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Gretchen Hill, PhD
University of Missouri Columbia

Thomas E. Edes, MD; Harry S. Truman Veterans
Hospital University of Missouri Columbia

JAMA. 1987;257(19):2593.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

To the Editor.—

Bantle et al¹ show in a crossover study that after eight days on diets providing approximately 35% of energy as starch plus an additional 20% as fructose, sucrose, or starch, diabetics had lower plasma glucose levels when fructose was the added carbohydrate. Their work suggests that the source of dietary carbohydrates may affect glucose metabolism following food consumption. Interestingly, the animal literature has recently added copper as a new dimension to the carbohydrate/diabetes interaction. Reiser et al² have demonstrated that copper-deficient rats have significantly higher blood glucose levels after an oral glucose load compared with copper-supplemented rats. Adipocytes from copper-deficient rats bound less insulin than did cells from copper-fed rats, regardless of the carbohydrate source.³

While copper deficiency may induce glucose intolerance, fructose feeding may induce clinical copper deficiency. Human subjects fed fructose as 20% of their diet developed biochemical evidence of decreased copper . . . [Full Text PDF of this Article]

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