Glycemic responses in insulin-dependent diabetic patients: Effect of food composition

Academic Article

Abstract

  • This study examined the hypothesis that the glucose component of food and not the total carbohydrate is the major determinant of the glycemic response in patients with insulin-dependent diabetes mellitus. Patients were given glucose alone, fructose alone, glucose + fructose, lactose, and glucose + fat + protein. Fructose given alone increased the blood glucose almost as much as a similar amount of glucose (78% of the glucose-alone area, p < 0.05). However, the same amount of fructose given with glucose produced no greater glycemic response than did glucose alone (108%). Similarly, galactose contributed only slightly to the glycemic response when given as lactose (122%, p < 0.01) whereas protein and fat had no additional glycemic effect (101%). To test the above hypothesis in natural foods, patients were fed an amount of bread (high glycemic index) or apple (low glycemic index) that contained 25 g glucose. Both challenges produced glycemic responses very similar to 25 g purified glucose.
  • Digital Object Identifier (doi)

    Author List

  • Hughes TA; Atchison J; Hazelrig JB; Boshell BR
  • Start Page

  • 658
  • End Page

  • 666
  • Volume

  • 49
  • Issue

  • 4