QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) An erratum has been published Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Moghaddam, E. Articles by Wolever, T. M. S. Search for Related Content PubMed PubMed Citation Articles by Moghaddam, E. Articles by Wolever, T. M. S.

---

Nutrient Physiology, Metabolism, and Nutrient-Nutrient Interactions

The Effects of Fat and Protein on Glycemic Responses in Nondiabetic Humans Vary with Waist Circumference, Fasting Plasma Insulin, and Dietary Fiber Intake¹

Department of Nutritional Sciences, University of Toronto, Toronto, Ontario M5S 3E2 Canada

^* To whom correspondence should be addressed. E-mail: thomas.wolever{at}utoronto.ca.

The effects of protein and fat on glycemic responses have not been studied systematically. Therefore, our aim was to determine the dose-response effects of protein and fat on the glycemic response elicited by 50 g glucose in humans and whether subjects' fasting plasma insulin (FPI) and diet influenced the results. Nondiabetic humans, 10 with FPI 40 pmol/L and 10 with FPI >40 pmol/L, were studied on 18 occasions after 10 14-h overnight fasts. Subjects consumed 50 g glucose dissolved in 250 mL water plus 0, 5, 10, or 30 g fat and/or 0, 5, 10, or 30 g protein. Each level of fat was tested with each level of protein. Dietary intake was measured using a 3-d food record. Gram per gram, protein reduced glucose responses 2 times more than fat (P < 0.001) with no significant fat x protein interaction (P = 0.051). The effect of protein on glycemic responses was related to waist circumference (WC) (r = –0.56, P = 0.011) and intake of dietary fiber (r = –0.60, P = 0.005) but was unrelated to FPI or other nutrient intakes. The effect of fat on glycemic responses was related to FPI (r = 0.49, P = 0.029) but was unrelated to WC or diet. We conclude that, across the range of 0–30 g, protein and fat reduced glycemic responses independently from each other in a linear, dose-dependent fashion, with protein having 3-times the effect of fat. A large protein effect was associated with high WC and high dietary-fiber intake, whereas a large fat effect was associated with low FPI. These conclusions may not apply to solid meals. Further studies are needed to determine the mechanisms for these effects.

This article has been cited by other articles:

				T. M. Wolever, J. C Brand-Miller, J. Abernethy, A. Astrup, F. Atkinson, M. Axelsen, I. Bjorck, F. Brighenti, R. Brown, A. Brynes, et al. Measuring the glycemic index of foods: interlaboratory study Am. J. Clinical Nutrition, January 1, 2008; 87(1): 247S - 257S. [Abstract] [Full Text] [PDF]