The Response of Blood Glucose to Reported Carbohydrate Intake

Lacey Holzer, Richard Tafalla, University of Wisconsin-Stout
Abstract
190
550
170
500
The Response of Blood Glucose to
Reported Total Fat Intake
140
The Response of Blood Glucose to
Reported Total Energy (Kcal) Intake
3500
120
450
R-sq=42.9%
P=.021
110
90
70
100
400
350
R-sq=60.9%
P=.003
300
R-sq=32.9%
P=.051
80
60
250
Total Energy (Kcal)
130
3000
Total Fat (g)
Total Carbohydrate (g)
150
Total Protein (g)
Background: Elevated fasting blood glucose ranges from normal
glucose tolerance (under 100 mg/dL) to impaired glucose tolerance
(100-125 mg/dL) to diabetes mellitus (above 126 mg/dL). Glucose
intolerance is related to the development of chronic diseases,
specifically, metabolic syndrome, obesity, type 2 diabetes, and
cardiovascular disease. Current National Institutes of Health statistics
conclude that an estimated 1 in 6 Americans have insulin resistance.
Dietary intake may have a direct influence on glucose metabolism and
insulin sensitivity.
The Response of Blood Glucose to
Reported Carbohydrate Intake
The Response of Blood Glucose to
Reported Protein Intake
2000
200
40
50
150
30
100
85
90
95
100
105
110
115
1500
20
85
90
95
100
105
110
115
85
90
Blood Glucose (mg/dL)
Blood Glucose (mg/dL)
Objective: The purpose of this study was to correlate the result of
reported dietary intake to measured fasting blood glucose.
R-sq=56.2%
P=.005
2500
The Response of Blood Glucose to
Reported Total Sugar Intake
100
105
110
115
1000
Blood Glucose (mg/dL)
The Response of Blood Glucose to
Reported Galactose Intake
1
375
95
85
The Response of Blood Glucose to
Reported Lactose Intake
160
95 Glucose (mg/dL)
105
Blood
115
The Response of Blood Glucose to
Reported Glucose Intake
65
0.9
175
0.6
R-sq=31.4%
P=.046
0.5
0.4
60
Materials and Methods
R-sq=55.2%
P=.006
35
25
0.3
125
40
0.2
15
75
20
0.1
25
0
85
90
95
100
105
110
115
0
85
90
Blood Glucose (mg/dL)
95
100
105
110
115
5
85
90
Blood Glucose (mg/dL)
95
100
105
110
115
85
90
Blood Glucose (mg/dL)
The Response of Blood Glucose to
Reported Starch Intake
The Response of Blood Glucose to
Reported Sucrose Intake
95
100
105
110
115
Blood Glucose (mg/dL)
The Response of Blood Glucose to
Reported Fructose Intake
175
The Response of Blood Glucose to
Reported Maltose Intake
5.5
65
5
70
155
55
4.5
60
135
4
40
115
R-sq=19.9%
P=.15
95
R-sq=46.3%
P=.015
35
Maltose (g)
R-sq=62.9%
P=.002
Total Fructose (g)
50
Total Starch (g)
Total Sucrose (g)
45
3.5
R-sq=47.9%
P=.009
3
DHQ II- The food frequency questionnaire was
administered by a registered dietitian. The results were
based on the participants’ diet for the past year.
2.5
25
75
30
2
20
55
10
35
85
90
95
100
105
Blood Glucose (mg/dL)
110
115
15
1.5
1
5
85
90
95
100
105
110
115
Blood Glucose (mg/dL)
Demographic
Conclusions: The reported energy, carbohydrate, fat, and protein
intake correlated to fasting blood glucose levels. Reported total sugar
intake including, fructose, glucose, sucrose, galactose, lactose, and
maltose also directly correlated to fasting blood glucose levels. The
reported starch intake did not correlate with fasting blood glucose
levels. The results illustrate a correlation between reported
macronutrient and total sugar consumption with fasting blood
glucose levels.
R-sq=33.9%
P=.037
80
Total Glucose (g)
R-sq=59.8%
P=.003
100
Lactose (g)
225
Galactose (g)
45
80
Results: The overall reported total energy intake (P=.005) was
statistically significantly correlated to fasting blood glucose. The
macronutrients, carbohydrate (P=.003), protein (P=.021), and fat
(P=.051) were statistically significantly correlated to fasting blood
glucose. The sugars, including total sugar (P=.003), fructose (P=.015),
glucose (P=.006), sucrose (P=.002), galactose (P=.046), lactose
(P=.037), and maltose (P=.009) were statistically significantly
correlated to fasting blood glucose. The reported starch intake
(P=.15) was not statistically significantly correlated to fasting blood
glucose.
120
0.7
Glucose intolerance can be associated with serious
chronic diseases. The most common are metabolic
syndrome, obesity, type 2 diabetes, and cardiovascular
disease. Normal glucose tolerance is defined as blood
glucose under 100 mg/dL, impaired glucose tolerance is
defined as blood glucose of 100-125 mg/dL, and diabetes
mellitus is defined as blood glucose of 126 mg/dL or
greater. Impaired glucose tolerance is rising around the
world and many people are being diagnosed with
diabetes.
AccuChek* - The use of AccuChek by nursing staff
determined blood glucose measured in mg/dL
55
0.8
275
Total Sugar (g)
Design: Participants (n=12) selected were a subset of “The Glycemic
Effect of Honey” study. Recruited individuals exhibited both normal
and impaired glucose tolerance. At baseline, fasting blood glucose
levels were determined by Accu-Chek (mg/dL).
Participants
completed the Diet History Questionnaire II (DHQ II) online and the
resultant energy, carbohydrate, protein, fat, total sugar, fructose,
glucose, sucrose, galactose, lactose, maltose, and starch were used
for comparison. Reported nutrient intake was correlated to blood
glucose using the fitted line regression on Minitab (version 15).
140
325
Introduction
Age (years)
Body Mass
Index (BMI)
Height (cm)
Weight (kg)
N=
Blood Glucose
(mg/dL)
85
90
95
100
105
110
115
85
90
95
100
105
Blood Glucose (mg/dL)
Blood Glucose (mg/dL)
Totalmean(SE)
49.1(3.9)
Menmean(SE)
52.3(4.7)
Womenmean(SE)
48.0(5.16)
26.9(1.4)
28.2(0.6)
26.8(1.8)
171.1(2.1)
79.1(4.4)
12
179.9(2.9)
91.3(2.7)
3
168.2(1.8)
75.1(5.1)
9
97(2.40)
104(3.84)
94(2.46)
110
115
Conclusion
•Reported higher dietary intake of energy, carbohydrates,
protein, fat, total sugar, fructose, glucose, sucrose,
galactose, lactose, and maltose correlated with a higher
fasting blood glucose level.
•Starch intake did not correlate with fasting blood
glucose.
References
Costacou T, Mayer-Davis EJ. Nutrition and prevention of
type 2 diabetes.
AnnRevNutr 2003;23:147-170
Haffner S. The Metabolic Syndrome: inflammation, diabetes mellitus, and
cardiovascular disease. AM J Cardiol 2006;97:3-11
National Diabetes Information. (2011, February). Retrieved August 8, 2011,
fromNational DiabetesStatistics, 2011:
http://www.diabetes.niddk.nih.gov/dm/pubs/statistics/

Download Report