Effects Of Bioavailability Of Macronutrients On Overall Control Of Plasma Glucose: A Review

Macronutrients play a crucial role in management of type 2 diabetes. This is seen in their ability to modulate plasma glucose concentrations. However, the ideal proportions of macronutrients to be consumed in order to maintain ideal plasma glucose concentrations remains elusive. Therefore, this paper set out to conduct a review to investigate the relationship between macronutrients and plasma glucose concentrations from a physiological perspective. The review was conducted using papers obtained from various databases such as MEDLINE (Pubmed), Open Access Journals Elsevier, Free Medical Journals and Google Scholar. The research papers included general reviews, systemic reviews, meta-analyses, and randomized control trials that examined the effect of macronutrients on plasma glucose concentration as well as papers on mathematical models describing the relationship between macronutrient bioavailability and plasma glucose concentration. The review assessed the effect of various macronutrients on postprandial plasma glucose concentration, post-prandial plasma insulin, post-prandial glucose-dependent insulinotropic peptide plasma concentration, and post-prandial glucose-like peptide-1 plasma concentration. The results of the review showed that carbohydrates influence plasma glucose concentration in a dose dependant manner but this is dependent on their bioavailability. This bioavailability was shown to be subject to fluctuations determined by food processing techniques, food structure, and food matrix. The results also showed that some specific types of fats and proteins indirectly influence plasma glucose concentration through their effect on incretin hormones. The effect of fats and proteins on incretin hormones was through different mechanisms and pathways. In-lieu of the findings, the review concludes that the macronutrient composition of diets designed for type 2 diabetic patients should take into consideration the physiological relationship between the macronutrients and plasma glucose concentrations. In this way, diet proportions can be made in such a manner as to determine the exact amounts that will realize near normal plasma glucose concentrations for a type 2 diabetic patient.