Gastrointestinal effects of extra-virgin olive oil associated with lower postprandial glycemia in type 1 diabetes
Bozzetto L, Alderisio A, Clemente G, Giorgini M, Barone F, Griffo E, Costabile G, Vetrani C, Cipriano P, Giacco A, Riccardi G, Rivellese AA, Annuzzi G
Clinical nutrition (Edinburgh, Scotland) · 24 citas
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Cómo se estudió
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- 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 dell'Università e della Ricerca
- Gobierno
- Ministero Istruzione Università e Ricerca PRIN 2010JCWWKM
Según 2 financiadores declarados.
Publicación
- Publicado
- 2018-12-04 · Clin Nutr · vol. 38 · número 6 · págs. 2645–2651
- Editorial
- Elsevier BV
- Citado
- 36 citas · más que el 90% de estudios similares · 2.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 31 trabajos
- Acceso
- De pago
- Áreas de investigación
- Diabetes Management and Research · Diabetes Treatment and Management · Fatty Acid Research and Health
- Palabras clave
- extra virgin olive oil, type 1 diabetes, postprandial blood glucose, gastric emptying, glucagon-like peptide-1, glucose-dependent insulinotropic polypeptide, glucagon, triglycerides, monounsaturated fatty acids, saturated fat, butter, insulin pump, dietary fat, gastrointestinal hormones, glycemic control
- MeSH
- humans, diabetes mellitus, type 1, blood glucose, cross-over studies, gastric emptying, postprandial period, adult, middle aged, female, male, glucagon-like peptide 1, olive oil
13 autores
- Lutgarda Bozzetto🇮🇹Federico II University Hospital; University of Naples Federico II
- Antonio Alderisio🇮🇹Federico II University Hospital; University of Naples Federico II
- Gennaro Clemente🇮🇹Institute for Research on Population and Social Policies; National Research Council
- Marisa Giorgini🇮🇹Federico II University Hospital; University of Naples Federico II
- Francesca Barone🇮🇹Federico II University Hospital; University of Naples Federico II
- Ettore Griffo🇮🇹Federico II University Hospital; University of Naples Federico II
- Giuseppina Costabile🇮🇹Federico II University Hospital; University of Naples Federico II
- Claudia Vetrani🇮🇹Federico II University Hospital; University of Naples Federico II
- Paola Cipriano🇮🇹Federico II University Hospital; University of Naples Federico II
- Angela Giacco🇮🇹Federico II University Hospital; University of Naples Federico II
- Gabriele Riccardi🇮🇹Federico II University Hospital; University of Naples Federico II
- Angela Albarosa Rivellese🇮🇹Federico II University Hospital; University of Naples Federico II
- Giovanni Annuzzi🇮🇹 · autor de correspondenciaFederico II University Hospital; University of Naples Federico II
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
To explore the possible mechanisms behind the lower glycemic response observed when extra-virgin olive oil (EVOO) is added to a high-glycemic index meal in patients with type 1 diabetes (T1D).
Research design and methods
According to a randomized cross-over design, eleven T1D patients (6 women, 5 men) on insulin pump consumed in the metabolic ward, one week apart, three high-glycemic index meals differing only for amount and quality of fat: high-monounsaturated fat (EVOO), high-saturated fat (Butter), and low-fat (LF). Before and after the meals, blood glucose (continuous glucose monitoring), gastric emptying rate (ultrasound technique), and plasma concentrations of glucagon-like peptide 1 (GLP-1) and glucose-dependent insulinotropic polypeptide GIP (ELISA), glucagon (RIA), and lipids (colorimetric assays) were evaluated.
Results
Blood glucose iAUC (mmol/lx360 min) was lower after the EVOO (690 ± 431) than after the Butter (1320 ± 600) and LF meals (1007 ± 990) (M ± SD, p = 0.041 by repeated measures ANOVA). Gastric antrum volume was significantly larger in the early (60-90 min) postprandial phase (106 ± 21 vs. 90 ± 16 ml, p = 0.048) and significantly smaller in the late phase (330-360 min) (46 ± 10 vs. 57 ± 22 ml, p = 0.045) after the EVOO than after Butter meal. EVOO significantly increased postprandial GLP-1 iAUC (261 ± 311) compared to Butter (189 ± 349) (pmol/Lx180 min, p = 0.009). Postprandial GIP and glucagon responses were not significantly different between EVOO and Butter. Postprandial triglyceride iAUC was significantly higher after EVOO (100 ± 53) than after Butter (65 ± 60) (mmol/l × 360 min, p = 0.048).
Conclusions
Changes in gastric emptying and GLP-1 secretion and reduced glucose absorption through glucose-lipid competition may contribute to lower glycemia after a high-glycemic index meal with EVOO in T1D patients.
Clinical trials number
NCT02330939.
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