Aging may increase vulnerability for developing glucose‐insulin dysfunction with consumption of a high fat or "western" diet (WD). Young (Y, 6‐8 mo, N=4‐8/group) and old (O, 29‐31 mo, N=4‐8/group) B6D2F1 mice were fed normal chow (NC, 14% fat by kcal) or WD (40% fat) for 8 weeks. On NC during glucose tolerance tests the areas under the curves for glucose (AUCg) and insulin (AUCi) were not different (15815±665 vs. 14611±1261 mg/dl*min, Y vs. O, P=0.2) and greater (38.1±4.4 vs. 28.1±1.1 ng/ml*min, P<0.05), respectively, in O mice, but there were no age‐group differences (P=0.49) in glucose infusion rates (GIR) during hyperinsulinemic‐euglycemic clamps (6 mU/kg/min). WD increased AUCg in both Y and O (to 18175±653 and 19947±1889 mg/dl*min, respectively, both P=0.01), but increased the insulin response to a glucose challenge only in O mice (AUCi: 79.1±7.3 ng/ml*min, P<0.01 vs. ONC). Compared with NC, WD markedly reduced GIR in O mice (30±6 vs. 51±5 mg/kg/min, P< 0.05), but only tended to do so in Y mice (37±3 vs. 51±8 mg/kg/min, P< 0.1). The ratio of phosphorylated (ser307) to total insulin receptor substrate‐1, a cellular marker of insulin resistance, was greater after WD vs. NC in adipose tissue of O mice (0.99±0.1 vs. 0.75±0.1, P=0.07), but did not differ with diet in Y (P=0.4). Using two distinct methods for assessing glucose‐insulin function, our results offer strong evidence that aging increases susceptibility to WD‐induced development of insulin resistance. Impaired insulin signaling in adipose tissue may be an important mechanism underlying this effect.NIH AG013038, AG006537, AG015897