Differential effect of protein and fat ingestion on blood glucose responses to high- and low-glycemic-index carbohydrates in noninsulin-dependent diabetic subjects

Abstract

Six noninsulin-dependent diabetic subjects received meals containing 25 g carbohydrate either as potato or as spaghetti. The meals were repeated with the addition of 25 g protein and with 25 g protein and 25 g fat. Blood glucose and insulin responses were measured for 4 h after the test meal. When carbohydrate was given alone, the blood glucose and serum insulin increments were higher for the potato meal. The addition of protein increased the insulin responses to both carbohydrates and slightly reduced the glycemic response to mashed potato (F = 2.04, p less than 0.05). The further addition of fat reduced the glycemic response to mashed potato (F = 14.63, p less than 0.001) without any change in the blood glucose response to spaghetti (F = 0.94, NS). The different responses to coingestion of protein and fat reduced the difference between the glycemic responses to the two carbohydrates.

The glycaemic index of dates and date/yoghurt mixed meals. Are dates ‘the candy that grows on trees’?

“…The lowering of the GI of the rutab and tamer dates when eaten, albeit in a slightly lower amount, in mixed meals with yoghurt is consistent with other evidence that the presence of fat and protein in test meals affects postprandial glucose and insulin responses (Gulliford et al, 1989). However our results failed to reach statistical significance.…”

Effects of Energy-Restricted Diets Containing Increased Protein on Weight Loss, Resting Energy Expenditure, and the Thermic Effect of Feeding in Type 2 Diabetes

“…Combined with a lowfat (30%) content, replacement of some dietary carbohydrate with protein was shown to enhance weight loss in 65 healthy overweight and obese subjects during a controlled ad libitum diet (4) as well as in 13 obese hyperinsulinemic-normoglycemic male subjects during a hypocaloric diet (5). Although an increase in the ratio of protein to carbohydrate has been shown to lower blood glucose and plasma insulin concentrations in diabetic patients (6,7), to our knowledge, the effects of fixed-intake, energy-restricted diets, with an increased ratio of protein to carbohydrate, on weight loss and energy expenditure in type 2 diabetes have not been reported.…”

PDA-assisted low glycemic index dietary intervention for type II diabetes: a pilot study

“…, 1987;Giacco et al, 2000;Gilbertson et al, 2003), a low-GI diet resulted in significant decreases in postprandial plasma glucose levels, improved glycemic control and reduction in hypoglycemic events. Results were consistent among type II diabetic patients (Jenkins et al, 1988(Jenkins et al, , 2002Gulliford et al, 1989;Wolever et al, 1992;Jarvi et al, 1999;Tsihlias et al, 2000;Heilbronn et al, 2002;Kabir et al, 2002;Brynes et al, 2003;Gilbertson et al, 2003), where low-GI diet improved plasma glucose control and had the added benefit of significantly decreasing cholesterol. Supporting the results from our study, a limited number of clinical trials have demonstrated that low-GI dietary educational interventions delivered by a clinical nutritionist can lead to improved metabolic control in patients with diabetes (Frost et al, 1994;Gilbertson et al, 2001Gilbertson et al, , 2003Rizkalla et al, 2004).…”