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The influence of frequency of sucrose intake on serum lipid, protein and carbohydrate levels

Published online by Cambridge University Press:  09 March 2007

I. MacDonald ,
Betty L. Coles ,
Judith Brice  and
M. H. Jourdan
I. MacDonald
Affiliation:
Department of Physiology and Dietetics, Guy's Hospital Medical School, London, SE 1
Betty L. Coles
Affiliation:
Department of Physiology and Dietetics, Guy's Hospital Medical School, London, SE 1
Judith Brice
Affiliation:
Department of Physiology and Dietetics, Guy's Hospital Medical School, London, SE 1
M. H. Jourdan
Affiliation:
Department of Physiology and Dietetics, Guy's Hospital Medical School, London, SE 1
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Abstract

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1. The changes in serum lipid and protein concentrations, and in carbohydrate tolerance were studied in eleven young male volunteers during a 3-week period of either nibbling or gorging a diet containing a high proportion of sucrose.

2. It was found that when gorging, the serum glyceride concentration rose early in the dietary period and reached a plateau, that the serum albumin concentration fell and that the glucose tolerance remained unchanged, although there was evidence for an increased rate of absorption of glucose.

3. On the nibbling regime, the serum glyceride concentration rose progressively over the 3-week period, the serum phospholipid concentration fell significantly and the serum albumin concentration fell but to a lesser degree than when gorging.

4. The glucose tolerance was improved when nibbling, and again there was evidence for an increased absorption of glucose.

5. An attempt is made to interrelate these findings.

Type
Research Article
Information
British Journal of Nutrition , Volume 24 , Issue 2 , June 1970 , pp. 413 - 423
Copyright
Copyright © The Nutrition Society 1970

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