Frid Anders H, Nilsson Mikael, Holst Jens Juul, Björck Inger M E
Clinic of Endocrinology, University Hospital MAS, Malmö, Sweden.
Am J Clin Nutr. 2005 Jul;82(1):69-75. doi: 10.1093/ajcn.82.1.69.
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.
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.
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).
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.
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.
乳清蛋白具有促胰岛素分泌作用，可降低健康受试者的餐后血糖。其机制尚不清楚，但胰岛素原性氨基酸和肠促胰岛素似乎参与其中。
旨在评估在2型糖尿病患者中，用乳清蛋白补充高血糖指数（GI）餐是否可增加胰岛素分泌并改善血糖控制。
为14名接受饮食治疗的2型糖尿病患者提供高GI早餐（白面包），随后是高GI午餐（肉丸土豆泥）。在一天中，早餐和午餐添加乳清蛋白；在另一天，用瘦火腿和乳糖替代乳清蛋白。在早餐前、早餐后4小时内以及午餐后3小时采集静脉血样，用于测量血糖、血清胰岛素、葡萄糖依赖性促胰岛素多肽（GIP）和胰高血糖素样肽1（GLP-1）。
与不添加乳清蛋白相比，餐中添加乳清蛋白时，早餐后（31%）和午餐后（57%）的胰岛素反应更高。午餐后，摄入乳清蛋白后血糖反应显著降低[-21%；曲线下面积（AUC）120分钟]。摄入乳清蛋白后餐后GIP反应更高，而参考餐和测试餐之间的GLP-1未发现差异。
可以得出结论，在2型糖尿病患者由肉丸土豆泥组成的午餐中，在快速消化吸收的碳水化合物餐中添加乳清蛋白可刺激胰岛素释放并减少餐后血糖波动。
