A fasting-induced decrease in plasma glucose concentration does not affect the insulin response to ingested protein in people with type 2 diabetes

Saeed, Asad; Jones, Sidney A.; Nuttall, Frank Q.; Gannon, Mary C.

doi:10.1053/meta.2002.34033

Cited by 10 publications

(10 citation statements)

References 17 publications

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“…Other single-meal studies confirmed that protein foods have a modest impact on blood glucose but a significant effect on insulin secretion (14,15) in type 2 diabetic subjects. In addition, clinical studies have shown that an increase in dietary protein improved the metabolic control in type 2 diabetes, albeit in the context of a weight-loss diet (11) or without weight loss (46) .…”

Section: Discussionmentioning

confidence: 84%

Validation of an FFQ to assess dietary protein intake in type 2 diabetic subjects attending primary health-care services in Mali

Coulibaly

O’Brien

Galibois

2009

Public Health Nutr.

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Objective: To validate a 53-item quantitative FFQ (QFFQ) for the assessment of dietary protein intake in type 2 diabetic outpatients in Bamako, Mali. Design: Consumption of protein-containing foods over the week preceding the interview was measured with a 7 d QFFQ and compared with intakes measured with 48-h recalls. Setting: Centre National de Lutte contre le Diabète. Subjects: Seventeen male and forty female adults with type 2 diabetes. Results: Correlation between protein intakes estimated using the QFFQ and 48 h recalls was 0?63 (P , 0?0001). There was no significant difference between the two methods concerning the total protein daily intakes and intakes per kilogram of body weight. The QFFQ indicated that foods of animal origin were a lesser source of protein. Animal protein intake did not differ between men and women but sources did. In men, the main sources were beef (54 % of total animal protein), fish (15 %) and milk powder (8 %). In women, the principal sources were fish (28 %), beef (20 %) and birds (13 %). In contrast, plant protein intake was significantly higher in men than in women (P 5 0?01), but the same plant foods contributed in similar proportions for both genders, rice being by far the greatest source (47 % of plant protein in men, 53 % in women). Conclusion: The QFFQ developed in this study is a valid tool to evaluate dietary protein intakes in Malian diabetic subjects. While the total protein intakes were low in both men and women, differences in choices and amounts of protein food sources were shown.

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Section: Discussionmentioning

confidence: 84%

Validation of an FFQ to assess dietary protein intake in type 2 diabetic subjects attending primary health-care services in Mali

Coulibaly

O’Brien

Galibois

2009

Public Health Nutr.

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“…This result might be due to the fact that the diabetic rats had been fasted. 25) In‰ux of exogenous and endogenous insulin results in a synergistic eŠect on the BG level decrease.…”

Section: Insulin Administration and Pharmacodynamic Analysismentioning

confidence: 99%

Characterization of Streptozotocin-induced Diabetic Rats and Pharmacodynamics of Insulin Formulations

Lee

Yang

et al. 2003

Bioscience, Biotechnology, and Biochemistry

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Morphological and functional changes of rat pancreatic islets caused by administration of streptozotocin (STZ) and the bioavailability of insulin formulations administered to STZ-induced diabetic rats with fasting (12 h) or non-fasting were investigated. Islets isolated from normal rats maintained a good three-dimensional structure and the islet yield was 962.5+/-86.5 islet equivalent number (IEQ, islets converted to an average diameter of 150 microm). In the diabetic group (>500 mg/ml blood glucose), the islet yield was only 44.4+/-8.3 IEQ and the islet was severely damaged. The minimum reduction of blood glucose of each formulation, such as insulin solution, microcrystal, and insulin microcrystal capsule, was shown to be 11.3, 11.0, and 16.3 mg/dl, respectively, at 6 h in fasting with diabetic rats. These results indicated that the administration of insulin formulations to the fasting groups increased the severe hypoglycemic effect of insulin action more than in non-fasting diabetic rats. The diabetic rat with fasting has a regulatory disorder in maintaining the blood glucose level. Accordingly, the validity of pharmacological availability as an optimal modeling of insulin formulations is best in non-fasting STZ-induced diabetic rats.

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“…Individuals with type 2 diabetes mellitus (T2DM) generally lose their ability to secrete insulin in response to carbohydrates; however, they are able to retain, or potentially even increase their ability to secrete insulin in response to protein and amino acid ingestion [1,2]. For example, protein intake has been shown to be equally as effective as carbohydrate intake at stimulating insulin secretion in subjects with T2DM [3], whereas in healthy subjects it has been shown to only be one-third as effective as glucose at stimulating insulin secretion [4].…”

Section: Introductionmentioning

confidence: 99%

“…Compared to healthy subjects, individuals with T2DM appear to retain normal GLP-1 functions, but have a lesser ability of GIP to influence insulin secretion [7]. However, certain dietary proteins, peptides and amino acids can potently stimulate both GIP and GLP-1 secretion in healthy and T2DM populations [1,3,8,9,10]. Additionally, the ingestion of different sources and forms of protein with—or before—a meal can have diverse effects on postprandial insulin and glucose concentrations in subjects with T2DM [11,12,13,14].…”

Section: Introductionmentioning

confidence: 99%

Emerging Evidence for the Importance of Dietary Protein Source on Glucoregulatory Markers and Type 2 Diabetes: Different Effects of Dairy, Meat, Fish, Egg, and Plant Protein Foods

Comerford

Pasin

2016

Nutrients

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Observational studies provide evidence that a higher intake of protein from plant-based foods and certain animal-based foods is associated with a lower risk for type 2 diabetes (T2DM). However, there are few distinguishable differences between the glucoregulatory qualities of the proteins in plant-based foods, and it is likely their numerous non-protein components (e.g., fibers and phytochemicals) that drive the relationship with T2DM risk reduction. Conversely, the glucoregulatory qualities of the proteins in animal-based foods are extremely divergent, with a higher intake of certain animal-based protein foods showing negative effects, and others showing neutral or positive effects on T2DM risk. Among the various types of animal-based protein foods, a higher intake of dairy products (such as milk, yogurt, cheese and whey protein) consistently shows a beneficial relationship with glucose regulation and/or T2DM risk reduction. Intervention studies provide evidence that dairy proteins have more potent effects on insulin and incretin secretion compared to other commonly consumed animal proteins. In addition to their protein components, such as insulinogenic amino acids and bioactive peptides, dairy products also contain a food matrix rich in calcium, magnesium, potassium, trans-palmitoleic fatty acids, and low-glycemic index sugars—all of which have been shown to have beneficial effects on aspects of glucose control, insulin secretion, insulin sensitivity and/or T2DM risk. Furthermore, fermentation and fortification of dairy products with probiotics and vitamin D may improve a dairy product’s glucoregulatory effects.

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A fasting-induced decrease in plasma glucose concentration does not affect the insulin response to ingested protein in people with type 2 diabetes

Cited by 10 publications

References 17 publications

Validation of an FFQ to assess dietary protein intake in type 2 diabetic subjects attending primary health-care services in Mali

Validation of an FFQ to assess dietary protein intake in type 2 diabetic subjects attending primary health-care services in Mali

Characterization of Streptozotocin-induced Diabetic Rats and Pharmacodynamics of Insulin Formulations

Emerging Evidence for the Importance of Dietary Protein Source on Glucoregulatory Markers and Type 2 Diabetes: Different Effects of Dairy, Meat, Fish, Egg, and Plant Protein Foods

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