603-P: Changes in Insulin Resistance by Protein Source and Level of Saturated Fat—An Analysis of the Animal and Plant Protein and Cardiovascular Health (APPROACH) Trial

Abstract

Background: Protein source and saturated fat (SFA) consumption may affect insulin resistance (IR). We aimed to assess IR using the ratio of triglycerides/HDL (TG/HDL) in the context of a randomized, controlled, crossover dietary intervention trial comparing red meat, white meat and non-meat protein sources at high and low SFA levels. Methods: Healthy men and women aged 21-65 y with BMI 20-35 kg/m2 were randomly assigned to 1 of 2 parallel arms (14% or 7% energy from SFA), and within each consumed diets with protein source derived primarily from red meat, white meat, and nonmeat sources for 4 weeks each in random order. We assessed protein source and log transformed TG/HDL ratio using generalized mixed models adjusting for diet order by level of SFA. A significant interaction was found between SFA and red meat intake (p<0.05). Results: Participants who completed all diets were included: 62 participants on high SFA diets (27 men, 30 women); 51 on low SFA (17 men, 34 women). Red and white meat consumption were each associated with lower log TG/HDL than non-meat protein consumption at high SFA but not low SFA (Table). There was no difference in log TG/HDL between white and red meat consumption at either level of SFA. Conclusion: Diets high in both SFA and red or white meat protein have adverse effects on IR compared with either low SF or non-meat protein consumption. Disclosure M.D.Gadgil: None. R.M.Krauss: None. Funding National Institute of Diabetes and Digestive and Kidney Diseases (R03DK132307); National Heart, Lung, and Blood Institute (R01HL106003); National Center for Advancing Translational Sciences; San Francisco Clinical and Translational Science Institute (UL1TR000004)