Table 3

Unanswered questions about the effect of dietary fat and protein on postprandial glucose control in type 1 diabetes

How much fat does there need to be in a meal before a clinically significant glycemic effect becomes apparent?
Is there a threshold and/or dose response (i.e., more fat requires more insulin)?
Do all types of fat and protein have similar effects?
Are there phenotypic characteristics that can be used as markers to identify individuals with diabetes who are more nutrient sensitive and will require more insulin to cover higher-fat/protein meals?
What are the optimal insulin dose adjustments needed for common meals with varying fat and protein content?