Between October 2013 and July 2014, six healthy, middle-aged
men reported to Temple University Hospital in north Philadelphia. For seven
days, researchers confined each subject to his hospital bed and told him to
select breakfast, lunch, and dinner, along with three daily snacks, from the
hospital menu containing typical American cuisine: eggs, fried chicken,
hamburgers, French fries, etc. The intake totaled a whopping 6,000
calories—about 2.5 times the men’s normal diet.
The high-calorie diet worked as planned, with participants
already showing signs of insulin resistance by day two. By the end of the week,
the men showed a 50-percent decrease in their insulin-stimulated glucose
uptake. (They also gained an average of 3.5 kg, all of it fat.) Then it became
a question of what was causing the problem. Fatty acid levels didn’t go up; in
fact, they went down slightly. A survey of five proinflammatory cytokines also
ruled out inflammation as a cause. And there were no signs of increased ER
stress in biopsied adipose tissue. “So I’m pretty sure that none of these three
had anything to do with this massive insulin resistance,” Boden says. “What we
did find was that oxidative stress went up. And not only did it go up, but it
went up exactly at the same rate as insulin resistance went up.”
Here's the paper:-
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