Acknowledgement
Above all, I would like to thank our principal
Rev. fr Jomon Augustine CMI and our dear
Vice Principal ma’am who has showered us
with their exceptional motivation that helped
to complete this project with utmost
dedication and perfection.
I would like to thank our biology teacher Ms.
Shiney Abraham for her invaluable guidance
which has sustained our efforts in all the
stages of this project work.
I wish to express my sincere thanks to the
Lab assistant, Mr. Prakash K for his assistance
in procuring the required materials and for
patiently helping with the experiments
conducted in the laboratory.
I believe that this project would not have
been completed without the direction and
help of our
parents who was a keen support pillar for this
project.I once again express a heartfelt
gratitude to everyone who helped me reach
the completion of this project
Index
Sl. no Table of Contents Page no
1. Introduction 7
2. Type-2 Diabetes Mellitus 9
3. Type-1 Diabetes Mellitus 13
4. Gestational Diabetes Mellitus 16
5. Relation between Diet and Blood Glucose 19
6. Case Study 20
7. Introduction 21
8. Methods 22
9. Study Design 23
10. Data Collection 24
11. Results 26
12. Discussion 28
13. Conclusion 30
14. bibliography 31
Introduction
Diabetes is a chronic metabolic disease
characterized by elevated levels of blood
glucose, also called blood sugar, is too high.
Overtime, having too much glucose in your
blood can cause other health problems like
heart disease, nerve damage, eye problem
and kidney diseases.
According to the national
diabetes statistics report, an estimated 422
million people worldwide have diabetes.
About 1 in 5 adults with diabetes don’t know
they have the disease.
There are two types of diabetes- type 1 and
type 2 diabetes.
Type 2 diabetes(T2DM- Type 2
diabetes mellitus)
Diagnosed usually in adults, which
occurs when the body becomes
resistant to insulin or body doesn’t
make enough insulin. This means your
body cannot use insulin efficiently and
beta cells dysfunction occur. As the
disease progresses, beta cells change
and insulin secretion is unable to
maintain glucose homeostasis,
producing hyperglycemia.
The factors contributing to T2DM are:
Genetics
Lack of exercise
Being overweight
Most of the patients with T2DM are obese or
have a higher body fat percentage,
distributed predominantly in the abdomen
region. The adipose tissue itself promotes
insulin resistance through various
inflammatory mechanisms, including
increased FFA release and adipokine
dysregulation.
Adipokine dysregulation is involved with
decreased in nitric oxide, vascular
inflammation and insulin resistance in itself to
promote atherosclerosis.
Type1 diabetes(T1DM- type1 diabetes
mellitus)
Commonly known as
juvenile diabetes or insulin-
independent, is characterized by the
autoimmune destruction of insulin
producing beta cells in the islets of
pancreas.
It results in the absolute deficiency of
insulin caused due to genetical
susceptivity and environmental factors
such as viral infections, toxins or some
dietary factors. T1DM is most commonly
seen in childrens and adolescents.
There is another type of diabetes excluding
T1DM and T2DM, called as Gestational
diabetes.
Increased hunger
Fatigue
Blurred vision
Numbness of feet and hands
Sudden weight loss
Relation between diet and blood glucose
Diet is an important factor in determining
blood glucose levels. Experiments have
shown that different types of food can have
different effects on blood glucose levels.
Carbohydrates
Carbohydrates with high glycemic
index like sucrose, polycose, glucose can
suppress appetite and food intake in
short term.
Red meat
Consuming red meat and its
products can increase the risk of
hyperglycemia and insulin resistance.
Fibers
Foods rich in fiber like oligosaccharides
and polysaccharides can slow down the
rate at which glucose enters the
bloodstream.
Protein
Eating protein can increase insulin
sensitivity, which can lower the blood
glucose levels.
Case study : Effect of Diet on Blood Glucose
Levels
Abstract
This case study explores the relationship
between dietary choices and blood glucose
levels. It focuses on how different types of
diet-low glycemic index(GI), high
carbohydrate, and balanced-affect glucose
fluctuations in individuals with and without
diabetes.
Introduction
Background
Blood glucose regulation is essential for
metabolic health. Diet plays a critical role
in maintaining optimal glucose levels,
particularly for individuals with diabetes or
pre diabetes.
Objective
To assess over how specific dietary
patterns influence blood glucose levels
over a defined period.
Methods
Participants
20 participants, aged 25-55.
Group A: 10 non diabetic individuals
Group B : 10 individuals with type 2
diabetes.
Study design
Duration: 4 weeks
Diet plan:
Week 1: High carbohydrate (control).
Week 2: .Low- GI diet(e.g., lentils, oats,
non-starchy vegetables)
Week 3: Balanced diet (protein, healthy
fats, moderate carbohydrates).
Week 4: Participants usual diet (baseline)
Data collection:
Continuous glucose monitoring (CGM)
devices were used to record glucose
levels.
Pre- and post-prandial blood glucose tests
were conducted daily.
Food diaries were maintained for diet
adherence.
Results
1. High carbohydrate diet:
Spikes in blood glucose levels
observed in both groups.
Group B showed prolonged
hyperglycemia.
2. Low–GI diet:
Reduced glucose variability in both
groups.
Group B experienced significant
improvement in post-prandial
glucose levels.
3. Balanced diet:
Moderate glucose control
observed in both groups.
Sustained energy levels reported
by participants.
4. Baseline diet:
Highly variable glucose trends
based on individual habits.
Discussion
Low GI and balanced diets
resulted in better glycemic
control compared to high
carbohydrate diets.
Group B showed a pronounced
benefit, underscoring the
importance of tailored dietary
interventions for individuals with
diabetes.
Key insights
Low-GI foods can minimize
glucose spikes and dips.
Protein and healthy fats help
stabilize blood glucose levels.
Dietary compliance is crucial for
long-term management.
Conclusion
The study highlights the importance of
dietary choices in managing blood glucose
levels. Low-GI and balanced diets emerge as
effective strategies for glycemic control,
especially for individuals with Type-2
diabetes.
Bibliography and Webography
1. Jenkins, D. J. A., et al. (2002). Glycemic
index of foods and its impact on glycemic
control.
2. American Diabetes Association.
(2020). Nutrition and diabetes
management guidelines.
3. National Institutes of Health.
4. Franz, M. J., & Powers, M.A. (2012).
American Diabetes Association Guide to
Nutrition Therapy For Diabetes. American
Diabetes Association.
5. American Diabetes Association. (n.d.).
Glycemic index and Diabetes.
End of project
Thank you
