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Updated: Jun 12, 2026

Hyperglycemic Clamp and Hypoglycemic Clamp in Conscious Mice
Published on: January 26, 2024
Protein causes a glycemic response
William J Whelan1, Hammad Ghanchi, Michael Ricciardi
1Department of Biochemistry and Molecular Biology, University of Miami Miller School of Medicine, Miami, FL, USA. wwhelan@miami.edu
Abstract:
The glycemic index is used to compare the extent to which the blood glucose level increases following the consumption of foods containing digestible carbohydrate and is considered to be zero, or not measurable, if the food, such as protein, is carbohydrate-free. We have found that after overnight fasting, the consumption of several varieties of meat caused significant increases in blood glucose levels. We consider these possibly to be because of gluconeogenesis from the digested protein. It is a curious feature that in two instances the response was inversely related to the amount of meat consumed, over the range from 26 to 78 g of protein.
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