Variability in measurements of blood glucose response to foods in human subjects is not reduced after a standard breakfast

• Published in: Nutrition research (New York, N.Y.) N.Y.), 2009-04, Vol.29 (4), p.238-243
• Main Authors: Wallace, Alison J, Eady, Sarah L, Willis, Jinny A, Scott, Russell S, Monro, John A, Frampton, Chris M
• Format: Article
• Language: English
• Subjects: Adult; Area Under Curve; Biological and medical sciences; Blood glucose; Blood Glucose - metabolism; breakfast; Cheese; Dietary Carbohydrates - administration & dosage; Dietary Carbohydrates - metabolism; Dietary Fats; Edible Grain; Feeding. Feeding behavior; Food; Fundamental and applied biological sciences. Psychology; Gastroenterology and Hepatology; Glycemia; Glycemic glucose equivalents; Glycemic Index; human nutrition; Humans; Middle Aged; nutrition research; pasta; Reproducibility of Results; serving size; Time Factors; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0271-5317; 1879-0739
• DOI: 10.1016/j.nutres.2009.03.003

Abstract Measurements of blood glucose response to food are highly variable. We determined whether within-individual variability in data for blood glucose responses were reduced if individuals consumed a standard meal 2 hours before testing and investigated the effect of serving size. Blood glucose responses to muesli and macaroni cheese were determined in 13 individuals by taking 2 fasting capillary blood samples. Food was then consumed, and capillary blood samples were taken every 15 minutes for the first hour and every 30 minutes for the second hour. The incremental area under the blood glucose response curve was determined, and glycemic glucose equivalents (GGEs) were calculated. The GGE values were not significantly different whether the muesli and macaroni cheese were fed fasting or after a standard breakfast (29.2 vs 34.5 g for muesli and 11.0 vs 14.6 g for macaroni cheese). Within-individual coefficients of variation were not significantly different whether the food was consumed fasting or after a standard breakfast (24.9% and 32.5% for muesli and 38.1% and 59.4% for macaroni cheese). Differences in GGE between measured and estimated half serving size for macaroni cheese were 0.8 g ( P = .6) and for muesli, 3 g ( P = .2); for the double serving size for macaroni cheese, 1.7 g ( P = .7); and for muesli, 6.7 g ( P = .06). The GGE values for foods and variability in blood glucose response within individuals were not significantly different whether individuals fasted or consumed a standard breakfast before testing. However, blood glucose levels tended to differ significantly after consumption of the double serving size of muesli compared with other serving sizes.