Comparison of the effects of a monounsaturated fat diet and a high carbohydrate diet on cardiovascular risk factors in first degree relatives to type-2 diabetic subjects

Thomsen, Carsten; Rasmussen, Ole; Christiansen, C.; Pedersen, Eva Kristine Ringdal; Vesterlund, M.; Storm, Hanne; Ingerslev, Jørgen; Hermansen, Kjeld

doi:10.1038/sj.ejcn.1600855

Cited by 40 publications

(26 citation statements)

References 41 publications

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“…Several studies appear to have corroborated these data, and a metaanalysis has shown that compared with carbohydrates, MUFA improve both the lipid profile and the glycemic index, with similar levels of basal insulin and glycated haemoglobin [47]. Since then, a number of clinical trials have produced various results, in that they have not always confirmed differences in either glycemic control or the lipid profile, either in patients or in persons at high risk of developing type 2 diabetes [48][49][50]. A study performed by our group on a sample of healthy young adults found no differences in peripheral sensitivity to insulin following the ingestion of MUFA-rich and carbohydrate-rich diets [51].…”

Section: Olive Oil and Cardiovascular Risk Factorsmentioning

confidence: 89%

The influence of olive oil on human health: not a question of fat alone

Pérez‐Jiménez

Ruano

Pérez-Martínez

et al. 2007

Molecular Nutrition Food Res

214

145

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Olive oil is the most representative food in the traditional Mediterranean diet and its most important source of MUFA. The healthy benefits of MUFA-rich diets on plasma cholesterol levels, were the first to generate interest in this dietary model. In addition to the benefits conferred by its lipids, olive oil has other biological effects, some of them also related to MUFA. However, most recent studies have shown that there are a number of properties that depend on, or are potentiated by, the consumption of olive oil, such as virgin olive oil, that is rich in microcomponents. This foodstuff, thanks to its double set of benefits, thus tends to produce a better lipid profile and a less prothrombotic environment, promoting antioxidant and anti-inflammatory effects, with a greater endothelial protective capacity. In view of these effects, it would appear that when olive oil is the basic source of dietary alimentary fat it has a major antiatherogenic capacity, which is not shared to the same extent by other oils that are rich in oleic acid but lack its characteristic micronutrients.

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Section: Olive Oil and Cardiovascular Risk Factorsmentioning

confidence: 89%

The influence of olive oil on human health: not a question of fat alone

Pérez‐Jiménez

Ruano

Pérez-Martínez

et al. 2007

Molecular Nutrition Food Res

214

145

View full text Add to dashboard Cite

show abstract

“…The wash-out period between the two challenge tests was at least 2 days. On study days, blood samples were taken at t = 0 (≥ 10 h of fasting) and six time points (t = 0.5, t = 1, t = 2, t = 4, t = 6, and t = 8 h) after consumption of the challenge drinks for analysis of a total of 132 different metabolic markers on the results of previous studies with a similar study design [6,[19][20][21]. To minimize the risk of bias and enhance the validity of statistical comparisons, we choose to only include male subjects in this explorative study.…”

Section: Methodsmentioning

confidence: 99%

Multi-parameter comparison of a standardized mixed meal tolerance test in healthy and type 2 diabetic subjects: the PhenFlex challenge

et al. 2017

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Background: A key feature of metabolic health is the ability to adapt upon dietary perturbations. Recently, it was shown that metabolic challenge tests in combination with the new generation biomarkers allow the simultaneous quantification of major metabolic health processes. Currently, applied challenge tests are largely non-standardized. A systematic review defined an optimal nutritional challenge test, the "PhenFlex test" (PFT). This study aimed to prove that PFT modulates all relevant processes governing metabolic health thereby allowing to distinguish subjects with different metabolic health status. Therefore, 20 healthy and 20 type 2 diabetic (T2D) male subjects were challenged both by PFT and oral glucose tolerance test (OGTT). During the 8-h response time course, 132 parameters were quantified that report on 26 metabolic processes distributed over 7 organs (gut, liver, adipose, pancreas, vasculature, muscle, kidney) and systemic stress.

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“…The comparisons were made under isoenergetic conditions, with the bulk of the remaining energy provided by varying carbohydrate, protein remaining fairly constant, and insulin sensitivity assessed by means of a clamp or frequent-sampling intravenous glucose tolerance test. In 6 of the 11 studies (34,35,(39)(40)(41)(42), there were no appreciable differences in insulin sensitivity on the high-and low-fat diets. Four studies suggested reduced sensitivity on the high-fat diets, but in these the percentage of energy from fat was extreme, as was the intake of saturated fat (33,36,37,43).…”

Section: Dietary Fatmentioning

confidence: 99%

Thematic review series: Patient-Oriented Research. Nutritional determinants of insulin resistance

McAuley

Mann

2006

Journal of Lipid Research

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Interpreting the literature relating to the nutritional determinants of insulin resistance is complicated by the wide range of methods used to determine insulin sensitivity. Excess adiposity is unquestionably the most important determinant of insulin resistance, although the effect may be tempered by a relatively high proportion of lean body mass. Weight loss is associated with improved insulin sensitivity. Thus, diet-related factors that promote excessive energy intake may be regarded as promoters of insulin resistance. In the context of energy balance, diets characterized by high intakes of saturated fat and low intakes of dietary fiber are associated with reduced insulin sensitivity. Total fat intakes greater than the usually consumed range appear to promote insulin resistance, although the relative proportions of total fat and carbohydrate within the usual range appear unimportant. Monounsaturated fatty acids with a cis configuration and fiber-rich carbohydrate foods appear to be appropriate substitutes for saturated fatty acids and rapidly digested glycemic carbohydrates. In animal studies, n-3 unsaturated fatty acids have been shown to enhance insulin sensitivity and fructose and sucrose to increase insulin resistance. However, human data are limited. Large prospective studies currently being conducted should confirm the most appropriate macronutrient composition of diets for preventing and treating insulin resistance as well as establishing whether a range of candidate genes explains the variation in response to dietary change.-McAuley, K., and J. Mann. Nutritional determinants of insulin resistance.

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Comparison of the effects of a monounsaturated fat diet and a high carbohydrate diet on cardiovascular risk factors in first degree relatives to type-2 diabetic subjects

Cited by 40 publications

References 41 publications

The influence of olive oil on human health: not a question of fat alone

The influence of olive oil on human health: not a question of fat alone

Multi-parameter comparison of a standardized mixed meal tolerance test in healthy and type 2 diabetic subjects: the PhenFlex challenge

Thematic review series: Patient-Oriented Research. Nutritional determinants of insulin resistance

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