Long dough fermentation reduces pizza challenges for type 1 diabetes
medwireNews: Hyperglycemia in children with type 1 diabetes after eating pizza can be reduced by fermenting the dough for longer, Italian research shows.
Their research shows that, contrary to some previous findings, blood glucose after eating pizza can be managed with a single insulin bolus given 15 minutes before eating.
The pizzas used in the study, eaten by 37 children (average age 12 years) with diabetes, were traditional Neapolitan margheritas, containing standardized amounts of refined wheat flour, yeast, salt, water, tomato, mozzarella, and olive oil.
But on their first visit to the pizzeria, the children ate a pizza for which the dough had been fermented for 8 hours, whereas on their second visit the dough had been fermented for 24 hours.
This longer fermentation resulted in the children spending a higher proportion of time with blood glucose of 3.9–7.8 mmol/L during the first 2 hours after bolus administration, at 73.3% versus 51.8% for the shorter fermentation. And they spent less time in hyperglycemia (>10 mmol/L), at 6.1% versus 17.7%.
Angela Zanfardino (University of Campania “Luigi Vanvitelli,” Naples) and co-researchers say that 24-hour fermentation is traditional in Naples pizzerias. When they analyzed the doughs they found that the longer fermentation resulted in lower levels of glucose, maltose, and oligosaccharides with 3–7 monosaccharide units, and higher levels of amino acids.
“[P]reparation of pizza in the traditional Neapolitan way, and with extended fermentation of the dough over 24 h, can simplify postprandial glycemic control,” the team concludes in Diabetes Technology & Therapeutics.
medwireNews is an independent medical news service provided by Springer Healthcare. © 2019 Springer Healthcare part of the Springer Nature group