How do carbs and sweeteners affect insulin sensitivity?
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Research suggests that combining artificial sweeteners with carbohydrates may result in dampening an individuals’ sensitivity to sweet tastes.
Combination of carbohydrates (or carbs) with artificial sweeteners may adversely affect an individuals’ “sensitivity to sweet tastes” as per latest research. Experts believe that the combination of sweeteners and carbs eventually leads to an impairment in insulin sensitivity.
They argue that taste is not simply a sense that allows the ability to enjoy delicacies, rather it is a means to maintain a persons health. Researchers explain that taste enables us protection from many forms of poisonous plants and food such as things that may have gone bad. Moreover, a healthy person’s sensitivity to sweet taste, allows the individuals’ body to release insulin into the blood when that person eats and/or drinks anything sweet.
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Experts suggest that insulin is a vital hormone that plays the primary role of regulating blood sugar in the body. They suggest that when insulin sensitivity is affected, is when chances of metabolic problems rises such as developing diabetes, et cetera.
According to a recent study led by a team at Yale University, there has been a surprise finding. A paper published in Cell Metabolism presented that a combination of artificial sweeteners and carbohydrates in people may lead to ‘poorer insulin sensitivity’ in adults otherwise considered healthy.
[bs-quote quote=”When we set out to do this study, the question that was driving us was whether or not repeated consumption of an artificial sweetener would lead to a degrading of the predictive ability of sweet taste.” style=”style-8″ align=”center” color=”#dd0000″ author_name=”Prof. Dana Small” author_job=”Senior Study Author “][/bs-quote]
She went on to add that this was significant for the study as it would help to work out whether ‘sweet-taste perception’ might lose the ability to ‘regulate metabolic responses’ since it prepares the body for ‘metabolizing glucose or carbohydrates’, in general.
For the purpose of their study, the researchers gathered forty-five healthy adult participants between the ages of 20 and 45, who claimed that they did not typically ‘consume low-calorie sweeteners’. Throughout the course of the study, the study authors did not have the participants make any specific changes to their usual diets other than having them drink seven fruit-flavored beverages in the laboratory setting.
These drinks which the participates drank either contained the artificial sweetener, Sucralose, or had regular table sugar. The participants who were categorized as the ‘control group’ consumed the Sucralose sweetened drinks which also contained maltodextrin, a carbohydrate. The maltodextrin was used so the researchers could control the number of calories in the sugar without having to making the beverage sweeter.
According to reports, the trial lasted for approximately two weeks during which the research team conducted tests including ‘functional MRI scans’ on the participants before, during and after the trial. These tests allowed them to assess the changes in the participants’ brain activity in relation to the different tastes such as sweet, sour, salty, respectively.
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They also enabled them to measure the taste perception and insulin sensitivity in the study participants.
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