[Saturated and monounsaturated fats in patients with insulin-dependent diabetes. Different effects on blood glucose and insulin response in NIDDM]

To compare the metabolic effect of co-ingestion of saturated and monounsaturated fat with potato, 12 NIDDM subjects received 300 g mashed potato alone or in combination with 40 g olive oil, 50 g butter or 100 g butter, respectively. Blood glucose response area to potatoes with 100 g butter (448 +/- 68 mmol/L x 240 min) was significantly lower than to the four other meals: 596 +/- 63 (potato alone), 649 +/- 82 (potato + 40 g olive oil), 587 +/- 80 (potato + 50 g butter), and 604 +/- 81 (potato + 80 g olive oil) mmol/L x 240 min, p < 0.05, respectively. The insulin response was significantly increased by adding 50 g and 100 g butter, whereas no effect after addition of 40 g and 80 g olive oil was found. The free fatty acid (FFA) level was higher when 100 g butter was added to the potato meal than without (0.67 +/- 0.05 vs 0.48 +/- 0.07 mmol/L, p < 0.05). The triglyceride response increased dose-dependently with the fat content of the meals irrespective of the type of fat. In conclusion butter increases the insulin response in patients with NIDDM more than olive oil, and large amounts also increase FFA and triglyceride levels.

[Favourable effect of olive oil in patients with non-insulin-dependent diabetes. The effect on blood pressure, blood glucose and lipid levels of a high-fat diet rich in monounsaturated fat compared with a carbohydrate-rich diet]

To compare blood pressure, glucose and fat metabolism after a high-fat diet rich in monounsaturated fat reduced day time systolic (131 +/- 3 vs. 137 +/- 3 mmHg, p < 0.04) and 24-hour systolic blood pressure (126 +/- 8 vs. 130 +/- 10 mmHg, p < 0.03) as well as day time diastolic (78 +/- 2 vs. 84 +/- 52 mmHg, p < 0.02) and diurnal diastolic blood pressure (75 +/- 6 vs. 78 +/- 5 mmHg, p < 0.03) as compared with the high-carbohydrate diet. Evidence of improved glucose tolerance on the high-monounsaturated diet compared with the high-carbohydrate diet were found with lower fasting blood glucose (6.1 +/- 0.3 vs. 6.8 +/- 0.5 mM, p < 0.05), lower average blood glucose levels (7.4 +/- 0.5 vs. 8.2 +/- 0.6 mmol/l, p < 0.01) and peak blood glucose responses (9.9 +/- 0.6 vs. 11.3 +/- 0.7 mmol/l, p < 0.02). Similar levels of fasting triglyceride, total cholesterol, LDL- and HDL cholesterol were found after the two diets.