Short-Term Dietary Oatmeal Interventions in Adults With Type 2 Diabetes: A Forgotten Tool

Published:September 25, 2019DOI:https://doi.org/10.1016/j.jcjd.2019.08.020

      Abstract

      Dietary modifications play a central role in the treatment of diabetes. Educating and empowering individuals to make better dietary choices is a challenging task. In this context, 1 potential dietetic approach to achieve better glycemic control in type 2 diabetes is often overlooked: the use of short-term dietary oatmeal interventions. This concept was described more than 100 years ago by the German diabetologist Carl von Noorden. It is still applied in several German hospitals, but in a modified form. Although von Noorden initially prescribed a diet including oatmeal, butter and vegetables, some physicians nowadays tend to omit butter from the diet. The result is a hypocaloric, plant-based dietary intervention that is low in fat and excludes animal protein for a short period. This short-term dietary intervention has been associated with a significant reduction in mean blood glucose concentrations and an improved insulin sensitivity in patients with type 2 diabetes. Almost forgotten, short-term dietary oatmeal interventions are an economical, yet highly effective tool to achieve better glycemic control in patients with type 2 diabetes.

      Résumé

      Les modifications alimentaires jouent un rôle central dans le traitement du diabète. Il est difficile d’éduquer et de responsabiliser les individus à faire de meilleurs choix alimentaires. Dans ce contexte, on ignore souvent l’approche alimentaire potentielle pour mieux maîtriser la glycémie lors de diabète de type 2 : l’utilisation d’interventions alimentaires à court terme à base de flocons d’avoine. Ce concept a été décrit il y a plus de 100 ans par le diabétologue allemand, Carl von Noorden. Il est encore appliqué dans plusieurs hôpitaux allemands, toutefois sous une forme modifiée. Bien que von Noorden ait initialement prescrit un régime alimentaire à base de flocons d’avoine, de beurre et de légumes, certains médecins tendent de nos jours à éliminer le beurre de ce régime. Il en résulte une intervention alimentaire hypocalorique d’origine végétale qui est faible en matières grasses et exclut les protéines animales durant une courte période. Cette intervention alimentaire à court terme a été associée à une réduction importante des concentrations moyennes de la glycémie et à une amélioration de la sensibilité à l’insuline chez les patients atteints de diabète de type 2. Presque ignorées, les interventions alimentaires à court terme à base de flocons d’avoine demeurent un outil économique très efficace pour mieux maîtriser la glycémie chez les patients atteints du diabète de type 2.

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      Mots clés

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