The Combustion of Carbohydrates in Man after Ingestion of Common Foods

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Abstract
From measurements of total respiratory exchange and urinary nitrogen elimination of a man before and after ingestion of portions of common foods, each containing approximately 25 gm. of available carbohydrates, calculations were made of the carbohydrate combustion in the post-absorptive condition and in twelve successive 15-minute periods immediately after food ingestion. The amounts required of the several foods to give 25 gm. of available carbohydrates differed greatly. The increases in carbohydrate combustion during the 3 hours following food ingestion were greater, the greater the amounts of reducing and hydrolyzable sugars in the foods, and smaller the greater the amounts of starch or fat in the foods. The boiled vegetables that may be characterized as sweet (parsnips, beets, carrots and squash) caused the greatest increases. Nuts, rice, macaroni, white potato, and bread caused the smallest increases. The combustion of carbohydrates was greater when carrots were eaten raw than when eaten cooked, but the picture was the reverse with white potatoes. The increase in combustion was sudden and marked but quickly over with cane sugar and dates. That with glucose was slower and less marked but lasted longer. With parsnips the readily digestible carbohydrates were burned first; subsequently the more complex carbohydrates were liberated and made available. With nuts the increases in carbohydrate combustion were small but continuous; they were somewhat greater with cashew nuts than with other nuts.