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Abstract Title:

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

Abstract Source:

Clin Nutr. 2016 May 28. Epub 2016 May 28. PMID: 27289163

Abstract Author(s):

Roberto Carnevale, Lorenzo Loffredo, Maria Del Ben, Francesco Angelico, Cristina Nocella, Andreina Petruccioli, Simona Bartimoccia, Roberto Monticolo, Edda Cava, Francesco Violi

Article Affiliation:

Roberto Carnevale

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.

Study Type : Human Study

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