Fatty acids

Agregán, Rubén; Popova, Teodora; López‐Pedrouso, María; Cantalapiedra, J.; Lorenzo, José M.; Franco, Daniel

doi:10.1016/b978-0-12-823371-9.00015-0

Cited by 3 publications

(1 citation statement)

References 122 publications

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“…While the daily percentage of calories derived from fat changed only slightly, the composition of fatty acids, particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), increased. Associations have been reported between the consumption of nuts and extra-virgin olive oil, which are abundant in unsaturated fatty acids [23] and rich in antioxidants, with improved lipid profiles [24]. While the overall lipid profile did not change significantly during the intervention, 11 participants had lower LDL cholesterol levels after the intervention.…”

Section: Discussionmentioning

confidence: 99%

The Mediterranean Diet for Adolescents with Type 1 Diabetes: A Prospective Interventional Study

Levran,

Levek,

Sher

et al. 2023

Nutrients

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The Mediterranean diet (MED) is highly recommended. Medical nutrition therapy is the cornerstone of diabetes treatment. The primary outcome was to evaluate the change in micronutrient intake of youth with type 1 diabetes before and after a 6-month MED intervention; we also assessed adherence and glycemic control. Twenty adolescents, median age 18 years (interquartile range: 15.5–21), median diabetes duration 9 years (7–14), using continuous glucose monitoring devices, received personalized diet regimes based on MED. At 6 months post-intervention, the caloric intake remained unchanged; however, the carbohydrate proportion was lower (p = 0.058), and the intakes of some monounsaturated fats increased (p = 0.049). Sodium intake exceeded the recommended daily allowance by 250% (p = 0.653), before and after the intervention. For blood glucose, the percent TIR (time-in-range, 70–180 mg/dL) improved from 52% (38–60) to 63% (47–71) (p = 0.047). The total insulin dose decreased marginally, from 0.76 u/kg (0.64–0.97) to 0.72 u/kg (0.61–0.89) (p = 0.067). BMI z-score and waist circumference did not change (p = 0.316 and p = 0.161, respectively). Diastolic blood pressure percentile decreased from 73% (68–88) to 69% (50–79) (p = 0.028), and LDL cholesterol from 114 mg/dL (105–134) to 104 mg/dL (96–124) (p = 0.059). The Israeli Mediterranean diet screener score increased, from 8 (7–11) to 13 points (12–14) (p < 0.001). The MED-based intervention in youth with type 1 diabetes is feasible and leads to improvement in monounsaturated fat intake, TIR, and diastolic blood pressure. Other parameters show no change (caloric intake, BMI, and HbA1c).

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Section: Discussionmentioning

confidence: 99%

The Mediterranean Diet for Adolescents with Type 1 Diabetes: A Prospective Interventional Study

Levran,

Levek,

Sher

et al. 2023

Nutrients

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Freeze‐Drying of Meat and Seafood Products

Agregán,

Echegaray,

Munekata

et al. 2024

Freeze Drying of Food Products

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The Mediterranean Diet for Adolescents With Type 1 Diabetes: A Prospective Intervention

Levran,

Levek,

Sher

et al. 2023

Preprint

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The Mediterranean diet (MED) is highly recommended. Medical nutrition therapy is the cornerstone of diabetes treatment. We assessed adherence to the MED, and resultant micronutrient intake and glycemic control in youth with type 1 diabetes. Twenty adolescents, median age 18 years (interquartile range: 15.5-21), median diabetes duration 9 years (7-14), using continuous glucose monitoring devices, received personalized diet regimes based on MED. At 6 months post-intervention, the caloric intake remained unchanged; however, the carbohydrate proportion was lower (p=0.058) and the intakes of some monounsaturated fats increased (p=0.049). Sodium intake exceeded the recommended daily allowance by 250% (p=0.653), before and after the intervention. For blood glucose, the percent time-in-range 70-180 mg/dL improved from 52% (38-60) to 63% (47-71) (p=0.047). The total insulin dose decreased marginally, from 0.76 u/kg (0.64-0.97) to 0.72u/kg (0.61-0.89) (p=0.067). BMI z-score and waist circumference did not change (p=0.316 and p=0.161, respectively). Diastolic blood pressure percentile decreased from 73% (68-88) to 69% (50-79) (p=0.028), and LDL cholesterol from 114mg/ dl (105-134) to 104mg/dl (96-124) (p=0.059). The Israeli Mediterranean diet screener score increased, from 8 (7-11) to 13 points (12-14) (p=<0.001). The MED-based intervention demonstrated feasibility and improvements in glycemic outcomes and in certain nutritional parameters.

show abstract

Fatty acids

Cited by 3 publications

References 122 publications

The Mediterranean Diet for Adolescents with Type 1 Diabetes: A Prospective Interventional Study

The Mediterranean Diet for Adolescents with Type 1 Diabetes: A Prospective Interventional Study

Freeze‐Drying of Meat and Seafood Products

The Mediterranean Diet for Adolescents With Type 1 Diabetes: A Prospective Intervention

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