Effects of different protein sources on plasminogen inhibitor-1 and factor VII coagulant activity added to a fat-rich meal in type 2 diabetes

Abstract

Background: Exaggerated postprandial triglyceride concentration is believed to be atherogenic, and to influence the risk of thrombosis. Both elevated plasminogen inhibitor 1 (PAI-1) and increased factor VII coagulant activity (FVIIc) are potential important contributors to the increased risk of cardiovascular disease in type 2 diabetes.

Aim: We aimed to investigate the effect of adding four different protein types (i.e. casein, whey, cod, and gluten) to a fat-rich meal on postprandial responses of PAI-1 and FVIIc in type 2 diabetic patients.

Methods: Twelve type 2 diabetic patients ingested four isocaloric test meals in random order. The test meals contained 100 g of butter and 45 g of carbohydrate in combination with 45 g of casein (Cas-meal), whey (Whe-meal), cod (Cod-meal), or gluten (Glu-meal), respectively. Plasma concentrations of PAI-1 and FVIIc were measured before meal, and at regular intervals for 8-h postprandially.

Results: The postprandial PAI-1 concentration decreased significantly by 49% to 56% in response to the four test meals. There were no significant differences between the outcomes from the four test-meals. The FVIIc levels decreased by 8% to 11% after the meals. Again, we observed no significant differences in outcomes between the four protein-enriched meals.

Conclusions: The four proteins casein, whey, cod, and gluten, added to a fat-rich meal, all decreased the PAI-1 and FVIIc concentrations postprandially in type 2 diabetic subjects. However, postprandial levels of PAI-1 and FVIIc were not acutely influenced by the protein source.

Trial registration: ClinicalTrials.gov NCT00817973.

Figures

Figure 1

Plasminogen activator inhibitor 1 (PAI-1) responses to a test meal in 12 subjects with type 2 diabetes. The test meal consisted of an energy-free soup plus 100 g of butter and 45 g of carbohydrate consumed with either 45 g of casein (Cas-meal), 45 g of whey (Whe-meal), 45 g of cod (Cod-meal), or 45 g of gluten (Glu-meal). Data are mean ± SEM.

Figure 2

Plasma factor VII coagulant activity (FVIIc) responses to a test meal in 12 subjects with type 2 diabetes. The test meal consisted of an energy-free soup plus 100 g of butter and 45 g of carbohydrate consumed with either 45 g of casein (Cas-meal), 45 g of whey (Whe-meal), 45 g of cod (Cod-meal), or 45 g of gluten (Glu-meal). Data are mean ± SEM.