Comparison of a high‐carbohydrate and a high‐monounsaturated fat, olive oil‐rich diet on the susceptibility of LDL to oxidative modification in subjects with Type 2 diabetes mellitus

Rodríguez‐Villar, C.; Pérez-Heras, Ana; Mercadé, I.; Casals, Elena; Ros, Emilio

doi:10.1046/j.1464-5491.2003.01086.x

Cited by 77 publications

(64 citation statements)

References 53 publications

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“…HDL cholesterol concentrations increased more with the LCD (+0.10 mmol/l, P = 0.002) in the study by Davis et al [7], yet no study reported any difference in HDL particle size. No study reported a greater improvement in total triglycerides at the final follow-up; however, VLDL triglycerides decreased more in the LCD over time (-0.12 mmol/l, P = 0.016) [20]. In the two studies that reported the total cholesterol/HDL ratio, the results were conflicting, with either no significant difference [12] or significant improvements in the LCD until 6 months (P = 0.044, diet 9 time) [17].…”

Section: Lipid Profilesmentioning

confidence: 97%

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A critical review of low‐carbohydrate diets in people with Type 2 diabetes

2015

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Aims The efficacy of low-carbohydrate diets (LCD) in people with Type 2 diabetes has divided the nutrition community. This review seeks to re-examine the available data to clarify understanding.Methods A comprehensive search of databases was used to identify meta-analyses of LCD in Type 2 diabetes. To improve the quality of the studies analysed, the following inclusion criteria were applied: randomized control trials ≥ 4 weeks in people aged > 18 years with Type 2 diabetes; a carbohydrate intake ≤ 45% of total energy intake per day; and a dietary intake assessment at the end of the study. The resulting studies were subjected to a thematic analysis.Results Nine meta-analyses were identified containing 153 studies. Twelve studies met our amended inclusion criteria. There were no significant differences in metabolic markers, including glycaemic control, between the two diets, although weight loss with a LCD was greater in one study. Carbohydrate intake at 1 year in very LCD (< 50 g of carbohydrates) ranged from 132 to 162 g. In some studies, the difference between diets was as little as 8 g/day of carbohydrates. ConclusionTotal energy intake remains the dietary predictor of body weight. A LCD appears no different from a highcarbohydrate diet in terms of metabolic markers and glycaemic control. Very LCDs may not be sustainable over a medium to longer term as carbohydrate intake in diets within studies often converged toward a more moderate level. The variable quality of studies included in earlier meta-analyses likely explains the previous inconsistent findings between meta-analyses.Diabet. Med. 33: 148-157 (2016)

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Section: Lipid Profilesmentioning

confidence: 97%

“…No difference between the two diets Nordman et al [34] Greater weight loss with LCD at 6 months but not 1 year Improved glycaemic control with LCD preferred were conflicting, with the one study reporting no difference [19], whereas another reported that people preferred the low-carbohydrate, high-monounsaturated diet [20].…”

Section: Additional Dietary Factorsmentioning

confidence: 99%

A critical review of low‐carbohydrate diets in people with Type 2 diabetes

2015

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“…Additionally, replacement of carbohydrate and saturated fat with MUFAs led to a reduction in glucose and blood pressure and to an increase in HDL in patients with diabetes [36] . A MUFA-rich diet (40% of energ y as fat), also decreased VLDL cholesterol and VLDL triglycerol and was more acceptable to patients with non insulin-dependent diabetes mellitus (NIDDM) than was a higher carbohydrate diet (28% of energy as fat) [37] . A meta-analysis of studies in individuals with diabetes showed that a high fat diet with 22%-33% of the energy from MUFAs resulted in lower plasma total cholesterol, VLDL, and TG levels than did a low fat, high carbohydrate (49%-60% energy) diet [38] .…”

Section: Dietary Mufas and Nafld: Human Studiesmentioning

confidence: 99%

Olive oil consumption and non-alcoholic fatty liver disease

Assy

Nassar²,

Nasser³

et al. 2009

WJG

145

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The clinical implications of non-alcoholic fatty liver diseases (NAFLD) derive from their potential to progress to fibrosis and cirrhosis. Inappropriate dietary fat intake, excessive intake of soft drinks, insulin resistance and increased oxidative stress results in increased free fatty acid delivery to the liver and increased hepatic triglyceride (TG) accumulation. An olive oil-rich diet decreases accumulation of TGs in the liver, improves postprandial TGs, glucose and glucagonlike peptide-1 responses in insulin-resistant subjects, and upregulates glucose transporter-2 expression in the liver. The principal mechanisms include: decreased nuclear factor-kappaB activation, decreased lowdensity lipoprotein oxidation, and improved insulin resistance by reduced production of inflammatory cytokines (tumor necrosis factor, interleukin-6) and improvement of jun N-terminal kinase-mediated phosphorylation of insulin receptor substrate-1. The beneficial effect of the Mediterranean diet is derived from monounsaturated fatty acids, mainly from olive oil. In this review, we describe the dietary sources of the monounsaturated fatty acids, the composition of olive oil, dietary fats and their relationship to insulin resistance and postprandial lipid and glucose responses in non-alcoholic steatohepatitis, clinical and experimental studies that assess the relationship between olive oil and NAFLD, and the mechanism by which olive oil ameliorates fatty liver, and we discuss future perspectives.

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“…However, most of the conducted studies in human and animals confirmed the olive oil role in protecting against NAFLD, decreasing blood triglycerides, increasing high-density lipoprotein, reducing insulin resistance and hepatic steatosis [47][48][49][50][51]. It has showed that consumption of diets that rich in olive oil has a profound effect on different health outcomes, specially obesity, T2DM and metabolic syndrome [52].…”

Section: Journal Of Clinical Nutrition and Dietetics Issn 2472-1921mentioning

confidence: 99%

Iron Overload Effect on Serum Levels of Glucose, Insulin and HOMA-IR was Ifluenced by the Type of Fat in Female Sprague-Dawley Rats Fed High-Fat-Diets

Alkhatib¹,

Al-Domi²,

Shomaf³

et al. 2017

J Clin Nutr Diet

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Objective: This study was conducted to examine the effect of iron supplementation on serum levels of glucose, insulin and HOMA-IR, and to examine the histological iron deposition in tissue in female Sprague-Dawley rats fed high-fat-diets (HFDs). Methods:Rats were divided into three main groups: normal fat diet (NFD), high saturated fat diet (HSFD) and high monounsaturated fat diet (HMUSFD). After 6 weeks, rats were sub-divided into three sub-groups for intraperitonial injection of iron (control group, dose1 group (Do1); 15 mg/kg body weight (BW) and dose 2(Do2); (75 mg/kg BW). Serum glucose and insulin were measured. Also, the histological examination of iron deposition after Perl's Prussian staining was examined. Results:We indicated that a high dose of iron supplementation decreased total weight gain significantly by 3 folds in rats that were fed the NFD and 2.5 folds in rats that were fed the HMUFD as compared to control sub-groups (p˂0.05). Moreover, mean HOMA-IR levels increased significantly in rats received a high dose of iron as compared to controls in the NFD and the HSFD groups (p˂0.05) but not in HUSFD. However, liver iron accumulation was increased in HFDs groups compared to NFD. Conclusion:The findings showed that iron overload complications could be influenced by the degree of saturation of dietary fat. However, the high dose of iron supplementation decreased total weight gain and increased liver weight, accompanied by insulin resistance. It is noteworthy that the diet rich in olive oil could have a protective effect against insulin resistance and adipose tissue iron accumulation.

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Comparison of a high‐carbohydrate and a high‐monounsaturated fat, olive oil‐rich diet on the susceptibility of LDL to oxidative modification in subjects with Type 2 diabetes mellitus

Cited by 77 publications

References 53 publications

A critical review of low‐carbohydrate diets in people with Type 2 diabetes

A critical review of low‐carbohydrate diets in people with Type 2 diabetes

Olive oil consumption and non-alcoholic fatty liver disease

Iron Overload Effect on Serum Levels of Glucose, Insulin and HOMA-IR was Ifluenced by the Type of Fat in Female Sprague-Dawley Rats Fed High-Fat-Diets

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