תזונה ותוספים Level of Dietary Protein Intake Affects Glucose Turnover in Endurance-Trained Men

[Mike Bikov]

Level of Dietary Protein Intake Affects Glucose Turnover in Endurance-Trained Men

Stefan M Pasiakos, William F Martin, Charu S Sharma, Matthew A Pikosky, Patricia C Gaine, Douglas R Bolster, Brian T Bennett and Nancy R Rodriguez

Journal of the International Society of Sports Nutrition 2011, 8:20 doi:10.1186/1550-2783-8-20

Published: 16 November 2011
Abstract

Background
To examine the effects of higher-protein diets on endogenous glucose metabolism in healthy, physically active adults, glucose turnover was assessed in five endurance-trained men (age 21.3 +/- 0.3 y, VO2peak 70.6 +/- 0.1 mL/kg/min) who consumed dietary protein intakes spanning the current dietary reference intakes. Findings Using a randomized, crossover design, volunteers consumed 4 week eucaloric diets providing either a low (0.8 g/kg/d; LP), moderate (1.8 g/kg/d; MP), or high (3.6 g/kg/d; HP) level of dietary protein. Glucose turnover (Ra, glucose rate of appearance; and Rd glucose rate of disappearance) was assessed under fasted, resting conditions using primed, constant infusions of [6,6-2H2] glucose. Glucose Ra and Rd (mg/kg/min) were higher for MP (2.8 +/- 0.1 and 2.7 +/- 0.1) compared to HP (2.4 +/- 0.1 and 2.3 +/- 0.2, P < 0.05) and LP (2.3 +/- 0.1 and 2.2 +/- 0.1, P < 0.01) diets. Glucose levels (mmol/L) were not different (P > 0.05) between LP (4.6 +/- 0.1), MP (4.8 +/- 0.1), and HP (4.7 +/- 0.1) diets.

Conclusions
Level of protein consumption influenced resting glucose turnover in endurance athletes in a state of energy balance with a higher rate of turnover noted for a protein intake of 1.8 g/kg/d. Findings suggest that consumption of protein in excess of the recommended dietary allowance but within the current acceptable macronutrient distribution range may contribute to the regulation of blood glucose when carbohydrate intake is reduced by serving as a gluconeogenic substrate in endurance-trained men.​

Full Text:
http://www.jissn.com/content/pdf/1550-2783-8-20.pdf