Document Type
Article
Abstract
Insulin is an important regulator of glucose, lipid and protein metabolism. It suppresses hepatic glucose and triglyceride production, inhibits adipose tissue lipolysis and whole-body and muscle proteolysis and stimulates glucose uptake in muscle. In this review we discuss what is currently known about the control of substrate metabolism by insulin in men and women. The data available so far indicate that women are more sensitive to insulin with regards to glucose metabolism (both in the liver and in muscle) whereas there are no differences between men and women in insulin action on lipolysis. Potential differences exist in the regulation of plasma triglyceride concentration and protein metabolism by insulin and in changes in insulin-action in response to stimuli (e.g., weight loss and exercise) that are known to alter insulin sensitivity. However, these areas have not been studied comprehensively enough to draw firm conclusions.
Publication Info
Postprint version. Published in Nutrition, Volume 26, Issue 7-8, 2010, pages 686-693.
Magkos, F., Wang, X., & Mittendorfer, B. (2010). Metabolic actions of insulin in men and women. Nutrition, 26(7-8), 686-693.
DOI: 10.1016/j.nut.2009.10.013
© Nutrition, 2010, Elsevier
NOTICE: This is the author’s version of a work that was accepted for publication in Nutrition. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Nutrition, Volume 26, Issue 7-8, 2010, DOI 10.1016/j.nut.2009.10.013
http://www.sciencedirect.com/science/article/pii/S0899900709004456
Rights
Magkos, F., Wang, X., & Mittendorfer, B. (2010). Metabolic actions of insulin in men and women. Nutrition, 26(7-8), 686-693.
DOI: 10.1016/j.nut.2009.10.013
© Nutrition, 2010, Elsevier
NOTICE: This is the author’s version of a work that was accepted for publication in Nutrition. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Nutrition, Volume 26, Issue 7-8, 2010, DOI 10.1016/j.nut.2009.10.013
http://www.sciencedirect.com/science/article/pii/S0899900709004456