Abstract
The macronutrient component of diets is critical for metabolic control and insulin action. The aim of this study was to compare the effects of high fat diets (HFDs) vs. high carbohydrate diets (HCDs) on metabolic control and insulin resistance in Wistar rats. Thirty animals divided into five groups (n = 6) were fed: (1) Control diet (CD); (2) High-saturated fat diet (HSFD); (3) High-unsaturated fat diet (HUFD); (4) High-digestible starch diet, (HDSD); and (5) High-resistant starch diet (HRSD) during eight weeks. HFDs and HCDs reduced weight gain in comparison with CD, however no statistical significance was reached. Calorie intake was similar in both HFDs and CD, but rats receiving HCDs showed higher calorie consumption than other groups, (p < 0.01). HRSD showed the lowest levels of serum and hepatic lipids. The HUFD induced the lowest fasting glycemia levels and HOMA-IR values. The HDSD group exhibited the highest insulin resistance and hepatic cholesterol content. In conclusion, HUFD exhibited the most beneficial effects on glycemic control meanwhile HRSD induced the highest reduction on lipid content and did not modify insulin sensitivity. In both groups, HFDs and HCDs, the diet constituents were more important factors than caloric intake for metabolic disturbance and insulin resistance.
Highlights
The importance of nutrient composition has been more widely recognized on account of dysmetabolic diseases such as obesity and diabetes, which are directly related to the incidence of cardiovascular disease
Body weight gain in the Control diet (CD) group was progressively higher than in the other groups, but no statistically significant differences were observed when the area under the curve (AUC) for body weight were compared between groups (Figure 1)
Group showed body weight gain higher than the high-saturated fat diet (HSFD), high-unsaturated fat diet (HUFD) and High-resistant starch diet (HRSD) groups (p < 0.05), no significant difference was reached with the HDSD
Summary
The importance of nutrient composition has been more widely recognized on account of dysmetabolic diseases such as obesity and diabetes, which are directly related to the incidence of cardiovascular disease. High-saturated fat diet in humans is known to be associated with high risk of diabetes and cardiovascular disease [9,10]. The disadvantage of consuming simple sugars (like monosaccharides and disaccharides) was understood and it was recommended to include complex carbohydrates in the diet. This point of view changed in recent years, because the digestibility of complex carbohydrates and dietary fiber, became known, the concept of resistant starch emerged, and the concept of glycemic index emerged [15,16,17]
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