Amino acid and chromium enriched table water added to a standardized meal influences the glucose response depending on insulin sensitivity

Aim: To study the influence of an amino acid (AA) and chromium picolinate (CrPic) enriched table water on glucose response in healthy controls and early diabetes patients.

Methods: Based on previous data from a dose response study, two double-blind crossover studies using 1,7 g AA (ile, leu, val, thr, lys) and 125 µg CrPic enriched table water were performed in Germany (early type 2 diabetes/prediabetes) and Sweden (healthy controls). The incremental area under the curve (iAUC) for glucose and insulin was documented over 180 minutes after ingestion of a standardized breakfast meal containing approximately 50 g and 62 g available carbohydrates respectively.

Results: There was a significant and pronounced reduction of the glucose iAUC in healthy subjects (1.067 mg*min/dl vs. 1.855 mg*min/dl) with a non-significant increase in the insulin response (iAUC 4.576mU*min/l vs. 3.786mU*min/l). In type 2 diabetes and prediabetes patients drinking the AA/CrPic table water with their meals, there was a significant increase of the insulin response (8.766mU*min/l vs. 7.543 mU*min/l) that did not translate into a significant reduction of the glucose response.

Conclusion: The effect of an AA/CrPic enriched table water added to a carbohydrate rich meal appears to depend on insulin sensitivity. Future studies will have to show whether i) an increase in AA/CrPic concentrations and ii) longer term consumption of the table water will have beneficial effects on glucose response and diabetes development in individuals at risk.