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Glucose infusion rates from various complex carbohydrates estimated from two models
J Hoover-Plow1, C Farrer, D Presley
1School of Family Studies and Consumer Sciences, Department of Mathematical Sciences, San Diego State University.
Progress in Food & Nutrition Science
|January 1, 1988
Summary
This study models the body's glucose response to complex carbohydrates like corn, rice, bread, and potato. The models help understand how different foods affect blood glucose levels in normal and diabetic individuals.
Area of Science:
- Metabolic research
- Diabetes management
- Nutritional science
Background:
- Diet is crucial for managing non-insulin dependent diabetes.
- Understanding glycemic responses to food is key for diabetic patient care.
Purpose of the Study:
- To develop a model for studying glycemic response to complex carbohydrates in normal and diabetic subjects.
- To analyze glucose infusion rates (J) into the blood after ingesting various carbohydrate-rich foods.
Main Methods:
- Serum glucose and insulin values were analyzed from normal subjects after consuming corn, rice, bread, and potato.
- A Modular Modeling Program was employed, utilizing modified Ackerman and Bergman/Cobelli minimal models.
- Glucose and insulin values served as input to predict the glucose infusion rate (J) over time.
Main Results:
- The two models showed good correspondence in predicting glucose infusion rate (J) curves.
- J curves generally peaked earlier and declined faster than serum glucose curves.
- Two peaks were observed in J curves for bread, corn, and rice, possibly indicating delayed glucose release during digestion.
Conclusions:
- The characterized infusion rates of foodstuffs can aid in modeling responses for diabetic patients with impaired glucose utilization.
- This approach may help detect abnormal gut function in relation to food digestion and glucose absorption.