The effect of protein source on postprandial glycemia
Nyrop, Jessica E
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The consumption of dietary protein with dietary carbohydrates has been shown to modulate glycemia and insulinemia. We used bread as a whole food, and added either peanut flour (high in arginine) or wheat protein isolate and compared the glycemic and insulinogenic responses to a standard white bread (low in protein). We hypothesized that the breads with added protein would induce greater insulinogenic and lesser glycemic response than the standard white bread and that the effects of arginine would be greater than wheat protein. We measured both glucose and insulin responses two hours postprandially via fingerstick. Whole foods containing dietary protein produced a greater insulin response compared to food without dietary protein postprandially, thus additions of dietary proteins to dietary carbohydrates may be an important contributing factor in the development and treatment of overweight, obesity and type II diabetes.