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Source and Amount of Carbohydrate Affect Postprandial Glucose and Insulin in Normal Subjects¹

Thomas M. S. Wolever^*,,**,2 and Claudia Bolognesi^*,3

^* Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada M5S 3E2 Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Ontario, Canada M5C 2T2 ^** Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto, Ontario, Canada M5B 1W8

To determine if source and amount of carbohydrate affected postprandial glucose and insulin responses, seven nondiabetic subjects consumed 0, 25, 50, 75 or 100 g carbohydrate (total carbohydrate minus total dietary fiber) portions of barley, spaghetti, bread or potato. By ANOVA, both source and amount of carbohydrate had significant effects on incremental response areas for capillary glucose (P = 0.001), plasma glucose (P = 0.01) and plasma insulin (P = 0.03), but there was no source x amount interaction. By regression analysis, source of carbohydrate explained a similar amount of the variability of glucose and insulin responses, 46–64%, as the amount of carbohydrate, 47–57%. Together, carbohydrate source and amount accounted for 85–94% of the variability of mean glucose and insulin responses. We conclude that, for individual foods with different glycemic indices, both source and amount of carbohydrate influence the postprandial glucose and insulin responses of nondiabetic subjects.

KEY WORDS: • humans • glucose • insulin • glycemic index • carbohydrate

¹ The costs of publication of this article were defrayed in part by the payment of page charges. This article must therefore be hereby marked "advertisement" in accordance with 18 USC section 1734 solely to indicate this fact.

² To whom correspondence should be addressed.

³ CB was in receipt of a Rotary International Scholarship.

Manuscript received 25 March 1996. Revision accepted 11 July 1996.