Meal Composition and the Influence on Pre-prandial Blood Glucose Values
Meal Composition and the Influence on Pre-prandial Blood Glucose Values
The purpose of the proposed study is to assess the distribution of carbohydrates and fat in
 the diet of women with type 1 diabetes during pregnancy. More specifically, it will look at
 the distribution of carbohydrate in the diet during weeks 29-32 of pregnancy. The
 carbohydrate distribution and fat content of the meal will be compared to maternal glucose
 control, preprandial glucose levels, and the percentile for weight of the infant at birth. In
 addition, each meal and snack will be classified as low-moderate fat or high fat.
This is a retrospective chart review. Data will be collected on all patients seen whose blood
 sugar and food logs were at least 75% complete. By calculating carbohydrate amounts at meals
 and snacks, as well as classifying meals and snacks as high fat, we will examine the
 correlation to higher preprandial blood glucose values and large for gestational age infants.
 Preprandial glucose levels will be reviewed, questioning whether the biggest contributor is
 the composition of the previous meal or additional snacks between meals.
Inclusion Criteria:

 -  Female, age 16-45, all ethnic groups,

 -  Type 1 diabetes

 -  Blood glucose logs at least 75% complete

 -  Food intake records during weeks 29-32 that are at least 75% complete

 Exclusion Criteria:

 -  Maternal medical conditions:

 -  Renal disease

 -  Restrictive lung disease

 -  Cyanotic heart disease (severe heart disease where mother is blue)

 -  Antiphospholipid antibody syndrome

 -  Collagen-vascular disease (lupus)

 -  Substance use and abuse (drugs)

 -  Multiple gestation

 -  Genetic disorders

 -  Severe malnutrition