Effect of Interchanging Bread and Sucrose as Main Source of Carbohydrate in a Low Fat Diet on the Glucose Tolerance Curve of Healthy Volunteer Subjects

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Abstract
Fifteen normal volunteer subjects and one patient with “essential” hypertriglyceridemia were given diets in which bread and sucrose, respectively, were the main sources of carbohydrate. The average glucose tolerance curve was significantly lower during the “bread” diet period than during the control “western” diet and “sucrose” diet periods. The relationship of these differences in response to glucose load to the simultaneous changes observed in the blood cholesterol during these dietary periods is discussed.