一项随机对照试验:全脂酸奶与脱脂酸奶可改善糖尿病前期个体的葡萄糖稳态和代谢激素调节

IF 3.4 3区 医学 Q2 NUTRITION & DIETETICS
Victoria M. Taormina , Simonne Eisenhardt , Matthew P. Gilbert , Matthew E. Poynter , C. Lawrence Kien , Jana Kraft
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引用次数: 0

摘要

饮食指南建议食用低脂或脱脂乳制品以促进代谢健康,但观察性研究表明,摄入全脂酸奶可能不会对2型糖尿病的风险产生不利影响。需要随机对照试验来进一步探索这种关系。我们的目的是评估用全脂(3.25%)酸奶代替脱脂酸奶对糖尿病前期患者2型糖尿病风险的影响。我们假设每天短期食用3份全脂酸奶对葡萄糖稳态、胰岛素敏感性和代谢激素反应的测量有有益影响。13人完成了为期8周的随机、双掩模交叉控制喂养试验,包括2周和3周的实验饮食期,参与者每天食用3份全脂或脱脂酸奶;在每个饮食期之前进行1周的控制。在每个饮食期之后,通过混合餐和口服葡萄糖耐量试验测量全身葡萄糖处理和代谢激素浓度的变化。我们的主要结局指标是口服葡萄糖耐量试验期间120分钟时间点的血糖浓度。虽然没有观察到主要结果指标的差异,但全脂酸奶饮食导致血液中果糖胺浓度降低,果糖胺是2至3周内平均血糖浓度的标志。此外,空腹胰高血糖素样肽-1和餐后葡萄糖依赖性胰岛素多肽浓度在全脂酸奶饮食后更高。我们的初步结果表明,与脱脂酸奶相比,短期食用全脂酸奶对糖尿病前期患者的葡萄糖稳态和代谢激素调节有好处,这需要进一步的随机对照研究。该试验已在clinicaltrials.gov注册(NCT03577119)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Full-fat versus non-fat yogurt consumption improves glucose homeostasis and metabolic hormone regulation in individuals with prediabetes: A randomized-controlled trial

Full-fat versus non-fat yogurt consumption improves glucose homeostasis and metabolic hormone regulation in individuals with prediabetes: A randomized-controlled trial
Dietary guidance recommends consuming low- or non-fat dairy foods for metabolic health, yet observational research indicates full-fat yogurt intake may not detrimentally affect type 2 diabetes risk. Randomized-controlled trials are needed to further explore this relationship. Our aim was to evaluate the effect of substituting full-fat (3.25%) yogurt for non-fat yogurt on type 2 diabetes risk in individuals with prediabetes. We hypothesized beneficial effects on measures of glucose homeostasis, insulin sensitivity, and metabolic hormone response following short-term consumption of 3 full-fat yogurt servings daily. Thirteen individuals completed the 8-week randomized, double-masked crossover controlled-feeding trial comprised 2, 3-week experimental diet periods in which participants consumed 3 daily servings of full-fat or non-fat yogurt; a 1-week control preceded each diet period. Following each diet period, changes in whole-body glucose handling and metabolic hormone concentrations were measured using mixed meal and oral glucose tolerance tests. Our primary outcome measure was the blood glucose concentration at the 120-minute time point during the oral glucose tolerance test. Though differences in the primary outcome measure were not observed, the full-fat yogurt diet resulted in lower concentrations of blood fructosamine, a marker of average blood glucose concentrations over 2 to 3 weeks. Further, fasting glucagon-like peptide-1 and post-prandial glucose-dependent insulinotropic polypeptide concentrations were greater following the full-fat yogurt diet. Our preliminary results indicate that short-term consumption of full-fat relative to non-fat yogurt beneficially affected aspects of glucose homeostasis and metabolic hormone regulation in individuals with prediabetes, warranting further randomized-controlled research. This trial is registered at clinicaltrials.gov (NCT03577119).
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来源期刊
Nutrition Research
Nutrition Research 医学-营养学
CiteScore
7.60
自引率
2.20%
发文量
107
审稿时长
58 days
期刊介绍: Nutrition Research publishes original research articles, communications, and reviews on basic and applied nutrition. The mission of Nutrition Research is to serve as the journal for global communication of nutrition and life sciences research on diet and health. The field of nutrition sciences includes, but is not limited to, the study of nutrients during growth, reproduction, aging, health, and disease. Articles covering basic and applied research on all aspects of nutrition sciences are encouraged, including: nutritional biochemistry and metabolism; metabolomics, nutrient gene interactions; nutrient requirements for health; nutrition and disease; digestion and absorption; nutritional anthropology; epidemiology; the influence of socioeconomic and cultural factors on nutrition of the individual and the community; the impact of nutrient intake on disease response and behavior; the consequences of nutritional deficiency on growth and development, endocrine and nervous systems, and immunity; nutrition and gut microbiota; food intolerance and allergy; nutrient drug interactions; nutrition and aging; nutrition and cancer; obesity; diabetes; and intervention programs.
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