METABOLIC EFFECTS OF ALCOHOL IN THE FORM OF WINE IN PERSONS WITH TYPE 2 DIABETES

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This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. The use of alcohol in moderation has been associated with reduced mortality rates, reduced risk of cardiovascular disease and reduced risk for type 2 diabetes mellitus. However, the effects of alcohol in persons with type 2 diabetes mellitus have not been clearly defined. Although alcohol does not appear to raise blood glucose, its potential to lower blood glucose needs further study. Moreover, the possibility of alcohol induced hypoglycemia remains a safety concern. Finally, little is known about the effects of alcohol on plasma lipids in people with diabetes. To address these issues, two substudies are proposed. The first substudy will examine the accute effects of alcohol in the form of wine at supper on postprandial and nocturnal plasma glucose levels. The hypothesis to be tested is that the use of alcohol in the form of wine with the evening meal will result in lower fasting plasma glucose the next morning. The second substudy will examine the effects of alcohol in the form of wine consumed regularly for one month on plasma lipids. The hypothesis to be tested is that the chronic use of alcohol in moderation in the form of wine will have beneficial effects on plasma lipids.