Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-28T20:29:33.257Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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

References

Ahrens, E. H., Hirsch, J., Oettle, K., Farquhar, J. W. & Stein, Y. (1961). Trans. Ass. Am. Physns 74, 134.Google Scholar
Beveridge, J. M. R., Jagannathan, S. N. & Connell, W. F. (1964). Can. J. Biochem. 42, 999.Google Scholar
Braun, T., Vrána, A. & Fábry, P. (1967). Experimentia 23, 468.CrossRefGoogle Scholar
Butterfield, W. J. H. & Holling, H. E. (1959). Clin. Sci. 18, 147.Google Scholar
Chakrabarty, K. & Leveille, G. A. (1968). J. Nutr. 96, 76.Google Scholar
Cohen, A. M. & Teitelbaum, A. (1964). Am. J. Physiol. 206, 105.Google Scholar
Cohn, C. (1963). Ann. N. Y. Acad. Sci. 110, 395.CrossRefGoogle Scholar
Cohn, C. & Allweiss, M. D. (1963). Am. J. clin. Nutr. 12, 255.Google Scholar
Cohn, C. & Joseph, D. (1960). Metabolism 9, 492.Google ScholarPubMed
Cohn, C. & Joseph, D. (1968). J. Nutr. 96, 94.Google Scholar
Coles, B. L. (1969). Br. Nutr. 23, 401.CrossRefGoogle Scholar
Coles, B. L. & MacDonald, I. (1966). Clin. Sci. 30, 37.Google Scholar
Connor, W. E. (1961). Geriatrics 16, 407.Google Scholar
Fábry, P., Fodor, J., Hejl, Z., Braun, T. & Zvolánková, K. (1964). Lancet ii 614.Google Scholar
Fábry, P., Fodor, J., Hejl, Z., Geizerová, H. & Balcarová, O. (1968). Lancet ii, 190.Google Scholar
Faulkner, D. E. (1965). Analyst, Lond. 90, 736.Google Scholar
Gwinup, G., Byron, R. C., Roush, W., Kruger, F. & Hamwi, G. J. (1963). Lancet ii, 165.CrossRefGoogle Scholar
Hejda, S. & Fábry, P. (1964). Nutritio Dieta 6, 216.Google Scholar
Hodges, R. E. & Krehl, W. A. (1965). Am. J. clin. Nutr. 17, 334.CrossRefGoogle Scholar
Irwin, M. I. & Feeley, R. M. (1967). Am. J. clin. Nutr. 20, 816.Google Scholar
Kaufmann, N. A., Poznanski, R., Blondheim, S. H. & Stein, Y. (1966). Am. J. clin. Nutr. 18, 261.CrossRefGoogle Scholar
Kuo, P. T. & Bassett, D. R. (1965). Ann. intern. Med. 62, 199.Google Scholar
Leveille, G. A. & Chakrabarty, K. (1968). J. Nutr. 96, 69.Google Scholar
McCance, R. A., Widdowson, E. M. (1960). Spec. Rep. Ser. med. Res. Coun. no. 297.Google Scholar
MacDonald, I. (1968). Am. J. Nutr. 21, 1366.Google Scholar
MacDonald, I. & Braithwaite, D. M. (1964). Clin. Sci. 27, 23.Google Scholar
Munro, H. N., Black, J. G. & Thomson, W. S. T. (1959). Br. J. Nutr. 13, 475.Google Scholar
Reaven, G. M., Hill, D. B., Gross, R. C. & Farquhar, J. W. (1965). J. clin. Invest. 44, 1826.Google Scholar
Roe, J. H. (1934). J. biol. Chem. 107, 15.Google Scholar
Somogyi, M. (1948). J. biol. Chem. 174, 189.Google Scholar
Wu, H. & Wu, D. Y. (1950). Proc. Soc. exp. Biol. Med. 74, 78.Google Scholar