Propionate lowers blood glucose and alters lipid metabolism in healthy subjects

Article Abstract:

Altering the rate of digestive processes has been receiving attention as a new form of therapy for certain conditions, especially those involving the metabolism of cholesterol and glucose. Sodium propionate is used in baking to prevent growth of mold and bacteria. It has been reported that propionate can inhibit the activity of an enzyme involved in the production of cholesterol in the body and of enzymes that digest carbohydrates. Therefore, it has been suggested that propionate may lower blood cholesterol levels and improve glucose tolerance (the ability to control blood sugar levels). This article describes the results of a study designed to evaluate the effects of a diet supplemented with propionate on glucose digestion and absorption and on blood cholesterol levels. The study included six healthy volunteers whose average age was 32 and whose average weight was 127 pounds. The subjects followed a diet supplemented with 9.9 grams of sodium propionate per day added to bread. After one week of the diet, blood cholesterol and lipid (fat) levels remained unchanged. Blood levels of high-density lipoprotein (HDL, the ''good'' form of cholesterol) decreased, while blood levels of triglycerides (fatty acids) increased. Blood glucose levels were lower 45 minutes after eating bread with propionate than after eating bread without propionate, indicating that propionate improves blood sugar control. Also, the diet with added propionate increased fecal bulk by 28 percent. The results of this study indicate that propionate does not lower blood cholesterol but it does improve glucose tolerance. (Consumer Summary produced by Reliance Medical Information, Inc.)

Health aspects, Lipid metabolism, Blood cholesterol, Propionates

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Changes in blood urea and glucose and their association with energy-containing nutrients in men on hypocaloric diets during Ramadan fasting

Article Abstract:

In Islamic fasting, participants abstain from food and water from sunrise to sunset. Changes in blood urea (product of protein breakdown formed in liver and excreted in urine) and glucose (a simple sugar) were measured in men during the Islamic fasting month of Ramadan. During the fast, sixteen healthy male college students consumed a high-carbohydrate diet for two weeks, followed by a high-fat diet for the next two weeks. Blood samples taken before eating on days 0, 14, and 28 were analyzed for urea and glucose. At the end of the fast, blood urea levels increased substantially and blood glucose levels declined. At day 14, blood urea correlated negatively with sucrose (sugar found in fruit) intake. At day 28, blood glucose levels correlated negatively with energy intake. These findings suggest that Ramadan fasting could be used for studies of energy metabolism and regulation of energy intake.

Research, Energy metabolism, Urea, Muslims, Low-calorie diet, Low calorie diet, Fasting, Islamic dietary laws

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