Effect of high glucose and high sucrose diets on glucose tolerance of normal men

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Abstract
The influence of the type and amount of dietary carbohydrate on the glucose tolerance test (GTT) has been studied in 13 normal men. Ingestion of a diet containing 20% of calories as glucose and 65% as fat led to significant abnormalities of the GTT. As the dietary glucose content was increased progressively to 40, 60, and 80% of calories, a gradual improvement of GTT occurred, and the GTT on the 80%-glucose diet did not differ significantly from control tests. When normal subjects were changed from a control diet to one containing 80% of calories as sucrose, significant improvement in the oral GTT occurred. These improvements in GTT were associated with slight reductions in plasma insulin values. These studies demonstrate that short-term periods (up to 10 weeks) on a high sucrose diet lead to improvement of the glucose tolerance in normal subjects.