Milk in the prevention and management of type 2 diabetes: The potential role of milk proteins

Abstract

Globally, diabetes mellitus is not only considered a leading cause of mortality and morbidities but has also created a substantial economic burden. There is growing evidence that foods and their components can be implemented in the prevention and management of type 2 diabetes mellitus (T2DM). Increased dairy consumption has been linked to a lower risk of T2DM. The protective role of dairy foods in the development of T2DM is thought to be largely attributable to dairy nutrients, one of them being dairy protein. There is considerable evidence that milk proteins increase the postprandial insulin response and lower the postprandial blood glucose response in both healthy subjects and patients with T2DM. The exact mechanisms by which milk proteins lower postprandial glucose levels are yet to established; however, the amino acids and bioactive peptides derived from milk proteins are thought to modify a physiological milieu, which includes delayed gastric emptying and the enhancement of incretin and insulin responses, consequently leading to lower postprandial glucose levels. The present review will focus on providing a clear presentation of the potential implementation of milk proteins as a dietary supplement in the prevention and management of T2DM by summarizing the relevant supporting evidence for this particular topic.

The association between milk consumption and the metabolic syndrome: a cross-sectional study of the residents of Suzhou, China and a meta-analysis

“…The inverse association between milk or dairy product consumption and the metabolic syndrome may be collectively or individually mediated by specific nutrients within milk and dairy products. There is emerging evidence that milk protein may have the potential to improve body composition (58) , glucose metabolism (59) and lipid profile (3) . Milk protein and its derived peptides have been shown to reduce blood pressure, possibly via inhibition of angiotensin I-converting enzyme (4,60) .…”

“…Although milk and dairy products are nutrient-rich foods, high-fat milk and dairy products are also a major source of cholesterol-raising SFA, which have been considered to be involved in the pathogenesis of CVD. The currently available evidence, while inconclusive, suggests that high-fat milk and dairy product consumption may not be associated with increased risks of CVD and other cardiometabolic conditions (59,64) . The results from three cohorts of American adults (65) showed that dairy fat was not associated with an increased risk of CVD.…”

“…However, replacing dairy fat with plant-based fat or PUFA was associated with a lower risk of CVD, suggesting that dairy fat may not be an optimal type of fat in the human diet. In this sense, although consuming high-fat dairy products in moderation may not be associated with an increased risk of CVD and other cardiometabolic conditions (59,64) , consuming low-fat dairy products is preferable to limit saturated fat intake but still offers decent amounts of nutrients.…”

Milk consumption does not prevent but induces type 2 diabetes

“…Hidayat et al recently proposed in this journal that milk consumption may prevent type 2 diabetes mellitus (T2DM) especially by enhancement of incretin and insulin responses, consequently leading to lower postprandial glucose levels. Milk's insulinotropic index is three times higher compared with milk's glycemic index.…”

“…The insulinotropic protein fraction of milk are the whey proteins (20% of cow milk protein), whereas caseins (80%) enhance serum levels of insulin‐like growth factor‐1 (IGF‐1). In fact, whey ingestion increases the secretion of glucose‐dependent insulinotropic polypeptide (GIP) and enhances insulin responses lowering postprandial glucose levels in healthy individuals and patients with T2DM . The branched‐chain amino acids (BCAAs) leucine, isoleucine, and valine are the major insulinotropic amino acid constituents of whey proteins.…”