Effect of diet composition on insulin sensitivity in humans

Adeva‐Andany, María M.; González-Lucán, Manuel; Fernández‐Fernández, Carlos; Carneiro-Freire, Natalia; Seco-Filgueira, Mónica; Pedre‐Piñeiro, Ana María

doi:10.1016/j.clnesp.2019.05.014

Cited by 38 publications

(26 citation statements)

References 110 publications

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“…The threshold effects observed here suggest that dietary patterns may appreciably influence LVDD risk up to a certain extent, past which more traditional upstream determinants, including BP, 33 BMI, 33 insulin sensitivity, 34 and kidney function 35 may more largely impact the development of LVDD and HFpEF. Diets high in protein and red meat have previously been associated with an increased incidence of chronic kidney disease 36 as well as type 2 diabetes, 37 two independent risk factors for HF. In addition, dietary threshold effects have also been previously reported for other subclinical cardiovascular disease phenotypes including the relationship between dietary cholesterol and dyslipidemia 38 …”

Section: Discussionmentioning

confidence: 99%

Consumption of animal and plant foods and risk of left ventricular diastolic dysfunction: the Bogalusa Heart Study

Razavi

Bazzano

et al. 2020

ESC Heart Failure

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Aims Left ventricular diastolic dysfunction (LVDD) is an early heart failure with preserved ejection fraction (HFpEF) phenotype that is reversible. Identifying dietary predictors associated with LVDD in diverse populations may help broadly improve HFpEF primary prevention. Methods and results This longitudinal analysis included 456 individuals of the Bogalusa Heart Study (27% Black, 63% women, baseline age = 36.1 ± 4.4 years). Diet was measured at baseline through food frequency questionnaires. LVDD was defined at follow-up (median = 12.9 years) through echocardiographic measurement of the E/A ratio, E/e′ ratio, isovolumic relaxation time, and deceleration time. Multivariable-adjusted logistic regression estimated the risk of LVDD according to dietary predictor, adjusting for traditional cardiovascular disease risk factors. Compared with the lowest tertile, participants in the middle tertile of total protein (OR = 3.30, 95% CI: 1.46, 7.45) and animal protein (OR = 2.91, 95% CI: 1.34, 6.34) consumption experienced the highest risk of LVDD. There was a 77% and 56% lower risk of LVDD for persons in the middle vs. lowest tertile of vegetable (OR = 0.23, 95% CI: 0.11, 0.49) and legume consumption (OR = 0.44, 95% CI: 0.22, 0.85), respectively. Total protein, animal protein, processed meat, and egg consumption indicated a quadratic trend towards increased risk of LVDD, while legume and vegetable intake conferred a quadratic trend towards decreased risk of LVDD (all quadratic P < 0.05). Conclusions Diets higher in animal foods and lower in plant foods are associated with an increased risk for LVDD. These findings suggest threshold effects of diet on LVDD, past which more traditional cardiometabolic determinants occupy a larger role in HFpEF risk.

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Section: Discussionmentioning

confidence: 99%

Consumption of animal and plant foods and risk of left ventricular diastolic dysfunction: the Bogalusa Heart Study

Razavi

Bazzano

et al. 2020

ESC Heart Failure

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“…On the other hand, patients with CKD have progressively increased insulin resistance [11], and it has been proposed that a higher intake of plant foods may improve insulin sensitivity potentially through increasing the amount of short-chain fatty acids in plasma as a result of a higher fermentation of fiber by the microbiota [12,13]. While prospective studies in persons with diabetes suggest that dietary patterns rich in animal foods and poor in plants associate with insulin resistance [14], the studies in patients with CKD are scarce.. If any, a small (n = 39 patients) 4-week trial [15] of fermentable fiber supplementation in persons with CKD G4 failed to observe changes in insulin resistance as estimated by the homeostatic model assessment (HOMA-IR).…”

Section: Introductionmentioning

confidence: 99%

Plant-based diets, insulin sensitivity and inflammation in elderly men with chronic kidney disease

González-Ortiz

Avesani

et al. 2020

J Nephrol

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Background In persons with CKD, adherence to plant-based diets is associated with lower risk of CKD progression and death, but underlying mechanisms are poorly characterized. We here explore associations between adherence to plant-based diets and measures of insulin sensitivity and inflammation in men with CKD stages 3–5. Methods Cross-sectional study including 418 men free from diabetes, aged 70–71 years and with cystatin-C estimated glomerular filtration rate (eGFR) <60 mL/min/1.73m2 and not receiving kidney-specific dietetic advice. Information from 7-day food records was used to evaluate the adherence to a plant-based diet index (PBDi), which scores positively the intake of plant-foods and negatively animal-foods. Insulin sensitivity and glucose disposal rate were assessed with the gold-standard hyperinsulinemic euglycemic glucose clamp technique. Inflammation was evaluated by serum concentrations of C-reactive protein (CRP) and interleukin (IL)-6. Associations were explored through linear regression and restricted cubic splines. Results The majority of men had CKD stage 3a. Hypertension and cardiovascular disease were the most common comorbidities. The median PBDi was 38 (range 14–55). Across higher quintiles of PBDi (i.e. higher adherence), participants were less often smokers, consumed less alcohol, had lower BMI and higher eGFR (P for trend <0.05 for all). Across higher PBDi quintiles, patients exhibited higher insulin sensitivity and lower inflammation (P for trend <0.05). After adjustment for eGFR, lifestyle factors, BMI, comorbidities and energy intake, a higher PBDi score remained associated with higher glucose disposal rate and insulin sensitivity as well as with lower levels of IL-6 and CRP. Conclusion In elderly men with non-dialysis CKD stages 3–5, adherence to a plant-based diet was associated with higher insulin sensitivity and lower inflammation, supporting a possible role of plant-based diets in the prevention of metabolic complications of CKD. Graphic abstract

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“…Other papers support the beneficial effect of a MD, which is rich in legumes, fiber, and monounsaturated fat, for weight loss [28,29]. This advantage would add to the other positive effects of consuming this type of protein in menopause, such as decreasing bone loss and risk of hip fracture [30], improving insulin sensibility [31,32] and decreasing cardiovascular disease risk [33].…”

Section: Discussionmentioning

confidence: 93%

Losing Weight after Menopause with Minimal Aerobic Training and Mediterranean Diet

Lombardo

Perrone

Guseva³

et al. 2020

Nutrients

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Objective: It is a common belief that menopausal women have greater difficulty losing weight. The aim of this study was to assess the efficacy of a Mediterranean diet (MD) to promote weight loss in postmenopausal women. All participants were prescribed a hypocaloric traditional MD, tailored to the individual. Subjects were asked not to begin any kind of physical activity. Body composition was measured at the beginning and after 8 weeks of treatment. In total, 89 women (age 52.8 ± 4.5 years, BMI 30.0 ± 5.2 kg/m2, fat mass 31.6 ± 10.5 kg) were divided into two groups: the first group consisted of fertile women over 45 years of age, the second group consisted of those diagnosed as menopausal. All women had an improvement in body composition (fat mass −2.3 ± 2.1 kg, p < 0.001; protein −0.1 ± 0.7 kg, p = 0.190) and blood pressure values. No differences were found between the two groups except for a higher reduction of low-density lipoprotein in the menopausal group (p = 0.035). A positive significant correlation between plant to animal protein ratio and fat-free mass variation was found in the menopausal group. These data suggest that a high adherence to a traditional MD would enable menopausal women to lose fat mass and maintain muscle mass with no significant difference to younger women. Fat mass reduction provides menopausal women with improved cardiovascular and metabolic risk factors.

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Effect of diet composition on insulin sensitivity in humans

Cited by 38 publications

References 110 publications

Consumption of animal and plant foods and risk of left ventricular diastolic dysfunction: the Bogalusa Heart Study

Consumption of animal and plant foods and risk of left ventricular diastolic dysfunction: the Bogalusa Heart Study

Plant-based diets, insulin sensitivity and inflammation in elderly men with chronic kidney disease

Losing Weight after Menopause with Minimal Aerobic Training and Mediterranean Diet

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