When researchers compared patients who had gastric bypass surgery to those who lost the same amount of weight by dieting, they found that the surgery patients had lower levels of amino acids that have been linked to insulin resistance.
The study was small, including just 10 patients who had the surgery and 11 patients who followed severely calorie-restricted diets. And the patients in both groups had lost just a fraction of the weight they needed to lose at the time of the analysis.
“Certainly weight loss by any means improves type 2 diabetes, but there is something else going on with gastric bypass surgery,” study researcher Blandine Laferrere, MD, of Columbia University’s St. Luke’s and Roosevelt Hospital Center, tells WebMD.
“Surgery puts the diabetes into remission. Most of the research has focused on changes in gut hormones, but we have shown that a decline in specific circulating amino acids also occurs.”
The study included obese people with type 2 diabetes who had a BMI (body mass index) greater than 35. Patients who did not have gastric bypass surgery were placed on strictly monitored 1,000-calorie a day meal-replacement diets.
All the participants had lost an average of about 20 pounds at the time of the study. The surgery group did this in one month, while the dieters took about two months to lose the weight.
The analysis revealed that the surgery patients had much lower levels of several types of circulating branched-chain amino acids (BCAA) and the aromatic amino acids phenylalanine (Phe) and tyrosine (Tyr).
They also had greater improvements in blood sugar control. One month after surgery, all of the gastric bypass patients were off all diabetes drugs. About half the dieters still needed treatment after losing the same amount of weight.
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