When managing blood sugar levels, most individuals focus on monitoring carbohydrates. However, recent research suggests that considering the proteins and fats in one’s diet may be equally crucial for some people.
The University of British Columbia conducted a study, published in Cell Metabolism, which compared how different individuals produce insulin in response to carbohydrates (glucose), proteins (amino acids), and fats (fatty acids), revealing a more personalized and dynamic insulin production than previously understood. The study identified a segment of the population that exhibits heightened responsiveness to fatty foods.
Dr. James Johnson, the senior author and a professor at UBC, stated, “Insulin plays a vital role in human health, affecting conditions like diabetes, obesity, weight gain, and certain forms of cancer. These findings pave the way for personalized nutrition that could revolutionize the treatment of various health conditions.”
By testing pancreatic islets from 140 deceased donors, the researchers observed that while most islet cells showed the strongest insulin response to carbohydrates, about nine percent responded more prominently to proteins, and another eight percent exhibited increased responsiveness to fats over glucose.
Dr. Jelena Kolic, the first author of the study, emphasized the potential impact of personalized dietary guidance based on individual insulin response drivers. The analysis of islet cells from donors with Type 2 diabetes further supported the notion that protein-rich diets could be beneficial for these patients.
The study also delved into a comprehensive protein and gene expression analysis of pancreatic islet cells, offering insights into the factors influencing insulin production. The researchers anticipate that genetic testing could, in the future, help predict an individual’s insulin response to specific macronutrients.
Future endeavors involve extending the research to clinical studies testing insulin responsiveness to macronutrients in real-world scenarios, with the aim of developing personalized nutrition strategies based on these findings.
This research received support from the Canadian Institutes for Health Research and JDRF Canada, and the researchers express gratitude to organ donors and their families for enabling this research through donation programs.
