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Diabetes Diets Work Differently in People with Different Gut Bacteria
Diabetes Diets Work Differently in People with Different Gut Bacteria
Written by Cameron Scott | Published on November 19, 2015
The glycemic index is used to help diabetics and dieters make healthier choices. But how well it works may have to do with what lives in your digestive system.
Scientists increasingly think that what we eat influences which bacteria thrive in our digestive tracks, and the bacteria in our bellies, in turn, influence our health. A new study indicates this is no less true in people with diabetes.
Scientists say the difference in people’s gut bugs may explain why the customary diet used to control or prevent diabetes — more complex carbohydrates, fewer simple carbohydrates — works so much better in some people than in others.
Out with the Glycemic Index
The glycemic index is one commonly used way to categorize foods as safe or unsafe for people with diabetics or prediabetes. Many would-be weight losers also use the rating system to differentiate “good” complex carbs from “bad” simple carbs. The system rates foods based on the average amount of glucose they cause the body to produce.
But, the study published today in the journal Cell argues, those averages are almost meaningless. Foods that rate as low-glycemic, such as lentils, may cause spikes in blood sugar in some people while foods we would expect to be sugar bombs, such as ice cream, can fit well into some people’s diets.
In other words, for some, bread may be a “good” carb, while for others it is a “bad” carb....
Written by Cameron Scott | Published on November 19, 2015
The glycemic index is used to help diabetics and dieters make healthier choices. But how well it works may have to do with what lives in your digestive system.
Scientists increasingly think that what we eat influences which bacteria thrive in our digestive tracks, and the bacteria in our bellies, in turn, influence our health. A new study indicates this is no less true in people with diabetes.
Scientists say the difference in people’s gut bugs may explain why the customary diet used to control or prevent diabetes — more complex carbohydrates, fewer simple carbohydrates — works so much better in some people than in others.
Out with the Glycemic Index
The glycemic index is one commonly used way to categorize foods as safe or unsafe for people with diabetics or prediabetes. Many would-be weight losers also use the rating system to differentiate “good” complex carbs from “bad” simple carbs. The system rates foods based on the average amount of glucose they cause the body to produce.
But, the study published today in the journal Cell argues, those averages are almost meaningless. Foods that rate as low-glycemic, such as lentils, may cause spikes in blood sugar in some people while foods we would expect to be sugar bombs, such as ice cream, can fit well into some people’s diets.
In other words, for some, bread may be a “good” carb, while for others it is a “bad” carb....
http://www.healthline.com/health-news/diabetes-diets-work-differently-in-people-with-different-gut-bacteria-111915
"Huge" differences even though people ate the same foods
By MARY BROPHY MARCUS CBS NEWS November 19, 2015, 2:44 PM
Do we all respond to a tomato in the same way? Or any food for that matter?
Scientists at the Weizmann Institute of Science in Rehovot, Israel, suspected that we don't, so they set out to explore the issue.
They decided to look at blood sugar levels after people ate, called postprandial blood glucose levels, to see if they varied from one individual to another after eating the same meals. Elevated blood glucose levels are a major risk factor for diabetes and obesity, which are epidemic.
They found a wide variance in how the same foods affected different people.
"The huge differences that we found in the rise of blood sugar levels among different people who consumed identical meals highlights why personalized eating choices are more likely to help people stay healthy than universal dietary advice," co-author Eran Segal, with the department of Computer Science and Applied Math at Weizmann, said during a press conference.
The authors, who published their findings Thursday in the journal Cell, collected data on 800 study participant...
http://www.cbsnews.com/news/huge-differences-even-when-people-ate-the-same-foods/
By MARY BROPHY MARCUS CBS NEWS November 19, 2015, 2:44 PM
Do we all respond to a tomato in the same way? Or any food for that matter?
Scientists at the Weizmann Institute of Science in Rehovot, Israel, suspected that we don't, so they set out to explore the issue.
They decided to look at blood sugar levels after people ate, called postprandial blood glucose levels, to see if they varied from one individual to another after eating the same meals. Elevated blood glucose levels are a major risk factor for diabetes and obesity, which are epidemic.
They found a wide variance in how the same foods affected different people.
"The huge differences that we found in the rise of blood sugar levels among different people who consumed identical meals highlights why personalized eating choices are more likely to help people stay healthy than universal dietary advice," co-author Eran Segal, with the department of Computer Science and Applied Math at Weizmann, said during a press conference.
The authors, who published their findings Thursday in the journal Cell, collected data on 800 study participant...
Study abstract:
Personalized Nutrition by Prediction of Glycemic Responses
Zeevi et al
Highlights
•High interpersonal variability in post-meal glucose observed in an 800-person cohort
•Using personal and microbiome features enables accurate glucose response prediction
•Prediction is accurate and superior to common practice in an independent cohort
•Short-term personalized dietary interventions successfully lower post-meal glucose
Summary
Elevated postprandial blood glucose levels constitute a global epidemic and a major risk factor for prediabetes and type II diabetes, but existing dietary methods for controlling them have limited efficacy. Here, we continuously monitored week-long glucose levels in an 800-person cohort, measured responses to 46,898 meals, and found high variability in the response to identical meals, suggesting that universal dietary recommendations may have limited utility. We devised a machine-learning algorithm that integrates blood parameters, dietary habits, anthropometrics, physical activity, and gut microbiota measured in this cohort and showed that it accurately predicts personalized postprandial glycemic response to real-life meals. We validated these predictions in an independent 100-person cohort. Finally, a blinded randomized controlled dietary intervention based on this algorithm resulted in significantly lower postprandial responses and consistent alterations to gut microbiota configuration. Together, our results suggest that personalized diets may successfully modify elevated postprandial blood glucose and its metabolic consequences.
http://www.cell.com/cell/abstract/S0092-8674(15)01481-6Zeevi et al
Highlights
•High interpersonal variability in post-meal glucose observed in an 800-person cohort
•Using personal and microbiome features enables accurate glucose response prediction
•Prediction is accurate and superior to common practice in an independent cohort
•Short-term personalized dietary interventions successfully lower post-meal glucose
Summary
Elevated postprandial blood glucose levels constitute a global epidemic and a major risk factor for prediabetes and type II diabetes, but existing dietary methods for controlling them have limited efficacy. Here, we continuously monitored week-long glucose levels in an 800-person cohort, measured responses to 46,898 meals, and found high variability in the response to identical meals, suggesting that universal dietary recommendations may have limited utility. We devised a machine-learning algorithm that integrates blood parameters, dietary habits, anthropometrics, physical activity, and gut microbiota measured in this cohort and showed that it accurately predicts personalized postprandial glycemic response to real-life meals. We validated these predictions in an independent 100-person cohort. Finally, a blinded randomized controlled dietary intervention based on this algorithm resulted in significantly lower postprandial responses and consistent alterations to gut microbiota configuration. Together, our results suggest that personalized diets may successfully modify elevated postprandial blood glucose and its metabolic consequences.
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