SOURCE AND AMOUNT OF CARBOHYDRATE AFFECT POSTPRANDIAL GLUCOSE AND INSULIN IN NORMAL SUBJECTS

To determine if source and amount of carbohydrate affected postprandia l glucose and insulin responses, seven nondiabetic subjects consumed 0 , 25, 50, 75 or 100 g carbohydrate (total carbohydrate minus total die tary fiber) portions of barley, spaghetti, bread or potato. By ANOVA, both source and amount of carbohydrate had significant effects on incr emental response areas for capillary glucose (P = 0.001), plasma gluco se (P = 0.01) and plasma insulin (P = 0.03), but there was no source x amount interaction. By regression analysis, source of carbohydrate ex plained a similar amount of the variability of glucose and insulin res ponses, 46-64%, as the amount of carbohydrate, 47-57%. Together, carbo hydrate source and amount accounted for 85-94% of the variability of m ean glucose and insulin responses. We conclude that, for individual fo ods with different glycemic indices, both source and amount of carbohy drate influence the postprandial glucose and insulin responses of nond iabetic subjects.