Macronutrient intake and insulin sensitivity

Insulin resistance is a common metabolic complication of excess fat accumulation, particularly in the 'central' body region and is closely linked with increased risk of developing metabolic syndrome, CVD and Type 2 Diabetes. Scientists within the Hugh Sinclair Unit of Human Nutrition are investigating possible mechanisms, genetic variation and optimum nutritional strategy, particularly the effects of the quality and quantity of dietary fat and carbohydrate, to reduce insulin resistance and the metabolic abnormalities associated with this common condition.Members of the Unit are involved with the 2 largest human dietary intervention studies investigating the effect of the amount and type of fat and carbohydrate on insulin sensitivity (RISCK and LIPGENE).A number of state-of-the-art techniques are used for determination of whole body insulin resistance, including euglycaemic clamp, intravenous glucose tolerance test (IVGTT), oral glucose tolerance test (OGTT) and other surrogate measures. The ultimate aim of this work is to establish better dietary strategies to increase insulin sensitivity within the individual and reduce risk of disease.

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