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Prediction of Glucose and Insulin Responses of Normal Subjects after Consuming Mixed Meals Varying in Energy, Protein, Fat, Carbohydrate and Glycemic Index¹

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 see if both the amount and source of carbohydrate consumed determined postprandial glucose and insulin responses of mixed meals, eight nondiabetic subjects took five different mixed meals containing variable energy (1650–2550 kJ), fat (8–24 g), protein (12–25 g) carbohydrate (38–104 g) and glycemic index (43–99). Incremental glucose and insulin responses for the five meals varied over a 2.3-fold range. Amount of carbohydrate alone was not significantly related to the mean glucose and insulin responses. However, using previously derived equations, amount of carbohydrate and glycemic index explained 90% of the variability of the observed mean glucose and insulin responses (P = 0.01). We conclude that both amount and source of carbohydrate determine the glucose and insulin responses of lean, young, nondiabetic subjects after different mixed meals with variable glycemic index. Variation in protein and fat intake, over the range tested here, appears to have a negligible effect on postprandial glucose and insulin.

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

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.