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Clin Nutr. 2016 May 28. pii: S0261-5614(16)30112-1. doi: 10.1016/j.clnu.2016.05.016. [Epub ahead of print]

Extra virgin olive oil improves post-prandial glycemic and lipid profile in patients with impaired fasting glucose.

Author information

  • 1Department of Medico-Surgical Sciences and Biotechnologies, Sapienza University of Rome, Latina, Italy.
  • 2Department of Internal Medicine and Medical Specialties, Sapienza University of Rome, Rome, Italy.
  • 3Department of Public Health and Infectious Diseases, Sapienza University of Rome, Italy.
  • 4AFC Patrimonio Servizi e forniture UO ristorazioni, Policlinico Umberto I, Rome, Italy.
  • 5Department 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.

KEYWORDS:

Extra virgin olive oil (EVOO); Glucose; Lipid; Mediterranean diet

PMID:
27289163
DOI:
10.1016/j.clnu.2016.05.016
[PubMed - as supplied by publisher]
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