Weiproteínes voor mensen met diabetes-2.*
Mensen met diabetes-2 kunnen veel doordeel hebben door weiproteïnes aan hun voeding toe te voegen. Daarmee wordt de insulinerespons wel met 30 tot bijna 60% beter en de bloedsuikerwaarde verbetert ook duidelijk. Dit blijkt uit een kleine Deens-Zweedse studie.
Effect
of whey on blood glucose and insulin responses to composite breakfast and lunch
meals in type 2 diabetic subjects1,2,3
Anders H Frid, Mikael Nilsson, Jens Juul Holst and Inger ME
Björck
1 From the Clinic of Endocrinology, University
Hospital MAS, Malmö, Sweden (AHF); the Department of Applied Nutrition and Food
Chemistry, Lund University, Lund, Sweden (MN and IMEB); and the Department of
Medical Physiology, The Panum Institute, University of Copenhagen, Copenhagen,
Denmark (JJH)
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. (December 2005) (Opm. alles over weiproteïnes.)
