Eccesso proteico in grasso?

[°°sOmOja°°]

@prof
io amo il dibattito ma non si possono fare certe affermazioni senza alcun supporto scientifico a sostegno di ciò che si dice
altrimenti io posso intervenire affermando che gli asini volano e tu risponderai che non volano ma nel tentativo di smentirmi non troverai alcuno studio (per ovvi motivi).
se tu impieghi 5 secondi a scrivere su questo thread un'affermazione errata io devo impiegare almeno 5-20 minuti per postare gli studi che ti smentiscono, in questo modo è chiaro che non ne usciamo più (cosiddetta montagna di merd.a)

allo stesso modo non puoi affermare che la co-ingestione di proteine e carboidrati AUMENTA l'indice glicemico senza alcun supporto scientifico.
la riduzione della risposta glicemica in seguito alla coingestione di proteine e carboidrati si chiama protein-slope.

Ti linko uno studio effettuato con altre finalità ma che supporta quanto detto sopra.

STUDIO COMPLETO:
The Effects of Fat and Protein on Glycemic Responses in Nondiabetic Humans Vary with Waist Circumference, Fasting Plasma Insulin, and Dietary Fiber Intake

The Effects of Fat and Protein on Glycemic Responses in Nondiabetic Humans Vary with Waist Circumference, Fasting Plasma Insulin, and Dietary Fiber Intake¹

Abstract

The effects of protein and fat on glycemic responses have not been studied systematically. Therefore, our aim was to determine the dose-response effects of protein and fat on the glycemic response elicited by 50 g glucose in humans and whether subjects' fasting plasma insulin (FPI) and diet influenced the results. Nondiabetic humans, 10 with FPI ≥40 pmol/L and 10 with FPI >40 pmol/L, were studied on 18 occasions after 10 14-h overnight fasts. Subjects consumed 50 g glucose dissolved in 250 mL water plus 0, 5, 10, or 30 g fat and/or 0, 5, 10, or 30 g protein. Each level of fat was tested with each level of protein. Dietary intake was measured using a 3-d food record. Gram per gram, protein reduced glucose responses ∼2 times more than fat (P < 0.001) with no significant fat × protein interaction (P = 0.051). The effect of protein on glycemic responses was related to waist circumference (WC) (r = −0.56, P = 0.011) and intake of dietary fiber (r = −0.60, P = 0.005) but was unrelated to FPI or other nutrient intakes. The effect of fat on glycemic responses was related to FPI (r = 0.49, P = 0.029) but was unrelated to WC or diet.
We conclude that, across the range of 0–30 g, protein and fat reduced glycemic responses independently from each other in a linear, dose-dependent fashion, with protein having ∼3-times the effect of fat.

Introduction

It is generally accepted that adding fat and protein to carbohydrate reduces glycemic responses by delaying gastric emptying and stimulating insulin secretion (1,2).
These effects have a number of possible implications for human nutrition, such as supporting the role of high protein or high fat diets in the management of diabetes (3,4) or being a source of criticism for the application of the glycemic index to mixed meals (1,5).
[...]

Discussion

The results showed that both protein and fat reduced the glycemic response elicited by oral glucose in normal humans. The effects of protein and fat were independent of each other, but gram-for-gram, protein had a 2 to 3 times larger effect than fat. Fat reduced glycemic responses to a greater extent in subjects with low FPI, whereas protein had more effect in subjects with a high WC and a high intake of dietary fiber.
[...]
Adding fat and protein to carbohydrate is thought to reduce glycemic responses by similar mechanisms (1,2), namely,
- delayed gastric emptying (3,30),
- mediated by gut hormones such as gastric inhibitory polypeptide and glucagon-like peptide-1 (GLP-1) (31–34),
- and increased insulin secretion mediated by direct effects of fatty and amino acids (35,36) and/or by the hormones of the entero-insulin axis (37).

However, the lack of correlation between fat slopes and protein slopes in the different subjects and the 2–3 times greater effect of protein than fat, suggest that the mechanisms by which fat reduces glycemic responses differ from those for protein.