Is pizza sutable to type 1 diabetes? A real life identification of best compromise between taste and low glycemic index in patients on insulin pump

Authors :: T. Della-Corte
S. Gentile
V. Di Blasi
G. Guarino
M. Corigliano
G. Cozzolino
A. Fasolino
C. Martino
M.R. Improta
D. Oliva
C. Lamberti
A. Vecchiato
S. Vaia
E. Satta
C. Romano
C. Alfarone
F. Strollo
C. Brancato
C. Lambersi
C. Mosca
L.A. Stile
A. Vetrano
E. Visconti
D. Battipaglia
I. Cecco
E. Della Monica
M.G. Di Capua
C. Palmieri
R. Procida
F. Viesti
Della-Corte, T.
Gentile, S.
Di Blasi, V.
Guarino, G.
Corigliano, M.
Cozzolino, G.
Fasolino, A.
Martino, C.
Improta, M. R.
Oliva, D.
Lamberti, C.
Vecchiato, A.
Vaia, S.
Satta, E.
Romano, C.
Alfarone, C.
Strollo, F.
Brancato, C.
Lambersi, C.
Mosca, C.
Stile, L. A.
Vetrano, A.
Visconti, E.
Battipaglia, D.
Cecco, I.
Della Monica, E.
Di Capua, M. G.
Palmieri, C.
Procida, R.
Viesti, F.
Source :: Diabetes & Metabolic Syndrome: Clinical Research & Reviews. 14:225-227
Publication Year :: 2020
Publisher :: Elsevier BV, 2020.
Abstract: Opposed to whole wheat (WWP), traditional pizza (TP) is loved by patients with type 1 diabetes mellitus (T1DM) despite causing hyperglycemia. 50 well-trained T1DM patients had higher glucose levels after TP than after WWP or mixed flour pizza, which however was tasty, digestible and metabolically appropriate to break diet monotony.

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