Protein causes a glycemic response

William J. Whelan, Hammad Ghanchi, Michael Ricciardi

Research output: Contribution to journalArticlepeer-review


The glycemic index is used to compare the extent to which the blood glucose level increases following the consumption of foods containing digestible carbohydrate and is considered to be zero, or not measurable, if the food, such as protein, is carbohydrate- free. We have found that after overnight fasting, the consumption of several varieties of meat caused significant increases in blood glucose levels. We consider these possibly to be because of gluconeogenesis from the digested protein. It is a curious feature that in two instances the response was inversely related to the amount of meat consumed, over the range from 26 to 78 g of protein.

Original languageEnglish (US)
Pages (from-to)477-479
Number of pages3
JournalIUBMB life
Issue number6
StatePublished - Jun 2010


  • Blood glucose response
  • Gluconeogenesis
  • Glycemic index

ASJC Scopus subject areas

  • Biochemistry
  • Cell Biology
  • Clinical Biochemistry
  • Molecular Biology
  • Genetics


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