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Human Nutrition and Metabolism
Research Communication

The Degree of Fat Saturation Does Not Alter Glycemic, Insulinemic or Satiety Responses to a Starchy Staple in Healthy Men

Human Nutrition Unit, School of Molecular and Microbial Biosciences, The University of Sydney, NSW 2006, Australia

¹To whom correspondence should be addressed. E-mail: j.brandmiller{at}mmb.usyd.edu.au.

Inclusion of fat reduces the glycemic response to a carbohydate meal, although the effect of different types of fat on glycemic, insulinemic and satiety responses is unclear. Ten healthy men received 50-g carbohydrate portions of mashed potato with isoenergetic amounts of butter (saturated fatty acid), Sunola oil (monounsaturated fatty acid) or sunflower oil (PUFA) and two 50-g glucose loads on separate days. Capillary blood was collected at regular intervals for 2 h. Satiety ratings were assessed by use of a rating scale. The glycemic index (GI), insulin index (II) and satiety index (SI) scores were calculated. Energy intakes from a meal consumed ad libitum at 2 h and for the remainder of the day were quantified. The GI values ranged from 68 ± 8 to 74 ± 10 and the II values ranged from 113 ± 10 to 122 ± 17, but there was no effect of fat type. SI scores and subsequent energy intake did not differ among the test meals. Substitution of unsaturated fats for saturated fatty acids had no acute benefits on postprandial glycemia, insulin demand or short-term satiety in young men.

KEY WORDS: • fat • glycemic index • insulin index • satiety • saturation

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