タカオ テツヤ TAKAO Tetsuya
|標題||Gender differences in foods uptakes, glycemic index, BMI, and various plasma parameters between young men and women in Japan.|
|掲載誌名||Integr Food Nutr Metab|
|著者・共著者||Ishii Y, Shimizu F, Ogawa M, Takao T and Takada A|
|概要||GI (glycemic index) is used to show the potency of foods to increase blood glucose. No research has been carried out about gender differences of GI of foods of distinct structures such as glucose and sucrose. We wanted to know if there is a big difference in GI depending upon sex to take foods.
We gave 50 gm of either glucose or sucrose in a cross over study to two groups of healthy men (n=36, mean age=20.6 ± 1.6) and women (n=35, mean age: 21.2 ± 0.7).
There are no statistical differences in GI of glucose and sucrose in young men. Although glucose administration did not result in different glucose levels between men and women, sucrose administration caused lower glucose levels in women compared with men. Since AUC (area under the curve) of insulin of women who took sucrose was not necessarily high, women may have higher sensitivity to insulin. upon the administration of sucrose. In fact, basic levels of blood glucose of all women were lower than basic blood glucose levels of men. HDL cholesterol levels were higher in women than men but LDL cholesterol levels were higher in men.
GI of sucrose was not significantly lower than GI of glucose in men. In women GI of sucrose was 66% of glucose. These results suggest that GI of substances of distinct structures such as glucose and sucrose was different between men and women. Young men seem to have more LDL, but less HDL-cholesterol compared with women, suggesting that men may be more atherosclerogenic from young age.