Source and amount of carbohydrate affect postprandial glucose and insulin in normal subjects.
To determine if source and amount of carbohydrate affected postprandial glucose and insulin responses, seven nondiabetic subjects consumed 0, 25, 50, 75 or 100 g carbohydrate (total carbohydrate minus total dietary fiber) portions of barley, spaghetti, bread or potato. By ANOVA, both source and amount of carbohydrate had significant effects on incremental response areas for capillary glucose (P = 0.001), plasma glucose (P = 0.01) and plasma insulin (P = 0.03), but there was no source x amount interaction. By regression analysis, source of carbohydrate explained a similar amount of the variability of glucose and insulin responses, 46-64%, as the amount of carbohydrate, 47-57%. Together, carbohydrate source and amount accounted for 85-94% of the variability of mean glucose and insulin responses. We conclude that, for individual foods with different glycemic indices, both source and amount of carbohydrate influence the postprandial glucose and insulin responses of nondiabetic subjects.
Wolever
T M
TM
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Ontario, Canada.
Bolognesi
C
C
D000328:Adult; D000704:Analysis of Variance; D001786:Blood Glucose / Q000032:analysis*; D001939:Bread / Q000592:standards; D004040:Dietary Carbohydrates / Q000494:pharmacology*; D004435:Eating / Q000502:physiology; D005260:Female; D001467:Hordeum / Q000592:standards; D006801:Humans; D007328:Insulin / Q000097:blood*; D008297:Male; D019518:Postprandial Period / Q000502:physiology*; D011198:Solanum tuberosum / Q000592:standards
D001786:Blood Glucose; D004040:Dietary Carbohydrates; D007328:Insulin