I came across this interesting lecture given by Barbara Corkey (email@example.com) from the Boston University School of Medicine. She was asked to give the Banting Lecture 2011, yearly lectures given by experts in the field of Diabetes. Banting was a Noble laureate who received the award for his role in the discovery of insulin. The lecture begins with a preamble about how the world has drastically changed in terms of the environment from air to food in which we humans live. The degree of change is quite stark and I have excerpted some of the introductory text below, it is certainly an eye opener.
“Many environmental changes have accompanied the rising onset of obesity and diabetes. Much has changed in our world to explain this epidemic incidence of obesity and diabetes, and many of those changes have not been carefully studied. Our foods have changed; living conditions, activity levels, the air we breathe have all changed: so where can we start looking for culprits?”
Striking correlations between the toxin polybrominated diphenyl ethers, air conditioning, antidepressant prescriptions, and average home temperature and the prevalence of obesity have been shown by Allison and colleagues (1). The worldwide expansion of metabolic diseases across all age-groups decreases the likelihood that our air or unique living conditions are the main culprits. The differences in activity levels among boys and girls, old and young, a farmer and an office worker make it unlikely that decreased activity, though detrimental, can be the only main explanation. However, food is now universally shared across the globe, particularly processed food. Food is different today than it was in the past; over 4,000 new agents have entered our food supply intentionally or inadvertently: almost none of those have been evaluated as potential causes of obesity or diabetes. The body weight and composition of food animals have changed (2): the average weight of cattle has increased as it has in humans; however, the percent body fat has actually declined. There have been dramatic changes in poultry such that the average age at market has decreased from 112 days to 42 days (3). The average weight has more than doubled, and feed efficiency has increased almost threefold with a decrease in mortality. Science has likely helped to increase efficiency and require less food. The mineral content of fruits and vegetables has changed over the past 40 years (4–7), probably because of optimized and standardized growing conditions. The packaging and preparation of our food have also changed leading to an increase in nonedible packing materials in the food (5–8). Many foods contain preservatives, emulsifiers, flavor enhancers, food coloring, and other fillers that have not been previously consumed in significant quantities. Virtually none of these nonfood compounds have been carefully assessed for a potential impact on obesity or diabetes.
There have been extensive studies of pancreatic islets, liver, fat cells, as well as brain, gut, vasculature, and muscle. Evidence now exists to support an important role for each in metabolic homeostasis and for a causative role for several organs in both diabetes and obesity (9–11). Many treatments for, and much of the research in, obesity have focused on the role of diet and physical activity. Most pharmacological research focused on the control of food intake, increasing energy expenditure or improving insulin action. These focused efforts were based on excellent models, but despite evidence to support their utility, they have not yet slowed the growth in rates of obesity or diabetes.
We need an alternative model. My model proposes that environmentally induced elevated background levels of insulin, superimposed on a susceptible genetic background, or basal hyperinsulinemia is the root cause of insulin resistance, obesity, and diabetes.