The Effects of Dietary Proteins and Fats on Blood Glucose in Diabates

Abstract

Postprandial glycemia is mainly influenced by the carbohydrate content of the food or meal. However recent years it is determined that the proteins and fats are also effected on blood glucose and meal glyceamic respons could be changed depending on the protein and fat content of meal. With adequate insülin dietary protein do not convert to glucose or energy and carries to the liver by the portal vein for protein synthesis. Therefore it is determined that proteins has minimal effects on blood glucose level with adequate insülin, but in diabetic patients particularly if the insülin dose was inadequate, high protein meals may lead to postprandial hyperglicemia in late time (150 min and later) by the increased glucagon secretion and glugoneogenesis. Fats and fatty acids are also delayed to gastric emptying and lead to imparement the insülin sensitivity and hyperglicmia. It is determined that both high protein and high fat containing meal consumption increased this hyperglycaemic effect and lead to late and prolonged hyperglicemia on blood glucose. So meal glycaemic response has delayed and the duration of hyperglicemia has longed.