Daily Archives: 20 July 2024

Proteins and Fats May Stimulate Insulin Production, Leading to Customized Nutritional Strategies

In blood sugar management, the focus has predominantly been on carbohydrates. Yet, recent research from the University of British Columbia suggests that proteins and fats might be equally significant for some individuals. Published today in Cell Metabolism, this pioneering study offers the first in-depth comparison of how different individuals’ insulin production responds to the three primary macronutrients: carbohydrates (glucose), proteins (amino acids), and fats (fatty acids). The findings indicate that insulin production is much more complex and personalized than previously believed, showcasing a particular sensitivity to fatty foods in a subset of the population.

Dr. James Johnson, the study’s senior author and a professor of cellular and physiological sciences at UBC, emphasized the unexpected variability in how individuals respond to proteins and fats. “Glucose is the well-known driver of insulin, but the strong response to proteins and fats was surprising,” he said. This unexpected variability not only challenges our current understanding but also engages us in a new and exciting area of research, opening up possibilities for further exploration and discovery.

The researchers conducted their experiments on pancreatic islets from 140 deceased donors of both genders and a broad age range, exposing these cells to each macronutrient and measuring the insulin response alongside 8,000 other proteins. While most islet cells responded robustly to carbohydrates, about nine per cent were more responsive to proteins, and eight per cent reacted more to fats than any other nutrient, even glucose.

Dr. Jelena Kolic, the study’s first author and a research associate in the Johnson lab, noted that this challenges the long-held belief that fats minimally impact insulin release in everyone. “With a better understanding of a person’s individual drivers of insulin production, we could potentially provide tailored dietary guidance that would help people better manage their blood sugar and insulin levels,” she said. This could lead to significant advancements in dietary recommendations and health management strategies.

The research also explored the insulin response in islet cells from donors with Type 2 diabetes. These cells typically showed a diminished response to glucose, yet their response to proteins remained largely intact, suggesting that protein-rich diets could have therapeutic benefits for such patients. This finding not only provides a new perspective on dietary management for Type 2 diabetes but also underlines the potential for positive change and improvement in patient care, motivating healthcare professionals and patients alike.

Looking to the future, the research team plans to expand their work into clinical studies that test insulin responsiveness to all three macronutrients in real-world settings. They hope to develop personalized nutrition approaches based on their findings, potentially using genetic testing to determine which macronutrients will likely trigger a person’s insulin response. This research marks a significant step towards more effective and individualized dietary management for those with diabetes and other related conditions.

More information: Jelena Kolic et al, Proteomic predictors of individualized nutrient-specific insulin secretion in health and disease, Cell Metabolism. DOI: 10.1016/j.cmet.2024.06.001

Journal information: Cell Metabolism Provided by The University of British Columbia

Nitrate from Plants Benefits Human Health

Leave a Reply

Recent studies by Edith Cowan University (ECU) have highlighted that nitrates from plants significantly decrease mortality risks, while those derived from animals, processed meats, and tap water increase such risks. The research, led by Dr Nicola Bondonno, involved over 52,000 participants from the Danish Diet, Cancer, and Health Study, revealing that moderate to high consumption of plant-based nitrates reduced the risk of death from all causes, cardiovascular diseases and cancer by 14% to 24%. The study supports the intake of nitrate-rich vegetables like leafy greens and beetroot, dispelling fears related to their cancer risk.

Nitrate, found in various sources, including vegetables, meats, and drinking water, has stirred considerable debate due to its dual potential impacts on health. Emerging evidence underscores its significant role in preventing major health issues such as cardiovascular diseases, dementia, and diabetes. However, the contentious link between nitrate consumption and cancer has cast a shadow over the advisability of consuming high-nitrate vegetables. This research sheds new light, suggesting that the health benefits of dietary nitrates may outweigh the risks, particularly when sourced from vegetables.

While the study confirms that plant-based nitrates are not the only beneficial compounds in vegetables—given the presence of other protective substances—it emphasizes the significant health advantages of high nitrate intake. The findings also contribute to a growing body of evidence supporting the notion that the consumption of nitrate-rich vegetables is safe regarding cancer risk. In stark contrast, the research identified a higher mortality risk associated with the consumption of nitrates from animal sources and processed meats. Animal-derived nitrates were linked to a 9% and 12% increase in all-cause and cardiovascular-related mortality, respectively, while processed meats were connected to a 12% to 22% rise in all-cause and cancer-related deaths.

Dr Bondonno’s insights reveal that the body’s reaction to nitrates largely depends on their source, which influences their metabolic pathway. When ingested, nitrates can convert into nitric oxide, which enhances cardiovascular health by improving blood flow and lowering blood pressure. Alternatively, they can transform into nitrosamines, compounds thought to be carcinogenic. Antioxidants in vegetables promote converting nitrates into beneficial nitric oxide, thereby leveraging their protective effects.

This research is significant in that it realigns the dietary focus towards increasing consumption of plant foods while reducing intake of animal products and processed meats. It highlights the shift in concerns from cancer to more pronounced cardiovascular risks, especially from nitrates found in drinking water. The findings suggest that while plant-derived nitrates fortify the body against various mortalities, those from animal sources and tap water elevate risks, particularly of heart disease and some cancers.

Overall, the influence of nitrate sources on health outcomes underscores the importance of dietary choices in managing and mitigating health risks. This comprehensive study clarifies the beneficial versus harmful sources of nitrates and supports the broader dietary advice of favouring plants over animal products to optimize health.

More information: Nicola P. Bondonno et al, Source-specific nitrate intake and all-cause mortality in the Danish Diet, Cancer, and Health Study, European Journal of Epidemiology. DOI: 10.1007/s10654-024-01133-5

Journal information: European Journal of Epidemiology Provided by Edith Cowan University

Blood Lipid Levels Indicate Health Advantages of Substituting Butter with Premium Plant Oils

Leave a Reply

Transitioning from a diet high in saturated animal fats to one abundant in plant-based unsaturated fats influences the composition of fats in the blood, which can affect long-term disease risk. A significant study published in Nature Medicine and led by researchers from Chalmers University of Technology in Sweden, the German Institute of Human Nutrition, and other universities has shown that it is possible to precisely measure changes in dietary fats in the blood and link these directly to the risk of cardiovascular diseases and type 2 diabetes. Clemens Wittenbecher, the research leader at Chalmers University and the study’s senior author, asserts that this study not only reinforces the health benefits of diets high in unsaturated plant fats, like the Mediterranean diet but could also help provide specific dietary advice to those who would benefit most from modifying their diets.

The World Health Organization (WHO) emphasizes the importance of healthy diets in preventing chronic diseases. To reduce cardiometabolic risks, the WHO recommends replacing saturated fats with unsaturated fats from plant sources. However, the certainty of these recommendations has been moderate due to limitations in previous studies. This new research addresses these limitations by employing lipidomics to analyze blood fats, linking diet to disease in a groundbreaking combination of dietary intervention studies with highly controlled diets and cohort studies that include long-term health tracking.

Part of this research was done through a dietary intervention study at the University of Reading, UK, involving 113 participants over 16 weeks. One group consumed a diet rich in saturated animal fats, while the other followed a diet high in unsaturated plant-based fats. The lipidomic analysis of blood samples identified specific lipid molecules that reflected the varied diets, demonstrating the direct impact of diet on blood fat composition.

Fabian Eichelmann from the German Institute of Human Nutrition Potsdam-Rehbruecke, and first author of the study, explained that the effects on blood lipids were summarized with a multi-lipid score (MLS). A high MLS indicates a healthier blood fat profile, achieved by consuming high levels of unsaturated plant fats and low levels of saturated animal fats. These MLS results from the dietary intervention were then statistically related to the occurrence of cardiovascular disease and type 2 diabetes in extensive observational studies, revealing that a higher MLS correlates with a substantially reduced risk of developing cardiometabolic diseases.

The study also examined whether individuals with low MLS levels, which suggest a high saturated fat intake, specifically benefited from adopting healthier diets. Utilizing data from the PREDIMED trial, which focuses on the Mediterranean diet rich in unsaturated plant fats, researchers found that diabetes prevention was most pronounced in individuals with low MLS levels at the start of the study. This indicates that even individuals at higher risk due to poor dietary habits can see significant health improvements with dietary changes.

Clemens Wittenbecher highlighted that the complexity of diet makes it challenging to draw definitive conclusions from a single study. However, the innovative use of lipidomics to integrate controlled dietary intervention studies with longitudinal cohort studies has overcome many current limitations in nutritional research, paving the way for more precise and actionable dietary recommendations. This approach enhances our understanding of how specific dietary fats influence health and supports the development of targeted dietary strategies for disease prevention.

More information: Fabian Eichelmann et al, Lipidome changes due to improved dietary fat quality inform cardiometabolic risk reduction and precision nutrition, Nature Medicine. DOI: 10.1038/s41591-024-03124-1

Journal information: Nature Medicine Provided by Chalmers University of Technology

Is Increasing Your Dietary Fiber Beneficial? Recent Research Suggests It Varies

Leave a Reply

Nutrition experts have long recommended increasing dietary fibre intake, yet a recent study from Cornell University suggests that the health benefits of dietary fibre might not be universal. Published in the journal Gut Microbes, the research highlights how the impacts of dietary fibre vary based on individual differences in the gut microbiome, advocating for personalised dietary recommendations. The significance and relevance of these findings cannot be overstated, as they challenge the universal application of dietary fibre recommendations.

The research focused on resistant starch, a type of dietary fibre present in foods like bread, cereals, green bananas, whole-grain pasta, brown rice, and potatoes. The team investigated how different types of resistant starch affect various species of gut microbes. Their findings revealed a fascinating aspect of the study-individual responses to resistant starch are highly variable; while some individuals experience significant benefits, others see minimal or no effects. This variability is closely linked to the diversity and composition of each person’s gut microbiome, making the study’s findings even more intriguing and interesting.

Angela Poole, an assistant professor of molecular nutrition and the study’s senior author, emphasised the potential of precision nutrition. She pointed out that while public health messages have consistently encouraged high fibre intake, actual consumption still needs to be higher, with less than 10% of the population meeting the recommended levels. Given the wide variety of dietary fibres and carbohydrates available, Poole suggests a more practical approach that involves detailed personal assessments to determine which specific types of fibre would provide the most benefits for each individual.

The study involved three dietary treatments administered to 59 participants over seven weeks, providing a comprehensive view of how personalised dietary recommendations could be structured to enhance public health strategies.

More information: Sri Lakshmi Sravani Devarakonda et al, Gut microbial features and dietary fiber intake predict gut microbiota response to resistant starch supplementation, Gut Microbes. DOI: 10.1007/s00394-023-03123-x

Journal information: Gut Microbes Provided by Cornell University