TABLE 8.
Effect of meals on blood glucose1.
| Carbohydrate source |
P value |
|||||
|---|---|---|---|---|---|---|
| Baked French fries | Instant mashed potatoes | Rice | Protein | Carbohydrate | Protein × carbohydrate | |
| Blood glucose changes 0–30 min (mmol/L)2 | 2.48 ± 0.17b | 2.08 ± 0.17a | 2.33 ± 0.17a,b | 0.6833 | 0.0334 | 0.7051 |
| Blood glucose means 30–120 min (mmol/L)3 | 7.19 ± 0.15b | 6.76 ± 0.15a | 6.92 ± 0.15a | 0.1559 | <0.0001 | 0.3615 |
| Blood glucose changes 120–140 min (mmol/L)2 | –0.03 ± 0.12a | 0.10 ± 0.12a,b | 0.34 ± 0.12b | 0.3280 | 0.0487 | 0.9255 |
| Blood glucose means 140–170 min (mmol/L)3 | 6.51 ± 0.09a | 6.39 ± 0.09a | 6.77 ± 0.09b | 0.0076 | <0.0001 | 0.1459 |
Abbreviation: ANCOVA, analysis of covariance; ANOVA, analysis of variance.
Values in the same row with different superscript letters differ, P < 0.05. Values are means of meals with animal and plant protein sources.
Data are least-square means ± SEM, n = 26.
Two-way ANOVA analysis for the blood glucose magnitude of change within the meal 0–30 min and within the pizza meal 120–140 min to test the effects of protein, carbohydrates, and their interactions.
Two-way repeated measures ANCOVA analysis for blood glucose means postmeal 30–120 min and post-pizza meal 140–170 min to test for the effects of protein, carbohydrates, time, and their interactions. The effect of time was significant (P < 0.0001); however, no time by protein, time by carbohydrates, or time by protein by carbohydrate interactions were found.