10.5.12

Hight fat diet - carbs may sabotage your GLP-1 response

J Clin Endocrinol Metab. 2010 Jul;95(7):3385-91. Epub 2010 May 5.

Friday, 29 July 2011

Carbs may sabotage your GLP-1 response

The effect on glucagon, glucagon-like peptide-1, total and acyl-ghrelin of dietary fats ingested with and without potato

In this study we see that, lard produces a strong and somewhat delayed spike in GLP-1, you get the spike about 2.5hours after ingestion.

Olive oil gives you a GLP-1 increase that happens sooner than lard but doesnt reach as high a concentration, the increase also remains elevated for longer than lard.

Ingestion of carbs ( potato ) with the fats listed above completely blunts up the GLP-1 response.

Posted by Kindke at 13:21

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Glucagon-like peptide-1 - Wikipedia, the free encyclopedia - Physiological functions
GLP-1 possesses several physiological properties that make it (and its analogs) a subject of intensive investigation as a potential treatment of diabetes mellitus.^[1]^[2]^[3] The known physiological functions of GLP-1 include:

increases insulin secretion from the pancreas in a glucose-dependent manner.

decreases glucagon secretion from the pancreas by engagement of a specific G protein-coupled receptor.

increases insulin-sensitivity in both alpha cells and beta cells

increases beta cells mass and insulin gene expression, post-translational processing and incretion.

inhibits acid secretion and gastric emptying in the stomach.

decreases food intake by increasing satiety in brain.

promotes insulin sensitivity.

As evidence of the physiological role of GLP-1 in post-prandial insulin secretion, it has been shown that an oral dose of glucose triggers a much higher peak in plasma insulin concentration compared to an intravenous dose.

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The effect on glucagon, glucagon-like peptide-1, total and acyl-ghrelin of dietary fats ingested with and without potato.

Radulescu A, Gannon MC, Nuttall FQ.

Source

Endocrine, Metabolism, and Nutrition Section (111G), Veterans Affairs Medical Center, Minneapolis, MN 55417, USA.

Abstract

INTRODUCTION:

We are interested in the metabolic response to ingested macronutrients and the interaction between macronutrients in meals. Recently, we have determined the insulin and glucose response to ingestion of lard, olive oil, or safflower oil, fat sources varying in fatty acid composition and carbohydrate (CHO), in the form of potato.

OBJECTIVE:

Our aim was to determine the effect of these dietary fats ingested alone or with potato on glucagon, glucagon-like peptide-1 (GLP-1) (7-37 and 7-36 amide), and total and acyl-ghrelin concentrations.

METHODS:

Healthy subjects ingested 25 g fat (lard, olive oil, or safflower oil), 50 g CHO (potato), 25 g fat with 50 g CHO, or water only. Glucagon, GLP-1 (7-37 and 7-36 amide), and total and acyl-ghrelin responses were determined over 4 h.

RESULTS:

All fats when ingested alone increased glucagon. Glucagon increases were dramatically attenuated [ie. REDUCED] when fats were ingested with the potato. GLP-1 increased after all meals, but was greatest when fats were ingested alone. The fat-stimulated increase was completely negated when fats were ingested with potato. Both acyl and total ghrelin decreased when only fats were ingested, as expected. When potato was ingested with any of the fats, the fat-induced decrease in acyl-ghrelin response also was essentially negated. Paradoxically, ghrelin increased when potato alone was ingested.

CONCLUSIONS:

The current data indicate that the glucagon, GLP-1 and ghrelin responses to ingested fats, varying in fatty acid composition, are significantly affected by co-ingestion of CHO. Overall, the interaction between ingested foods in general is likely to be complex.