Effect of dairy foods on insulin resistance

While studies have shown an inverse relationship between dairy consumption and metabolic abnormalities such as hypertension, obesity, diabetes, metabolic syndrome and insulin resistance, the mechanisms have not been fully elucidated. Some evidence exists that dairy-rich diets produce an ideal ionic cellular environment which may improve insulin resistance. Adults with untreated hypertension (n=19) were fed 3 experimental diets (5 wk each) in a randomized crossover study design. Treatments included a high dairy, high fruits and vegetables diet (30% fat, 7% saturated fat [SFA], 3.4 servings [svg]/d dairy, 9.6 svg/d fruits and vegetables (F&V)), a low dairy, high fruits and vegetables diet (30% fat, 7% SFA, 0.4 svg/d dairy, 9.6 svg/d F&V), and an average Western diet (36% fat, 15% SFA, 0.4 svg/d dairy, 3.6 svg/d F&V). Blood levels of insulin and glucose were measured at baseline and after each diet period. Insulin resistance was determined using the homeostatic model assessment (HOMA) equation and the quantitative insulin-sensitivity check index (QUICKI). There were no significant differences between treatments for any endpoint. The addition of 3 servings of dairy did not impact markers of insulin resistance in this small study of hypertensive, non-diabetic participants.