MANAGING PIZZA MARGHERITA WITH INSULIN PUMP. ANALYSIS OF GLUCOSE RESPONSE AFTER CONSUMPTION OF PIZZAS WITH DIFFERENT KINDS OF FERMENTATION, USING A SIMPLE WAVE BOLUS

Background and Aims Pizza is considered a "junk food", because of high content of fat and carbohydrates. The glycaemic response to pizza could change according to the fermentation of the dough. Dual-wave bolus is usually used to manage pizza meal. Aim of our study was to evaluate glycemic response in a pediatric population with T1DM, after consumption of pizzas made with two different kinds of fermentation but the same Italian recipe,with a simple wave bolus. Method We enrolled 18 patients with T1DM on CSSI to evaluate their glycaemic response to the short and the long fermented pizza (less than 8 hours or more than 24 hours). Results We observed that glucose values were between 70 and 180 mg/dl for a good percentage of time in both types of pizza during all the periods of observation. For male patients the mean percentage of time between 70-180 mg/dl, for 2 hours after bolus, was 71% for the first pizza and 95% for the second (p=0·044). Considering the same time window, there was a significant difference as far as percentage of time is concerned for patients with metabolic compensation ”not in target” with SG<70mg/dl (p=0·045) and between 70mg/dl and 180mg/dl (p=0·009). About the AUC of hypoglycemic events, we observed a statistically significant difference for the subset of prepuberal patients (p=0·05) and for the patients with metabolic compensation “not in target” (p=0·024). Conclusion Pizza can generate a good post-prandial glycemic response.Evaluating the fermentation time of the dough can help the diabetic patient in choosing the type of insulin bolus to self-administer.