What is the Dose Response of Varying Meal Content of Fat on Postprandial Glycaemia in Children With Type 1 Diabetes Mellitus?

1. Aims of the project To determine the postprandial glucose dose-response curves response to varying fat amounts by studying various parameters (glycaemic excursion, rate of glucose level increase, area under the curve, percent time in target glucose range, maximal glucose excursion, time to maximal glucose excursion and time until the glucose level returns to fasting concentration) provided by continuous glucose monitoring over a 6 day study period with a view to provide data to calculate an accurate insulin dosing schedule to account for varying dietary fat ingestion.

Objective 1 To define the impact of varying quantities (dose) of fat on the post-prandial glucose concentrations i.e. determine the relationship between the fat load in the test meals and the mean change in postprandial glucose concentrations.

Objective 2 To compare the impact of the varying fat quantities in the test meals each with a control carbohydrate snack (20g) without extra insulin. 2. Protocol Participants will be contacted daily for one week prior to the study to review their overnight and fasting glucose concentrations and if necessary, adjust their insulin doses. The study will be carried out during a week long period for each patient. Participants will be given test meals over 6 consecutive days in random order, with 5 test meals varying in lipid content and one carbohydrate (20g) test meal as comparator. A continuous glucose monitoring system (CGMS) will be inserted on the day of the first test meal and will be removed at the completion of the sixth night.

To define the impact of lipid on the post-prandial glucose concentration, participants will consume a standardised meal at 18:00hours and receive a standard insulin bolus by injection or pump (using standard wave bolus if on insulin pump) based on the meal carbohydrate content. At 22:00 hours the participants will consume a lipid test meal dose (varying fat content of 2.5, 12.5, 25, 37.5, 50g) or carbohydrate snack 20g. The calculations of the fat doses have been based on the Pankowska algorithm [3] which recommends additional insulin for every 100 kcal fat or protein. There will be randomised order of test meals.

Test meals will be formulated to be palatable, consumed within 5 minutes and to contain negligible carbohydrate, protein and fibre. A dietician will design the test meals in conjunction with the co-investigator in detail to ensure ease of formulation and practical administration.