Daily Yogurt Consumption Improves Glucose Metabolism and Insulin Sensitivity in Young Nondiabetic Japanese Subjects with Type-2 Diabetes Risk Alleles

• Published in: Nutrients 2018-11, Vol.10 (12), p.1834
• Main Authors: Watanabe, Daiki, Kuranuki, Sachi, Sunto, Akiko, Matsumoto, Naoki, Nakamura, Teiji
• Format: Article
• Language: English
• Subjects: Adult; Alleles; Blood Glucose - physiology; Body mass index; Carbohydrates; Cholesterol; Cyclin-dependent kinases; Dairy products; Diabetes; Diabetes mellitus; Diabetes mellitus (non-insulin dependent); Diabetes Mellitus, Type 2 - genetics; Diet; Diet - statistics & numerical data; Dietitians; Genes; Genetic Predisposition to Disease - epidemiology; Genetic Predisposition to Disease - genetics; genetic risk score; Genetic testing; Glucose; Glucose metabolism; Health risks; Homeostasis; Humans; Insulin; Insulin resistance; Insulin Resistance - physiology; insulin sensitivity; Japan - epidemiology; Population; Postprandial Period; postprandial plasma glucose; Proteins; Questionnaires; Risk; Risk Factors; Thermal cycling; type 2 diabetes susceptibility gene; Yogurt; Young Adult
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu10121834

This study investigated whether the association between postprandial plasma glucose (PPG) is affected by five type 2 diabetes mellitus (T2DM) susceptibility genes, and whether four weeks of yogurt consumption would affect these responses. We performed a single-arm intervention study in young nondiabetic Japanese participants, who consumed 150 g yogurt daily for four weeks, after which a rice test meal containing 50 g carbohydrate was administered. PPG and postprandial serum insulin (PSI) were measured between 0 and 120 mins at baseline and after the intervention. Genetic risk was evaluated by weighted genetic risk score (GRS) according to published methodology, and participants were assigned to one of two groups ( = 17: L-GRS group and = 15: H-GRS group) according to the median of weighted GRS. At baseline, the H-GRS group had higher glucose area under the curve after intake of the test meal than the L-GRS group (2175 ± 248 mg/dL.min vs. 1348 ± 199 mg/dL.min, < 0.001), but there were no significant differences after the yogurt intervention. However, there was an improvement in PSI in the H-GRS group compared with baseline. These results suggest that habitual yogurt consumption may improve glucose and insulin responses in nondiabetic subjects who have genetically higher PPG.