The effect of food stress on glycemia, insulin levels, C-peptide and gastro-inhibitory polypeptide in patients with type II diabetes

Abstract

The mechanisms regulating post-meals glycemia were studied by evaluating the time course of glycemia and plasma levels of insulin, C peptide, and gastric inhibitory polypeptide (GIP) in 21 diabetics with type 2 condition after carbohydrate loading (50 g) with various sources of vegetable and animal protein (textured soybean product (TSP) and boiled meat (BM). The patients were distributed into 3 groups by random sampling. In group I and in the controls, standard carbohydrate test meals (wheat bread, 50 g carbohydrates) were used. In groups 2 and 3, wheat bread was supplemented with TSP and BM, respectively. All studies were carried out on an empty stomach and 60 and 120 min after test meals. Addition of BM and TSP to dosed carbohydrate meals promoted a lesser increment in the post-meals glycemia in diabetics with type 2 condition, which was associated with a significant increase in the levels of insulin and GIP after meals including BM and a tendency to their decrease after meals including TSP. The mechanisms of hypoglycemic effect of protein are discussed.