The effect of incorporating fat into different components of a meal on gastric emptying and postprandial blood glucose and insulin responses

  title={The effect of incorporating fat into different components of a meal on gastric emptying and postprandial blood glucose and insulin responses},
  author={K. M. Cunningham and Nicholas W. Read},
  journal={British Journal of Nutrition},
  pages={285 - 290}
1. Three studies were carried out in each of six normal volunteers to investigate how lipid, when given at different stages during the course of a meal, affects gastric emptying and postprandial blood glucose and insulin concentrations. 2. The control meal consisted of 300 ml beef consommé (50 kJ, 12 kcal), followed 20 min later by 300 g mashed potato (908 kJ, 217 kcal). In the two test meals, 60 g margarine were incorporated into either the soup or the mashed potato. 3. The addition of… 

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