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5 results on '"Bologna, O."'

2. Preclinical Morphofunctional Alterations of Large Arteries in Children and Adolescent with Type 1 Diabetes Mellitus: Preliminary Data

Author

Roppolo, R., Mule, G., Di Pietrantonio, V., Bologna, O., Castiglione, M., Galione, G., Tranchida, A., Corsello, G., Cardella, F., Roppolo, R., Mule, G., Di Pietrantonio, V., Bologna, O., Castiglione, M., Galione, G., Tranchida, A., Corsello, G., and Cardella, F.

Subjects
Settore MED/09 - Medicina Interna, Settore MED/38 - Pediatria Generale E Specialistica, Cardiovascular complication, Type 1 Diabetes, Carotid intima-media thickness, Type 1 Diabete, Settore MED/13 - Endocrinologia
Abstract

Background: Children and adolescent with type 1 diabetes mellitus (T1DM) are considered one of the pediatric populations at highest cardiovascular risk. Aim: This cross-sectional study was aimed to assess in children and adolescents with T1DM, the clinical correlates of early morphofunctional changes of the large arteries. Methods: Children and adolescents with T1DM treated with basal-bolus insulin therapy were included in the study if they had a disease duration of at least 5 years. The following parameter were examined: waist circumference, waist/height ratio (W/H), BMI, blood pressures, lipid profile, microalbuminuria, insulin dose, HbA1c, carotid intima-media thickness (c-IMT) and the difference between the observed and 95th percentile of age and height c-IMT distribution (Δc-IMT), aortic pulse wave velocity (Ao PWV) and the difference between the observed and 90th percentile of age Ao PWV distribution (ΔPWVAo). The study population was divided into two groups, on the basis of a value of W/H < or > 0.5. Results: A total of 45 (20 males and 25 females) children and adolescents were included in the study. Their mean age was 14.0±2.7 years, their disease duration 6.2±3.5 years. Significant correlations were found between W/H and age Δc-IMT (p= 0.009), height Δc-IMT (p= 0.008), and mean c-IMT (p= 0.015). AoPWV correlated with HbA1c values (p= 0.012), diastolic blood pressures (p=0.014), triglycerides (TG) (p= 0.009) and with microalbuminuria (p= 0.017). Subjects with W/H > 0.5 have higher values of mean c-IMT (p= 0.03), age ∆cIMT (p=0.02) and height ∆cIMT (p= 0.02). Conclusion: In children and adolescents with T1DM morphofunctional changes of the large arteries are associated with different clinical features, including the waist/height ratio. It showed a stronger correlation with c-IMTA than other indices of adiposity. Its simple measurement may allow to better assess the cardiovascular risk of T1DM pediatric patients.

Published
2017

3. MANAGING PIZZA MARGHERITA WITH INSULIN PUMP. ANALYSIS OF GLUCOSE RESPONSE AFTER CONSUMPTION OF PIZZAS WITH DIFFERENT KINDS OF FERMENTATION, USING A SIMPLE WAVE BOLUS

Author

A. Zanfardino, S. Confetto, A. Cocca, A. S. Rollato, F. Zanfardino, O. Bologna, S. Curto, D. Iafusco, A. Zanfardino, S. Confetto, A. Cocca, A.S. Rollato, F Zanfardino, O. Bologna, S. Curto and D. Iafusco, Zanfardino, A., Confetto, S., Cocca, A., Rollato, A. S., Zanfardino, F., Bologna, O., Curto, S., and Iafusco, D.

Subjects
Diabetes, pizza
Abstract

Background and Aims Pizza is considered a "junk food", because of high content of fat and carbohydrates. The glycaemic response to pizza could change according to the fermentation of the dough. Dual-wave bolus is usually used to manage pizza meal. Aim of our study was to evaluate glycemic response in a pediatric population with T1DM, after consumption of pizzas made with two different kinds of fermentation but the same Italian recipe,with a simple wave bolus. Method We enrolled 18 patients with T1DM on CSSI to evaluate their glycaemic response to the short and the long fermented pizza (less than 8 hours or more than 24 hours). Results We observed that glucose values were between 70 and 180 mg/dl for a good percentage of time in both types of pizza during all the periods of observation. For male patients the mean percentage of time between 70-180 mg/dl, for 2 hours after bolus, was 71% for the first pizza and 95% for the second (p=0·044). Considering the same time window, there was a significant difference as far as percentage of time is concerned for patients with metabolic compensation ”not in target” with SG

Published
2018

4. Deficit di GH e scarso accrescimento in fibrosi cistica: associazione casuale o causale ?

Author

ORLANDO, Maria Antonietta, BOLOGNA, Oriana, FICILI, Francesca, MAGGIO, Maria Cristina, CORSELLO, Giovanni, Traverso G, Termini L, Collura M., Orlando MA, Bologna O, Ficili F, Traverso G, Termini L, Maggio MC, Corsello G, and Collura M

Subjects
Settore MED/38 - Pediatria Generale E Specialistica, Deficit di GH, accrescimento, fibrosi cistica
Published
2014

5. Demystifying the Pizza Bolus: The Effect of Dough Fermentation on Glycemic Response-A Sensor-Augmented Pump Intervention Trial in Children with Type 1 Diabetes Mellitus.

Author

Zanfardino A, Confetto S, Curto S, Cocca A, Rollato AS, Zanfardino F, Troise AD, Testa V, Bologna O, Stanco M, Piscopo A, Cohen O, Miraglia Del Giudice E, Vitaglione P, and Iafusco D

Subjects
Adolescent, Child, Child, Preschool, Diabetes Mellitus, Type 1 drug therapy, Female, Food, Humans, Hypoglycemic Agents administration & dosage, Insulin administration & dosage, Male, Meals, Postprandial Period physiology, Blood Glucose analysis, Diabetes Mellitus, Type 1 blood, Fermentation, Hypoglycemic Agents therapeutic use, Insulin therapeutic use
Abstract

Background: Glycemia following pizza consumption is typically managed with a dual-wave insulin bolus. This study evaluated the effect of a simple bolus on glycemia following consumption of traditionally prepared pizzas with long (24 h) or short (8 h) dough fermentation periods. Research Design and Methods: On two separate evenings, children with type 1 diabetes ( n  = 38) receiving sensor-integrated pump therapy consumed traditionally prepared pizza with either short (pizza A) or long (pizza B) dough fermentation, and blood glucose was monitored over 11 h. A simple insulin bolus was administered 15 min preprandially. The carbohydrate and amino acid contents of the two types of pizza were analyzed by liquid chromatography and high-resolution mass spectrometry (LC-HRMS). Results: The mean (±standard deviation) time in range 3.9-10.0 mmol/L was 73.2% ± 23.2%, and 50.8% ± 26.7% of glucose measurements were within the range 3.9-7.8 mmol/L. However, during the 2 h after bolus administration, the mean time in range 3.9-7.8 mmol/L was significantly greater with pizza B than with pizza A (73.3% ± 31.5% vs. 51.8% ± 37.4%, respectively, P  = 0.009), and the time in hyperglycemia (>10 mmol/L) was significantly shorter (mean percentage 6.1% ± 19.0% vs. 17.7% ± 29.8%, respectively, P  = 0.019). LC-HRMS analysis showed that long fermentation was associated with a lower carbohydrate content in the pizza, and a higher amino acid content. Conclusions: Glycemia following consumption of traditionally prepared pizza can be managed using a simple bolus 15 min before eating. Glycemic control can be further improved by increasing the dough fermentation time. Study registration: NCT03748251, Clinicaltrials.gov.

Published
2019
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