The Role of Carbohydrates in Lipid Metabolism

Hodges, Robert E.; Krehl, Willard A.

doi:10.1093/ajcn/17.5.334

Cited by 94 publications

(20 citation statements)

References 33 publications

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“…This presumably reflects dietary differences between subjects when on normal diets and emphasises the difficulties inherent in this type of investigation. Secondly, although there is no overall trend according to molecu lar weight of glucose syrup in the triglyceride results listed in table IV, the drop in triglyceride concentrations which occurred after 5 days on the intermediate molecular weight fraction of glucose syrup agrees with the results of several other workers using male subjects (8,10,14,16,18,20) fed on dextrin or starch diets and compared with sucrose diets. However, the low starting value on diet 2 again makes this result somewhat questionable.…”

supporting

confidence: 86%

Short Term Effects of Feeding Male Subjects with Glucose Syrup Fractions and <i>D</i>-Glucose

Birch

Etheridge²

1976

Ann Nutr Metab

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Adult male volunteers were fed for 5-day periods on diets consisting of 7.5 g carbohydrate/kg body weight/day and 1.0 g calcium caseinate/kg body weight/day. The carbohydrates used were D-glucose, low molecular weight fraction of glucose syrup, and intermediate molecular weight fraction of glucose syrup. At least 99.9 % of all carbohydrates were absorbed and metabolised as judged by faecal and urinary analyses. All diets tended to result in a decrease in fasting serum glucose levels. Glucose tolerance tests showed peak rises above fasting level in capillary blood in the order D-glucose > low molecular weight fraction of glucose syrup > intermediate molecular weight fraction of glucose syrup. All fasting serum cholesterol and phospholipid concentrations dropped substantially after 5 days. Fasting serum triglyceride levels rose on the D-glucose and low molecular glucose syrup fraction diet but fell on the intermediate molecular weight glucose syrup fraction diet. The percentage triglycerides and cholesterol in the total skin surface lipids showed the opposite trend. Each dropped most on the D-glucose diet, showed less change on the low molecular weight fraction of glucose syrup and rose substantially on the intermediate molecular weight fraction of glucose syrup. Total skin surface lipids, on the other hand, rose on the D-glucose and low molecular weight glucose syrup fraction diets, and dropped on the intermediate molecular weight glucose syrup fraction diet.

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supporting

confidence: 86%

Short Term Effects of Feeding Male Subjects with Glucose Syrup Fractions and <i>D</i>-Glucose

Birch

Etheridge²

1976

Ann Nutr Metab

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“…In Macdonald's and Allen's experiments, fat and essential fatty acids were included in the diet. The increase of serum lipids by the feeding of sucrose was reported by many authors (Kritchevsky et al 1958(Kritchevsky et al , 1959Key et al 1960;Hodges and Krell 1965;Macdonald 1965a, b;Coltart and Macdonald 1971;Kaufmann and Kapitulnik 1972). On the contrary, the feeding of sucrose did not show an elevation of levels of lipids in both sexes in the present experiment.…”

Section: Discussionsupporting

confidence: 55%

Sex-Defference in the Response to Different Kinds of Dietary Carbohydrates in Rats

Takemoto

1975

Tohoku J. Exp. Med.

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“…Although metabolic studies tend to show that increasing starch intake induces lower blood lipid levels, these studies are not all in accord. [37][38][39] One possibility is that starch may reduce CHD risk by influencing some blood-clotting mechanism. Kendall04 suggested that starch may provide a protective effect against atherosclerosis by maintaining more stable blood insulin levels.…”

Section: Total Calories and Chdmentioning

confidence: 99%

Diet and its relation to coronary heart disease and death in three populations.

Gordon¹,

Kagan²,

García-Palmieri³

et al. 1981

Circulation

202

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SUMMARY Baseline 24-hour dietary recalls from 16,349 men ages 45-64 years who had no evidence of coronary heart disease (CHD) were obtained in three prospective studies: the Framingham Study (859 men), the Honolulu Heart Study (7272 men) and the Puerto Rico Heart Health Program (8218 men). These men were followed for up to 6 years for the first appearance of CHD or death. Men who had a greater caloric intake or a greater caloric intake per kilogram of body weight were less likely to develop CHD manifest as myocardial infarction (MI) or CHD death, even though men of greater weight were more likely to develop CHD. This may reflect the benefit of greater physical activity. Men who consumed more alcohol were less likely to develop CHD, but more likely to die of causes other than CHD, particularly in the Honolulu study. In the Honolulu and Puerto Rico studies, but not in the Framingham study, men who consumed more starch were less likely to develop MI or CHD death. There was an inverse relation between starch intake and serum cholesterol, but it was too weak to explain fully the inverse starch-CHD association. There was also no evidence that the inverse relation between starch intake and incidence of CHD in the Honolulu and Puerto Rico studies was an indirect result of differences in fat intake. While the findings suggest additional areas for research, none of them would lead to an alteration of currently recommended preventive diets that emphasize lowering fat intake, because in isocaloric diets the logical way to balance a decreased fat intake is to increase the consumption of foods containing starch.TWO MECHANISMS by which diet may impinge on coronary heart disease (CHD) are frequently postulated -obesity and serum cholesterol. Dietary alterations can alter both body weight and serum cholesterol levels. Therefore, it is reasonable to suggest reducing the risk of CHD by means of a diet that reduces obesity and elevated serum cholesterol. This still leaves moot the importance of dietary factors, either through the specified mechanisms or through others, in accounting for the different levels of CHD risk actually observed between or within populations. MethodsIn 1965, a 24-hour dietary recall was incorporated in the standardized examinations given men in three different prospective cardiovascular studies supported by the National Heart, Lung, and Blood Institute: the Framingham Study, the Honolulu Heart Study and the Puerto Rico Heart Health Program.The population studied in the Puerto Rico Heart Health Program' consisted of men born between 1900 and 1919 who lived in three urban and four rural districts in and around San Juan. In the 45-64-year age group, 8218 men were free of CHD and had complete 24-hour dietary recall interviews at the time of their initial examination, which took place in [1965][1966][1967][1968]

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The Role of Carbohydrates in Lipid Metabolism

Cited by 94 publications

References 33 publications

Short Term Effects of Feeding Male Subjects with Glucose Syrup Fractions and <i>D</i>-Glucose

Short Term Effects of Feeding Male Subjects with Glucose Syrup Fractions and <i>D</i>-Glucose

Sex-Defference in the Response to Different Kinds of Dietary Carbohydrates in Rats

Diet and its relation to coronary heart disease and death in three populations.

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