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The effect of sweet wine and sherry as opposed to dry wine and sherry on acute glycaemic control in non-insulin-dependent diabetes

✍ Scribed by Chellingsworth, M C ;Henderson, E ;Gavey, C ;Connor, H

Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
263 KB
Volume
7
Category
Article
ISSN
1357-8170

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✦ Synopsis

Abstract

To determine whether sweet wine and sherry had a greater effect on plasma glucose than did dry wine and sherry, we studied nine patients with non‐insulin‐ dependent diabetes mellitus. They were given a standard meal with 50 ml sherry and 260 ml wine on each of two evenings. On one occasion they received dry drinks and on the other, sweet drinks. Blood was collected at half hourly intervals for measurement of glucose and alcohol concentrations.

The mean area under the plasma glucose concentration/time curve after sweet drinks (31.4 ± 2.37 mmol/l.h) was not significantly different from that after dry drinks (29.01 ± 1.32 mmol/l.h) p=0.25. Neither was there any significant difference in the AUC for blood alcohol on the two evenings.

We conclude that patients with well controlled non‐insulin‐dependent diabetes mellitus could consume these moderate amounts of sweet wine and sherry without detriment to their glycaemic control.

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