Effects of Dairy Protein and Fat on the Metabolic Syndrome and Type 2 Diabetes

Abstract

■ AbstractThe incidence of the metabolic syndrome (MetS) and type 2 diabetes (T2D) is increasing worldwide. Evidence supports a negative relationship between the consumption of dairy products and risk of MetS and T2D. Dairy proteins are known to have a directly beneficial effect on hypertension, dyslipidemia, and hyperglycemia, but a detailed understanding of the underlying mechanisms is missing. It has been confirmed by observations that the insulinotropic effect of dairy proteins is associated with the amino acid composition; in particular branched-chain amino acids (BCAA) seem to be of vital importance. Dairy protein-derived peptides may also contribute to the insulinotropic effect via dipeptidyl peptidase-4 (DPP-4) inhibitory activity, and may lower the blood pressure (BP). The lipid metabolism may be improved by whey protein (WP), which acts to reduce the postprandial triglyceride (TG) response. The effect of dairy fat is much more controversial because of the potentially harmful effect exerted by saturated fatty acid (SFA) on metabolic health. Recent observations suggest less adverse effects of SFA on metabolic health than previous assumed. However, little is known about dairy lipid fractions belonging to the groups of monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and phospholipids (PL). Dairy fat seems to act differently depending on the dairy product and the composition of macronutrients in the meal. Therefore, for a better understanding of the mechanisms behind the dairy protein and fat effect on MetS, we suggest that more human studies should be carried out to clarify the interactions of dairy protein and fat with macronutrients in the meal and other dairy components, such as micronutrients and microorganisms from fermented products.Keywords: type 2 diabetes · metabolic syndrome · glucose metabolism · lipid metabolism · blood pressure · dairy fat

Whey and Casein Proteins and Medium-Chain Saturated Fatty Acids from Milk Do Not Increase Low-Grade Inflammation in Abdominally Obese Adults

“…However, data suggest that dairy products do not exert adverse effects on CVD risk and low-grade inflammation [11][12][13][14][15]; some investigators even found a decreased level of inflammatory markers associated with the consumption of dairy products [16]. In this regard, Bordoni et al found that the anti-inflammatory properties were characteristic of both low-and high-fat dairy products [17], but a better understanding of the relationship between dairy protein, dairy fat, and chronic diseases is essential [18].…”

Whey and Casein Proteins and Medium-Chain Saturated Fatty Acids from Milk Do Not Increase Low-Grade Inflammation in Abdominally Obese Adults

“…However, data suggest that dairy products do not exert adverse 45 effects on CVD risk and low-grade inflammation [11][12][13][14][15]; some investigators even found 46 a decreased level of inflammatory markers associated with the consumption of dairy products [16]. In this regard, Bordoni et al found that the anti-inflammatory properties 48 were characteristic of both low-and high-fat dairy products [17], but a better 49 understanding of the relationship between dairy protein, dairy fat, and chronic diseases 50 is essential [18].…”

Effects of D-Chiro-Inositol on Glucose Metabolism in db/db Mice and the Associated Underlying Mechanisms

“…T2DM accounts for > 90% of diabetes cases, and is characterized by hyperglycemia (Chadha and Morris, 2015;Li et al, 2018). It has been reported that IR is a crucial factor in the development of T2DM, playing an important role in many diseases, such as cardiovascular disease, lipid metabolism, and obesity (Bjornshave and Hermansen, 2014). Furthermore, inhibition or attenuation of the insulin signal is the main cause of IR (Li et al, 2018).…”