Effect of protein dose on serum glucose and insulin response to sugars.

  title={Effect of protein dose on serum glucose and insulin response to sugars.},
  author={Gene A. Spiller and C. D. Jensen and T. S. Pattison and Christine Chuck and James H. Whittam and James Scala},
  journal={The American journal of clinical nutrition},
  volume={46 3},
To clarify the effects of protein on insulin and glucose response to sugars, 14 healthy normal-weight males and females were fed test meals containing 0, 15.8, 25.1, 33.6, and 49.9 g protein along with approximately 58 g carbohydrate. Serum samples were obtained at fasting time zero and 15, 30, 60, and 120 min postprandial. Mean areas of the glucose curves above fasting decreased with increasing protein dose. Protein-containing meals produced significantly lower (p less than 0.01) areas than… 
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It is concluded 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 approximately 3-times the effect of fat.
Prediction of glucose and insulin responses of normal subjects after consuming mixed meals varying in energy, protein, fat, carbohydrate and glycemic index.
It is concluded that both amount and source of carbohydrate determine the glucose and insulin responses of lean, young, nondiabetic subjects after different mixed meals with variable glycemic index.
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Insulin sensitivity predicts glycemia after a protein load.
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Coingestion of protein with carbohydrate reduces glycemic response and increases insulinemic response in healthy subjects, whereas pre-exercise seems to have no effect.
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After mango ingestion, the glucose area was higher than it had been after rambutan, durian and pineapple ingestion and the insulin area was lower than that after durian ingestion of equivalent carbohydrate content in type 2 (NIDDM) diabetes.
Insulin and glucose responses after ingestion of different loads and forms of vegetable or animal proteins in protein enriched fruit beverages
The effect of the load, the type (soy or whey protein) and the form (intact or hydrolysed) of proteins incorporated in a fruit beverage, produced industrially, on insulin and glucose responses in 25