Date Full Report Received07/01/2009
Date Abstract Report Received07/01/2009
Funded ByNational Pork Board
It is well known that type 2 diabetes is a major health problem in the United States, and indeed in the world. With the aging population, it is likely to increase. Therefore, there are a significant number of people who are, or should be, concerned about the effect of diet on their blood glucose (sugar) concentration.
Our data indicate that a diet that is high in protein, including pork, and low in starch will improve the blood glucose concentration in people with type 2 diabetes. In addition, our preliminary data indicated that this diet also resulted in an increase in blood Insulin-like Growth Factor 1 (IGF) and growth hormone (GH). GH and IGF-1 are hormones which could ameliorate, or reduce the rate at which the muscle and bone loss associated with aging develops. Proteins are made up of 20 different amino acids. Certain of these amino acids help the body to make new muscle proteins. These amino acids are increased in the blood after consuming a high protein diet. An increase in these amino acids from the diet also could help to maintain muscle mass and function. With an aging population, both diabetic and non-diabetic, loss of bone and muscle mass, resulting in increased frailty, falls, hip fractures, etc. is a major problem for the individual. Thus, data obtained in these studies could have a major impact on the dietary recommendations for this population.