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Postprandial Blood Glucose Response to Meals of Varying Composition; Influence of BMI and Physical Fitness
Author(s) -
Hopper Mari K.,
Koch Carynn E,
Koch Jennifer L
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1192.2
Subject(s) - postprandial , meal , medicine , composition (language) , zoology , food science , chemistry , biology , insulin , philosophy , linguistics
We investigated the effects of meal composition and levels of physical fitness and body composition on postprandial blood glucose. For 20 college students BMI was determined and classified (High BMI >;30; Low BMI ≤29). Participants self assessed their physical fitness using a Likert type scale (High Fit >;5; Low Fit ≤5). Subjects completed an oral glucose tolerance test (OGTT) and in following weeks consumed one of three breakfast meals (all 540 kcals) following an overnight fast in random order: 1) energy drink and toaster pastry; 2) ham and cheese; and 3) bagel, peanut butter, and banana. An Accucheck® glucometer was used to determine fasted, 30, 60, and 120 minute postprandial blood glucose levels. All fasted glucose values were normal. Two‐hour OGTT glucose remained above 130 mg/dL in both the High BMI and Low Fit groups. Low Fit glucose levels were significantly higher than High Fit at all time periods for both toaster pastry and bagel meal treatments. Similarly, High BMI glucose levels were higher than Low BMI by 10.5% at 30 min, 15.8% at 60 min, and 20.8% at 120 min. The greatest differences in blood glucose level occurred at two hours following the energy drink and toaster pastry (Low BMI 90±3.3 vs High BMI 120±15.3 mg/dL). These results indicate that postprandial blood glucose response depends on both meal composition and the individual's BMI and level of physical fitness.