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Title: | Protein Co-Ingestion Strongly Increases Postprandial Insulin Secretion in Type 2 Diabetes Patients | Authors: | Manders, Ralph HANSEN, Dominique Zorenc, Antoine DENDALE, Paul Kloek, Joris SARIS, W.H.M. van Loon, Luc |
Issue Date: | 2014 | Source: | JOURNAL OF MEDICINAL FOOD 17(7), p. 758-763. | Abstract: | The capacity of nutritional protein to induce endogenous insulin secretion has been well established. However, it is not known whether such a response is applicable in a diverse population of type 2 diabetes patients. The aim of the present study was to assess the impact of co-ingesting either intact or hydrolyzed protein with carbohydrate on postprandial plasma insulin and glucose responses in type 2 diabetes patients. Sixty longstanding, male, type 2 diabetes patients participated in a study in which we determined postprandial plasma insulin and glucose responses after ingesting a single bolus of carbohydrate (0.7 g/kg: CHO) with or without an intact protein (0.3 g/kg: PRO) or its hydrolysate (0.3 g/kg: PROh). Results showed that protein co-ingestion strongly increased postprandial insulin release, with the insulin response +99–41 and +110–10% greater in the CHO+PRO and CHO+PROh experiments when compared with the CHO experiment. The insulinotropic properties of protein co-ingestion were evident in nearly all patients, with 58 out of 60 patients responding >10% when compared with the insulin response following carbohydrate ingestion only (CHO). The concomitant plasma glucose responses were 22–32 and 23–36% lower in the CHO+PRO and CHO+PROh experiments, respectively. We conclude that protein co-ingestion represents an effective dietary strategy to strongly augment postprandial insulin release and attenuate the postprandial rise in glucose concentration in type 2 diabetes patients. | Keywords: | glucose; insulin; milk protein; protein hydrolysates | Document URI: | http://hdl.handle.net/1942/16460 | ISSN: | 1096-620X | e-ISSN: | 1557-7600 | DOI: | 10.1089/jmf.2012.0294 | Rights: | © Mary Ann Liebert, Inc., and Korean Society of Food Science and Nutrition. | Category: | A1 | Type: | Journal Contribution |
Appears in Collections: | Research publications |
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