Similar Glycemic Responses Research Articles

Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial

ObjectivesWhole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults. MethodsThis is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session. ResultsThe extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage. ConclusionsIntake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.

Absence of a sexual dimorphism in postprandial glucose metabolism after administration of a balanced mixed meal in healthy young volunteers

Background/ObjectivesA different ability to regulate glucose homeostasis between men and women may contribute to their difference in diabetes prevalence and in its predisposing conditions. Data on this issue are controversial because of heterogeneous protocols and insufficient control of confounders affecting glucose metabolism like age, body composition, and physical activity level. To clarify this issue, we compared among sexes the postprandial glucose metabolism after the administration of a balanced mixed meal normalized to daily energy expenditure.Subjects/MethodsThirty-six healthy young volunteers (18 men and 18 women; age, 23.9 ± 2.8 years; BMI, 21.9 ± 1.7 kg/m2) were recruited for the experiment. After overnight fast, subjects consumed a mixed meal providing 40% of daily energy expenditure (60% carbohydrates, 25% lipids, 15% proteins) estimated multiplying resting energy expenditure, obtained by Harris & Benedict equation, for the corresponding physical activity level. Blood was sampled at 0, 10, 20, 30, 45, 60, 90, 120, and 180 min and serum concentrations of glucose, insulin, and C-peptide were measured.ResultsFasting serum glucose concentrations were lower in women than in men, while fasting insulin and C-peptide concentrations did not differ between sexes. Linear mixed models did not show any significant effect of sex and sex # time interaction on postprandial serum glucose, insulin, and C-peptide concentrations. The comparison of areas under the curve between the sexes revealed similar glycemic, insulinemic, and C-peptide postprandial responses between men and women.ConclusionsOur results do not support the hypothesis of a sexual dimorphism in the regulation of carbohydrate metabolism in young when a mixed meal normalized on individual daily energy expenditure is ingested.

Glycemic and Insulinemic Response to Two Doses of Resistant Starch Type 4: A Randomized Controlled Crossover Trial

Abstract Objectives Resistant starches (RS) have beneficial effects on glucose and insulin responses in the postprandial period following carbohydrate (CHO) consumption. In comparison to resistant starch types 1–3, evidence regarding the effects of resistant starch type 4 (RS4) on metabolic responses is sparse. The primary aim of the current study was to determine whether the glycemic and insulinemic responses to a nutritional RS4 bar (RS4) were lower as compared to a puffed wheat bar (PWB), when provided at the standard testing amounts of 50 g available CHO, as well as at a lower dose of 30 g available CHO. Methods Apparently healthy adults (n = 15; 9 M/6F; 26.1 ± 4.8 yrs) participated in this randomized controlled crossover trial. All participants completed six sessions, consuming a dextrose beverage or nutrition bar at each session. Two doses of 50 g and 30 g of available CHO were tested using dextrose control beverages (50DEX; 30DEX), puffed wheat bars (50PWB; 30PWB) and RS4 bars (50RS4; 30RS4). Participants fasted for 10–12 hrs prior to each visit with a minimum 72hr washout between sessions. Whole blood glucose and plasma insulin were measured at baseline and 10, 20, 30, 60, 90, and 120 min post consumption. Primary outcomes were determined using mixed-effects models in GraphPad Prism 8.0.1. Results Glucose incremental area under the curve (iAUC) was not significantly different between the 50 g conditions (P = 0.054). Insulin iAUC was lower for the 50RS4 bar compared to the 50PWB (Mean ± SD; DEX: 3339 ± 2020, PWB: 3968 ± 2454, RS4: 2046 ± 928.7μIU/mL; P = 0.034), with no differences between 50PWB and 50DEX or 50RS4 and 50DEX (ps > 0.05). Both 30 g bars had lower glucose iAUCs compared to 30DEX (ps < 0.05), with no difference between bars (P > 0.05). The 30RS4 bar elicited a lower insulin iAUC compared to 30PWB and 30DEX (DEX: 2400 ± 1689, PWB: 1855 ± 665.7, RS4: 1115 ± 832.2 μIU/mL; ps < 0.05) with no difference between 30PWB and 30DEX (P > 0.05). Conclusions Resistant starch type 4 elicited a reduced insulinemic response despite a similar glycemic response, at standard testing amounts of 50 g CHO, as compared to puffed wheat. This effect was also observed at the 30 g dose, thereby showing consistent results following consumption. Therefore, RS4 seems to improve insulin function in apparently healthy adults regardless of the amount of RS4 consumed. Funding Sources MGP Ingredient Inc.

Novel Preparations of Glucagon for the Prevention and Treatment of Hypoglycemia

New more stable formulations of glucagon have recently become available, and these provide an opportunity to expand the clinical roles of this hormone in the prevention and management of insulin-induced hypoglycemia. This is applicable in type 1 diabetes, hyperinsulinism, and alimentary hypoglycemia. The aim of this review is to describe these new formulations of glucagon and to provide an overview of current and future therapeutic opportunities that these may provide. Four main categories of glucagon formulation have been studied: intranasal glucagon, biochaperone glucagon, dasiglucagon, and non-aqueous soluble glucagon. All four have demonstrated similar glycemic responses to standard glucagon formulations when administered during hypoglycemia. In addition, potential roles of these formulations in the management of congenital hyperinsulinism, alimentary hypoglycemia, and exercise-induced hypoglycemia in type 1 diabetes have been described. As our experience with newer glucagon preparations increases, the role of glucagon is likely to expand beyond the emergency use that this medication has been limited to in the past. The innovations described in this review likely represent early examples of a pending large repertoire of indications for stable glucagon.

Effect of jet‐cooking and hydrolyses with amylases on the physicochemical and in vitro digestion performance of whole chickpea flours

SummaryWhole chickpea flours were subjected to a pilot plant process aimed to understand the effects of jet‐cooking followed by α‐amylase or isoamylase hydrolyses in terms of physicochemical and the in vitro digestion performance of starch and proteins. Jet‐cooked flours generated lower viscosities and had lower gelatinisation temperatures when compared with their raw counterparts; furthermore, the amylolytic enzymes improved both starch and protein in vitro digestion rates (HI of 85.33 and relative digestion of 88.92%, respectively) that were strongly correlated with the amylose content (P < 0.05). By means of principal component analyses (PCA) is concluded that the changes in granular architecture, reflected by lower ΔH values and new linear structures after isoamylase hydrolysis (treated = 44.36% vs. raw = 26.43%) as well as protein denaturation promoted similar glycemic responses in raw flours compared with jet‐cooked counterparts (83.12 and 84.77, respectively). The combination of a thermal‐enzymatic method could be a useful alternative to produce novel pulse flours.

1069-P: Safety and Efficacy of a Novel Basal-Bolus Insulin Delivery Device (IDD) in Adults with T2D Using Rapid-Acting or Regular Human Insulin

Objective: To assess usability, 24-hour glycemic profiles, and safety of an investigational basal/bolus IDD in people with T2D transitioning from MDI. Research Design and Methods: This single-center, open-label, two-period pilot study enrolled people with T2D and HbA1c 7-11%. Subjects continued their usual MDI therapy during a 2-3 -day in-clinic MDI period and then were switched to the IDD for a 6-day in-clinic IDD period, without changing insulin dose. Subjects wore blinded CGM throughout each in-clinic period. Results: Twenty-one people (mean±SD age 57±8 years; HbA1c 8.2±0.9%) using U-100 insulin lispro (n=11) or U-100 regular human insulin RHI (n=10) were enrolled. Glycemic measures improved from the MDI to the IDD period, including FBG: 141.2 ± 38.3 mg/dl vs. 121.2 ± 35.0 mg/dl (P=0.002), respectively; 24-hour mean glucose: 137.0 ± 20.5 mg/dl vs.125.0 ± 16.5 mg/dl (P=0.004), and time-in-range (70-180 mg/dL): 81.0 ± 14.4% vs. 87.5 ± 10.6% (P=0.008). There were no significant differences between MDI and IDD for time in hypoglycemia (<70 mg/dL), CV%, nor mean of daily differences (MODD). Mean amplitude of glycemic excursions (MAGE) was significantly lower with IDD (P=0.011). There were no serious AEs. There were no significant differences between insulin lispro and RHI for any glycemic measures, within either phase. *Disclaimer: RHI is not approved for use in pumps. IDD not available for sale. Conclusions: Results of this pilot study suggest that the IDD, used with insulin lispro or RHI, is as safe and effective for adults previously prescribed MDI therapy, without requiring dose change, in the short term. Administering either insulin lispro or RHI in the IDD led to similar glycemic responses and outcomes based on 24-hour glycemic profiles in people with T2D. To our knowledge, this is the first study to evaluate RHI in people with T2D using CGM for 24-hour glycemic profiles. Additional trials are warranted to further evaluate this novel IDD in larger populations. Disclosure R. Aronson: Research Support; Self; AstraZeneca, Becton, Dickinson and Company, Boehringer Ingelheim Pharmaceuticals, Inc., Eli Lilly and Company, Janssen Pharmaceuticals, Inc., Medtronic, Merck & Co., Inc., Novo Nordisk Inc., Sanofi, Senseonics. E.T. Mahoney: Employee; Self; Becton, Dickinson and Company. D. Saliu: Employee; Spouse/Partner; Allergan. Employee; Self; Becton, Dickinson and Company. L. Bergquist: Employee; Self; Becton, Dickinson and Company. L. Hirsch: Employee; Self; Becton, Dickinson and Company. Stock/Shareholder; Self; Merck & Co., Inc.

Glycemic Index (GI) and Glycemic Load (GL) Values for Dried Bisr and Tamr Dates

Date fruits can be consumed at different stages of maturity and thus might vary in glycemic response. Therefore, this study aims to evaluate the nutritional composition, glycemic index (GI) and glycemic load (GL) values of dried Bisr (mature unripe) and Tamr (mature ripe) dates. Fifteen healthy female participants (18 and 25 years), were recruited to assess the GI and GL values of dried Bisr and dried Tamr dates. Each participant was tested in three different times. Trials were separated by 1 week and proceeded in a randomized counterbalanced manner. Anthropometrics and food records were obtained for all participants. Proximate analysis revealed significant differences between Bisr and Tamr dates in moisture, ash, fat, protein, and fiber content (P<0.05), whereas, carbohydrate and energy contents were comparable (P>0.05). The incremental area under the blood glucose response curve was higher (164.5 ± 47.8) for the standard food in comparison with dried Bisr (88.5 ± 24.1, P < 0.0001) or dried Tamr dates (88.2 ± 27.9, P<0.0001), whereas, no significant differences were detected between the test foods (P>0.05). Both GI (Bisr: 54.6 ± 15.2 vs. Tamr: 54.3 ± 14.3) and GL (Bisr: 13.65 vs. Tamr: 13.58) were not significantly different between the test food items (P>0.05). Dried date fruits induce similar glycemic responses regardless of their maturity stage.

Acute effect of red meat and dairy on glucose and insulin: a randomized crossover study

In contrast with some epidemiologic evidence, our previous research showed that a 4-wk diet that was high in low-fat dairy reduced insulin sensitivity compared with the effect of a diet that was high in red meat. We investigated whether a dairy meal would produce a greater insulin response than a carbohydrate-matched red meat meal would, which might account for the change in insulin sensitivity. One meal contained lean red meat, bread, and orange juice, and the other meal contained skim milk, low-fat yogurt, cheese, and bread. Meals were isoenergetic, equal in macronutrient profile, and consumed 1 wk apart. Glucose, insulin, and triglycerides were measured before and 30, 60, 90, 120, 150, and 180 min after meal consumption. Differences between meals were tested with the use of a repeated-measures ANOVA and paired sample t tests. Nineteen men and 24 women [mean ± SD age: 50.8 ± 16.0 y; body mass index (in kg/m(2)): 30.0 ± 3.5] completed the study. Twenty-two participants had normal glucose tolerance, and 21 participants had impaired fasting glucose or impaired glucose tolerance. The red meat meal resulted in a higher glucose response at 30 min after consumption (P < 0.001); however, the glucose total AUC was not different between meals (P = NS). The mean ± SEM incremental AUC (iAUC) for glucose was significantly higher after the dairy meal than after the red meat meal (2.23 ± 0.49 compared with 0.88 ± 0.57 mmol/L · 3 h, respectively; P = 0.004). The insulin total AUC and iAUC were not different between meals (iAUC: 159.65 ± 20.0 mU/L · 3 h for red meat compared with 167.49 ± 24.1 mU/L · 3 h for dairy; P = NS). Lean red meat and low-fat dairy produced a similar glycemic response. The higher glucose response 30 min after consumption of the red meat meal was likely attributable to differences in the glycemic load between orange juice and milk and yogurt. An insulinotropic effect of dairy was not observed. This trial was registered at www.anzctr.org.au as ACTRN12615000164594.

Glycemic, Insulinemic, and Appetite Responses of Patients With Type 2 Diabetes to Commonly Consumed Breads

The purpose of this study was to identify the breads most commonly consumed by adults with type 2 diabetes (T2DM) and then examine the postprandial glycemic, insulinemic, and appetite responses that these breads elicit. One hundred people with T2DM were surveyed to identify the varieties of bread they most frequently consumed. According to a randomized crossover design, 11 fasting participants with T2DM consumed 50 g of available carbohydrate from 4 breads. Glucose and insulin concentrations and appetite ratings were determined over 270 minutes. Three commonly consumed varieties (white, whole wheat buttermilk, whole grain) identified in the survey-plus a lower-glycemic-index "control" bread (pumpernickel rye)-were tested in the second phase. Despite perceived differences between "brown" and "white" breads, the white, whole wheat buttermilk, and wholegrain breads promoted similar glycemic and insulinemic responses. Pumpernickel bread resulted in a significantly lower peak glucose (P < .01) than all other breads and a lower peak insulin (P < .001) than white or wholegrain bread. Similar appetite responses were found with all 4 breads. Adults with T2DM are choosing a variety of breads with perceived differential effects on glycemic, insulinemic, and appetite responses. Appreciable benefits, however, are not conferred by the commonly consumed breads. If breads known to promote favorable metabolic responses are unavailable, the primary emphasis in education should be placed on portion control. Conveying this information to patients is crucial if nutrition education is to achieve its aim of empowering individuals to manage their diabetes through their food choices.

Slowly and rapidly digestible starchy foods can elicit a similar glycemic response because of differential tissue glucose uptake in healthy men

Previously we observed that the consumption of pasta and bread resulted in a similar glycemic response, despite a slower intestinal influx rate of glucose from the pasta. Underlying mechanisms of this effect were not clear. The objective was to investigate the differences in glucose kinetics and hormonal response after consumption of products with slow and rapid in vivo starch digestibility but with a similar glycemic response. Ten healthy male volunteers participated in a crossover study and consumed (13)C-enriched wheat bread or pasta while receiving a primed-continuous D-[6,6-(2)H(2)]glucose infusion. The dual-isotope technique enabled calculation of the following glucose kinetics: rate of appearance of exogenous glucose (RaE), endogenous glucose production, and glucose clearance rate (GCR). In addition, postprandial plasma concentrations of glucose, insulin, glucagon, and glucose-dependent insulinotropic polypeptide (GIP) were analyzed. GIP concentrations after pasta consumption were lower than after bread consumption and strongly correlated with the RaE (r = 0.82, P < 0.01). The insulin response was also lower after pasta consumption (P < 0.01). In accordance with the low insulin response, the GCR was lower after pasta consumption, which explained the high glycemic response despite a low RaE. Slower intestinal uptake of glucose from a starchy food product can result in lower postprandial insulin and GIP concentrations, but not necessarily in a lower glycemic response, because of a slower GCR. Even without being able to reduce postprandial glycemia, products with slowly digestible starch can have beneficial long-term effects. These types of starchy products cannot be identified by using the glycemic index and therefore another classification system may be necessary. This trial was registered at controlled-trials.com as ISRCTN42106325.

HbA1c and Diabetes Predict Perioperative Hyperglycemia and Glycemic Variability in On-Pump Coronary Artery Bypass Graft Patients

Perioperative hyperglycemia and glycemic variability are considered independent predictors of morbidity and mortality in critically ill patients. The purpose of this study was to investigate the relation of HbA1c and/or a prior diagnosis of diabetes mellitus and intra- and postoperative hyperglycemia and glycemic variability. A retrospective data analysis from a single-center database. A single university hospital. Diabetic and nondiabetic patients undergoing isolated on-pump coronary artery bypass graft (CABG) surgery. One hundred twenty patients undergoing isolated CABG surgery were evaluated. Glucose values were acquired pre-, intra-, and postoperatively on the day of surgery as well as on the first postoperative day. The extent of hyperglycemia within and between groups was compared using mean and maximum glucose values. As a measure of the patient's individual intra- and postoperative glucose variability, the standard deviation (SD) and the coefficient of variation (CV) of glucose values were calculated. Outcomes were analyzed using a multiple logistic regression model. Diabetics and/or patients with elevated HbA1c had higher postoperative glucose levels, a higher SD, and a higher CV of postoperative glucose values; however, higher glucose variability was not associated with higher rates of complication. Intraoperative glucose values and variation did not differ significantly between groups. Increased mean blood glucose values were associated with increased risk of infection. Diabetic status and/or elevated HbA1c are predictors of postoperative glucose variability and hyperglycemia in CABG surgery patients. However, in the intraoperative period, these groups show similar glycemic responses to operative stress.

Glycemic and Insulinemic Responses to Commonly Consumed Potatoes in Bangladeshi Type 2 Diabetic Subjects

Glycemic indices (GIs) and insulin responses are useful for measuring biological effects and consequences of carbohydrates when designing healthy diets, particularly for people with or at risk of developing diabetes and others disorders such as metabolic syndrome. In this study, we investigated GIs and insulin (as measured by C-peptide) responses of patients with type 2 diabetes mellitus (T2DM) to Bangladeshi potatoes and sweet potatoes. Using a cross-over design, ten T2DM subjects consumed equivalent carbohydrate amounts (50 g of total carbohydrate) of either the vegetables or white bread (WB) (as reference food). Serum glucose levels were determined after 0, 15, 30, 45, 60, 90, 120, 150 and 180 minutes, and C-peptide levels were determined at 0 and 180 minutes. Glycemic Indices and Glycemic Loads (GLs) were calculated. Both plain and sweet potatoes showed a significantly higher serum glucose response compared to the reference food. The similar glycemic response between plain and sweet potatoes was reflected in their GI values: 162 ± 50 and 191 ± 66, respectively. The GL values were 8 and 11, respectively. The substantially higher glycemic response and GI values of the two potatoes were not the consequence of a suppressed insulin response. Compared to the mean values of the international table, Bangladeshi potatoes and sweet potatoes are very high GI foods. However, based on the dietary practices in our society, potatoes and sweet potatoes may be used as low and medium GL foods, respectively. This work may help create a better food exchange table for diabetic patients. Research Article

Physiological Validation of the Concept of Glycemic Load in Lean Young Adults

Dietary glycemic load, the mathematical product of the glycemic index (GI) of a food and its carbohydrate content, has been proposed as an indicator of the glucose response and insulin demand induced by a serving of food. To validate this concept in vivo, we tested the hypotheses that 1). portions of different foods with the same glycemic load produce similar glycemic responses; and 2). stepwise increases in glycemic load for a range of foods produce proportional increases in glycemia and insulinemia. In the first study, 10 healthy subjects consumed 10 different foods in random order in amounts calculated to have the same glycemic load as one slice of white bread. Capillary blood samples were taken at regular intervals over the next 2 h. The glycemic response as determined by area under the curve was not different from that of white bread for nine foods. However, lentils produced lower than predicted responses (P < 0.05). In the second study, another group of subjects was tested to determine the effects of increasing glycemic load using a balanced 5 x 5 Greco-Latin square design balanced for four variables: subject, dose, food and order. Two sets of five foods were consumed at five different glycemic loads (doses) equivalent to one, two, three, four and six slices of bread. Stepwise increases in glycemic load produced significant and predictable increases in both glycemia (P < 0.001) and insulinemia (P < 0.001). These findings support the concept of dietary glycemic load as a measure of overall glycemic response and insulin demand.

Serum glucose and insulin response to mango and papaya in type 2 diabetic subjects

To rank Bangladeshi Mango and Papaya in terms of their Glycemic Index (GI) and Insulinemic Index (II), which are useful measures of glucose and insulin responses to a dietary component, thirteen type 2 diabetic subjects consumed, under a cross-over design, equi-carbohydrate amounts of mango (250 g), papaya (602 g) and white bread (the reference food, 63 g). Blood sample was drawn 5 times between 0h and 3h. Serum C-peptide was measured to evaluate Insulinemic status. Mango and Papaya showed higher serum glucose responses compared to that of bread. The similar glycemic responses of Papaya and Mango were reflected in their GI values. Papaya showed higher insulin response compared to both Mango and Bread ( p < 0.001). Papaya also showed significantly higher C-peptide–glucose ratio in comparison to that of Mango and Bread. The data suggest that equi-carbohydrate amount of Papaya and Mango produce higher glycemic response as compared to bread, but the two fruits are comparable regarding this property. The higher insulin response of papaya needs to be considered in case of therapeutic management of diabetic patients and in assessing the risk of atherogenesis due to hyperinsulinemia.

Similar Glycemic Responses to High Versus Moderate Sucrose-Containing Foods in Test Meals for Adolescents with Type 1 Diabetes and Fasting Euglycemia

Similar Glycemic Responses to High Versus Moderate Sucrose-Containing Foods in Test Meals for Adolescents with Type 1 Diabetes and Fasting Euglycemia

Postprandial Glycemic Response in Three Male Endurance Athletes

The determination of blood glucose response to various carbohydrate foods may help athletes in their choice of preexercise feedings. This case study documented the postprandial glycemic responses of three male endurance athletes at rest after ingestion of 50-gram portions of three carbohydrate foods: graham crackers, orange juice, and oatmeal. Plasma glucose response differed in each subject for each test food. Two of the three subjects exhibited similar glycemic responses, but not to the same test food. Future studies will clarify the relationship between carbohydrate ingestion and postprandial glucose response.

Glycemic response to sucrose-containing mixed meals in diets of children with insulin-dependent diabetes mellitus

Our pilot study compared the short-term glycemic effects of a traditional "sucrose free" diet (Suc-Free, 2% total calories from sucrose) to a sucrose-containing diet (Suc-Con, 10% total calories from sucrose) in a clinical research center. Both weighed diets were isocaloric and included 50% carbohydrate, 30% fat, and 20% protein in three meals and three snacks; glucose, fructose, and dietary fiber were identical. Sucrose isocalorically replaced complex carbohydrate at each meal and for the afternoon snack. Ten children (7 to 12 years of age; mean total hemoglobin A1 level 8.9 +/- 0.3%) were randomly assigned, in a crossover design, to one of the two orders (Suc-Free followed by Suc-Con or Suc-Con followed by Suc-Free) for consecutive 2-day diet periods; insulin doses remained constant. Preprandial and postprandial blood glucose levels were measured for each meal and snack (18 measurements per day). To account for baseline differences, we calculated the change in blood glucose levels from baseline to 30 minutes and 1 hour for each meal and snack (mean +/- SEM). No differences were detected between diets. Total area under the glucose response curve (levels measured hourly from 8 AM to 9:30 PM in milligrams per deciliter) was not significantly different for the two diets (Suc-Free 3672 +/- 240; Suc-Con 3574 +/- 285; p = 0.74). No difference in 24-hour urinary glucose levels (measured in grams per day) was detected between the two diets (Suc-Free 35.6 +/- 7.5; Suc-Con 34.5 +/- 7.5; p = 0.84). Incidences of hyperglycemia that required supplemental short-acting insulin and of mild hypoglycemia were similar for both diet periods. Thus, in a controlled setting and during a short study period, children with insulin-dependent diabetes mellitus had a similar glycemic response to diets with and without a moderate amount of sucrose.

Food processing and the glycemic index

The purpose of the study was to compare the in vitro starch digestibility and postprandial blood glucose response of conventionally-cooked versus factory-processed foods. Carbohydrate portions of three unprocessed foods (boiled rice, sweet corn, and potato) and six processed foods (instant rice, Rice Bubbles, corn chips, Cornflakes, instant potato, and potato crisps) were incubated for 3 h with human saliva and porcine pancreatin. The proportion of starch digested was significantly higher (p less than 0.05) for the processed forms of rice, corn, and potato compared with the respective conventionally cooked foods. In six healthy volunteers who ingested 50 g carbohydrate portions of the above foods the processed foods produced a higher glycemic index (p less than 0.05) in all but one instance. The exception was potato crisps which gave a similar glycemic response to boiled potato.

Glucose Polymer Tolerance in Premature Infants

Some formulas designed for premature infants contain glucose polymer (GP) as part of their carbohydrate content. GP tolerance tests and lactose tolerance tests were performed on 11 healthy premature infants at 2 to 3 weeks of age to compare their ability to digest and absorb GP and lactose. Total plasma reducing substances (TPRS), plasma insulin (PI), and plasma glucose were measured 10 minutes before and 30, 60, and 120 minutes after the oral carbohydrate test meal. Lactose and GP stimulated a significant increase in TPRS at 30 and 60 minutes and produced similar glycemic responses. However, GP stimulated PI response whether measured as the area under the PI response curve or as the PI/TPRS ratio. It was concluded that although GP and lactose evoke similar glycemic responses, they differ in their abilities to stimulate insulin secretion. The mechanism controlling this differential insulin response is unknown.