Abstract
Dietary protein and fiber independently influence insulin-mediated glucose control. However, potential additive effects are not well-known. Men and women (n = 20; age: 26 ± 5 years; body mass index: 26.1 ± 0.2 kg/m2; mean ± standard deviation) consumed normal protein and fiber (NPNF; NP = 12.5 g, NF = 2 g), normal protein and high fiber (NPHF; NP = 12.5 g, HF = 8 g), high protein and normal fiber (HPNF; HP = 25 g, NF = 2 g), or high protein and fiber (HPHF; HP = 25 g, HF = 8 g) breakfast treatments during four 2-week interventions in a randomized crossover fashion. On the last day of each intervention, meal tolerance tests were completed to assess postprandial (every 60 min for 240 min) serum glucose and insulin concentrations. Continuous glucose monitoring was used to measure 24-h interstitial glucose during five days of the second week of each intervention. Repeated-measures ANOVA was applied for data analyses. The HPHF treatment did not affect postprandial glucose and insulin responses or 24-h glucose total area under the curve (AUC). Higher fiber intake reduced 240-min insulin AUC. Doubling the amount of protein from 12.5 g to 25 g/meal and quadrupling fiber from 2 to 8 g/meal at breakfast was not an effective strategy for modulating insulin-mediated glucose responses in these young, overweight adults.
Highlights
Type 2 diabetes (T2D) is a chronic metabolic disease that is impacted by insulin resistance, glucose intolerance, and dyslipidemia [1,2,3]
Overweight male and female adults were recruited from the Greater Lafayette, Indiana, USA, area through advertisement to participate in the study
We considered 24-h glucose data valid when three or more self-monitoring glucose reading were documented for calibration of Continuous glucose monitoring (CGM) sensor glucose data [50]
Summary
Type 2 diabetes (T2D) is a chronic metabolic disease that is impacted by insulin resistance, glucose intolerance, and dyslipidemia [1,2,3]. Dietary factors that influence blood glucose control may modify these metabolic abnormalities [3,4,5,6]. Total dietary energy intake and macronutrient composition are well-known to modulate glycemia [4,7]. Restricting energy intake and the resultant reductions in body weight improves these modifiable risk factors for T2D [8,9,10]. Maintaining energy restriction and weight loss over the long-term is challenging [11]. Manipulating dietary macronutrient composition without restricting energy has been shown to be an effective dietary strategy for prevention of T2D [12,13]
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