Body's Response to Taste, Smell Could be a Risk Factor for Diabetes

by VR Sreeraman on  March 13, 2010 at 6:11 PM Diabetes News
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 Body's Response to Taste, Smell Could be a Risk Factor for Diabetes
Our body's response to foods' smell, taste could be a risk factor for diabetes, say researchers.
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Scientists at Duke University Medical Center have identified the specific mechanism in human specimens and in mice. According to them, when we anticipate or smell a meal, the parasympathetic nervous system triggers salivation and increases insulin production in response to the expectation that glucose will be entering the blood stream.

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"We think this parasympathetic response is potentially important in type 2 diabetes," said Vann Bennett, the James B. Duke professor in the departments of cell biology, biochemistry, and neurobiology and Howard Hughes Medical Institute investigator. "Our study showed there is a novel mutation in the gene encoding ankyrin-B, which increases the risk of type 2 diabetes. This happens through an impairment of the insulin secretion that is added by the parasympathetic nervous system."

The study was released online on Tuesday, March 16 in Science Signaling.

Source: ANI
SRM
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