Serum insulin and glucose in hyperinsulinemic subjects fed three different levels of sucrose
1981
Reiser, Sheldon | Bohn, Ellen | Hallfrisch, Judith | Michaelis, Otho E. IV. | Keeney, Mark | Prather, Elizabeth S.
Extract: Increasing levels of dietary sucrose significantly increased fasting and postprandial serum insulin in 24 adults, classified as carbohydrate-sensitive on the basis of an exaggerated insulin response to a sucrose load. Subjects consumed diets containing 5, 18, and 33% of calories as sucrose for 6 weeks each in a cross-over design. The diets were identical except for a patty containing 2, 15, or 30% of the calories as sucrose at the expense of wheat starch. Carbohydrate, fat, and protein provided 44, 42, and 14% of the calories, respectively. Initial body weights of the subjects were maintained. Fasting serum insulin levels increased with the sucrose content of the diet and were significantly higher in men than in women. Mean fasting glucose was significantly higher on either 18 or 33% sucrose than on 5% sucrose. The sucrose content of the diet did not affect fasting serum glucagon. In response to a sucrose load, serum insulin was significantly higher at 1 hour after the 18% sucrose diet and at 0.5, 1, 2, and 3 hours after the 33% sucrose diet than after the 5% sucrose diet. Except after 2 hours, the glucose response was significantly greater after the 18 and 33% sucrose diets than after the 5% sucrose diet. These results indicate that sucrose intake by carbohydrate-sensitive individuals, at levels approximating the average American intake, can produce undesirable changes in parameters associated with glucose tolerance. (author/nm)
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