FP17-2 Effect Of WHEY Protein On Glucose, Insulin and C-Peptide SERUM Levels Following A High Glycemic INDEX Breakfast In Patients With TYPE 2 Diabetes

Program: Abstracts - Orals, Featured Poster Presentations, and Posters
Session: FP17-Diabetes: New Diagnostic & Treatment Modalities
Sunday, June 16, 2013: 10:45 AM-11:15 AM
Presentation Start Time: 10:50 AM
Room 307 (Moscone Center)

Poster Board SUN-840
Daniela Jakubowicz*1, Mona Boaz2, Zohar Landau3, Zipora Matas2, Tali Ganz2, Manana Efremashvili2 and Julio Wainstein2
1Edith Wolfson Medical Center, Tel Aviv, Israel, 2E. Wolfson Medical Center. Tel Aviv University, Holon, Israel, 3Wolfson Med Ctr, Holon, Tel Aviv-Yafo, Israel
Background: Whey proteins have insulinotropic effects and reduce postprandial glycemia in healthy subjects. The mechanism is not known, but insulinogenic amino acids and the incretin hormones seem to be involved

Objective: To evaluate whether supplementation with whey protein concentrate (WPC)

administered  before  consumption of a high glycemic index (high-GI) breakfast  may

decrease the postprandial glucose and  increase posprandial  serum insulin and

C- peptide  in patients  with type 2 diabetes. 

Methods: The protocol included 15-controlled type 2 diabetic patients (9 male), duration of known diabetes 7.9 ± 6.0 years,  who attended the laboratory after an overnight fast on 2 separate occasions.

 At the first visit, 15 type 2 diabetic subjects  were randomized to consume either 50 gm WPC dissolved in 250 ml water sweetened with artificial sweetener (WPC) or 250 ml water sweetened with artificial sweetener (placebo).  Twenty minutes later, subjects were served a high-GI breakfast (3 slices or 90 gr white bread + 15 gm jelly). Venous blood samples were drawn 15 min prior to consuming WPC or P, 15 min after to consuming it, then15 min  after breakfast and thereafter every 30 min until 180 min after breakfast.  Glucose, insulin and C- peptide were measured at each time point and area under the curve (AUC) was calculated.  At the second visit, the same procedure was repeated, with each subject now crossed over to the opposite treatment (WPC to P and P to WPC).

Results: The subjects were aged 64 ± 5.5 years; BMI 26.9 ± 4.6 kg/m2; and HbA1C 6.7 ± 0.7%.  AUC for blood glucose was significantly reduced in WPC vs. P: 745.66 ± 169.98 mg/dl*min vs. 1026.90 ± 291.90 mg/dl*min respectively, p< 0.001. AUC for insulin was significantly greater in WPC than P condition: 367.90 ± 218.15 mIU/ml*min vs. 178.95 ± 112.22 mIU/ml*min respectively, p< 0.003. AUC for C peptide was significantly greater in WPC than P: 40.45 ± 13.32 ng/ml*min vs. 28.44 ± 9.94 ng/ml*min respectively, p< 0.009.

Conclusions: Consumption of WPC short time prior to consuming a high glycemic index breakfast reduces glucose  while simultaneously increasing insulin and C-peptide Whey protein may represent an adjuvant treatment for patients with type 2 diabetes.

Nothing to Disclose: DJ, MB, ZL, ZM, TG, ME, JW

*Please take note of The Endocrine Society's News Embargo Policy at http://www.endo-society.org/endo2013/media.cfm