Many people focus on counting carbs when managing blood sugar levels. However, recent research from the University of British Columbia suggests that for some individuals, it’s equally important to consider the proteins and fats in their diet.

The study is the first large-scale comparison of how different people produce insulin in response to each of the three macronutrients: carbohydrates (glucose), proteins (amino acids), and fats (fatty acids).

The findings show that insulin production is more individualized and dynamic than previously thought. Additionally, it reveals a subset of the population with a hyper-responsive to fatty foods.

“Glucose is well known as a driver of insulin, but we were surprised to see such high variability. Some individuals show a strong response to proteins, while others respond more to fats, a characteristic that had never been characterized before,” said senior author Dr. James Johnson, a professor of cellular and physiological sciences at UBC. “Insulin plays a major role in human health, from diabetes, where it is too low, to obesity, weight gain, and even some forms of cancer, where it is too high. These findings lay the groundwork for personalized nutrition that could transform how we treat and manage a range of conditions.”

For their study, the researchers conducted tests on pancreatic islets from 140 deceased male and female donors spanning a wide age range. The islets were exposed to each of the three macronutrients, while the researchers measured the insulin response alongside 8,000 other proteins.

Although most donors’ islet cells had the strongest insulin response to carbohydrates, about 9% responded strongly to proteins, while another 8% were more responsive to fats than any other nutrient, including glucose.

“The research challenges the long-held belief that fats have negligible effects on insulin release in everyone,” said Dr. Jelena Kolic, a research associate in the Johnson lab at UBC and the first author of the study. “With a better understanding of an individual’s drivers of insulin production, we could potentially provide tailored dietary guidance to help people better manage their blood sugar and insulin levels.”

The research team examined a subset of islet cells from donors with Type 2 diabetes. As expected, these donor cells showed a low insulin response to glucose. However, the researchers were surprised to find that their insulin response to proteins remained largely intact.

The research team examined a subset of islet cells from donors with Type 2 diabetes. As expected, these donor cells showed a low insulin response to glucose. However, the researchers were surprised to find that their insulin response to proteins remained largely intact.

The research team carried out a thorough analysis of protein and gene expression in pancreatic islet cells, offering valuable insights into the molecular and cellular factors that influence insulin production. In the future, the researchers believe it may be possible to utilize genetic testing to identify which macronutrients are likely to stimulate an individual’s insulin response.

The research team carried out a thorough analysis of protein and gene expression in pancreatic islet cells, offering valuable insights into the molecular and cellular factors that influence insulin production. In the future, the researchers believe it may be possible to utilize genetic testing to identify which macronutrients are likely to stimulate an individual’s insulin response.