Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects
Violi F, Loffredo L, Pignatelli P, Angelico F, Bartimoccia S, Nocella C, Cangemi R, Petruccioli A, Monticolo R, Pastori D, Carnevale R
Nutrition & diabetes · 77 citas
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- Ensayo controlado aleatorizado (clasificado por nuestro filtro de IA)
- Estudiado en
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- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
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Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2015-07-20 · Nutr Diabetes · vol. 5 · número 7 · pág. e172
- Editorial
- Springer Nature
- Citado
- 112 citas · más que el 94% de estudios similares · 4.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 19 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Edible Oils Quality and Analysis · Nutritional Studies and Diet · Nuts composition and effects
- Palabras clave
- Medicine, Internal medicine, Meal, Glycemic, Mediterranean diet, Endocrinology, Cholesterol, Lipid profile, Olive oil, Type 2 diabetes, Glucagon-like peptide-1, Incretin, Insulin, Food science, Diabetes mellitus, Chemistry
11 autores
- Francesco Violi🇮🇹 · autor de correspondenciaSapienza University of Rome
- Lorenzo Loffredo🇮🇹Sapienza University of Rome
- Pasquale Pignatelli🇮🇹Sapienza University of Rome
- Francesco Angelico🇮🇹Sapienza University of Rome
- Simona Bartimoccia🇮🇹Sapienza University of Rome
- Cristina Nocella🇮🇹Sapienza University of Rome
- Roberto Cangemi🇮🇹Sapienza University of Rome
- Andreina Petruccioli🇮🇹Policlinico Umberto I
- Roberto Monticolo🇮🇹Sapienza University of Rome
- Daniele Pastori🇮🇹Sapienza University of Rome
- Roberto Carnevale🇮🇹Sapienza University of Rome
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objectives
Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet and seems to account for the protective effect against cardiovascular disease. However, the underlying mechanism is still elusive.
Design
We tested the effect of EVOO, added to Mediterranean-type meal, on post-prandial glycemic and lipid profile.
Subjects
Post-prandial glycemic and lipid profile were investigated in 25 healthy subjects who were randomly allocated in a cross-over design to a Mediterranean-type meal added with or without 10 g EVOO (first study), or Mediterranean-type meal with EVOO (10 g) or corn oil (10 g; second study). Glycemic profile, which included glucose, insulin, dipeptidyl-peptidase-4 (DPP-4) protein and activity, glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), and lipid profile, which included, low-density lipoprotein (LDL) cholesterol (LDL-C), oxidized LDL (ox-LDL), triglycerides and high-density lipoprotein (HDL) cholesterol (HDL-C), were analyzed before and 2 h after the meal.
Results
In the first study, 2 h after meal, subjects who assumed a meal with EVOO had significantly lower blood glucose (P<0.001), DPP-4 protein (P<0.001) and activity (P<0.001), LDL-C (P<0.001) and ox-LDL (P<0.001) and higher insulin (P<0.05), GLP-1 (P<0.001) and GIP (P<0.05) compared with those without EVOO. The second study showed that compared with corn oil, EVOO improved both glycemic and lipid profile. Thus, a significantly smaller increase of glucose (P<0.05), DPP4 protein (P<0.001) and activity (P<0.05) and higher increase of insulin (P<0.001) and GLP-1 (P<0.001) were observed. Furthermore, compared with corn oil, EVOO showed a significantly less increase of LDL-C (P<0.05) and ox-LDL (P<0.001).
Conclusions
We report for the first time that EVOO improves post-prandial glucose and LDL-C, an effect that may account for the antiatherosclerotic effect of the Mediterranean diet.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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