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Bobby Brown
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Amino Acids and Diabetes

Published on 4/11/2019
For additional information  Click Here

Researchers examined the effect of branched-chain amino acids (BCAAs)—leucine, isoleucine, and valine—on obesity and excess weight in middle-aged East Asian women and Western adults who did not have diabetes.
This 2011 study showed that BCAA intake had an inverse association with body weight and fatty tissue prevalence. East Asian women and Western adult research participants who consumed BCAAs from their regional diets were less likely to gain weight. This is promising news considering that excess body weight and obesity are risk factors for developing diabetes.
Diets rich in amino acids include dairy products, legumes, and meat. Although BCAAs have been shown to help lower weight gain, and thus diabetes risk, a 2017 study in the British Journal of Nutrition concluded that there is a correlation between BCAA-laden meat intake and the development of type 2 diabetes in the study’s pool of women aged 50 to 79 years of age. Similarly, 2017 findings in the Canadian Journal of Diabetes conclude that the context of BCAAs matters when considering type 2 diabetes risk. This data complements a 2011 conclusion that red meat consumption, particularly processed red meat, is linked to an increase of type 2 diabetes risk. So choose your BCAA source wisely.
Rather than taking a BCAA supplement, you’d be much better served taking an amino acid supplement made with all the essential amino acids. When BCAAs are taken alone, they disrupt the balance of the amino acid pool, and their benefits are lost if not taken as part of a complete amino acid complex.
A balanced mixture of essential amino acids will stimulate the production of new muscle protein, thereby increasing muscle mass. BCAAs do not have a sustained effect on muscle, as all the essential amino acids are needed to make new muscle protein. The muscle is the primary site of glucose clearance in the body, so increasing muscle mass will improve metabolic control in diabetes.
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