The hypoglycemic effect of fat and protein is not attenuated by insulin resistance
| Autor: | Thomas M.S. Wolever, Xiaomiao Lan-Pidhainy |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
Adult
Blood Glucose Male medicine.medical_specialty medicine.medical_treatment Medicine (miscellaneous) Blood Pressure Biology Body Mass Index Fatty Acids Monounsaturated Young Adult chemistry.chemical_compound Insulin resistance Glucagon-Like Peptide 1 Reference Values Internal medicine Diabetes mellitus Ethnicity medicine Humans Insulin Glycemic Nutrition and Dietetics C-Peptide C-peptide Body Weight Racial Groups Area under the curve Fasting Middle Aged Milk Proteins medicine.disease Dietary Fats Glucagon-like peptide-1 Body Height Hypoglycemia Whey Proteins Endocrinology Postprandial Liver chemistry Female Rapeseed Oil Dietary Proteins Waist Circumference |
| Zdroj: | The American Journal of Clinical Nutrition. 91:98-105 |
| ISSN: | 0002-9165 |
| DOI: | 10.3945/ajcn.2009.28125 |
| Popis: | Background: The glucose-lowering effect of fat and protein is attenuated or absent in diabetic patients, which suggests that the same may occur in insulin-resistant subjects without diabetes. Objective: The objective was to determine whether the postprandial metabolic responses elicited by fat and protein were influenced by the insulin sensitivity of the subjects and whether fat and protein modulate glucose responses through different mechanisms. Design: Healthy nondiabetic subjects aged 18-45 y took 50 g oral glucose with 0-30-g doses of canola oil and whey protein on 11 separate mornings after fasting overnight. The subjects were classified into 3 fasting serum insulin (FSI) groups: FSI < 40 pmol/L (n = 9), 40 ≤ FSI < 70 pmol/L (n = 8), and FSI ≥ 70 pmol/L (n = 8). The relative glycemic response was expressed as the incremental area under the curve (AUC) after each test meal divided by the mean AUC of the glucose control in each subject. Results: Protein significantly decreased glucose (P < 0.0001) and hepatic insulin extraction (P |
| Databáze: | OpenAIRE |
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