Abstract
Post-prandial hyperglycemia can be relevant in developing early manifestations of atherosclerosis. EVOO (Extra Virgin Olive Oil), rich in saturated fatty acids and commonly used in the Mediterranean diet, seems to control post-prandial hyperglycemia better than butter. Subjects with type 1 diabetes are at higher risk of developing cardiovascular disease and show endothelial dysfunction, an early manifestation of atherosclerosis in the first years of the disease. Our study aims to evaluate whether EVOO and butter influence endothelial function in subjects with type 1 diabetes when added to a single high glycemic index (HGI) meal. In this exploratory cross-over study, 10 subjects with type 1 diabetes and 6 healthy subjects were scheduled to receive two types of HGI meals: one enriched with EVOO and one with butter. Before and after each test meal at different time points, all subjects underwent the evaluation of endothelial function by flow-mediated dilation technique, glucose and lipids measurements, and gastric emptying assessment by ultrasound. Flow-mediated dilation significantly increased after EVOO-enriched meal compared with butter in subjects with type 1 diabetes (two-way-repeated measurements ANOVA, p = 0.007). In patients with type 1 diabetes, the add-on of EVOO to HGI meal improves vascular function compared to butter, which has detrimental effects.
Highlights
Post-prandial hyperglycemia can be relevant in developing early manifestations of atherosclerosis
Regular EVOO consumption reduces the incidence of macrovascular complications, prevents the onset of diabetes in high risk subjects, and downregulates the synthesis of C reactive protein, interleukin-6, and other pro-inflammatory molecules probably through the effect of polyphenols, known to have antioxidant capacity as the downregulation of pro-inflammatory gene expression and the inhibition of synthesis and release of inflammatory proteins [9,10,11,12]
The present study provides the first evidence that EVOO enhances endothelial function when added to a single meal with high glycemic index meal (HGI) compared to butter in patients with type 1 diabetes (T1D)
Summary
Post-prandial hyperglycemia can be relevant in developing early manifestations of atherosclerosis. Despite improved insulin treatment and technology, post-prandial glycemic control is still a challenge in type 1 diabetes (T1D). Many factors such as meal composition, quantity and quality of macronutrients, premeal insulin administration, and gastric emptying rate (GER) influence post-prandial glucose excursion [3,4]. The monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids improve post-prandial metabolic control in healthy subjects and patients with type 2 diabetes [9]. A single EVOO-enriched high glycemic index meal (HGI) blunts post-prandial hyperglycemia, while the effect on endothelial function in T1D has not been explored [13]. No data are available about the vascular impact of EVOO in T1D
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