Dairy consumption and insulin sensitivity: A systematic review of short- and long-term intervention studies

Turner, Kirsty M; Keogh, Jennifer B.; Clifton, Peter

doi:10.1016/j.numecd.2014.07.013

Cited by 57 publications

(47 citation statements)

References 38 publications

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“…Turner et al (46) recently published a systematic review of RCTs that assessed the impact of dairy consumption on plasma glucose and insulin concentrations, as well as on the HOMA-IR index. Studies targeted in this systematic review were those in which only dairy intake was altered, with no other lifestyle or dietary change.…”

Section: Dairy and Cardiometabolic Disease Risk Factorsmentioning

confidence: 99%

Comprehensive Review of the Impact of Dairy Foods and Dairy Fat on Cardiometabolic Risk

Drouin‐Chartier¹,

Côté

Labonté

et al. 2016

Advances in Nutrition

120

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Because regular-fat dairy products are a major source of cholesterol-raising saturated fatty acids (SFAs), current US and Canadian dietary guidelines for cardiovascular health recommend the consumption of low-fat dairy products. Yet, numerous randomized controlled trials (RCTs) have reported rather mixed effects of reduced- and regular-fat dairy consumption on blood lipid concentrations and on many other cardiometabolic disease risk factors, such as blood pressure and inflammation markers. Thus, the focus on low-fat dairy in current dietary guidelines is being challenged, creating confusion within health professional circles and the public. This narrative review provides perspective on the research pertaining to the impact of dairy consumption and dairy fat on traditional and emerging cardiometabolic disease risk factors. This comprehensive assessment of evidence from RCTs suggests that there is no apparent risk of potential harmful effects of dairy consumption, irrespective of the content of dairy fat, on a large array of cardiometabolic variables, including lipid-related risk factors, blood pressure, inflammation, insulin resistance, and vascular function. This suggests that the purported detrimental effects of SFAs on cardiometabolic health may in fact be nullified when they are consumed as part of complex food matrices such as those in cheese and other dairy foods. Thus, the focus on low-fat dairy products in current guidelines apparently is not entirely supported by the existing literature and may need to be revisited on the basis of this evidence. Future studies addressing key research gaps in this area will be extremely informative to better appreciate the impact of dairy food matrices, as well as dairy fat specifically, on cardiometabolic health.

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Section: Dairy and Cardiometabolic Disease Risk Factorsmentioning

confidence: 99%

Comprehensive Review of the Impact of Dairy Foods and Dairy Fat on Cardiometabolic Risk

Drouin‐Chartier¹,

Côté

Labonté

et al. 2016

Advances in Nutrition

120

View full text Add to dashboard Cite

show abstract

“…We have previously reviewed the evidence from dairy food and dairy protein feeding studies in populations with T2DM, and found that both dairy foods and dairy protein supplements are associated with improvements in the glycemic status of subjects with T2DM [108]. Another recent systematic review of 10 weight-stable intervention studies, investigating the effects of higher dairy intake and insulin sensitivity in non-T2DM subjects, found that improvements in insulin sensitivity were only noticeable after 12 weeks of consuming a higher-dairy diet [109]. Of the 10 studies, nine looked at the effects of the higher intake of dairy foods, while only one looked at the effects of whey protein supplements on insulin sensitivity measures.…”

Section: Dairy Foods and Dairy Protein Supplements Are Associated mentioning

confidence: 99%

“…Four of the studies, including the whey protein study [110], showed that higher dairy intake improved insulin sensitivity measures, while five studies showed a neutral effect. While dairy proteins are best known for their ability to potentiate insulin secretion, the data from this review suggests that long-term daily consumption of certain dairy foods may also have the potential to improve pathways relating to insulin sensitivity [109]. …”

Section: Dairy Foods and Dairy Protein Supplements Are Associated mentioning

confidence: 99%

Emerging Evidence for the Importance of Dietary Protein Source on Glucoregulatory Markers and Type 2 Diabetes: Different Effects of Dairy, Meat, Fish, Egg, and Plant Protein Foods

Comerford

Pasin

2016

Nutrients

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Observational studies provide evidence that a higher intake of protein from plant-based foods and certain animal-based foods is associated with a lower risk for type 2 diabetes (T2DM). However, there are few distinguishable differences between the glucoregulatory qualities of the proteins in plant-based foods, and it is likely their numerous non-protein components (e.g., fibers and phytochemicals) that drive the relationship with T2DM risk reduction. Conversely, the glucoregulatory qualities of the proteins in animal-based foods are extremely divergent, with a higher intake of certain animal-based protein foods showing negative effects, and others showing neutral or positive effects on T2DM risk. Among the various types of animal-based protein foods, a higher intake of dairy products (such as milk, yogurt, cheese and whey protein) consistently shows a beneficial relationship with glucose regulation and/or T2DM risk reduction. Intervention studies provide evidence that dairy proteins have more potent effects on insulin and incretin secretion compared to other commonly consumed animal proteins. In addition to their protein components, such as insulinogenic amino acids and bioactive peptides, dairy products also contain a food matrix rich in calcium, magnesium, potassium, trans-palmitoleic fatty acids, and low-glycemic index sugars—all of which have been shown to have beneficial effects on aspects of glucose control, insulin secretion, insulin sensitivity and/or T2DM risk. Furthermore, fermentation and fortification of dairy products with probiotics and vitamin D may improve a dairy product’s glucoregulatory effects.

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“…Intervention studies have had mixed results with regard to the effect of dairy consumption and glycemic control. Higher dairy consumption has been associated with a lower homeostasis model assessment score in some interventions, but other studies have shown no effect (10). A recent meta-analysis of 20 dairy interventions in adults showed no effect of a mean increase of 3.6 servings of dairy/d on cardiometabolic risk factors except for an increase in body weight (11).…”

Section: Introductionmentioning

confidence: 99%

Acute effect of red meat and dairy on glucose and insulin: a randomized crossover study

Turner

Keogh

Clifton

2016

The American Journal of Clinical Nutrition

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Background: In contrast with some epidemiologic evidence, our previous research showed that a 4-wk diet that was high in low-fat dairy reduced insulin sensitivity compared with the effect of a diet that was high in red meat. Objective: We investigated whether a dairy meal would produce a greater insulin response than a carbohydrate-matched red meat meal would, which might account for the change in insulin sensitivity. Design: One meal contained lean red meat, bread, and orange juice, and the other meal contained skim milk, low-fat yogurt, cheese, and bread. Meals were isoenergetic, equal in macronutrient profile, and consumed 1 wk apart. Glucose, insulin, and triglycerides were measured before and 30, 60, 90, 120, 150, and 180 min after meal consumption. Differences between meals were tested with the use of a repeated-measures ANOVA and paired sample t tests. Results: Nineteen men and 24 women [mean 6 SD age: 50.8 6 16.0 y; body mass index (in kg/m 2 ): 30.0 6 3.5] completed the study. Twenty-two participants had normal glucose tolerance, and 21 participants had impaired fasting glucose or impaired glucose tolerance. The red meat meal resulted in a higher glucose response at 30 min after consumption (P , 0.001); however, the glucose total AUC was not different between meals (P = NS). The mean 6 SEM incremental AUC (iAUC) for glucose was significantly higher after the dairy meal than after the red meat meal (2.23 6 0.49 compared with 0.88 6 0.57 mmol/L $ 3 h, respectively; P = 0.004). The insulin total AUC and iAUC were not different between meals (iAUC: 159.65 6 20.0 mU/L $ 3 h for red meat compared with 167.49 6 24.1 mU/L $ 3 h for dairy; P = NS). Conclusions: Lean red meat and low-fat dairy produced a similar glycemic response. The higher glucose response 30 min after consumption of the red meat meal was likely attributable to differences in the glycemic load between orange juice and milk and yogurt. An insulinotropic effect of dairy was not observed. This trial was registered at www.anzctr.org.au as ACTRN12615000164594.Am J Clin Nutr 2016;103:71-6.

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Dairy consumption and insulin sensitivity: A systematic review of short- and long-term intervention studies

Cited by 57 publications

References 38 publications

Comprehensive Review of the Impact of Dairy Foods and Dairy Fat on Cardiometabolic Risk

Comprehensive Review of the Impact of Dairy Foods and Dairy Fat on Cardiometabolic Risk

Emerging Evidence for the Importance of Dietary Protein Source on Glucoregulatory Markers and Type 2 Diabetes: Different Effects of Dairy, Meat, Fish, Egg, and Plant Protein Foods

Acute effect of red meat and dairy on glucose and insulin: a randomized crossover study

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