THE EFFECT OF LOW AND HIGH CARBOHYDRATE MEALS ON THE BLOOD SUGAR LEVEL AND ON WORK PERFORMANCE IN STRENUOUS EXERCISE OF SHORT DURATION

Abstract

In a study of the comparative blood sugar levels in normal individuals 21/2 to 3 hrs. after a high and a low carbohydrate breakfast of 400 calories (finger tip blood), avgs. on 59 subjects were 101 mg.% and 99 mg.% after the low and the high carbohydrate meals, respectively. Samples from 50 subjects drawn 1, 2 and 3 hrs. after the same types of breakfast of 600 calories gave avgs. of 116, 109 and 105 mg.% and 132, 113 and 100 mg.% after the low and the high carbohydrate meals, respectively. Avg. blood sugar concns. in both venous and finger tip blood, detd. on 38 additional subjects after the same meals, were within the normal range. The venous sugar concn. occasionally fell below 70 mg.% but the low values were obtained in about equal frequency after each type of meal. Subjective reports showed no correlation between blood sugar concn. and the sense of hunger as experienced by these normal individuals. The performance of 12 swimmers in a 100 yard sprint, 21/2-3 hrs. after isocaloric low and high carbohydrate meals was the same. The avg. blood sugar level before the swim was 123 mg.% and 116 mg.% after the high and the low carbohydrate meals, respectively. Immediately after swimming the blood sugar concn. was higher than before, but was the same after both types of meals. A high carbohydrate meal is thus not conducive to hypoglycemia and its accompanying symptoms of hunger, weakness and fatigue several hrs. later in normal healthy individuals.