Which factor explains the observation that, in the subject who ate the potato chips, the blood glucose is still rising after 90 minutes whereas it is beginning to fall in the subject who ate the white bread?

A. Greater time required for digestion of carbohydrate in the subject who ate the potato chips.
B. Greater quantity of carbohydrate ingested by the subject who ate the potato chips.
C. Less absorption of the glucose from the stomach in the subject who ate the potato chips.
D. Relative lack of insulin release in the subject who ate the potato chips.
E. Slower rate of gastric emptying in the subject who ate the potato chips.
F. Slower release of glucose from the liver in the subject who ate the potato chips.
G. The bread entered the stomach faster than the potato chips.

The slower rate of gastric emptying in the subject who ate the potato chips explains why their blood glucose is still rising after 90 minutes, while it is beginning to fall in the subject who ate the white bread.

The slower rate of gastric emptying in the subject who ate the potato chips means that the food is taking longer to leave the stomach and enter the small intestine for further digestion and absorption. As a result, the carbohydrates from the potato chips are being released into the bloodstream at a slower pace compared to the subject who ate the white bread.

When we consume carbohydrates, they are broken down into glucose, which is the main source of energy for the body. In the subject who ate the white bread, the carbohydrates from the bread are being digested and absorbed more quickly, leading to a rapid increase in blood glucose levels. However, in the subject who ate the potato chips, the slower rate of gastric emptying delays the release of glucose into the bloodstream, resulting in a gradual rise in blood glucose levels even after 90 minutes.

This delayed release of glucose from the potato chips can be attributed to their composition and physical properties. Potato chips are often high in fat and low in fiber, which can slow down gastric emptying and digestion. Additionally, the crispy and crunchy texture of potato chips may require more chewing and breakdown in the mouth, further contributing to a slower gastric emptying rate.

In contrast, white bread is typically low in fat and higher in easily digestible carbohydrates. It is broken down more quickly in the stomach, allowing glucose to be released into the bloodstream faster and leading to an earlier decrease in blood glucose levels.

Therefore, the slower rate of gastric emptying in the subject who ate the potato chips is the factor explaining why their blood glucose is still rising after 90 minutes, while it is beginning to fall in the subject who ate the white bread.

Learn more on gastric emptying here:

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