Consumption of red and processed meat and refined grains for 4Â weeks decreases insulin sensitivity in insulin-resistant adults: A randomized crossover study

Article ID	Journal	Published Year	Pages	File Type
5588520	Metabolism	2017	11 Pages	PDF

Abstract

A dietary pattern high in red and processed meat and refined grains decreased insulin sensitivity compared to a dietary pattern high in whole grains, nuts, dairy products and legumes only in relatively insulin-resistant adults.

Keywords

HDL-C peptide tyrosine-tyrosine HWd IAUC HMD T2DM hsCRP NGT OGTT DXA PYY GSS GLP-1 IFG ISS SCFAs HOMA-IR IGT SBP DBP AUC Oral glucose tolerance test ISI impaired glucose tolerance Impaired fasting glucose homeostasis model assessment of insulin resistance Short chain fatty acids Glycemic load normal glucose tolerance dual energy X-ray absorptiometry Insulin sensitivity Whole grains Type 2 diabetes mellitus Age body mass index BMI Insulin sensitivity index Glycemic index diastolic blood pressure systolic blood pressure incremental area under the curve area under the curve glucose infusion rate high sensitivity C-reactive protein advanced glycation end product high density lipoprotein cholesterol glucagon like peptide-1

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Consumption of red and processed meat and refined grains for 4Â weeks decreases insulin sensitivity in insulin-resistant adults: A randomized crossover study

Authors

Yoona Kim, Jennifer B Keogh, Peter M Clifton,