Gastrointestinal effects of extra-virgin olive oil associated with lower postprandial glycemia in type 1 diabetes

Bozzetto, Lutgarda; Alderisio, Antonio; Clemente, Gennaro; Giorgini, Marisa; Barone, Francesca; Griffo, Ettore; Costabile, Giuseppina; Vetrani, Claudia; Cipriano, Paola; Giacco, Antonia; Riccardi, Gabriele; Rivellese, Angela Albarosa; Annuzzi, Giovanni

doi:10.1016/j.clnu.2018.11.015

Cited by 33 publications

(24 citation statements)

References 27 publications

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“…The vascular study evaluating endothelial function was performed before each test meal (pre-meal) and 1 h, 3 h, and 5 h post-meal. The 1 h was selected to evaluate the occurrence of the FMD change at the post-prandial hyperglycemic peak [ 20 , 21 ]. The 3 h and 5 h were set in an arbitrary way to assess the rate at which post-prandial FMD returns to pre-prandial values if changed.…”

Section: Methodsmentioning

confidence: 99%

Effect of Extra Virgin Olive Oil and Butter on Endothelial Function in Type 1 Diabetes

et al. 2021

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Post-prandial hyperglycemia can be relevant in developing early manifestations of atherosclerosis. EVOO (Extra Virgin Olive Oil), rich in saturated fatty acids and commonly used in the Mediterranean diet, seems to control post-prandial hyperglycemia better than butter. Subjects with type 1 diabetes are at higher risk of developing cardiovascular disease and show endothelial dysfunction, an early manifestation of atherosclerosis in the first years of the disease. Our study aims to evaluate whether EVOO and butter influence endothelial function in subjects with type 1 diabetes when added to a single high glycemic index (HGI) meal. In this exploratory cross-over study, 10 subjects with type 1 diabetes and 6 healthy subjects were scheduled to receive two types of HGI meals: one enriched with EVOO and one with butter. Before and after each test meal at different time points, all subjects underwent the evaluation of endothelial function by flow-mediated dilation technique, glucose and lipids measurements, and gastric emptying assessment by ultrasound. Flow-mediated dilation significantly increased after EVOO-enriched meal compared with butter in subjects with type 1 diabetes (two-way-repeated measurements ANOVA, p = 0.007). In patients with type 1 diabetes, the add-on of EVOO to HGI meal improves vascular function compared to butter, which has detrimental effects.

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Section: Methodsmentioning

confidence: 99%

Effect of Extra Virgin Olive Oil and Butter on Endothelial Function in Type 1 Diabetes

et al. 2021

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“…EVOO consumption in a regular basis, especially as an animal fat replacer, is a safe way to manipulate postprandial blood glycose response after high-glycemic index meal in type 1 diabetes patients, through complex interactions between the macronutrient composition of the meal and gastro-intestinal sensing that involve gastric emptying, incretins secretion, and lipid metabolism (Bozzetto et al, 2019).…”

Section: Basterramentioning

confidence: 99%

Composition, polyphenol bioavailability, and health benefits of aronia berry: a review

King¹,

Bolling²

2020

Journal of Food Bioactives

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Olives and olive oil have established, through centuries, strong bonds with the prosperity and well being of the Mediterranean people. Numerous studies have featured them as main antioxidant sources, based on their phenolic profile, which includes phenolic acids and alcohols, polyphenols, lignans, secoiridoids, oleacein and oleocanthal. Several factors, such as cultivar, fruit maturation, processing methods, storage conditions etc. affect the presence of these significant constituents in the products. Re-use of olive mill waste water has been studied to enrich the phenolic profile of the final product. Olive oil is considered a functional food with extensive use in the food industry. The biological effects of olives and virgin olive oil components include protection against cardiovascular diseases, anti-inflammation action, neuro and endothelial protection etc. Research studies, in vitro and in vivo, in humans and in animals have been performed to better understand the metabolism and bioactivity of olives and olive oil phenolics. Olives and olive oil antioxidants are not only absorbed by the body, but can also attach to the lining of the digestive tract, contributing to the health impact afforded by these products. Laboratory methods and techniques used so far for the qualitative and quantitative identification of these compounds are cited.

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“…It is also interesting to note that the quality of fat influences the glucose response to a high GI meal, with high monounsaturated fat achieving lower glucose levels than saturated fat, as shown in a randomized cross-over study in T1DM patients on insulin pump [63]. The addition of protein to CHO also tends to delay PP glucose peak in T1DM patients [64,65].…”

Section: Other Factors Influencing Postprandial Glucose Controlmentioning

confidence: 99%

Postprandial Glucose Control in Type 1 Diabetes: Importance of the Gastric Emptying Rate

2019

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The achievement of optimal post-prandial (PP) glucose control in patients with type 1 diabetes (T1DM) remains a great challenge. This review summarizes the main factors contributing to PP glucose response and discusses the likely reasons why PP glucose control is rarely achieved in T1DM patients. The macronutrient composition of the meal, the rate of gastric emptying and premeal insulin administration are key factors affecting the PP glucose response in T1DM. Although the use of continuous insulin infusion systems has improved PP glucose control compared to conventional insulin therapy, there is still need for further ameliorations. T1DM patients frequently present a delayed gastric emptying (GE) that produces a lower but more prolonged PP hyperglycemia. In addition, delayed GE is associated with a longer time to reach the glycemic peak, with a consequent mismatch between PP glucose elevation and the timing of premeal insulin action. On this basis, including GE time and meal composition in the algorithms for insulin bolus calculation of the insulin delivery systems could be an important step forward for optimization of PP glucose control in T1DM.

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Gastrointestinal effects of extra-virgin olive oil associated with lower postprandial glycemia in type 1 diabetes

Cited by 33 publications

References 27 publications

Effect of Extra Virgin Olive Oil and Butter on Endothelial Function in Type 1 Diabetes

Effect of Extra Virgin Olive Oil and Butter on Endothelial Function in Type 1 Diabetes

Composition, polyphenol bioavailability, and health benefits of aronia berry: a review

Postprandial Glucose Control in Type 1 Diabetes: Importance of the Gastric Emptying Rate

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