Nutr Res Pract.  2009 Jun;3(2):128-133.

Comparison of time course changes in blood glucose, insulin and lipids between high carbohydrate and high fat meals in healthy young women

• Shin Y
• Park S
• Choue R

Abstract

Few studies have examined short term responses to the different contents of carbohydrate or fat in the meal, although long term effects of the high fat meal have been considered as compound risk factor for metabolic disorders. The aim of this study was to investigate the postprandial changes of plasma glucose, insulin and lipids upon intakes of high carbohydrate or high fat meal in young healthy women. Subjects were randomly assigned to either the high carbohydrate meal (HCM, 75% carbohydrate, n=13) or the high fat meal (HFM, 60% fat, n=12) groups. The meals were prepared as isocaloric typical Korean menu. Blood samples were obtained prior to and 30, 60, 90, 120, 180 and 240 minute after the meal. There were no significant differences on fasting blood parameters including glucose, insulin, lipids concentrations between the groups prior to the test. The HCM had higher blood glucose and insulin concentrations, reached the peak at 30 min and maintained for 240 min compared to the HFM (P<0.05). The HFM had higher plasma triglyceride (TG) and free fatty acid (FFA) concentrations, reached the peak at 120 min and maintained for 240 min compared to the HCM (P<0.05). It is concluded that macronutrients content in the meal may be an important determinant of postprandial substrate utilization in healthy women.

Keyword

High carbohydrate meal; high fat meal; nutrient metabolism; insulin; kinetics

MeSH Terms

Blood Glucose
Fasting
Female
Glucose
Humans
Insulin
Kinetics
Meals
Plasma
Risk Factors
Blood Glucose
Glucose
Insulin

Figure

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  Fig. 1 Kinetics of A] glucose, B] insulin, C] triglyceride and D] free fatty acids after taking high carbohydrate or high fat meals in healthy young subjects. HCM : High carbohydrate meal group and HFM : High fat meal group. All values at 30, 60, 120, 180 and 240 min after taking each test meal were significantly different at P<0.05.

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