DA study over the years was published on Monday Nature Communications, Andre Marrett, a researcher and expert in diabetes, fed groups of rats with exactly the same diet, but by changing the types of proteins they ate: some ate (along with fats and sugars) only one protein, casein, which was found in milk, while others were given a mixture of proteins similar to “normal” human food.
Result: In rats on a “low calorie” diet, the type of protein they ate did not change significantly in weight, but in those on a richer diet, a varied protein diet was associated with increased intake. 15% stronger in weight after 12 weeks than the “casein-only” diet.
In addition, Mr. Marrett explained, “Insulin levels are also different. [ndlr : les protéines variées favorisaient plus le diabète] And gaps are important. And even after just two weeks the microbiota [les bactéries qui vivent dans nos intestins] Changed, so the type of protein you eat has an effect. (2) Normally, fat stores are rebuilt by the body, but by changing the type of protein in our rats, there seems to be a blockage in the liver. [qui nuisait à la remobilisation des réserves de graisse].
The importance of innovation is twofold, Marrett said. At first, it was thought in the past that protein types have no effect on weight gain or diabetes, but it seems we need to reconsider this idea. Then we can change the way we study laboratory rats, especially esophagus and diabetes. Currently, in fact all of these are fed only casein – but if it does not prevent diabetes properly it can distort the data.
Researchers from the universities of Duke (United States), Gothenburg (Sweden) and Copenhagen (Denmark) also co-authored this article.