Differences in blood sugar levels

This diagram shows the rise in blood sugar levels after the digestion and absorption of macronutrients (carbohydrates, protein, fat).

Carbohydrate

Carbohydrates are the fastest absorbed macronutrients, and therefore cause the fastest and highest rise in blood sugar levels.

Protein

Proteins are digested and absorbed more slowly than carbohydrates, resulting in a more moderate and prolonged rise in blood sugar levels.

Fat

Fats are the slowest to digest and absorb, so they have the least impact on blood sugar levels and provide the longest-lasting source of energy.

The curves also illustrate how different macronutrients affect fasting blood sugar levels over time.

Summary

Carbohydrate

Absorbed quickly → rapid and high blood sugar increase.

Protein

It is digested more slowly → moderate and prolonged increase in blood sugar levels.

Fat

It is absorbed very slowly → it barely raises blood sugar levels and provides long-term energy.

The graph shows that each macronutrient raises blood sugar levels after a meal to different degrees and rates, which affects energy levels and hunger.