A recently published study in BMC Public Health sheds light on the connection between an elevated intake of dietary amino acids and the prevalence of type 2 diabetes. The investigation delves into the dietary behaviors of individuals aged 35 to 65 by utilizing data from the RaNCD Cohort Study, which is part of the Prospective Epidemiological Research Studies in IrAN (PERSIAN) Cohort.
Conducting a comprehensive analysis that specifically focuses on participants who developed type 2 diabetes over a 6-year follow-up period, researchers employed the Iranian Food Frequency Questionnaire to examine the frequency of intake and portion sizes of 125 different foods. Additionally, the assessment took into account supplementary factors such as age, gender, smoking patterns, and levels of physical activity.
The findings revealed a notable correlation between the likelihood of type 2 diabetes and heightened intake of particular amino acids, encompassing branched-chain, sulfuric, alkaline, and essential amino acids. Prior research has investigated the link between specific amino acids and the onset of insulin resistance and type 2 diabetes.
Acknowledging the complex interconnection between insulin resistance and branched-chain amino acids (BCAAs) is crucial. The study underscored the difficulty of interpreting association studies, underscoring the potential influence of insulin resistance on BCAA levels.
Despite adjusting for demographic and lifestyle factors, the study did not identify a significant nonlinear association between dietary amino acids and the risk of type 2 diabetes. This implies that various variables, including demographics and residency, might impact the observed association. Dr. Absalon Gutierrez, an associate professor of endocrinology, diabetes, and metabolism at UTHealth Houston, highlighted the significance of demographics and the reliance on a recall questionnaire, pointing out potential sources of error.
Moreover, it is essential to grasp that branched-chain amino acids (BCAAs) are indispensable amino acids, necessitating acquisition from food since the body cannot synthesize them. Dr. Gutierrez emphasized that BCAAs are present in a variety of foods such as beef, chicken, eggs, fish, nuts, and grains.
To optimize amino acid intake and align with evidence-based practices, certified diabetes education and care specialist Ellen Liskov from Yale New Haven Hospital provided practical recommendations. These include incorporating fish, nuts, and legumes into the diet more frequently than meats, especially red meat, consuming dairy in moderation, avoiding amino acid supplements, and ensuring sufficient intake of protein-rich foods containing all essential amino acids.
For personalized guidance on dietary patterns, Liskov suggests consulting a registered dietitian.
