The dietary guidelines set by the U.S. Department of Health and Human Services don't have a definite amount of protein each person should have. The general guideline is 6 oz. of protein per day for most adults. For diabetes, carbohydrate and fat intakes are focused on to promote weight loss, if needed and achieve normal glucose levels. Protein isn't focused, despite protein having an effect on blood glucose levels.
Glucose from Protein
In non-insulin dependent diabetics, or Type 2 diabetics, protein increases blood glucose levels. Marion Kranz quotes researchers Gannon and Nuttall in "Protein Controversies in Diabetes," theoretically estimates 3.5 g of glucose made from every 6.25 g of nitrogen eaten from meat. This estimates that 56 g of glucose could be make from every 100 g of meat. For other high protein foods, 50 to 84 g of glucose made from every 100 g, according to Mary Gannon and Frank Nuttall in "Control of Blood Glucose in Type 2 Diabetes without Weight Loss by Modification of Diet Composition" published in 2006.
Protein in Non-Diabetics
When non-diabetics ingest protein, blood glucose levels stay stable. According to Gannon and Nuttall in their research findings discovered glucose levels remained stable and declined when given 50 g of lean meat. Insulin levels in these subjects were higher, possibly the reason for glucose levels to remain stable with the additional response of insulin. Diabetics had different glucose response after ingestion of protein only had a higher insulin response to protein only compared to a meal with carbohydrate and fat only, which glucose and insulin levels were lower. Fat seemed to have a larger impact on lowering glucose levels than the addition of protein.
Insulin Dependent Diabetes
In the absence of naturally produced insulin, glucose levels rise rapidly from protein. This could be due to the body increasing glucose production from branch chained amino acids to provide glucose for skeletal muscles and increased alanine, an amino acid, use by the liver to increase glucose availability, according to Kranz. When adequate insulin is present, the production of glucose from alanine by the liver doesn't happen and branch chained amino acid conversion doesn't happen as rapidly.
Protein with Glucose
Protein combined with glucose in a meal doesn't seem to lower blood glucose levels initially after the meal, but over a five-hour period, protein lowers glucose levels. Protein eaten in a regular meal promotes the rise in blood glucose levels as carbohydrates alone, according to Kranz. According to Gannon and Nuttall, protein aids in controlling glucose levels by increasing insulin secretion when combined with carbohydrates. Because of the increased insulin secretion that protein promotes, seems to be the driving factor in how protein lowers glucose levels over a longer period, but causes a rise in glucose levels immediately after meals when combined with carbohydrates.
Lowering Glucose Levels
Protein has been recommended over carbohydrates to lower glucose levels, especially in Type 2 diabetics. Increasing protein intakes to help maintain lower glucose concentrations may prove beneficial over a longer time after meals, rather than immediately following meals. More research is needed because most studies performed use small groups of people to test the effect of protein on blood glucose levels. Before making major dietary changes to lower your blood glucose levels, speak with a healthcare provider to see if adding more protein is the right choice for you.
References
- Nutrition and Metabolism: Control of Blood Glucose in Type 2 Diabetes Without Weight Loss by Modification of Diet Composition;" Mary Gannon and Frank Nuttall; 2006
- "Protein Controversies in Diabetes;" Marion Franz; 2000
- U.S. Department of Health and Human Services: Dietary Guidelines for Americans, 2005
