The Effect of Dietary Glycemic Properties on Markers of Inflammation, Insulin Resistance, and Body Composition in Postmenopausal American Women: An Ancillary Study from a Multicenter Protein Supplementation Trial

Abstract

Controversy exists as to whether high glycemic index/glycemic load (GI/GL) diets increase the risk of chronic inflammation, which has been postulated as a pathogenic intermediary between such diets and age-related alterations in body composition and insulin resistance. We conducted an ancillary study to a randomized, double-blind trial comparing the effects of a whey protein supplement (PRO, n = 38) and a maltodextrin supplement (CHO, n = 46) on bone density to evaluate the impact of a calibrated increase in GI/GL on inflammation, insulin resistance, and body composition in a healthy aging population. Markers of inflammation, HOMA, body composition, and GI/GL (estimated from 3-day food records) were assessed at baseline and 18 months. By 18 months, the GL in the CHO group increased by 34%, 88.4 ± 5.2 → 118.5 ± 4.9 and did not change in the PRO group, 86.5 ± 4.1 → 82.0 ± 3.6 (p < 0.0001). Despite this change there were no differences in serum CRP, IL-6, or HOMA at 18 months between the two groups, nor were there significant associations between GL and inflammatory markers. However, trunk lean mass (p = 0.0375) and total lean mass (p = 0.038) were higher in the PRO group compared to the CHO group at 18 months There were also significant associations for GL and change in total fat mass (r = 0.3, p = 0.01), change in BMI (r = 0.3, p = 0.005), and change in the lean-to-fat mass ratio (r = −0.3, p = 0.002). Our data suggest that as dietary GL increases within the moderate range, there is no detectable change in markers of inflammation or insulin resistance, despite which there is a negative effect on body composition.

Lower Dietary Inflammatory Index Scores Are Associated with Lower Glycemic Index Scores among College Students

“…Chronic low-grade inflammation is a major contributor to chronic diseases, including diseases such as diabetes and cardiovascular disease [ 1 ]. Although inflammation is a normal biological process needed for competent immune, vascular, and endothelial response, chronic inflammation can be caused by chronic infections that do not resolve and are associated with unhealthy lifestyle patterns, such as an unhealthy diet and tobacco use [ 2 ].…”

Effect of Whey Protein Supplementation in Postmenopausal Women: A Systematic Review and Meta-Analysis

“…All 14 included studies were RCT with a control group. Among these, 2 were single blinded [ 23 , 24 ], and 12 were double blinded [ 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ]. These studies were implemented in six different countries with the majority having an intervention duration of 12 weeks (ranged from 10 weeks to 72 weeks).…”

Effects of Whey Protein Supplementation on Aortic Stiffness, Cerebral Blood Flow, and Cognitive Function in Community-Dwelling Older Adults: Findings from the ANCHORS A-WHEY Clinical Trial

“…As mentioned previously, our findings should be interpreted in the context that noted interactions (cfPWV) could have been driven partially by a) direct detrimental effects of CHO on vascular function and thus aortic stiffness, and/or b) CHO amplifying vascular aging. We believe this unlikely as a recent ancillary study from the large multicenter Protein Supplementation Trial noted specifically that although maltodextrin supplementation (45 g/daily for 18 months) increases glycemic load, it does not have a detrimental effect on systemic inflammation or insulin resistance [63]. Moreover, maltodextrin does not have detrimental effects on vascular endothelial function measured as brachial flow-mediated dilation or circulating biomarkers of vascular endothelial inflammation [22,38].…”