Glutamine Improves Cardiovascular Risk Factors in Diabetics
A clinical trial published in January 2015 found that glutamine supplementation improved body composition, blood sugar, and blood pressure in individuals with type 2 diabetes. The American Heart Association states that heart diseases and stroke are the number one causes of death and disability among type 2 diabetics, and at least 65% of people with diabetes die from some form of heart disease or stroke. Heart disease or stroke are two to four times more likely in adults with diabetes compared to those without diabetes.
The subjects included 66 individuals 18 to 65 years of age with type 2 diabetes. The researchers randomly assigned the subjects to receive 10 grams three times daily of glutamine powder or a placebo for six weeks. They assessed body composition, blood pressure, blood sugar, and hemoglobin A1C for long-term blood sugar control. The researchers also measured insulin levels, insulin sensitivity, lipids, and the marker of inflammation C-reactive protein (CRP).
After six weeks of glutamine supplementation, body fat mass and percentage body fat notably declined compared to the placebo group with a marked decrease in waist circumference and an increase in fat-free mass among the glutamine group. The investigators also found a downward trend in systolic blood pressure and a significant decrease in fasting blood sugar among the glutamine group. Additionally, the researchers determined that mean hemoglobin A1c was significantly different between the two groups after the supplementation period. The researchers did not find significant changes in lipids, insulin, insulin sensitivity, diastolic blood pressure, CRP, body weight, and body mass index.
The study authors stated, “We demonstrated that the six-week supplementation with 30 g/d glutamine markedly improved some cardiovascular risk factors, as well as body composition, in patients with type 2 diabetes. Future glutamine dose-response studies are warranted in these areas.”
Reference:
Mansour A, et al. Nutrition. 2015;31:119-26.
