Protein causes a glycemic response

William J. Whelan, Hammad Ghanchi, Michael Ricciardi

Research output: Contribution to journalArticle

Abstract

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
Volume62
Issue number6
DOIs
StatePublished - Jun 2010

Keywords

  • Blood glucose response
  • Gluconeogenesis
  • Glycemic index

ASJC Scopus subject areas

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

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  • Cite this

    Whelan, W. J., Ghanchi, H., & Ricciardi, M. (2010). Protein causes a glycemic response. IUBMB life, 62(6), 477-479. https://doi.org/10.1002/iub.333