Milk Products, Insulin Resistance Syndrome and Type 2 Diabetes

Tremblay, Angelo; Gilbert, Jo‐Anne

doi:10.1080/07315724.2009.10719809

Cited by 95 publications

(84 citation statements)

References 62 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This fi nding is in agreement with the results from previous studies (101,102) performed on adults, which showed inverse associations between the intake of dairy products and type 2 diabetes. Overall, there is evidence of the benefi cial eff ect of daily intake of dairy products on glucose homeostasis, indicating a possible benefi cial eff ect of dairy consumption in the prevention of the development of type 2 diabetes (97).…”

Section: Dairy Products Can Reduce the Occurrence Of Type 2 Diabetessupporting

confidence: 83%

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano

Summer

Formaggioni

Franceschi

et al. 2017

Food Technol. Biotechnol.

View full text Add to dashboard Cite

SummaryItalian hard cooked types of cheese, like Parmigiano Reggiano and Grana Padano, are characterised by positive nutritional qualities. In fact, they contain substances that have particular biological activities, and therefore they can be fully considered, according to the defi nition given by the European Unit, as 'functional' foods. This short review concisely describes these components and the benefi cial eff ects related to their activities. The description of the biologically active components has been organised in the following paragraphs: protein and peptides, fat and lipids, carbohydrates and prebiotics, probiotic bacteria, vitamins, mineral salts, and components of dairy products active in disease prevention. In particular, several known bioactive peptides were found in Parmigiano Reggiano cheese samples: for example, phosphopeptides, which are known for their mineral-binding capacity and vehiculation activity, peptides with immunomodulatory activity, and angiotensin-converting enzyme-inhibitory peptides with anti-hypertensive eff ects. Among lipids, the role of conjugated linoleic acid and other fatt y acids present in these cheese types was taken into consideration. The presence of oligosaccharides with prebiotic properties and probiotic bacteria was also described. Finally, particular emphasis was given to highly available calcium and its impact on bone health.

show abstract

Section: Dairy Products Can Reduce the Occurrence Of Type 2 Diabetessupporting

confidence: 83%

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano

Summer

Formaggioni

Franceschi

et al. 2017

Food Technol. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…Clinical trials have shown that consumption of dairy foods has beneficial effects on levels of some cardiometabolic risk factors, including lipid profiles (42), hypertension (43,44), and insulin resistance (45). In addition, fermented dairy products and probiotic bacteria may have beneficial health effects on blood cholesterol, blood pressure, and immune function (46,47) and may provide prophylactic protection against heart disease (48), diabetes (49,50), and stroke (51).…”

Section: Discussionmentioning

confidence: 99%

Dairy Food Intake and All-Cause, Cardiovascular Disease, and Cancer Mortality

Farvid¹,

Malekshah²,

Pourshams³

et al. 2017

American Journal of Epidemiology

View full text Add to dashboard Cite

We investigated the association between dairy product consumption and all-cause, cardiovascular disease (CVD), and cancer mortality in the Golestan Cohort Study, a prospective cohort study launched in January 2004 in Golestan Province, northeastern Iran. A total of 42,403 men and women participated in the study and completed a diet questionnaire at enrollment. Cox proportional hazards models were used to estimate hazard ratios and 95% confidence intervals. We documented 3,291 deaths (1,467 from CVD and 859 from cancer) during 11 years of follow-up (2004-2015). The highest quintile of total dairy product consumption (versus the lowest) was associated with 19% lower all-cause mortality risk (hazard ratio (HR) = 0.81, 95% confidence interval (CI): 0.72, 0.91; P trend = 0.006) and 28% lower CVD mortality risk (HR = 0.72, 95% CI: 0.60, 0.86; P trend = 0.005). High consumption of low-fat dairy food was associated with lower risk of all-cause (HR = 0.83, 95% CI: 0.73, 0.94; P trend = 0.002) and CVD (HR = 0.74, 95% CI: 0.61, 0.89; P trend = 0.001) mortality. We noted 11% lower all-cause mortality and 16% lower CVD mortality risk with high yogurt intake. Cheese intake was associated with 16% lower all-cause mortality and 26% lower CVD mortality risk. Higher intake of high-fat dairy food and milk was not associated with all-cause or CVD mortality. Neither intake of individual dairy products nor intake of total dairy products was significantly associated with overall cancer mortality. High consumption of dairy products, especially yogurt and cheese, may reduce the risk of overall and CVD mortality.

show abstract

“…Finally, branched-chain amino acids (BCAAs), consisting of leucine, isoleucine and valine, are also reported to play an influential role in mediating insulin exocytosis , Gaudel et al 2013, while enhanced plasma levels correlated with increased IR in the presence of elevated lipids (Newgard 2012, Lu et al 2013. Interestingly, consumption of dairy products, which are a rich source of BCAAs, has been associated with improvements in both weight loss and T2DM management (Tremblay & Gilbert 2009, Jakubowicz & Froy 2013; consumption of whey protein hydrolysates have been suggested to improve fasting insulin levels, insulin release and glycaemic control in in vivo animal models and in obese and T2DM human subjects (Gaudel et al 2013, Jakubowicz & Froy 2013. However, the precise mechanism of these positive effects are not fully understood, but are believed to involve increased protein synthesis and possibly thermogenesis via activation of mammalian target of rapamycin (mTOR) signalling, increased anaplerosis and, in the case of leucine, enhanced allosteric activation of GDH that leads to increased TCA activity in the b-cell ( Fig.…”

Section: Amino Acid Metabolism and Insulin Secretionmentioning

confidence: 99%

Nutrient regulation of insulin secretion and action

Newsholme

Cruzat

Keane

2014

Journal of Endocrinology

185

128

View full text Add to dashboard Cite

Pancreatic b-cell function is of critical importance in the regulation of fuel homoeostasis, and metabolic dysregulation is a hallmark of diabetes mellitus (DM). The b-cell is an intricately designed cell type that couples metabolism of dietary sources of carbohydrates, amino acids and lipids to insulin secretory mechanisms, such that insulin release occurs at appropriate times to ensure efficient nutrient uptake and storage by target tissues. However, chronic exposure to high nutrient concentrations results in altered metabolism that impacts negatively on insulin exocytosis, insulin action and may ultimately lead to development of DM. Reduced action of insulin in target tissues is associated with impairment of insulin signalling and contributes to insulin resistance (IR), a condition often associated with obesity and a major risk factor for DM. The altered metabolism of nutrients by insulin-sensitive target tissues (muscle, adipose tissue and liver) can result in high circulating levels of glucose and various lipids, which further impact on pancreatic b-cell function, IR and progression of the metabolic syndrome. Here, we have considered the role played by the major nutrient groups, carbohydrates, amino acids and lipids, in mediating b-cell insulin secretion, while also exploring the interplay between amino acids and insulin action in muscle. We also focus on the effects of altered lipid metabolism in adipose tissue and liver resulting from activation of inflammatory processes commonly observed in DM pathophysiology. The aim of this review is to describe commonalities and differences in metabolism related to insulin secretion and action, pertinent to the development of DM.

show abstract

Milk Products, Insulin Resistance Syndrome and Type 2 Diabetes

Cited by 95 publications

References 62 publications

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano

Dairy Food Intake and All-Cause, Cardiovascular Disease, and Cancer Mortality

Nutrient regulation of insulin secretion and action

Contact Info

Product

Resources

About