Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-23T21:51:40.392Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of varying the carbohydrate: fat ratio in a hot lunch on postprandial variables in male volunteers

Published online by Cambridge University Press:  09 March 2007

J. M. M. Van Amelsvoort ,
P. Van Stratum ,
J. H. Kraal ,
R. N. Lussenburg  and
U. M. T. Houtsmuller
J. M. M. Van Amelsvoort
Affiliation:
Unilever Research Laboratorium, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
P. Van Stratum
Affiliation:
Unilever Research Laboratorium, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
J. H. Kraal
Affiliation:
Unilever Research Laboratorium, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
R. N. Lussenburg
Affiliation:
Unilever Research Laboratorium, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Healthy male volunteers consumed at noon, hot test meals with four different carbohydrate: fat ratios varying between 2.64 and 0.50, and composed of fried beefsteak, mashed potatoes, French beans, and a dessert of custard with mashed peaches. The energy content of the meals was 40% of the daily intake of the volunteers, estimated from their individual dietary histories.

2. Before, and at different times after the start of the meal, blood samples were taken and a number of indices of carbohydrate and lipid metabolism were determined in the samples, i.e. glucose, insulin, free fatty acid, free and total glycerol, free and total cholesterol, high-density-lipoprotein (HDL)-cholesterol and low-density-lipoprotein (LDL)-cholesterol.

3. Increasing the carbohydrate: fat ratio resulted in higher postprandial peaks of glucose and insulin. In addition, the peak area under the postprandial glucose curve showed a significant increase. The peak area under the postprandial insulin curve had also increased, indicating that a larger amount of insulin was secreted by the pancreas on increasing the carbohydrate content in the meal. There was no significant correlation between the height of the postprandial peak of blood glucose and the size of the meal.

4. All four meals caused elevated postprandial blood triacylglycerol levels. However, the decline of this elevated level took a much longer time after the meals with the lower carbohydrate: fat ratios, i.e. containing larger amounts of triacylglycerols. There was a significant decreasing linear relation between the carbohydrate content of the meals and the peak area under the postprandial triacylglycerol curve. Free glycerol and free fatty acids showed lower postprandial levels in the blood after the meals with the higher carbohydrate: fat ratios, and the peak areas of the postprandial curves of both variables displayed a significant decrease. Little or no effect of the meal carbohydrate: fat ratio was observed on the postprandial concentrations of total cholesterol, unesterified cholesterol, HDL-cholesterol or LDL-cholesterol.

Type
Research Article
Information
British Journal of Nutrition , Volume 61 , Issue 2 , March 1989 , pp. 267 - 283
Copyright
Copyright © The Nutrition Society 1989

References

Calle-Pascual, A. L., Bordiu, E., Romeo, S., Romero, C., Martin-Alvarez, P. J. & Maranes, J. P. (1986) Food glycaemic index or meal glycaemic response? Human Nutrition, Applied Nutrition 40A, 282–286.Google Scholar
Commissie, UCV (1984) Uitgebreide Voedingsmiddelentabel 1984. 's-Gravenhage: Voorlichtingsbureau voor de Voeding.Google Scholar
Jenkins, D. J. A., Wolever, Th. M. S., Jenkins, A. L., Giordano, C., Giudici, S., Thompson, L. U., Kalmusky, J., Josse, R. G. & Wong, G. S. (1986) Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread. American Journal of Clinical Nutrition 43, 516–520.CrossRefGoogle ScholarPubMed
Jenkins, D. J. A., Wolever, Th. M. S., Jenkins, A. L., Josse, R. G. & Wong, G. S. (1984a) The glycaemic response to carbohydrate foods. Lancet ii, 388–391.CrossRefGoogle Scholar
Jenkins, D. J. A., Wolever, Th. M. S., Jenkins, A. L., Thorne, M. J., Lee, R., Kalmusky, J., Reichert, R. & Wong, G. S. (1983) The glycaemic index of foods tested in diabetic patients: a new basis for carbohydrate exhange favouring the use of legumes. Diabetologia 24, 257–264.CrossRefGoogle Scholar
Jenkins, D. J. A., Wolever, Th. M. S., Kalmusky, J., Giudici, S., Giordano, C., Wong, G. S., Bird, J. N., Patten, R., Hall, M., Buckley, G. & Little, J. A. (1985) Low glycemic index carbohydrate foods in the management of hyperlipidemia. American Journal of Clinical Nutrition 42, 604–617.Google Scholar
Jenkins, D. J. A., Wolever, Th. M. S., Wong, G. S., Patten, R., Hall, M., Bird, J., Josse, R. G., Jepson, E. M. & Little, J. A. (1984b). Glycemic index of foods: controlling the rate of nutrient absorption in the management of diabetes and hyperlipidemia. In Diet, Diabetes, and Atherosclerosis, pp. 227–239. [PozzaG., G.,, Micossi, P., Catapano, A.L and Paoletti, R, editors]. New York: Raven Press.Google Scholar
Krotkiewski, M. (1984) Effect of guar gum on body-weight, hunger ratings and metabolism in obese subjects. British Journal of Nutrition 52, 97–105.Google Scholar
Marr, J. W. (1971) Individual dietary surveys, purposes and methods. World Review of Nutrition and Dietetics 13, 105–164.CrossRefGoogle ScholarPubMed
Shively, C. A., Apgar, J. L. & Tarka, S. M. Jr. (1986) Postprandial glucose and insulin responses to various snacks of equivalent carbohydrate content in normal subjects. American Journal of Clinical Nutrition 43, 335–342.CrossRefGoogle ScholarPubMed
Thorburn, A. W., Brand, J. C. & Truswell, A. S. (1986) The glycaemic index of foods. Medical Journal of Australia 144, 580–582.CrossRefGoogle ScholarPubMed
Wolever, Th. M. S. & Jenkins, D. J. A. (1986) The use of the glycemic index in predicting the blood glucose response to mixed meals. American Journal of Clinical Nutrition 43, 167–172.CrossRefGoogle ScholarPubMed
Zilversmit, D. B. (1979) Atherosclerosis: a postprandial phenomenon. Circulation 60, 473–485.CrossRefGoogle Scholar
Zilversmit, D. B. (1984). Postprandial hyperlipidemia and its relation to atherosclerosis. In Latent Dyslipoproteinemia and Atherosclerosis, pp. 1–8 [Gennes de, J.L., Polonovski, J. and Paoletti, R., editors]. New York: Raven Press.Google Scholar