Intestinal glucose and amino acid absorption in healthy volunteers and noninsulin-dependent diabetic subjects

Article Abstract:

Reducing the rate at which the body absorbs glucose (a sugar) from food is a useful way to treat non-insulin-dependent diabetes mellitus (NIDDM, a disease in which release of insulin in response to glucose in the blood is delayed). Absorption of glucose and amino acids in the intestines is known to increase in diabetic laboratory animals but has not been sufficiently studied in human NIDDM subjects. While a mixture was pumped through part of their intestines, absorption of glucose and the amino acid glycine was measured in 10 NIDDM patients and 11 healthy people. Absorption rates were directly related to the amount of glucose and glycine in the mixture, and were slightly reduced in diabetics. This may be due to differences in age and diet. Thus glucose and amino acid absorption are not elevated in NIDDM.

Care and treatment, Type 2 diabetes, Amino acids, Nutritional requirements

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Effect of lactose or its component sugars on jejunal calcium absorption in adult man

Article Abstract:

Studies of digestion in animals and humans have shown that lactose, the sugar found in milk, enhances intestinal absorption of the mineral calcium. The basis for the relationship between lactose and calcium absorption is not understood and was investigated in 16 healthy volunteers. A small tube was inserted into the jejunum, a section of the small intestine, and solutions containing various sugars, including lactose, were infused. The absorption of calcium in the presence of these different sugars was measured. Absorption of water and sodium was indicative of calcium absorption. Results showed that either lactose, or its components, which are glucose and galactose, increased calcium absorption from the jejunum, and calcium absorption was in proportion to fluid uptake by the intestine.

Physiological aspects, Calcium metabolism, Lactose, Galactose metabolism

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Preprandial blood glucose values: influence on glycemic response studies

Article Abstract:

Blood glucose (a sugar) levels before eating (preprandial) were compared to levels of glucose after eating (postprandial). Studies on different types of meals revealed that the relationship between pre- and post-prandial blood glucose levels was not linear over the entire range of values. A preprandial blood glucose level below 13 micromoles per liter had no effect on net change in the postprandial glucose level, while a level above this significantly reduced the net change in the glucose level. Future studies of blood glucose changes should thus exclude people with preprandial glucose levels above 13 micromoles per liter and should include more participants than they customarily have.

Measurement, Blood sugar, Blood glucose, Glucose metabolism

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