1985
DOI: 10.1093/ajcn/42.3.449
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Macronutrients have different metabolic effects in nondiabetics and diabetics

Abstract: The glycemic and hormonal responses to protein, fat and carbohydrate alone and together were studied in normal, noninsulin-dependent (NIDD) and insulin-dependent (IDD) diabetic subjects. Fat and protein markedly reduced the glycemic response to oral carbohydrate in nondiabetics. In NIDD, the presence of protein and fat had no significant effect on the glycemic response. In IDD, while fat had no effect, protein enhanced the glycemic response. The insulin and GIP responses to the macronutrients together and indi… Show more

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Cited by 56 publications
(31 citation statements)
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“…When 10,30, or 50 g protein was added to 50 g glucose loads in NIDDM, insulin secretion was significantly increased only after 30 and 50 g, and the glycémie response was reduced significantly only after the addition of 50 g protein [26]. Consistent with this was a study where the addition of 21.2 g protein to a test meal containing 51.4 g carbohydrate and 10.3 g fat had no significant effect on glycémie responses in NIDDM, but was associated with a significantly enhanced plasma insulin response [27]. The possible effect of the type of protein was shown where the addition of 12 g protein and 25 g fat to 50 g carbohydrate as bread did not significantly alter the glycémie response in NIDDM when added as cheese, but did have a significant effect when added as peanut butter [9].…”
Section: Glycémie Index In Iddm and Niddmsupporting
confidence: 62%
“…When 10,30, or 50 g protein was added to 50 g glucose loads in NIDDM, insulin secretion was significantly increased only after 30 and 50 g, and the glycémie response was reduced significantly only after the addition of 50 g protein [26]. Consistent with this was a study where the addition of 21.2 g protein to a test meal containing 51.4 g carbohydrate and 10.3 g fat had no significant effect on glycémie responses in NIDDM, but was associated with a significantly enhanced plasma insulin response [27]. The possible effect of the type of protein was shown where the addition of 12 g protein and 25 g fat to 50 g carbohydrate as bread did not significantly alter the glycémie response in NIDDM when added as cheese, but did have a significant effect when added as peanut butter [9].…”
Section: Glycémie Index In Iddm and Niddmsupporting
confidence: 62%
“…In Normand et al [14] and Schenk et al [15], the glycemic responses to meals were reduced. Therefore, not all products with a low GI or that induce moderate glycemic response necessarily contain slowly digestible carbohydrates, because low glycemic response may be obtained by other means, such as adding lipids or insulinogenic substrates (i.e., proteins [42][43][44]). Hence, the concept of low GI may not be routinely associated with the slow appearance of carbohydrates.…”
Section: Discussionmentioning
confidence: 99%
“…The blood glucose response may be influenced by insulin responses in the presence of protein (Gannon, Nuttall, Neil, & Westphal, 1988;Nuttall, Mooradian, Gannon, Billington, & Krezowski, 1984;Simpson, McDonald, Wahlqvist, Atley, & Outch, 1985), and differences in the rates of digestion and absorption influenced by the presence of dietary fiber, fat, cooking, anti-nutrients, particle size, food form and starch structure (Wolever, 1990;Wolever et al, 1986;Wursch, 1989). The protein content of the test foods fed to the subjects ranged from 4.4-12.1 g (Table 6).…”
Section: Glycemic Index Of Coconut Flour Supplemented Products In Normentioning
confidence: 99%