Leptin Decreases Postprandially in People with Type 2 Diabetes, an Effect Reduced by the Cooking Method

Abstract

Leptin modulates satiety and increases in obesity and type 2 diabetes mellitus in parallel with leptin resistance. Postprandial leptin regulation has been previously postulated to depend on meal composition, but data are controversial. The hypothesis of our study was that in people with type 2 diabetes mellitus, a postprandial leptin regulation exists that can be regulated not only by meal composition but also by the cooking method. In 20 inpatients with type 2 diabetes (mean age: 55.9 years), the acute effects of 2 meals, a high-heat-processed meal HHPM or a low-heat-processed meal LHPM, on leptin levels were studied on 2 different days in a randomized, crossover design. Both test meals had similar ingredients and differed only in the cooking method used. Parameters were measured after an overnight fast and at 2, 4, and 6 h postprandially. The HHPM induced a marked decrease in leptin levels, from 8 717±2 079 pg/ml at baseline to 6 788±1 598 pg/ml at 2 h postprandially (−1 929 pg/ml, −22%*), an effect significantly reduced by the LHPM, where values were 8 563±1 900 pg/ml at baseline and 7 425±1 591 pg/ml at 2 h postprandially (−1 138 pg/ml, −13%*^‡) (*p<0.05 vs. baseline, ^‡p<0.05 vs. HHPM). Parameters of oxidative stress and blood AGEs increased only following the HHPM, while postprandial glucose, triglycerides, and insulin excursions were similar between meals. Postprandial leptin decreases following a HHPM meal in people with T2DM, an effect reduced by the cooking method.

Key words

postprandial - leptin - advanced glycation end products - oxidative stress

References

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