José M Santos-Lozano1,2,3, Mirela Rada4, José Lapetra1,5, Ángeles Guinda4, María C Jiménez-Rodríguez1, José A Cayuela4, Antonio Ángel-Lugo1, Ángel Vilches-Arenas6, Ana M Gómez-Martín2, Manuel Ortega-Calvo1, José M Castellano4. 1. CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain. 2. Department of Family Medicine, Primary Health District Seville, Seville, Spain. 3. Department of Medicine, Faculty of Medicine, University of Seville, Seville, Spain. 4. Department of Food and Health, Instituto de la Grasa, Spanish National Research Council (CSIC), Seville, Spain. 5. Andalusian Public Foundation for the Management of Health Research in Seville (FISEVI), Seville, Spain. 6. Department of Preventive Medicine and Public Health, Faculty of Medicine, University of Seville, Seville, Spain.
Abstract
AIM: To assess whether the regular intake of an oleanolic acid (OA)-enriched olive oil is effective in the prevention of diabetes. METHODS: In the PREDIABOLE study, prediabetic individuals (impaired fasting glucose and impaired glucose tolerance) of both sexes (176 patients, aged 30-80 years) were randomized to receive 55 mL/day of OA-enriched olive oil (equivalent dose 30 mg OA/day) [intervention group (IG)] or the same oil not enriched [control group (CG)]. The main outcome was the incidence of new-onset type 2 diabetes in both groups. RESULTS: Forty-eight new diabetes cases occurred, 31 in the CG and 17 in the IG. The multivariate-adjusted hazard ratio was 0.45 (95% CI, 0.24-0.83) for the IG compared with the CG. Intervention-related adverse effects were not reported. CONCLUSIONS: The intake of OA-enriched olive oil reduces the risk of developing diabetes in prediabetic patients. The results of the PREDIABOLE study promote the use of OA in new functional foods and drugs for the prevention of diabetes in individuals at risk of developing it.
RCT Entities:
AIM: To assess whether the regular intake of an oleanolic acid (OA)-enriched oliveoil is effective in the prevention of diabetes. METHODS: In the PREDIABOLE study, prediabetic individuals (impaired fasting glucose and impaired glucose tolerance) of both sexes (176 patients, aged 30-80 years) were randomized to receive 55 mL/day of OA-enriched oliveoil (equivalent dose 30 mg OA/day) [intervention group (IG)] or the same oil not enriched [control group (CG)]. The main outcome was the incidence of new-onset type 2 diabetes in both groups. RESULTS: Forty-eight new diabetes cases occurred, 31 in the CG and 17 in the IG. The multivariate-adjusted hazard ratio was 0.45 (95% CI, 0.24-0.83) for the IG compared with the CG. Intervention-related adverse effects were not reported. CONCLUSIONS: The intake of OA-enriched oliveoil reduces the risk of developing diabetes in prediabeticpatients. The results of the PREDIABOLE study promote the use of OA in new functional foods and drugs for the prevention of diabetes in individuals at risk of developing it.
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