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Influence of dietary fat on postprandial glucose metabolism (exogenous and endogenous) using intrinsically 13C-enriched durum wheat

Published online by Cambridge University Press:  09 March 2007

Sylvie Normand*
Affiliation:
Human Nutrition Research Centre (HRNC), Batiment 1, Edouard Herriot Hospital, Lyon, France INSERM U449, Faculté de Médecine RTH Laënnec, 8 rue G. Paradin, 69372 Lyon Cedex 08, France
Yadh Khalfallah
Affiliation:
INSERM U449, Faculté de Médecine RTH Laënnec, 8 rue G. Paradin, 69372 Lyon Cedex 08, France
Corinne Louche-Pelissier
Affiliation:
Human Nutrition Research Centre (HRNC), Batiment 1, Edouard Herriot Hospital, Lyon, France
Christiane Pachiaudi
Affiliation:
Human Nutrition Research Centre (HRNC), Batiment 1, Edouard Herriot Hospital, Lyon, France
Jean-Michel Antoine
Affiliation:
Danone Vitapole, 15 Avenue Galilée-92350-Le Plessis Robinson, France
Stéphane Blanc
Affiliation:
Human Nutrition Research Centre (HRNC), Batiment 1, Edouard Herriot Hospital, Lyon, France
Michel Desage
Affiliation:
Human Nutrition Research Centre (HRNC), Batiment 1, Edouard Herriot Hospital, Lyon, France
Jean Paul Riou
Affiliation:
INSERM U449, Faculté de Médecine RTH Laënnec, 8 rue G. Paradin, 69372 Lyon Cedex 08, France
Martine Laville
Affiliation:
Human Nutrition Research Centre (HRNC), Batiment 1, Edouard Herriot Hospital, Lyon, France INSERM U449, Faculté de Médecine RTH Laënnec, 8 rue G. Paradin, 69372 Lyon Cedex 08, France
*
*Corresponding author: Dr. S. Normand, fax +33 4 78 77 87 62, email snormand@laennec.univ-lvon1.fr
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Abstract

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The present study evaluates the influence of different amounts of fat added to starch on postprandial glucose metabolism (exogenous and endogenous). Nine women (24 (SE 2) YEARS OLD, BMI 20·4 (se 0·7) kg/m2) ingested 1 week apart 75 g glucose equivalent of 13C-labelled starch in the form of pasta without (low fat; LF) or with 15 (medium fat; MF) or 40 (high fat; HF) g sunflower oil. During the 7 h following meal consumption, plasma glucose, non-esterified fatty acids, triacylglycerols (TG) and insulin concentrations, and endogenous (using [6,6-2H2]glucose) and exogenous glucose turnover were determined. With MF and HF meals, a lower postprandial glucose peak was observed, but with a secondary recovery. A decrease in exogenous glucose appearance explained lower glycaemia in HF. At 4 h after the HF meal the insulin, insulin:glucose and postprandial blood TG were higher than those measured after the LF and MF meals. Despite higher insulinaemia, total glucose disappearance was similar and endogenous glucose production was suppressed less than after the LF and MF meals, suggesting insulin resistance. Thus, the addition of a large amount of fat appears to be unfavourable to glucose metabolism because it leads to a feature of insulin resistance. On the contrary, the MF meal did not have these adverse effects, but it was able to decrease the initial glycaemic peak.

Type
Research Article
Copyright
Copyright © The Nutrition Society 2001

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