The effect of a diet moderately high in protein and fiber on insulin sensitivity measured using the dynamic insulin sensitivity and secretion test (DISST) (2017)
AuthorsTe Morenga, L., Docherty, P., Williams, S., Mann, J.show all
© 2017 by the authors. Licensee MDPI, Basel, Switzerland. Evidence shows that weight loss improves insulin sensitivity but few studies have examined the effect of macronutrient composition independently of weight loss on direct measures of insulin sensitivity. We randomised 89 overweight or obese women to either a standard diet (StdD), that was intended to be low in fat and relatively high in carbohydrate (n = 42) or to a relatively high protein (up to 30% of energy), relatively high fibre (>30 g/day) diet (HPHFib) (n = 47) for 10 weeks. Advice regarding strict adherence to energy intake goals was not given. Insulin sensitivity and secretion was assessed by a novel method—the Dynamic Insulin Sensitivity and Secretion Test (DISST). Although there were significant improvements in body composition and most cardiometabolic risk factors on HPHFib, insulin sensitivity was reduced by 19.3% (95% CI: 31.8%, 4.5%; p = 0.013) in comparison with StdD. We conclude that the reduction in insulin sensitivity after a diet relatively high in both protein and fibre, despite cardiometabolic improvements, suggests insulin sensitivity may reflect metabolic adaptations to dietary composition for maintenance of glucose homeostasis, rather than impaired metabolism.
KeywordsInsulin Resistance; Diet; Dietary Fiber; dietary protein; insulin sensitivity assessment; insulin sensitivity; metabolic assessment
ANZSRC Fields of Research11 - Medical and Health Sciences::1103 - Clinical Sciences::110306 - Endocrinology
11 - Medical and Health Sciences::1111 - Nutrition and Dietetics::111102 - Dietetics and Nutrigenomics
Rights© 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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