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The glycemic index concept neglects the insulin secretion factor and has not been systematically studied during mixed meals. Six starch-rich foods were tested alone and in an isoglucido-lipido-protidic meal in 18 NIDDs and compared with a glucose challenge. These test meals were randomly assigned using a three factor experiment design.
View Article and Find Full Text PDF[Origin of gustatory alliesthesia: comparison of oral glucose or protein-lipid loads].
C R Acad Hebd Seances Acad Sci D
February 1976
The gustative pleasure evoked by sweet stimuli has been evaluated before and after an oral load of glucose or a lipido-protidic meal without carbohydrates in human subjects in weight balance. The pleasure is decreased (negative alliesthesia) after each of the ingestions.The negative alliesthesia for sweet stimuli is therefore not only a consequence of carbohydrate ingestion but it appears also when other nutriments, mainly proteins or their degradation products, are present in the intestinal tract.
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