Fermented Dairy Intake in Relation to Glycemic and Insulinemia Thomas MS Wolever, BA, MA, MSc, PhD, DM (Oxon) Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada. Keenan Research Centre of Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, ON, Canada. Glycemic Index Laboratories, Inc. 20 Victoria St., Suite 300, Toronto, ON, Canada. www.gilabs.com
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Fermented Dairy Intake in Relation to Glycemic and Insulinemia
Thomas MS Wolever, BA, MA, MSc, PhD, DM (Oxon)
Department of Nutritional Sciences,University of Toronto, Toronto, ON, Canada.
Keenan Research Centre of Li Ka Shing Knowledge Institute,St. Michael's Hospital, Toronto, ON, Canada.
Glycemic Index Laboratories, Inc.20 Victoria St., Suite 300, Toronto, ON, Canada.
Amount of Protein and Fat Consumed for GI Testing Yogurt
Portion Size for GI Testing
Plain Yogurt Sweetened Yogurt
Weight (g) 769 321
Carbohydrate 50 50
Protein 29 12
Fat ? 0 - 62 0 - 20
Protein /g CHO 0.58 0.24
Fat /g CHO 0 – 1.2 0 - 0.44
g/100g Skimmed Milk Plain Yogurt Sweetened Yogurt
Carbohydrate 5.2 6.9 14.3
Sugars 5.2 3.4 12.0
Protein 3.6 4.0 3.4
Fat 0 0 0
Dose-Response Effect of Fat and Protein on Glycemic Response
(n=20) 50g Glucose plus:Corn OilSoy Pro
0g 5g 10g 30g
0g 0:0 0:5 0:10 0:30
5g 5:0 5:5 5:10 5:30
10g 10:0 10:5 10:10 10:30
30g 30:0 30:5 30:10 30:30
(n=25) 50g Glucose plus:Canola OilWhey Pro
0g 5g 30g
0g 0:0 0:5 0:30
5g 5:0 5:5 5:30
30g 30:0 30:5 30:30
(n=12) 25g Glucose +
Whey Protein
0g
4.5g
9g
18g
Moghaddam et al.J Nutr 2006;136:2506
Lan-Pidhainy & WoleverAJCN 2010;91:98.
Gunnerud et al.EJCN 2013;67:749.
0.0 0.2 0.4 0.6 0.80
20
40
60
80
100Moghaddam 2006Lan-Pidhainy 2010
Fat Intake (g/gCHO)
AU
C (
Mea
n±
SE
M)
(% o
f C
ontr
ol)
Small Effect of Fat on Glycemic Response
Slope -14% per 1g fat/gCHO
GI of Milk
Whole Skimmed0
10
20
30
40
50
Gly
cem
ic I
ndex
Whole Skim
Mean GI 31.1 34.7
Fat g/gCHO 0.78 0
% reduction 10%
34.7×0.9 = 31.2
Effect of Protein Amount and Source on Glycemic Response
Soy protein: slope -65% per 1g pro/gCHO
Whey: slope -76% per 1g pro/gCHO
0.0 0.2 0.4 0.6 0.80
20
40
60
80
100
Gunnerud 2013Moghaddam 2006Lan-Pidhainy 2010
Protein Intake (g/gCHO)
AU
C (
Mea
n±
SE
M)
(% o
f C
ontr
ol)
Plain Sweetened0
20
40
60
Observed GI±95% CICalculated CHO GIProtein Adjusted
PlainYogurt
SweetenedYogurt
Protein/g CHO 29/50 = 0.58 12/50 = 0.24
% reduction dueto dairy protein
44% 18%0.0 0.2 0.4 0.6 0.80
10
20
30
40
50
Protein (g/gCHO)
Gly
cem
ic I
ndex
Lactic Acid:Little or no effect on Glycemic Response
0 60 120 180
0
1
2
BreadBread & Lactic Acid(0.28 mmol/g CHO)
Time (min)
∆ B
lood
Glu
cose
(m
mol
/L)
0 60 120 180
0
1
2
BreadBread & Lactic Acid(0.26 mmol/g CHO)
Time (min)∆
Blo
od G
luco
se (
mm
ol/L
)
HGM Liljeberg et al.J Nutr 1995;125:1503
HGM Liljeberg & BjörckAm J Clin Nutr 1996;64:886
Insulinemic Impact of Dairy Foods
0 40 80 1200
40
80
120
Glycaemic Index
Insu
linae
mic
Ind
ex
MilkYogurtLactoseFermented Milk
148 140
Non-Dairy Dairy
IIGI
Mean±SD 0.97±0.21 3.58±2.0*
(Range) (0.6-1.6) (0.9-6.5)
ProCHO
Mean±SD 0.078±0.056 0.66±0.17*
(Range) (0.00-0.19) (0.33-0.81)
Brand-Miller et al.Brit J Nutr 1995;73:613.
● Non-dairy Foods
0.0 0.2 0.4 0.6 0.80
50
100
150
Gunnerud 2013Lan-Pidhainy 2010
Protein Intake (g/gCHO)
AU
C (
Mea
n±
SE
M)
(% o
f C
ontr
ol)
Whey Protein and Insulin Response:Size and Mechanism of Effect
Lan-Pidhainy & WoleverAJCN 2010;91:98.
Slope = +91% per1g protein/g CHO
0.0 0.2 0.4 0.6 0.80
100
200
300
Protein Intake (g/gCHO)
100 ×
RIR
:RG
R
Slope = +294% per1g protein/g CHO
Conclusions 1: Glycemic and insulinemic impact of yogurt
• Yogurt has a low GI:– Lactose is its available CHO.
• GI of plain/artificially sweetened < sweetened– Due to higher content of protein per CHO
• Relative to other CHO foods, dairy foods elicit a disproportionately high insulin response:– Explained by high protein content– Not due to increased insulin secretion– Very few data on insulinemic impact of yogurt (from 1995)
• Low-fat fruit yogurt sweetened with sugar: GI=33, II=28• Low-fat yogurt aspartame sweetened: GI=14, II=63
• Would this be a problem?
Meals with and without dairyProtein Fat Carb
Bread, butter, orange juice and beef 31 20 42
Bread, margarine, milk, yogurt and cheese 31 21 42
Turner et al. Am J Clin Nutr 2016;103:71.
Reported (netAUC)
My Estimate (incAUC)
Glucose Insulin Glucose Insulin I:G
Beef 0.88 160 68 472 6.98
Dairy 2.33 167 71 496 6.94
0 60 120 180
-0.5
0.0
0.5
1.0
1.5
2.0 DairyMeat
Time (min)
∆ B
lood
Glu
cose
(m
mol
/L)
Serving 90g 79g 2 cookies
Kcal 60 70 71
Fat 0 0 2
Avail Carb 12 16 12
Protein 3 1 1
GI 33 53 69
II 57 53 69
2/3
Estimated Glycemic & Insulinemic Impact of Yogurt vs Other Snacks
??
II/GI increases 294% per gPro/gCHO
RGR = 1.64×GI×(1-e-0.0191g) RIR = II×g/50
Data from: Lee & Wolever EJCN 1998;52:924.
2/3
Estimated Glycemic & Insulinemic Impact of Yogurt vs Other Snacks
Glucose Insulin0
5
10
15
20
25
Yogurt Banana Cookies
Rel
ativ
e to
50g
Glu
cose
Yogurt to Reduce Diet GISample Menu Yogurt Substituted
Breakfast
Cornflakes and 1%milk Granola and Fruit Yogurt
Toast, Jam, Orange Juice Toast, Butter, Orange Juice
Lunch
PB and Jam Sandwich, Banana PB and Jam Sandwich, Banana
Afternoon snack
Cheese & crackers Vanilla Yogurt and Apple
Dinner
Chicken, Rice and Vegetables Chicken, Rice and Vegetables
Apple Pie and Ice Cream Plain Yogurt and Blueberries
Kcal Protein Fat CHO GI
Sample Menu 1840 74 47 265 64
Yogurt Substituted 1740 75 37 270 56
30-35% risk reduction for T2DM
Summary• Yogurt associated with reduced risk for T2DM• Low diet GI associated with reduced risk for T2DM• Yogurt has a low GI
– Due to its lactose and protein content• Plain/artificially sweetened: 27 (SD=11)• Sweetened: 41 (SD=11)
• Few data on insulinemic impact of yogurt– Even assuming a disproportionately high insulin
response, yogurt, whether consumed alone or as a part of mixed meals, likely elicits similar or lower insulin response than other meals/snacks
• Yogurt can replace other foods as a healthy way to reduce diet GI and reduce risk for T2DM.