Mechanism of action of whole milk and its components on glycemic control in healthy young men |
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| Institution: | 1. Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada M5S 3E2;2. Department of Applied Human Nutrition, Faculty of Professional Studies, Mount Saint Vincent University, Halifax, Nova Scotia, Canada B3M 2J6;3. Department of Food Science, University of Guelph, Guelph, ON, Canada N1G 2W1;1. School of Medical Sciences, Faculty of Medicine, University of New South Wales, NSW, Australia;2. Australasian Research Institute, Sydney Adventist Hospital, NSW, Australia;3. Department of Statistics, Macquarie University, NSW, Australia;4. Sydney Medical School, University of Sydney, NSW, Australia;1. Department of Sports Science and Physical Education, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong;2. Department of Health and Physical Education, The Education University of Hong Kong, Tai Po, Hong Kong;3. School of Biomedical Sciences and Institute of Vascular Medicine, The Chinese University of Hong Kong, Shatin, Hong Kong;1. CaMos National Coordinating Centre, McGill University, Montreal, Canada;2. University of British Columbia, Vancouver, Canada;3. McGill University, Montreal, Canada;4. Memorial University, St Johns, Canada;5. University of Toronto, Toronto, Canada;6. McMaster University, Hamilton, Canada;7. University of Calgary, Calgary, Canada;8. Laval University, Quebec City, Canada;9. University of Victoria, Victoria, Canada;1. Department of Biosciences, University of Helsinki, FI-00014 Helsinki, Finland;2. Department of Information and Computer Science, School of Science, Aalto University, FI-00076 Espoo, Finland;3. Meilahti Clinical Proteomics Core Facility, Biochemistry and Developmental Biology, Institute of Biomedicine, University of Helsinki, FI-00014 Helsinki, Finland;4. Folkhälsan Institute of Genetics, University of Helsinki, FI-00014 Helsinki, Finland |
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| Abstract: | Milk reduces post-meal glycemia when consumed either before or within an ad libitum meal. The objective of this study was to compare the effect of each of the macronutrient components and their combination with whole milk on postprandial glycemia, glucoregulatory and gastrointestinal hormones and gastric emptying in healthy young men. In a randomized, crossover study, 12 males consumed beverages (500ml) of whole milk (3.25% M.F.) (control), a simulated milk beverage based on milk macronutrients, complete milk protein (16g), lactose (24g) or milk fat (16g). Whole and simulated milk was similar in lowering postprandial glycemia and slowing gastric emptying while increasing insulin, C-peptide, peptide tyrosine tyrosine (PYY) and cholecystokinin (CCK), but simulated milk resulted in higher (41%) glucagon-like peptide-1 (GLP-1) and lower (43%) ghrelin areas under the curve (AUC) than whole milk (P=.01 and P=.04, respectively). Whole and simulated milk lowered glucose (P=.0005) more than predicted by the sum of AUCs for their components. Adjusted for energy content, milks produced lower glucose and hormone responses than predicted from the sum of their components. The effect of protein/kcal on the AUCs was higher than fat/kcal for insulin, C-peptide, insulin secretion rate, GLP-1, CCK and paracetamol (P<.0001), but similar to lactose except for CCK and paracetamol, which were lower. The response in PYY and ghrelin was similar per unit of energy for each macronutrient. In conclusion, milk lowers postprandial glycemia by both insulin and insulin-independent mechanisms arising from interactions among its macronutrient components and energy content. |
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