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Influence of whey supplementation on glycaemic and hormonal excursions at breakfast and lunch in type II diabetic subjects

Frid, Anders LU ; Nilsson, Mikael LU ; Holst, Jens Juul and Björck, Inger LU (2005) In American Journal of Clinical Nutrition 82(1). p.69-75
Abstract
Background:Whey proteins have insulinotropic effects and reduce the postprandial glycemia in healthy subjects. The mechanism is not known, but insulinogenic amino acids and the incretin hormones seem to be involved.



Objective:The aim was to evaluate whether supplementation of meals with a high glycemic index (GI) with whey proteins may increase insulin secretion and improve blood glucose control in type 2 diabetic subjects.



Design:Fourteen diet-treated subjects with type 2 diabetes were served a high-GI breakfast (white bread) and subsequent high-GI lunch (mashed potatoes with meatballs). The breakfast and lunch meals were supplemented with whey on one day; whey was exchanged for lean ham and lactose... (More)
Background:Whey proteins have insulinotropic effects and reduce the postprandial glycemia in healthy subjects. The mechanism is not known, but insulinogenic amino acids and the incretin hormones seem to be involved.



Objective:The aim was to evaluate whether supplementation of meals with a high glycemic index (GI) with whey proteins may increase insulin secretion and improve blood glucose control in type 2 diabetic subjects.



Design:Fourteen diet-treated subjects with type 2 diabetes were served a high-GI breakfast (white bread) and subsequent high-GI lunch (mashed potatoes with meatballs). The breakfast and lunch meals were supplemented with whey on one day; whey was exchanged for lean ham and lactose on another day. Venous blood samples were drawn before and during 4 h after breakfast and 3 h after lunch for the measurement of blood glucose, serum insulin, glucose-dependent insulinotropic polypeptide (GIP), and glucagon-like peptide 1 (GLP-1).



Results:The insulin responses were higher after both breakfast (31%) and lunch (57%) when whey was included in the meal than when whey was not included. After lunch, the blood glucose response was significantly reduced [–21%; 120 min area under the curve (AUC)] after whey ingestion. Postprandial GIP responses were higher after whey ingestion, whereas no differences were found in GLP-1 between the reference and test meals.



Conclusions:It can be concluded that the addition of whey to meals with rapidly digested and absorbed carbohydrates stimulates insulin release and reduces postprandial blood glucose excursion after a lunch meal consisting of mashed potatoes and meatballs in type 2 diabetic subjects. (Less)
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author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Milk • whey • type 2 diabetes • blood glucose • serum insulin • incretin hormones
in
American Journal of Clinical Nutrition
volume
82
issue
1
pages
69 - 75
publisher
Oxford University Press
ISSN
1938-3207
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300), Endocrinology (013241500), Pediatrics/Urology/Gynecology/Endocrinology (013240400)
id
decfb7d8-e3b9-4ef4-a92a-4c2c7ae2a01a (old id 757592)
alternative location
http://www.ajcn.org/cgi/content/full/82/1/69
date added to LUP
2016-04-01 17:07:14
date last changed
2018-11-21 20:46:48
@article{decfb7d8-e3b9-4ef4-a92a-4c2c7ae2a01a,
  abstract     = {Background:Whey proteins have insulinotropic effects and reduce the postprandial glycemia in healthy subjects. The mechanism is not known, but insulinogenic amino acids and the incretin hormones seem to be involved. <br/><br>
<br/><br>
Objective:The aim was to evaluate whether supplementation of meals with a high glycemic index (GI) with whey proteins may increase insulin secretion and improve blood glucose control in type 2 diabetic subjects. <br/><br>
<br/><br>
Design:Fourteen diet-treated subjects with type 2 diabetes were served a high-GI breakfast (white bread) and subsequent high-GI lunch (mashed potatoes with meatballs). The breakfast and lunch meals were supplemented with whey on one day; whey was exchanged for lean ham and lactose on another day. Venous blood samples were drawn before and during 4 h after breakfast and 3 h after lunch for the measurement of blood glucose, serum insulin, glucose-dependent insulinotropic polypeptide (GIP), and glucagon-like peptide 1 (GLP-1). <br/><br>
<br/><br>
Results:The insulin responses were higher after both breakfast (31%) and lunch (57%) when whey was included in the meal than when whey was not included. After lunch, the blood glucose response was significantly reduced [–21%; 120 min area under the curve (AUC)] after whey ingestion. Postprandial GIP responses were higher after whey ingestion, whereas no differences were found in GLP-1 between the reference and test meals. <br/><br>
<br/><br>
Conclusions:It can be concluded that the addition of whey to meals with rapidly digested and absorbed carbohydrates stimulates insulin release and reduces postprandial blood glucose excursion after a lunch meal consisting of mashed potatoes and meatballs in type 2 diabetic subjects.},
  author       = {Frid, Anders and Nilsson, Mikael and Holst, Jens Juul and Björck, Inger},
  issn         = {1938-3207},
  language     = {eng},
  number       = {1},
  pages        = {69--75},
  publisher    = {Oxford University Press},
  series       = {American Journal of Clinical Nutrition},
  title        = {Influence of whey supplementation on glycaemic and hormonal excursions at breakfast and lunch in type II diabetic subjects},
  url          = {http://www.ajcn.org/cgi/content/full/82/1/69},
  volume       = {82},
  year         = {2005},
}