Back to Ask the Diabetes Team Ask the Diabetes Team

From Wellesley, Massachusetts, USA:

My 9 year old daughter has had Type 1 for almost a year, and we are starting to feel more confident about counting and estimating the carbohydrate content of foods. One problem though: it seems to me that the carbohydrates in milk and yogurt have much less of an effect on blood glucose than the carbs in fruit and starches, even when you take into account that the presence of protein and fat slows down the rate at which they are digested. Any suggestions about how to count them?


I have heard this from some other folks, although I have not seen anything actually written about this effect. If a normal amount of insulin is 1 unit per 15 grams of carbohydrate, I would go down 1/2 or one unit if one or more of the carbs is milk or yogurt. For example, if her usual dose would be 4 units to cover lunch, but 8 oz of milk is part of the lunch, use 3 or 3 1/2, not 4 units.

We had thought the delayed effect of the carbohydrate could be due to the extra protein and fat content of the milk or yogurt, but this may not be so. I guess research is needed, but until that time, go light on the insulin.


Original posting 5 Nov 1999
Posted to Meal Planning, Food and Diet


  Back to Ask the Diabetes Team Return to the Top of This Page

Last Updated: (none)
This Internet site provides information of a general nature and is designed for educational purposes only. If you have any concerns about your own health or the health of your child, you should always consult with a physician or other health care professional.

This site is published by T-1 Today, Inc. (d/b/a Children with Diabetes), a 501c3 not-for-profit organization, which is responsible for its contents. Our mission is to provide education and support to families living with type 1 diabetes.
By using this site, you agree to our Terms of Use, Legal Notice, and Privacy Policy.
© Children with Diabetes, Inc. 1995-2018. Comments and Feedback.