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Carbohydrate utilization in obese subjects after an oral load of 100 g naturally-labelled [13C] glucose

Published online by Cambridge University Press:  25 February 2008

E. Ravussin ,
Annelise Doerner ,
K. J. Acheson ,
P. Pahud ,
M. J. Arnaud  and
E. Jéquier
E. Ravussin
Affiliation:
Institute of Clinical Physiology, 7 Rue du Bugnon, 1011 Lausanne, Switzerland and Nestlé Laboratory, 1814 La Tour-de-Peilz, Switzerland
Annelise Doerner
Affiliation:
Institute of Clinical Physiology, 7 Rue du Bugnon, 1011 Lausanne, Switzerland and Nestlé Laboratory, 1814 La Tour-de-Peilz, Switzerland
K. J. Acheson
Affiliation:
Institute of Clinical Physiology, 7 Rue du Bugnon, 1011 Lausanne, Switzerland and Nestlé Laboratory, 1814 La Tour-de-Peilz, Switzerland
P. Pahud
Affiliation:
Institute of Clinical Physiology, 7 Rue du Bugnon, 1011 Lausanne, Switzerland and Nestlé Laboratory, 1814 La Tour-de-Peilz, Switzerland
M. J. Arnaud
Affiliation:
Institute of Clinical Physiology, 7 Rue du Bugnon, 1011 Lausanne, Switzerland and Nestlé Laboratory, 1814 La Tour-de-Peilz, Switzerland
E. Jéquier
Affiliation:
Institute of Clinical Physiology, 7 Rue du Bugnon, 1011 Lausanne, Switzerland and Nestlé Laboratory, 1814 La Tour-de-Peilz, Switzerland
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Abstract

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1. Total carbohydrate (CHO) and ingested glucose oxidation was measured in five obese subjects with normal glucose tolerance after an oral load of 100g naturally-labelled [13C]glucose using indirect calorimetry and mass spectrometry respectively.

2. CHO utilization rate (107 ± 14 mg/min in the post-absorptive state) increased 30 min after the glucose load to reach a plateau (245±25 mg/min) between 90 and 120 min. It then decreased to basal values at 330 min. Cumulative CHO oxidation over 480 min was 66±7 g and the CHO oxidized above basal levels was 26 ± 7g.

3. Enrichment of expired carbon dioxide with 13c began at 45 min and maximum values were observed between 210 and 300 min. At 480 min, cumulative oxidation of the ingested glucose was 24± 2 g.

4. Compared with controls, the obese subjects exhibit an impairment of CHO utilization which precedes glucose intolerance. This impairment can be explained by an increased availability of free fatty acids which favours lipid oxidation at the expense of ingested [13C]glucose oxidation.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 43 , Issue 2 , March 1980 , pp. 281 - 288
Copyright
Copyright © The Nutrition Society 1980

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