) (Heianza et al., 2011). Adoption of a nutritional
approach could deliver a cost-effective T2DM prevention
and management strategy, applicable across the
population. However, to implement a successful strategy
and provide clear guidance, it will be essential to
understand the effect of food on the underlying
metabolic derangements. Particular foods are implicated
with increased or reduced incidence of T2DM and their
macro-, micro-, and not-nutrient composition along with
their energy content are all considered to be contributors
to glucose homeostasis (Fig. 1). This comprehensive
review will focus on the evidence from human dietary
interventions, demonstrating that particular food
components have significant and clinically relevant
effects on blood glucose regulation.

Figure 1 Potential for dietary factors to reduce blood

glucose levels and impact on β-cell function and
associated biomarkers.GSIS, glucose-stimulated insulin
secretion.

Methods/Materials

Blood glucose was measured using a finger prick and a

glucometer on four non-diabetic human subjects prior to
meals and then again one half hour, one hour, two
hours, and three hours after eating.

The meals consumed were following specific diet types:

the subjects' usual eating patterns, the food pyramid
diet
, a low carbohydrate diet, and a high carbohydrate diet.
Results

Results show that the high carbohydrate diet, the food

pyramid diet, and the usual eating patterns diet resulted
in a greater flucuation of blood glucose, including a
drop in glucose seen one half hour and one hour after
eating rather than the anticipated increase in glucose.

Two older subjects had greater highs and lows than the
two younger subjects. Blood glucose after the low
carbohydrate meals showed the least flucuation, both
initially and several hours after.

Conclusions/Discussion

Results of this experiment suggest that a low

carbohydrate diet does keep the blood glucose steady
with the least flucuation. On the other hand, when diets
with higher amounts of carbohydrates are consumed,
greater flucuations in blood glucose are seen.

Further research could be done to study the effects of

different types of carbohydrates(monosaccharides,
disaccharides, and polysaccharides) would have on blood
glucose levels. It would also be interesting to study the
effects that age has on blood glucose levels.

This project investigated the relationship between diet

and blood glucose in non-diabetic humans.