Hostname: page-component-cd9895bd7-dk4vv Total loading time: 0 Render date: 2024-12-27T12:20:23.600Z Has data issue: false hasContentIssue false
  • English
  • Français

Minor difference in postprandial responses of men between starch and sugar when replacing fat in a normal meal

Published online by Cambridge University Press:  09 March 2007

J. M. M. Van Amelsvoort ,
P. Van Stratum ,
J. F. Kraal ,
R. N. Lussenburg  and
G. P. Dubbelman
J. M. M. Van Amelsvoort
Affiliation:
Unilever Research Laboratorium Vlaardingen, PO Box 114, 3130 AC Vlaardingen, The Netherlands
P. Van Stratum
Affiliation:
Unilever Research Laboratorium Vlaardingen, PO Box 114, 3130 AC Vlaardingen, The Netherlands
J. F. Kraal
Affiliation:
Unilever Research Laboratorium Vlaardingen, PO Box 114, 3130 AC Vlaardingen, The Netherlands
R. N. Lussenburg
Affiliation:
Unilever Research Laboratorium Vlaardingen, PO Box 114, 3130 AC Vlaardingen, The Netherlands
G. P. Dubbelman
Affiliation:
Unilever Research Laboratorium Vlaardingen, PO Box 114, 3130 AC Vlaardingen, The Netherlands
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Healthy male volunteers consumed hot lunches consisting of cooked white rice, fried chicken fillet, raisins, bigarreaus (sweet cherries) and curry sauce with carbohydrate: fat ratios of either 0·77 or 2·04, and polysaccharide: (mono+di)saccharide ratios (P: MD) varying between 5·3 and 0·95. Before and at various time intervals after the start of the meal, blood samples were analysed for glucose, insulin, triacylglycerol (TG), free glycerol (FG), free fatty acids (FFA) and cholesterol. Elevated postprandial glucose and insulin peaks were induced by the meals containing a larger amount of carbohydrate. The type of carbohydrate in the meal appeared to have little or no effect on the peak maximum. A small second glucose peak was seen at 2 h after the meals with P: MD > 3·1. The TG concentration in the blood showed a similar and rapid rise. After the meal containing the largest amount of simple sugars, the TG curve levelled off 1 h after the start of the meal and then remained at a nearly constant level (1·5 mM). In contrast, a larger amount of complex carbohydrates induced a TG concentration which rapidly rose to a maximum of 1·75 mM, and subsequently decreased slowly to somewhat below that of the simple sugar-rich meal at 4 h. The postprandial curves after the fat-rich meals showed a continuous rise of TG up to a maximum of about 2 mM at 2 h, and a subsequent slow decrease. FG and FFA all showed a rapid drop immediately after the start of the consumption of the meals, followed by a rebound at 1 h. The postprandial curves of total cholesterol, as well as the areas below the curve of both total cholesterol and free, unesterified cholesterol were lower after the carbohydrate-rich meals than after the fat-rich meals. This is attributed to the larger amount of cholesterol in the fat-rich meals.

Keywords

Meal eatingPostprandial responsesCarbohydrate to fat ratio
Type
Human Metabolic Responses to food
Information
British Journal of Nutrition , Volume 63 , Issue 1 , January 1990 , pp. 37 - 51
Copyright
Copyright © The Nutrition Society 1990

References

REFERENCES

Commissie, UCV (1984). Uitgebreide Voedingsmiddelentabel 1984. 's-Gravenhage: Voorlichtingsbureau voor de Voeding.Google Scholar
Crapo, P.A. (1986). Carbohydrate in the diabetic diet. Journal of the American College of Nutrition 5, 31–43.CrossRefGoogle ScholarPubMed
Flodin, N.W. (1986). Atherosclerosis: an insulin-dependent disease? Journal of the American College of Nutrition 5, 417–427.CrossRefGoogle ScholarPubMed
Heraud, G. (1985). Glucides simples glucides complexes. Médecine et Nutrition 21, 247–256.Google Scholar
Jenkins, D.J.A., Wolever, Th.M.S., Jenkins, A.L., Giordano, C., Giudici, S., Thompson, L.U., Kalmusky, J., Josse, R.G. & Wong, G.S. (1986). Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread. American Journal of Clinical Nutrition 43, 516–520.CrossRefGoogle ScholarPubMed
Jenkins, D.J.A., Wolever, Th.M.S., Jenkins, A.L., Josse, R.G. & Wong, G.S. (1984 a). The glycaemic response to carbohydrate foods. Lancet ii, 388–391.CrossRefGoogle Scholar
Jenkins, D.J.A., Wolever, Th.M.S., Jenkins, A.L., Thorne, M.J., Lee, R., Kalmusky, J., Reichert, R. & Wong, G.S. (1983). The glycaemic index of foods tested in diabetic patients: a new basis for carbohydrate exchange favouring the use of legumes. Diabetologia 24, 257–264.CrossRefGoogle ScholarPubMed
Jenkins, D.J.A., Wolever, Th.M.S., Wong, G.S., Patten, R., Hall, M., Bird, J., Josse, R.G., Jepson, E.M. & Little, J.A. (1984 b). Glycemic index of foods: controlling the rate of nutrient absorption in the management of diabetes and hyperlipidemia. In Diet, Diabetes and Atherosclerosis, pp. 227–239 [Pozza, G., Micossi, P., Catapano, A. L. and Paoletti, A.L., editors]. New York: Raven Press.Google Scholar
Lee, P.C., Brooks, S.P., Kim, O., Heitlinger, L.A. & Lebenthal, E. (1985). Digestibility of native and modified starches: in vitro studies with human and rabbit pancreatic amylases and in vivo studies in rabbits. Journal of Nutrition 115, 93–103.CrossRefGoogle ScholarPubMed
Marr, J.W. (1971). Individual dietary surveys, purposes and methods. World Review of Nutrition and Dietetics 13, 105–164.CrossRefGoogle ScholarPubMed
Statland, B.E. & Winkel, P. (1976). Variations of cholesterol and total lipid concentrations in sera of healthy young men. Differentiating analytic error from biological variability. American Journal of Clinical Pathology 66, 935–943.CrossRefGoogle Scholar
Stout, R.W. (1985). Overview of the association between insulin and atherosclerosis. Metabolism 34, Suppl. 1, 7–12.CrossRefGoogle ScholarPubMed
Thorburn, A.W., Brand, J.C. & Truswell, A.S. (1986). The glycaemic index of foods. Medical Journal of Australia 144, 580–582.CrossRefGoogle ScholarPubMed
Thorburn, A.W., Brand, J.C. & Truswell, A.S. (1987). Slowly digested and absorbed carbohydrate in traditional bushfoods: a protective factor against diabetes? American Journal of Clinical Nutrition 45, 98–106.CrossRefGoogle ScholarPubMed
Torsdottir, I., Alpsten, M., Andersson, D., Brummer, R.J.M. & Andersson, H. (1984). Effect of different starchy foods in composite meals on gastric emptying rate and glucose metabolism. I. Comparisons between potatoes, rice and white beans. Human Nutrition: Clinical Nutrition 38C, 329–338.Google Scholar
Van Amelsvoort, J.M.M., Van Stratum, P., Kraal, J.H., Lussenburg, R.N. & Houtsmuller, U.M.T. (1989). Effects of varying the carbohydrate: fat ratio in a hot lunch on postprandial variables in male volunteers. British Journal of Nutrition 61, 267–283.CrossRefGoogle Scholar
Wolever, Th.M.S. & Jenkins, D.J.A. (1986). The use of the glycemic index in predicting the blood glucose response to mixed meals. American Journal of Clinical Nutrition 43, 167–172.CrossRefGoogle ScholarPubMed
Zilversmit, D.B. (1979). Atherosclerosis: a postprandial phenomenon. Circulation 60, 473–485.CrossRefGoogle Scholar
Zilversmit, D.B. (1984). Postprandial hyperlipidemia and its relation to atherosclerosis. In Latent Dyslipo- proteinemia and Atherosclerosis, pp. 1–8 [de Gennes, J.L., Polonovski, J. and Paoletti, R., editors]. New York: Raven Press.Google Scholar