glycaemic index values of foods containing fructose are affected by metabolic differences between subjects

• Published in: European journal of clinical nutrition Vol. 63; no. 9; pp. 1106 - 1114
• Main Authors: Wolever, T.M.S, Jenkins, A.L, Vuksan, V, Campbell, J
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 01.09.2009; Nature Publishing Group
• Subjects: Absorption; administration & dosage; Adolescent; Adult; Age; Age Factors; Aged; Analysis of Variance; Area Under Curve; Aspartate Aminotransferases; Aspartate Aminotransferases - blood; Aspartate transaminase; Biological and medical sciences; blood; Body mass index; Body size; Body Weight; Body Weight - physiology; Bread; C-Reactive Protein; C-Reactive Protein - metabolism; Carbohydrates; Clinical Nutrition; Cookies; Demographic aspects; Dietary Carbohydrates; Dietary Carbohydrates - administration & dosage; Dietary Carbohydrates - metabolism; Dietary Fats; Dietary Fats - administration & dosage; Dietary Fats - metabolism; Epidemiology; Ethnic Groups; Ethnicity; ethnology; Feeding. Feeding behavior; Female; Food; foods; Fructose; Fructose - administration & dosage; Fructose in human nutrition; Fruits; Fundamental and applied biological sciences. Psychology; Glucose; Glucose - administration & dosage; glycemic effect; Glycemic index; Glycemic Index - ethnology; Glycemic Index - physiology; Health aspects; Humans; Insulin; Insulin - blood; Internal Medicine; Leather; Lipids; Male; Medical sciences; Medicine; Medicine & Public Health; men; Metabolic Diseases; metabolic studies; Metabolism; Middle Aged; Minority & ethnic groups; Monosaccharides; nationalities and ethnic groups; Nutrition research; Nutritional aspects; nutritive value; original-article; physiology; Public Health; Sex; Sex Factors; Starch; Starch - administration & dosage; Sugar; Transaminase; Triglycerides; Triglycerides - blood; Vertebrates: anatomy and physiology, studies on body, several organs or systems; White people; women; Young Adult; Canada; dietary carbohydrates; metabolism and nutrition; glycemic index; nutrition physiology; humans; methodology; Human; Methodology; Nutrition; Metabolic diseases; Glycemic index; Metabolism; Fructose; Feeding; Diet; Carbohydrate; Physiology; Comparative study; Glycemia; Food
• ISSN: 0954-3007; 1476-5640; 1476-5640
• DOI: 10.1038/ejcn.2009.30

Background/Objectives: Glycaemic responses are influenced by carbohydrate absorption rate, type of monosaccharide absorbed and the presence of fat; the effect of some of these factors may be modulated by metabolic differences between subjects. We hypothesized that glycaemic index (GI) values are affected by the metabolic differences between subjects for foods containing fructose or fat, but not for starchy foods. Subjects/Methods: The GI values of white bread (WB), fruit leather (FL) and chocolate-chip cookies (CCC) (representing starch, fructose and fat, respectively) were determined in subjects (n=77) recruited to represent all 16 possible combinations of age (40, >40 years), sex (male, female), ethnicity (Caucasian, non-Caucasian) and body mass index (BMI) (25, >25 kg/m2) using glucose as the reference. At screening, fasting insulin, lipids, c-reactive protein (CRP), aspartate transaminase (AST) and waist circumference (WC) were measured. Results: There were no significant main effects of age, sex, BMI or ethnicity on GI, but there were several food subject-factor interactions. Different factors affected each food's area under the curve (AUC) and GI. The AUC after oral glucose was related to ethnicity, age and triglycerides (r 2=0.27); after WB to ethnicity, age, triglycerides, sex and CRP (r 2=0.43); after CCC to age and weight (r 2=0.18); and after FL to age and CRP (r 2=0.12). GI of WB was related to ethnicity (r 2=0.12) and of FL to AST, insulin and WC (r 2=0.23); but there were no significant correlations for CCC. Conclusions: The GI values of foods containing fructose might be influenced by metabolic differences between -subjects, whereas the GI of starchy foods might be affected by ethnicity. However, the proportion of variation explained by subject factors is small.