Principles Of Protein For Diabetes
by on Dec.30, 2010, under Uncategorized
Dietary concerns can present a Hobson’s choice in diabetes. For example, even if you discover a nutritious food source, absorption might prove to be difficult. Then there is the issue of development of diabetic problems if one ends up with excess glucose or fat in the system. Excess carbohydrates in a meal, and the ensuing uncontrolled blood sugar levels can be detrimental to any number of tissues, from the lens of the eye, to the neurons, small blood vessels, and the kidneys. Fat can be an issue with increased incidences of atherosclerosis, large vessel disease and cardiac complications. Knowing all this, what would then be the proper macronutrient for diabetics? Enough medical literature exists to suggest that in diabetes, proteins are probably the best bet. Proteins are the body’s natural preference when battling diabetes. In the case of uncontrolled diabetes, the body breaks down muscle proteins into its amino acid components which will then be transformed by the liver into glucose. If left to fend for itself, this could create a commotion within the body. Since proteins have to offer enough energy instead of carbohydrates, it’s normally broken down sooner than they’re replenished. The body ends up with a protein deficit, a scenario with subtle, yet far-reaching effects on normal body functions. More importantly for diabetics, protein deficiency lowers the resistance to infections (Ganong WF). Replenishing the depleting protein stores is a vital requirement of all diabetic diets. Importance of proteins in a diabetic has been well documented. The American Associations of Clinical Endocrinologists have made it clear that not much evidence exists to indicate that the patients with diabetes need to scale back their intake of dietary proteins. As per AACE Diabetes Guidelines, it is suggested that roughly 10-20% of diabetics’ calorie consumption ought to be derived from proteins. There’s even purpose to believe that this is the only nutrient that doesn’t increase the blood glucose levels for both the diabetics as well as healthy subjects (Gannon et al). Nutrition therapy for diabetes has progressed from prevention of obesity or weight gain to improving insulin’s effectiveness and contributing to improved metabolic management (Franz MJ). In this new role, a high protein diet (30% of total food energy) forms a very pertinent part of nutrition therapy. Obesity is one of the leading causes of type II diabetes. Too much body fat aggravates insulin resistance and more insulin is required to lower blood sugar ranges as you increase in weight (Ganong WF). Another problem with excess fat is the clogging of arteries with atherosclerotic plaques that is responsible for a wide range of diabetic complications. Any technique that may lower body fat, lower insulin resistance, and improve blood glucose control. Parker et al have additionally shown that a high protein diet decreased abdominal and total fat mass in women with type II diabetes. Other comparable research, such as those by Gannon et al and Nuttal et al validated the reduction of glucose levels and glycosylated hemoglobin (an indicator of long term diabetic control) after being subjected to 5 consecutive weeks of a diet consisting of 30% protein contribution to the whole food energy, as well as low carbohydrates. It is speculated that a high protein diet has a good effect on diabetes as a result of ability of proteins and amino acids to stimulate insulin release from the pancreas. Therefore, a protein-rich diet isn’t solely safe to use with diabetes, but may also be therapeutic, resulting in improved glycemic management, and reducing the possibilities of diabetes-related complications. But the benefits of a protein-rich diet doesn’t end there. Individual protein components of such a diet, when aptly chosen, can produce other benefits as well. Dietary supplements made up of proteins such as whey and casein are highly recommended. Casein is a protein made from milk and has the potential to form a clot or gel in the stomach. This capability to form clots make Casein highly efficient in terms of nutrient supply. This clot enables a sustained, gradual dispersion of amino acids into the bloodstream, which typically lasts for several hours (Boirie et al. 1997). A sluggish sustained release of nutrients matches well with the limited amount of insulin that may be produced by the pancreas in diabetes. Hence, a casein-based protein supplement can doubtlessly increase the amount of energy that can be absorbed from every meal, and simultaneously decrease the necessity for medical interventions so as to regulate blood sugar. ”Casokinins” and “lactokinins”, which are credited in decreasing both systolic and diastolic blood pressure amongst hypertensive individuals, can also be found in whey protein and caseins. In addition, whey protein forms bioactive amine in the gut that promotes immunity. Whey protein also carries an adequate supply of the amino acid cysteine. Glutathione, which has strong antioxidant properties, also appears to be enhanced with the presence of cysteine; antioxidants are responsible in sweeping free radicals which cause cell death and plays a significant role in the aging process. Thus, development of a protein supplement containing casein and whey can provide an apt high protein diet and its health benefits to individuals affected by diabetes, obesity, and hypercholesterolemia.
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