Global Food Forums News – Saliva Enzyme Linked to Diabetes Risk

Posted April 12, 2012 on Global Food Forums:

April 12, 2012 – In a study just published online by the Journal of Nutrition, researchers from the Monell Center looked at whether the level of amylase (an enzyme in saliva that breaks down starch) had any effect on blood glucose levels. Participants in the study (all healthy and not obese) were separated into two groups. One group had high levels of amylase in their saliva (HA) and one had low amylase levels (LA). On alternate days, the participants consumed starch or a glucose solution (which functioned as a control). Blood samples were collected before, during, and after the participants drank each solution. The results suggest that “HA individuals may be better adapted to ingest starches, whereas LA individuals may be at greater risk for insulin resistance and diabetes if chronically ingesting starch-rich diets.” Mandel AL and Breslin PA. 2012 High Endogenous Salivary Amylase Activity Is Associated with Improved Glycemic Homeostasis following Starch Ingestion in Adults. J Nutr. 2012 Apr 4. [Epub ahead of print]


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