Effects of different sources of protein on the level of postalimentary glycemia in patients with type II diabetes mellitus

Abstract

Effects of different sources of protein on the level of postalimentary glycemia in type II diabetes mellitus were studied in 92 patients aged 35 to 56 (mean age 44.2 ± 5.0) with disease duration of 3 to 10 years (mean duration 5.2 ± 0.4 years). Six mixed breakfasts including various sources of plant and animal fat were tested. Each of these breakfasts contained 50 g of easily available carbohydrates; protein content varied from 8 to 40 g. The sources of plant protein were glutene concentrate and soybean protein isolate, milk (casecite) and fish (squid chops) were sources of animal protein. Addition of animal and plant proteins to standard carbohydrate loading was conducive to reduction of postalimentary glycemia in patients with type II diabetes, soybean protein being the most effective in this respect. The minimal glycemic effect of food loading with soybean protein indicates that special dietetic dishes including this protein should be developed for patients with type II diabetes.