Interesting T1 study of fat types and amounts and insulin

[ctviggen]

This is an interesting study done on T1 diabetics. They fed them 45g of bread, either alone, with MUFA (avocado), PUFA (margarine), or saturated fat (butter), and also different amounts of fat:

Amount and Type of Dietary Fat, Postprandial Glycemia, and Insulin...

The higher the fat, the more insulin they required.

Although they said this wasn’t significant (based on the P value), I thought it was interesting that the saturated fat lowers the AUC (area under the curve – lower is better):

So much for fat not causing an insulin response.

By the way, their blood sugar for the 0g fat variety does not return to baseline for over 3 hours. Is that normal for a T1? I ask because when I was wearing my CGM and I ate high carb, the entire rise and fall of my blood sugar was within about an hour.

[MarkGossage]

So much for fat not causing an insulin response.

It didn’t… it was the bread? And it was a glucose response…
Differing fats will have an effect on the length of the spike but the bread will be the root cause of the spike no? Hence the “pizza effect” where fats and carbs combined extend the duration but lower the absolute level of the spike- in T1’s of course who have no endogenous insulin production…

Plus none of the three fats used are made up of purely sat, mono or poly all have differing ratios of all three…
that the researchers claim any different is slightly worrying…

[atomicspacebunny]

Speaking of bread the study didn’t consider the long-term effects of short chain fatty acids on type 1 diabetes?

[1] ”…The short - chain fatty acids (SCFAs) acetate and butyrate, which are released from specialized diets by gut microbes, protect non-obese diabetic (NOD) mice against insulitis and slow the progression of diabetes. Increasing evidence emphasizes the important role of gut microbiota in the development of *type 1 diabetes. …” …Pay-walled

[2] “…Whole grains left intact, rather than ground into flour, appear to lead to higher production of short - chain fatty acids. Another food used by good bacteria to produce short - chain fatty acids is resistant starch (MY FAVORITE ), which comes from cooked cornmeal, potatoes, pasta, and other starches. …” …More

[3] Dietary short-chain fatty acids protect against type 1 diabetes.

[4] Short-Chain Fatty Acids Prevent Diabetic Nephropathy In Vivo and In Vitro

[5] Microbiota or short-chain fatty acids: which regulates diabetes?

image description (above): “…Beneficial effects of DF and SCFAs on diabetes. Prebiotics, such as dietary fiber (DF) and resistant starch, are fermented into SCFAs in the colon by certain communal bacterial species. Prebiotics and SCFAs alter gut commensal bacteria, enriching certain bacteria with disease-regulatory effects. SCFAs in the gut lumen are absorbed into enterocytes, and they eventually reach the blood circulation. SCFAs in the blood circulation affect glucose storage in the muscle, liver and fat. Acetate (C2) reaches the brain and decreases appetite to decrease food consumption. All of these effects can function to decrease type 2 diabetes (T2D). SCFAs can regulate myeloid cells and lymphocytes to facilitate the generation of lymphocytes that promote immunity but prevent inflammatory diseases. SCFAs can activate GPR43 on intestinal epithelial cells to enhance gut barrier function to prevent inflammatory diseases caused by invading bacteria. These functions are likely to contribute to suppression of autoimmune lymphocytes and type 1 diabetes (T1D). Arrows indicate SCFA transport or interactive regulation.

[6] Perspective: Physiologic Importance of Short-Chain Fatty Acids from Nondigestible Carbohydrate Fermentation

[7] The short-chain fatty acid propionate increases glucagon and FABP4 production, impairing insulin action in mice and humans

[8] Short-chain fatty acids suppress food intake by activating vagal afferent neurons