What is the relationship between the foods people eat and their body’s insulin response? The behavioral medicine laboratory at UB is launching a study to find out.
Funded by the National Institute of Diabetes and Digestive and Kidney Diseases of the National Institutes of Health, the UB study is now recruiting people 18 years and older who have been diagnosed with type 2 diabetes or prediabetes, a condition where A patient’s blood sugar is higher than normal but not high enough to be considered diabetic.
The aim of the study is to understand what might be different in the way people at risk for type 2 diabetes experience and respond to certain foods, especially those with a high glycemic index, which cause a faster rise. blood sugar levels than foods with a low glycemic index.
It is designed to determine whether the reinforcing value (VRR) of foods, that is, the power of a particular food to motivate an individual to consume more of it, is related to the insulin resistance status of people. with prediabetes or type 2 diabetes and / or the glycemic index of foods.
“In general, we know that foods that have a higher glycemic index, that is, foods with more sugar, tend to be more strengthening, motivating people to eat more, which is why so many people struggle to remove them, ”says Matthew Biondolillo, study coordinator and postdoctoral associate at the Behavioral Medicine Lab.
“We are trying to understand if there are physiological differences that make it harder to avoid these foods for people with type 2 diabetes or at risk of developing it,” he says.
The study requires participants to make three lab visits, which will take a total of about three hours in total.
They will need to make two visits to the Behavioral Medicine Lab on the South Campus and one visit to the Western New York State Diabetes Endocrinology Center, located at 705 Maple Road in Amherst, for a blood test to determine blood sugar and insulin levels, as well as their A1C, which measures an average blood sugar over 90 days.
On their first visit to the Behavioral Medicine Lab, participants will receive two flavors of yogurt to taste and evaluate at home. Upon their return to the lab, they will be asked to complete decision-making tasks where they can earn additional yogurt samples and complete questionnaires on enhancing both flavors.
Participants can earn up to $ 60 for completing all parts of the study.
The principal investigator of the study is Leonard H. Epstein, Professor Emeritus of SUNY and Laboratory Director of the Department of Pediatrics at the Jacobs School of Medicine and Biomedical Sciences at UB. For decades, Epstein, an internationally renowned obesity expert, pioneered groundbreaking studies in behavioral medicine and nutrition.