Lipid, Glycemic, and Insulin Responses to Meals Rich in Saturated,cis-Monounsaturated, and Polyunsaturated (n-3 and n-6) Fatty Acids in Subjects With Type 2 Diabetes

Abstract

OBJECTIVE -The recommendations for dietary fats in patients with type 2 diabetes are based largely on the impact of fatty acids on fasting serum lipid and glucose concentrations. How fatty acids affect postprandial insulin, glucose, and triglyceride concentrations, however, remains unclear. The objective of this study was to study the effect of fatty acids on postprandial insulin, glucose, and triglyceride responses. RESEARCH DESIGN AND METHODS-Test meals rich in palmitic acid, linoleic acid, oleic acid, and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and containing 1,000 kcal each were administered in a randomized crossover design to 11 type 2 diabetic subjects. Serum insulin, glucose, and triglyceride concentrations were measured for 360 min. All subjects received an isoenergetic diet of constant composition throughout the study.RESULTS -According to repeated-measures ANOVA, the insulin (P ϭ 0.0002) but not glucose (P ϭ 0.10) response was significantly different between meals. The insulin response was lower to meals rich in oleic acid or EPA and DHA than to meals rich in palmitic acid or linoleic acid (P Ͻ 0.01). The triglyceride response did not reach statistical significance (P ϭ 0.06) but tended to be lower with EPA and DHA than with the other fatty acids. Similar trends were seen for area under the curve (AUC) and incremental AUC for serum insulin and triglycerides, but the differences were not significant.CONCLUSIONS -In comparison with palmitic acid and linoleic acid, oleic acid or EPA and DHA may modestly lower insulin response in patients with type 2 diabetes without deteriorating the glucose response. EPA and DHA may also reduce the triglyceride response. Diabetes Care 30

Dietary Monounsaturated Fatty Acids Are Protective Against Metabolic Syndrome and Cardiovascular Disease Risk Factors

“…Similar to the detrimental effects on circulating lipids, SFA have been shown to impair glycemic control and insulin sensitivity [12], specifically in skeletal muscle cells [82]. Therefore, clinical trials replacing dietary SFA with MUFA have noted improvements in insulin sensitivity and glycemic response in individuals predisposed to insulin resistance [83][84][85][86], as well as healthy people [87][88][89][90][91] (Table 4). The KANWU (Kuopio, Aarhus, Naples, Wollongong and Uppsala) Study of 162 healthy subjects reported a reduction in insulin sensitivity following consumption of a SFA rich diet for 3 months, and that replacement of SFA with a MUFA rich diet improved insulin sensitivity [89].…”

A bioactivity guided study on the antidiabetic activity of Juniperus oxycedrus subsp. oxycedrus L. leaves

“…Many studies have been found evaluating the effect of lipids; free fatty acids, unsaturated fatty acids and polyunsaturated fatty acids on progression of diabetes, blood glucose concentrations, insulin levels and antioxidant parameters in tissues of diabetics (Garg, 1998;Mohan and Das, 2001;Sirtori and Galli, 2002;Suresh and Das, 2003;Shah et al, 2007).…”

Glycemic Index of Indian Cereal Staple Foods and their Relationship to Diabetes and Metabolic Syndrome

“…110,111 Diets high in linoleic acid (LA) (n-6 PUFA) and low in (n-3 PUFA) could increase the risk of metabolic syndrome in Asian Indians; 112 moreover, according to American Diabetes Association (ADA), the percentage of energy derived from oleic acid or EPA and DHA that is usually recommended for individuals with type 2 diabetes only leads to a modest reduction in the postprandial insulin response, compared to diets rich in palmitic acid or linoleic acid. 113 Similarly, the impact of different fat sources on the glycemic response has been studied, and results showed that safflower or olive oil decreased, and butter increased, the plasma glucose level, whereas triacylglycerol concentration increased with safflower oil; 114,115 this is consistent with the study result of Mekki et al on the effect of postprandial lipemia after supplementation of a mixed meal containing 40 g fat as butter, olive oil, or sunflower oil. 116 This may possibly be due to the difference in the binding of specific fatty acids to FABP2 (fatty acid binding protein), which is then formed into chylomicrons in the endoplasmic reticulum.…”