The effect of coingestion of fat on the glucose, insulin, and gastric inhibitory polypeptide responses to carbohydrate and protein

Collier, G; O'Dea, K

doi:10.1093/ajcn/37.6.941

Cited by 219Diet, Metabolism, and DiseaseFood composition and propertiesPancreatic function and diabetes

The effect of coingestion of fat on the glucose, insulin, and gastric inhibitory polypeptide responses to carbohydrate and protein

Collier, G, O'Dea, K·1983·The American Journal of Clinical Nutrition

DOI 10.1093/ajcn/37.6.941

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Abstract

In the present study we examined the effect of coingestion of 50 g fat (butter) on the postprandial glucose, insulin, and gastric inhibitory polypeptide responses to 50 g carbohydrate (potato) or 50 g protein (low fat veal) in eight normal subjects. The coingestion of fat with either carbohydrate or protein resulted in greatly increased gastric inhibitory polypeptide responses, the effect being more pronounced with carbohydrate. The addition of fat to a carbohydrate meal also reduced the postprandial glucose response. This could have been due to several factors including a delayed glucose absorption, secondary to a fat-induced inhibition of gastric emptying. However, despite the lower blood glucose levels in the presence of fat the insulin response was not reduced, suggesting a potentiation of insulin secretion in the presence of fat. Thus, despite the apparent improvement in glucose tolerance when carbohydrate is ingested together with fat, the accompanying potentiation of insulin secretion could form the basis of long-term changes in insulin sensitivity which accompany alterations in dietary fat intake.

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The GI of a food can be affected by fat, protein, anti-nutrients, and acidity or acidic compounds.
“different elements can affect the GI of a food, such as the presence of fat (Collier & O'Dea, 1983), the presence of protein (Granfeldt et al. 1991), the presence of some anti-nutrients (Thorne et al. 1983), and acidity or the presence of acidic compounds (Liljeberg et al. 1995;Liljeberg & Bjorck, 1996, 1998).”
From Glycaemic index methodology (2005) · cites this paper as Collier & O'Dea, 1983

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Authors: Collier, G., & O'Dea, K.
Venue: The American Journal of Clinical Nutrition
Publisher: Elsevier BV
Published: 1983-06
Volume: 37
Issue: 6
Pages: 941-944
ISSN: 0002-9165 (ISSN-L)
DOI: 10.1093/ajcn/37.6.941
OpenAlex: W2166634289
Cited by: 219
References: 23
Citations by year: 2026: 2 · 2025: 4 · 2024: 4 · 2023: 5 · 2022: 6 · 2021: 6 · 2020: 7 · 2019: 8 · 2018: 4 · 2017: 6 · 2016: 12 · 2015: 8 · 2014: 7 · 2013: 11 · 2012: 5
FWCI: 7.84
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: American Journal of Clinical Nutrition (publishedVersion)
PubMed (publishedVersion)
Topics: Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Health Sciences › Medicine › Surgery › Pancreatic function and diabetes
Keywords: postprandial blood glucose, insulin secretion, glucose-dependent insulinotropic polypeptide, carbohydrate digestion, protein digestion, gastric emptying, glucose absorption, insulin sensitivity, butter, potato, veal
MeSH terms: Adult, Blood Glucose, Dietary Carbohydrates, Dietary Fats, Dietary Proteins, Female, Gastric Inhibitory Polypeptide, Humans, Insulin, Male, Metabolism

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The effect of coingestion of fat on the glucose, insulin, and gastric inhibitory polypeptide responses to carbohydrate and protein

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