It is generally accepted that some individuals are carbohydrate sensitive. Such individuals tend to have poor blood sugar control in response to grains and other concentrated sources of starch. Following large intakes of carbohydrates sensitive individuals tend to get rapid rises in blood sugar that increases their L-tryptophan to branched chain amino acid ratio, and this in turn increases brain levels of serotonin and melatonin, inducing sleep. In addition, such individuals can also experience low blood sugar postprandially because of poor insulin control and this can cause irritability and mood swings. People who are carbohydrate sensitive tend to gain weight from eating a high carbohydrate diet, and this likely relates to an inherent insulin resistance in such individuals. Those with a carbohydrate sensitivity can lose body on a high quality diet that emphasis legumes instead of grains, and this is because legumes allow for better control of blood sugar due to their beneficial glycaemic effects.
Natural variation exists in all biological parameters and blood sugar response to carbohydrates is no exception. The natural variation results from polymorphisms (different versions) of particular genes and subsequent gene interactions, which together give a range of homeostatic set points and a range of feedback responses to particular environmental factors. This genetic variation results in the biological variation we see in animals and plants around us. As well as carbohydrate sensitivities, other gene nutrient interactions may cause sensitivities to particular types of diet in terms of health. For example, evidence suggests that some people possess a version of the apolipoprotein A2 (APOA2) gene that causes a sensitivity to saturated fatty acids. The APOA2 protein is the second most abundant protein of high-density lipoprotein (HDL) cholesterol. Evidence suggests that those individual with a particular variant of the APOA2 gene (APOA2-265T) may gain weight more rapidly when intakes of dietary saturated fat are high.
For example, in one study1, researchers investigated the association between the presence of the APOA2-265T variant of the APOA2 gene and body mass index (BMI), while evaluating the saturated fat content of the diet in dairy products. Dairy intake was calculated from food diaries. The results of the study showed a significant interaction between the APOA-265T version of the APOA2 gene and high fat dairy intake in two separate populations of subjects. In both populations, those with the APOA2-265T gene who consumed large intakes of high fat dairy products had significantly higher body mass indices compared to those with different versions of the gene consuming large intakes of high fat dairy products, or those with the APOA2-265T gene variant but who were consuming low fat dairy products. Therefore individuals with a fat sensitive genotype may have increased sensitivity to the effects of diets high in saturated fats. However, the mechanism of the interaction is not understood.
Dr Robert Barrington’s Nutritional Recommendation: sensitivities to particular foods is common because of natural variation. Consuming a high quality diet is important and generally most high quality diets are similar. However, some individuals perform better on a higher fat diet, some perform better on a higher carbohydrate diet, and some perform better on a higher protein diet. Eating right for your own body biochemistry is something that can only be learned over time and the individual should not be afraid to make changes based on their own experience.
RdB
