Effect of source of dietary carbohydrate on plasma glucose and insulin responses to test meals in normal subjects
| Autor: | Ann M. Coulston, Gerald M. Reaven, Ted A. Tobey, Fredric B. Kraemer, Michael S. Greenfield |
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| Předmět: |
Adult
Blood Glucose Male food.ingredient medicine.medical_treatment Medicine (miscellaneous) Blood sugar Gelatin Zea mays food Insulin response Vegetables medicine Dietary Carbohydrates Humans Insulin Food science Meal Plasma glucose Nutrition and Dietetics Chemistry digestive oral and skin physiology food and beverages Oryza Carbohydrate Dietary carbohydrate Dietary Fats Diet Female Dietary Proteins |
| Zdroj: | Scopus-Elsevier |
| Popis: | Plasma glucose and insulin responses were measured in 22 subjects after two meal tolerance tests that varied only in the food source of carbohydrate. Each meal contained 45% carbohydrate, 15% protein, and 40% fat and provided 40% of calculated daily caloric requirement. The meals elicited a similar glucose response; however, the insulin response was significantly lower when rice and corn supplied the carbohydrate as compared to potato and gelatin. The total insulin response, calculated as area under the response curve, was 60% (P less than 0.001) greater in the meal with potato and gelatin versus the rice and corn meal. |
| Databáze: | OpenAIRE |
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