The effect of the modified fat-protein unit algorithm compared with that of carbohydrate counting on postprandial glucose in adults with type-1 diabetes when consuming meals with differing macronutrient compositions: a randomized crossover trial

Table 1 Composition of test meals

Parameters	Unit	NPM-a	NPM-b	HPFM-a	HPFM-b
Energy	kcal	505	505	505	505
Carbohydrate	g	53	53	35	35
	%	50.8	50.8	27.3	27.3
Protein	g	32	32	49	49
	%	22.4	22.4	38.5	38.5
Fat	g	17	17	18.5	18.5
	%	25.3	25.3	32.8	32.8
Fiber	g	0.05	0.05	0.04	0.04
	%	0	0	0	0
Total insulin administration [mean (SD)]	IU	6.97 ± 0.61	8.70 ± 0.69	4.92 ± 0.54	7.23 ± 0.68

NPM-a, a normal protein meal based on CC; NPM-b, a normal protein meal based on the modified FPU method; HPFM-a, a high protein-fat meal based on CC; HPFM-b, a high protein-fat meal based on the modified FPU method

ISSN: 1743-7075