Effect of Exchange of Ham for Boiled Egg on Plasma Glucose and Insulin Responses to Breakfast in Normal Subjects

Blood glucose (BG) and plasma insulin (IRI) were measured during two breakfasts different only by the nature of proteins—egg (E) or ham (H)—in eight normal subjects. Compared with H, E led to a flattened BG response at 30, 40, and 50 min and to a sustained BG from 150 to 240 min. Integrated BG response was not significantly different between E and H. After E, the IRI response decreased at 90 min and 120 min (P < 0.05). Integrated IRI response with E was significantly smaller than with H (P < 0.025). The reasons for the effect of E ingestion on BG are not obvious; pancreatic and/or intestinal mechanisms may be involved. It is suggested that greater consideration be given to the protein composition of the test meals when they are used in studies of glucose homeostasis.