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University of Minnesota–Twin Cities, Department of Food Science and Nutrition, 1334 Eckles Avenue, St Paul, MN 55108-6099 E-mail: eparks{at}tc.umn.edu
University of California, Department of Nutritional Sciences, Berkeley, CA 94720-3104
Dear Sir:
We thank Baschetti for his positive comments. We strongly agree that many important questions remain about carbohydrate-induced hypertriacylglycerolemia and that feeding studies in humans are needed for them to be answered. Issues include the quantitative consequences of dietary fiber, the effects of carbohydrate composition, and the actual volume of food provided in experimental diets.
Baschetti raises the issue of the carbohydrate absorption rate and the role of ingested carbohydrate on the etiology of hypertriacylglycerolemia. Definitive data on these issues are lacking. Hudgins et al (1) reported 2 different patterns of de novo fatty acid synthesis in subjects fed low-fat, high-carbohydrate diets, depending on the ratio of complex to simple sugars provided. Different concentrations of ingested sugars and their relation to changes in serum triacylglycerol concentrations were not tested, however. Although the simple sugar content of low-fat, high-carbohydrate diets appears to be an important factor in the risk of carbohydrate-induced hypertriacylglycerolemia, as we noted in our review (2), the mechanisms remain unclear. Baschetti's suggestion is interesting, but more research is needed before a causal role can be attributed to the glycemic index or carbohydrate absorption rate.
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