Chicken consumption and insulin resistance in non-diabetic older adults
10.4163/jnh.2020.53.4.356
- Author:
Kyung-Jin YEUM
1
;
Young-Sang KIM
;
Nam-Seok JOO
Author Information
1. Division of Food Bioscience, College of Biomedical and Health Science, Konkuk University, Chungju 27478, Korea
- Publication Type:Research Article
- From:Journal of Nutrition and Health
2020;53(4):356-368
- CountryRepublic of Korea
- Language:0
-
Abstract:
Purpose:Histidine-containing dipeptides, which are rich in chicken, have been reported to reduce the risk of metabolic abnormalities via anticarbonylation mechanism in animal models. To determine the effect of dietary histidine-containing dipeptides on metabolic risk factors in humans, the relation between chicken consumption and insulin resistance were determined in a population consuming high carbohydrate and low protein.
Methods:A total of 7,183 subjects (2,929 men and 4,254 women) aged ≥50 years from the Korea National Health and Nutrition Examination Survey (KNHANES) were divided into three groups according to chicken consumption (rarely, monthly, and weekly), and evaluated for the metabolic risk factors using homeostasis model assessment for insulin resistance (HOMA-IR) and quantitative insulin sensitivity check index (QUICKI) in this cross-sectional study. The fourth and fifth (IV-1–3 & V-1) KNHANES, which had blood insulin data, were chosen for the current study.
Results:The chicken consumption was significantly associated with insulin (p for trend = 0.018) and HOMA-IR (p for trend = 0.023) in men. In particular, the ‘weekly’ chicken consuming men in the lowest tertile (< 65.0%) of carbohydrate intake group had significantly lower HOMA-IR (p for trend = 0.033) and higher QUICKI (p for trend = 0.043) than the ‘rarely’ intake group. In addition, the odds ratio for abnormal HOMA-IR was 0.55 (95% confidence interval [CI], 0.31–0.99) and QUICKI was 0.47 (95% CI, 0.26–0.86) for the ‘weekly’ chicken consuming group.
Conclusion:The ‘weekly’ chicken consumption had a beneficial effect on insulin resistance and it may partially be due to the major bioactive components in chicken, histidinecontaining dipeptides.
