Proteins are essential nutrients for the human body. They are part of every cell, tissue, and organ in our bodies. They are always in the process of being broken down and replaced. The proteins that we get from our diet are converted to amino acids and are used to replace the proteins in our body. This is why it is essential to include good proteins as part of a healthy diet.
Daily intake for protein varies for different groups of people, but in general the United States Department of Agriculture (USDA) recommends that most Americans choose the equivalent of two to three servings of protein foods each day.
New research from European Association for the Study of Diabetes (EASD) shows that high proteins diets help improve blood sugar.
Previous studies have linked protein to favorable impacts on type 2 diabetes. This study is one of the first to examine the effects of plant-based proteins versus animal-based proteins on diabetes.
The study press release explained the following:
The researchers found that liver enzyme tests improved after protein intervention in both groups, and liver fat was reduced in all participants. The animal protein group saw an improvement in insulin sensitivity, while the plant protein group showed an improvement in liver function.
The authors conclude:
“In diabetic subjects, the 6-week high-protein diet leads to an improvement in glucose metabolism and decrease in liver fat independently from the protein source. The high-protein diet has no adverse effects on kidney parameters, moreover the kidney function actually improved in the plant protein group.”
The study showing that high protein diets help improve blood sugar was published in the journal Diabetologia.
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REFERENCES:
1. “High Protein Diets, from Both Animal and Plant Sources, Improve Blood Sugar Control in Diabetic Patients.” ScienceDaily. ScienceDaily, n.d. Web. 28 Sept. 2015.
2. “High Protein Diets, from Both Animal and Plant Sources, Improve Blood Sugar Control in Diabetic Patients.” EurekAlert! Diabetologia, n.d. Web. 28 Sept. 2015.
