Roberto Carnevale1, Lorenzo Loffredo2, Maria Del Ben2, Francesco Angelico3, Cristina Nocella1, Andreina Petruccioli4, Simona Bartimoccia2, Roberto Monticolo2, Edda Cava2, Francesco Violi5. 1. Department of Medico-Surgical Sciences and Biotechnologies, Sapienza University of Rome, Latina, Italy. 2. Department of Internal Medicine and Medical Specialties, Sapienza University of Rome, Rome, Italy. 3. Department of Public Health and Infectious Diseases, Sapienza University of Rome, Italy. 4. AFC Patrimonio Servizi e forniture UO ristorazioni, Policlinico Umberto I, Rome, Italy. 5. Department of Internal Medicine and Medical Specialties, Sapienza University of Rome, Rome, Italy. Electronic address: francesco.violi@uniroma1.it.
Abstract
BACKGROUND & AIMS:Extra virgin olive oil (EVOO) improves post-prandial glycaemia in healthy subjects but it has never been investigated if this can be detected in pre-diabetic patients. We investigated if EVOO affects post-prandial glucose and lipid profile in patients with impaired fasting glucose (IFG). METHODS:Thirty IFG patients were randomly allocated to a meal containing or not 10 g of EVOO in a cross-over design. Before, 60 min and 120 min after lunch a blood sample was taken to measure glucose, insulin, Glucagon-like peptide-1 (GLP1), dipeptidyl-peptidase-4 (DPP4) activity, triglycerides (TG), total cholesterol, HDL-cholesterol and Apo B-48. RESULTS: The meal containing EVOO was associated with a reduction of glucose (p = 0.009) and DPP4 activity (p < 0.001) and a significant increase of insulin (p < 0.001) and GLP-1 (p < 0.001) compared with the meal without EVOO. Furthermore, the meal containing EVOO showed a significant decrease of triglycerides (p = 0.002) and Apo B-48 (p = 0.002) compared with the meal without EVOO. Total cholesterol and HDL cholesterol levels did not significantly change between the two groups. CONCLUSIONS: This is the first study to show that in IFG patients EVOO improves post-prandial glucose and lipid profile with a mechanism probably related to incretin up-regulation.
RCT Entities:
BACKGROUND & AIMS: Extra virgin olive oil (EVOO) improves post-prandial glycaemia in healthy subjects but it has never been investigated if this can be detected in pre-diabeticpatients. We investigated if EVOO affects post-prandial glucose and lipid profile in patients with impaired fasting glucose (IFG). METHODS: Thirty IFG patients were randomly allocated to a meal containing or not 10 g of EVOO in a cross-over design. Before, 60 min and 120 min after lunch a blood sample was taken to measure glucose, insulin, Glucagon-like peptide-1 (GLP1), dipeptidyl-peptidase-4 (DPP4) activity, triglycerides (TG), total cholesterol, HDL-cholesterol and Apo B-48. RESULTS: The meal containing EVOO was associated with a reduction of glucose (p = 0.009) and DPP4 activity (p < 0.001) and a significant increase of insulin (p < 0.001) and GLP-1 (p < 0.001) compared with the meal without EVOO. Furthermore, the meal containing EVOO showed a significant decrease of triglycerides (p = 0.002) and Apo B-48 (p = 0.002) compared with the meal without EVOO. Total cholesterol and HDL cholesterol levels did not significantly change between the two groups. CONCLUSIONS: This is the first study to show that in IFG patientsEVOO improves post-prandial glucose and lipid profile with a mechanism probably related to incretin up-regulation.
Authors: Isy F de Sousa; Amanda P Pedroso; Iracema S de Andrade; Valter T Boldarine; Alexandre K Tashima; Lila M Oyama; Lillà Lionetti; Eliane B Ribeiro Journal: Eur J Nutr Date: 2020-07-25 Impact factor: 5.614
Authors: José J Gaforio; Francesco Visioli; Catalina Alarcón-de-la-Lastra; Olga Castañer; Miguel Delgado-Rodríguez; Monserrat Fitó; Antonio F Hernández; Jesús R Huertas; Miguel A Martínez-González; Javier A Menendez; Jesús de la Osada; Angeliki Papadaki; Tesifón Parrón; Jorge E Pereira; María A Rosillo; Cristina Sánchez-Quesada; Lukas Schwingshackl; Estefanía Toledo; Aristidis M Tsatsakis Journal: Nutrients Date: 2019-09-01 Impact factor: 5.717