A MUFA-Rich Diet Improves Posprandial Glucose, Lipid and GLP-1 Responses in Insulin-Resistant Subjects

Paniagua, Juan Antonio Pacheco; Sacristana, Ángel Gallego de la; Sánchez, E. Prieto; Romero, Inmaculada; Vidal-Puig, António; Berral, Francisco José; Escribano, Antonio; Moyano, Maria José; Pérez‐Martínez, Pablo; López‐Miranda, José; Pérez‐Jiménez, Francisco

doi:10.1080/07315724.2007.10719633

Cited by 201 publications

(150 citation statements)

References 35 publications

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“…Because vegetable oils are generally considered healthier alternatives than animal fats, this suggests that the estimates based on cohort studies may be closer to the true effects. In addition to effects on TC/HDL-C, ApoB/ApoAI, Lp(a) and CRP, cisunsaturated fats in vegetable oils may have beneficial effects on other pathways related to cardiovascular risk, such as insulin sensitivity (Summers et al, 2002;Paniagua et al, 2007) and endothelial function (Perez-Jimenez et al, 1999;Nicholls et al, 2006), in comparison with animal fats. Some vegetable oils (for example, soybean oil) also contain omega-3 fatty acids (alpha-linolenic acid), which may further contribute to the lowering of CHD risk independently of effects on blood lipids, lipoproteins or CRP (Mozaffarian, 2005).…”

Section: Degree Of Adjustment Prospective Studymentioning

confidence: 99%

Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils

2009

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Background/Objectives: Reduced consumption of trans-fatty acids (TFA) is desirable to lower coronary heart disease (CHD) risk. In practice, partially hydrogenated vegetable oils (PHVO) that contain both TFAs and other fatty acids are the unit of replacement and could be replaced with diverse alternative fats and oils. We performed quantitative estimates of CHD effects if a person's PHVO consumption were to be replaced with alternative fats and oils based on (1) randomized dietary trials and (2) prospective observational studies. Subjects/Methods: We performed meta-analyses of (1) the effects of TFAs on blood lipids and lipoproteins in controlled dietary trials and (2) associations of habitual TFA consumption with CHD outcomes in prospective cohort studies. On the basis of these results and corresponding findings for saturated fatty acids (SFA), cis-monounsaturated fatty acids (MUFA) and cis-polyunsaturated fatty acids (PUFA), we calculated the effects on CHD risk for replacing 7.5% of energy from three different PHVO formulations (containing 20, 35 or 45% TFAs) with butter, lard, palm or vegetable oils. Results: In controlled trials, each 1% energy replacement of TFAs with SFAs, MUFAs or PUFAs, respectively, decreased the total cholesterol (TC)/high-density lipoprotein cholesterol (HDL-C) ratio by 0.31, 0.54 and 0.67; the apolipoprotein (Apo)-B/ApoAI ratio by 0.007, 0.010 and 0.011; and lipoprotein (Lp)(a) by 3.76, 1.39 and 1.11 mg/l (Po0.05 for each). We also included possible effects on C-reactive protein (CRP) of TFAs vs other fats from one trial. On the basis of these risk factor changes in controlled trials, CHD risk would be variably decreased by different fats and oils replacing 7.5% of energy from 20% TFA PHVO (CHD risk reduction: À2.7% (butter) to À9.9% (canola)); 35% TFA PHVO (À11.9% (butter) to À16.0% (canola)); or 45% TFA PHVO (À17.6% (butter) to À19.8% (canola)). In prospective cohort studies, each 2% energy replacement of TFAs with SFAs, MUFAs or PUFAs would lower CHD risk by 17% (95% confidence interval (CI) ¼ 7-25%), 21% (95% CI ¼ 12-30%) or 24% (95% CI ¼ 15-33%), respectively. On the basis of these associations in observational studies, CHD risk would be variably decreased by different fats and oils replacing 7.5% of energy from 20% TFA PHVO (CHD risk reduction: þ 0.5% (butter) to À21.8% (soybean)); 35% TFA PHVO (À14.4% (butter) to À33.4% (soybean)); or 45% TFA PHVO (À22.4% (butter) to À39.6% (soybean)). The demonstrated effects on TC/HDL-C, ApoB/ ApoAI, Lp(a), and CRP in randomized feeding trials together accounted for B65-80% and B50% of the estimated risk reduction for replacing PHVO with animal fats and vegetable oils, respectively, that would be calculated from prospective cohort studies. Conclusions: Effects on CHD risk of removing PHVO from a person's diet vary depending on the TFA content of the PHVO and the fatty acid composition of the replacement fat or oil, with direct implications for reformulation of individual food products. Accounting for the summed effects of TFAs on multiple CH...

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Section: Degree Of Adjustment Prospective Studymentioning

confidence: 99%

Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils

2009

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“…We have identified 20 relevant studies for inclusion in systematic review, of which 3 considered fatty acid length and degree of esterification (Scalfi et al, 1991;Li et al, 2008), 4 examined n-3 PUFAs (Zambon et al, 1992;Brady et al, 2004;West et al 2005, Madigan et al, 2000Jans et al, 2012), 14 investigated effects of cis-MUFA (Lerman-Garber et al, 1994;Christiansen et al, 1997;McCargari et al, 1998;Madigan et al, 2000;Thomsen et al, 2003;Piers et al, 2003;Manning et al, 2004;West et al, 2005;Lefevre et al, 2005;Paniagua et al, 2007;de Natale et al, 2009;Sloth et al, 2009;Lopez et al, 2011;Jans et al, 2012) three considered trans-MUFA (Christiansen et al, 1997;Lefevre et al, 2005;de Natale et al, 2009) with 7 describing effects of SAFA (Rivellese 1996;Christiansen et al, 1997;Thomsen et al, 2003;Piers et al, 2003;Manning et al, 2004;Lopez et al, 2011). In total, dietary effects on postprandial glucose or insulin were reported in 689 participants.…”

Section: Dietary Fatty Acids and Blood Glucose Regulationmentioning

confidence: 99%

Impact of Diet Composition on Blood Glucose Regulation

Russell

Baka

Björck

et al. 2013

Critical Reviews in Food Science and Nutrition

191

121

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Nutritional management of blood glucose levels is a strategic target in the prevention and management of type 2 diabetes mellitus (T2DM). To implement such an approach, it is essential to understand the effect of food on glycemic regulation and on the underlying metabolic derangements. This comprehensive review summarizes the results from human dietary interventions exploring the impact of dietary components on blood glucose levels. Included are the major macronutrients; carbohydrate, protein and fat, micronutrient vitamins and minerals, nonnutrient phytochemicals and additional foods including low-calorie sweeteners, vinegar, and alcohol. Based on the evidence presented in this review, it is clear that dietary components have significant and clinically relevant effects on blood glucose modulation. An integrated approach that includes reducing excess body weight, increased physical activity along with a dietary regime to regulate blood glucose levels will not only be advantages in T2DM management, but will benefit the health of the population and limit the increasing worldwide incidence of T2DM.

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“…A recent randomized clinical trial showed that the risk of incident diabetes is reduced by more than 50% when Mediterranean Diet (either with or without supplements of nuts) is compared with the low-fat group (p<0.05) (SalasSalvado et al, 2011a). Some of the underlying mechanisms by which Mediterranean Diet improves the diabetes control are improving insulin sensitivity and blood lipids (Riccardi et al, 2004), improving postprandial lipemia , improving glucose homeostasis (Paniagua et al, 2007a) or improve the beta-cell insulin secretion (RojoMartinez et al, 2006). Furthermore, and linking Mediterranean Diet, type 2 diabetes and cardiovascular risk, it has been recently published that Mediterranean Diet is associated with a better prognosis in total and cardiovascular mortality in type 2 diabetics (Hodge et al, 2010) All the relationships between the Mediterranean Diet, obesity and diabetes have been recently published Salas-Salvado et al, 2011b).…”

Section: Cardiovascular Risk Factors 472mentioning

confidence: 99%