Twelve men consumed a diet containing 34% of calories as 70% amylose or amylopectin starch to determine if the structure of starch could influence metabolic factors associated with abnormal states. Each starch was fed to subjects for 5 wk in a crossover design. No significant differences were observed in glucose or insulin levels when a glucose tolerance was given after 4 wk on each starch. However, glucose and insulin responses were significantly lower when a meal containing amylose compared with amylopectin was consumed after 5 wk on each starch. Summation of 0.5 through 2-h levels of insulin but not glucose were significantly lower after amylose compared with levels after amylopectin. Mean fasting triglyceride and cholesterol levels were significantly lower during the period when amylose was consumed. Long-term intake of dietary amylose may be valuable in decreasing insulin response while maintaining proper control of glucose tolerance and low levels of blood lipids.
Twelve women and 13 men were given meals containing cornstarch with 70% of the starch in the form of amylopectin or amylose to determine if differences in glycemic response result from different chemical structure. Blood was drawn before and 30, 60, 120, and 180 min after each meal. The meals consisted of starch crackers fed at the rate of 1 g carbohydrate from starch per kilogram body weight. The amylose meal resulted in a significantly lower glucose peak at 30 min than did the amylopectin meal. Plasma insulin response was significantly lower 30 and 60 min after amylose than after the amylopectin meal. Summed insulin above fasting was significantly lower after amylose while summed glucose was not significantly different between the two meals. The sustained plasma glucose levels after the amylose meal with reduced insulin requirement suggest amylose starch may be of potential benefit to carbohydrate-sensitive or diabetic individuals.
The effects of low-chromium diets containing chromium in the lowest quartile of normal intake on glucose tolerance and related variables in 11 females and 6 male subjects were evaluated. Subjects with glucose concentration greater than 5.56 mmol/L but less than 11.1 mmol/L 90 min after an oral-glucose challenge were designated as the hyperglycemic group and the remainder, the control group. Glucose tolerance and circulating insulin and glucagon of the hyperglycemic group all improved during chromium supplementation (200 micrograms/d) whereas those of the control group were unchanged. Glucose and insulin concentrations 60 min after the oral-glucose challenge and the sum of the 0-90 min and 0-240 min glucose values were all significantly lower after chromium supplementation in the hyperglycemic group. These data demonstrate that consumption of diets in the lowest 25% of normal chromium intake lead to detrimental effects on glucose tolerance, insulin, and glucagon in subjects with mildly impaired glucose tolerance.
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