The influence of frequency of sucrose intake on serum lipid, protein and carbohydrate levels.

I . The changes in serum lipid and protein concentrations, and in carbohydrate tolerance were studied in eleven young male volunteers during a pweek period of either nibbling or gorging a diet containing a high proportion of sucrose. 2. It was found that when gorging, the serum glyceride concentration rose early in the dietary period and reached a plateau, that the serum albumin concentration fell and that the glucose tolerance remained unchanged, although there was evidence for an increased rate of absorption of glucose. 3. On the nibbling rkgime, the serum glyceride concentration rose progressively over the 3-week period, the serum phospholipid concentration fell significantly and the serum albumin concentration fell but to a lesser degree than when gorging. 4. The glucose tolerance was improved when nibbling, and again there was evidence for an increased absorption of glucose. 5 . An attempt is made to interrelate these findings.