Consumption of red and processed meat and refined grains for 4weeks decreases insulin sensitivity in insulin-resistant adults: A randomized crossover study
Kim Y, Keogh JB, Clifton PM
Metabolism: clinical and experimental · 21 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Health and Medical Research Council
- Gobierno
- Australian Postgraduate Award
- Gobierno
- National Health and Medical Research Council Principal Research Fellowship
- Gobierno
- South Australian Cardiovascular Research Development Program Fellowship
Según 4 financiadores declarados.
Publicación
- Publicado
- 2016-12-27 · Metabolism · vol. 68 · págs. 173–183
- Editorial
- Elsevier BV
- Citado
- 27 citas · más que el 93% de estudios similares · 3.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 56 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Diet, Metabolism, and Disease · Food composition and properties
- Palabras clave
- red meat, processed meat, refined grains, whole grains, insulin sensitivity, insulin resistance, type 2 diabetes risk, dietary intervention, body mass index, fat mass, physical activity, dietary habits, healthy eating guidelines, diabetes prevention, Mediterranean diet, DASH diet, glycemic control
- MeSH
- humans, fabaceae, nuts, insulin resistance, blood glucose, lipids, glucose tolerance test, body mass index, exercise, diet, cross-over studies, dairy products, meat, adult, middle aged, female, male, adiposity, edible grain
3 autores
- Yoona Kim🇦🇺University of South Australia
- Jennifer Beatrice Keogh🇦🇺University of South Australia
- Peter Marshall Clifton🇦🇺 · autor de correspondenciaUniversity of South Australia
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Red and processed meat and refined grains are associated with an increased risk of type 2 diabetes. Interventions are limited. We hypothesized that a diet high in red and processed meat and refined grains (HMD) would decrease insulin sensitivity compared to a diet high in whole grains, nuts, dairy and legumes with no red meat (HWD).
Methods
Forty-nine subjects without diabetes [15 men and 34 women, age, 35.6±15.7 years, body mass index (BMI), 27±5.9kg/m2] underwent two 4-week weight-stable dietary interventions in a randomized crossover design. The insulin sensitivity index (ISI) was calculated from the last 30min of a continuous low-dose insulin (25mU/kg·h) and glucose (4mg/kg·min) infusion test (LDIGIT 120-150min) at the end of each diet.
Results
The population fell into two very discrete groups: those with a very low insulin response in the LDIGIT 120-150min on HMD (Group 156pmol/L, n=25). Group 2 had significantly higher insulin concentrations [(median and interquartile range) 153, 180 for HMD vs. 123, 149pmol/L for HWD; P=0.019] and glucose concentrations [(mean±standard deviation) 7.4±1.3 for HMD vs.6.7±1.2mmol/L for HWD; P=0.05], resulting in a significantly decreased ISI [(median and interquartile range) 21.1, 34.2 for HMD vs. 31.6, 39.4 for HWD; P=0.014] compared to HWD. Log ISI after HMD was significantly correlated with BMI (r=-0.5; P=0.009), fat mass (r=-0.55; P=0.004) and self-reported activity levels (r=-0.45; P=0.024).
Conclusions
A dietary pattern high in red and processed meat and refined grains decreased insulin sensitivity compared to a dietary pattern high in whole grains, nuts, dairy products and legumes only in relatively insulin-resistant adults.
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