AJCN Tufts Nutrition Symposium, Boston Sept 24-26
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American Journal of Clinical Nutrition, Vol 19, 59-62, Copyright © 1966 by The American Society for Clinical Nutrition, Inc.

Effect of Interchanging Bread and Sucrose as Main Source of Carbohydrate in a Low Fat Diet on the Glucose Tolerance Curve of Healthy Volunteer Subjects

A. M. COHEN. M.D.1, ALISA TEITELBAUM M.SC.1, MIRIAM BALOGH PH.D.1, and J. J. GROEN M.D.1

1 From the Departments of Medicine A and B and the Isotope Laboratory for Endocrine Research of the Hadassah Hebrew University Hospital and Medical Sehool, Jerusalem, Israel

Fifteen normal volunteer subjects and one patient with "essential" hypertriglyceridemia were given diets in which bread and sucrose, respectively, were the main sources of carbohydrate. The average glucose tolerance curve was significantly lower during the "bread" diet period than during the control "western" diet and "sucrose" diet periods. The relationship of these differences in response to glucose load to the simultaneous changes observed in the blood cholesterol during these dietary periods is discussed.




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