Abstract
Abstract
Ten men and nine women aged 35–55 years consumed two diets for 6 weeks each in a crossover design. Diets provided identical foods with 30% of the kilocalories (kcal) as either sucrose or cooked wheat starch. Of the total kcal 43% was supplied as carbohydrate, 42% as fat, and 15% as protein. The dietary pattern consisted of two meals divided so as to provide 10% of the kcal at breakfast (0700–0830 hr) and 90% of the kcal at dinner (1630–1830 hr). Initial body weights were essentially maintained. Fasting human growth hormone (HGH) level decreased significantly as a function of time on diets. Fasting cortisol level differed significantly between Periods I and II regardless of whether or not diets contained starch or sucrose and was also affected by time on the study. The consumption of diets containing 30% of the kcal as either starch or sucrose in a gorging pattern apparently promoted changes in levels of HGH and cortisol in the direction that would favor lipid formation.
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