Effect of the Level of Dietary Fat and Fat Type on Postprandial Calciuria and Involvement of Insulin

B.W. Brazier^1,

¹Bendigo Kangan Institute, Bendigo, Victoria, Australia

Cite this paper:
B.W. Brazier. Effect of the Level of Dietary Fat and Fat Type on Postprandial Calciuria and Involvement of Insulin. American Journal of Food and Nutrition. 2016; 4(2):55-62. doi: 10.12691/ajfn-4-2-4

Abstract

Postprandial calciuric responses to high and low protein meals are usually involves making meals isocalorific by adding extra fat to the low protein meals. In this study the effect of high fat meals and the type of fat on calciuria is examined to evaluate any effect it can have on evaluating protein induced hypercalciuria. Changes in urinary calcium, creatinine and phosphate are compared with serum calcium, creatinine, urea, protein and insulin. Group result show that the average postprandial calciuria was affected by the high fat meals compared to low fat meals and the type of fat had little effect. However the increase in calciuria in every case showed a plateau effect during the time of maximum insulinemia. Examination of individual results show that the individuals with less insulinemia exhibited greatest hypercalciuria and individuals with exaggerated insulinemia responses showed reduced hypercalciuria. Discussion is providing regarding the significance of the insulin in regard to hypercalciuria and possible mechanisms for it cause. A suggestion is made that diet induced calciuria could be used as a non-invasive measure of insulin insensitivity.

Keywords:
hypercalciuria. Lipids insulin

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