Extra-Virgin Olive Oil Reduces Glycemic Response to a High-Glycemic Index Meal in Patients With Type 1 Diabetes: A Randomized Controlled Trial
Bozzetto L, Alderisio A, Giorgini M, Barone F, Giacco A, Riccardi G, Rivellese AA, Annuzzi G
Diabetes care · 44 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Ministero Istruzione Università e Ricerca
Según 1 financiador declarado.
Publicación
- Publicado
- 2016-02-09 · Diabetes Care · vol. 39 · número 4 · págs. 518–524
- Editorial
- American Diabetes Association
- Citado
- 76 citas · más que el 95% de estudios similares · 4.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 28 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Diabetes Management and Research · Nutritional Studies and Diet · Bariatric Surgery and Outcomes
- Palabras clave
- Postprandial, Medicine, Glycemic index, Crossover study, Context (archaeology), Meal, Glycemic, Type 2 diabetes, Internal medicine, Insulin, Carbohydrate, Diabetes mellitus, Endocrinology, Olive oil, Area under the curve, Food science, Placebo, Chemistry, Biology
- MeSH
- humans, diabetes mellitus, type 1, insulin, blood glucose, body mass index, treatment outcome, cross-over studies, sample size, glycemic index, postprandial period, adult, middle aged, female, male, meals, olive oil, glycated hemoglobin
8 autores
- Lutgarda Bozzetto🇮🇹University of Naples Federico II
- Antonio Alderisio🇮🇹University of Naples Federico II
- Marisa Giorgini🇮🇹University of Naples Federico II
- Francesca Barone🇮🇹University of Naples Federico II
- Angela Giacco🇮🇹University of Naples Federico II
- Gabriele Riccardi🇮🇹University of Naples Federico II
- Angela Albarosa Rivellese🇮🇹 · autor de correspondenciaUniversity of Naples Federico II
- Giovanni Annuzzi🇮🇹University of Naples Federico II
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
To evaluate whether fat quality, in the context of meals with high- (HGI) or low-glycemic index (LGI), influences postprandial blood glucose (PPG) response in patients with type 1 diabetes.
Research design and methods
According to a randomized crossover design, 13 patients with type 1 diabetes on insulin pump consumed two series (HGI or LGI) of meals with the same carbohydrate quantity while differing for amount and quality of fat: 1) low in fat ("low fat"), 2) high in saturated fat (butter), or 3) high in monounsaturated fat (extra-virgin olive oil) (EVOO). Premeal insulin doses were based on insulin-to-glycemic load ratios. Continuous glucose monitoring was performed and 6-h PPG evaluated.
Results
PPG was significantly different between HGI and LGI meals (P = 0.005 for time × glycemic index interaction by repeated-measures analysis [RMA]), being significantly higher during the first 3 h after the HGI meals with a later tendency to an opposite pattern. In the context of HGI meals, PPG was significantly lower after EVOO than after low fat or butter (P < 0.0001 for time × meal interaction by RMA), with a marked difference in the 0- to 3-h glucose incremental area under the curve between EVOO (mean ± SD 198 ± 274 mmol/L × 180 min) and either low fat (416 ± 329) or butter (398 ± 355) (P < 0.05). No significant differences were observed in PPG between the three LGI meals.
Conclusions
Carbohydrate quality of a mixed meal influences shape and extent of PPG. Besides, using EVOO in a HGI meal attenuates the early postprandial glucose response observed when this meal is consumed with either low fat or butter. Therefore, an optimal prandial insulin administration would require considering, in addition to the quantity of carbohydrates, the quality of both carbohydrate and fat.
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