Journal Name:
Diabetes Care
Article Title:
Differential effects of two isoenergetic meals rich in saturated or monounsaturated fat on endothelial function in subjects with type 2 diabetes.
Date Written:
2008
Volume:
31
Number:
12
Page:
2276
Author(s):
Tentolouris, N.; Arapostathi, C.; Perrea, D.; Kyriaki, D.; Revenas, C.; Katsilambros, N.
Article:
Endothelial dysfunction occurs early in the course of type 2 diabetes and contributes to the development of macrovascular complications of the disease. Consumption of saturated fattyacids (SAFAs) impairs endothelial function for up to 6 h postmeal, whereas data on the effect of monounsaturated fatty acids (MUFAs) on endothelial function in subjects with type 2 diabetes are limited. The effect of consumption of oleic acid on endothelial function in subjects with type 2 diabetes is not known. In this study, the hypothesis that consumption of MUFA in the form of olive oil exerts a better effect on endothelial function in subjects with type 2 diabetes than that associated with consumption of butter was assessed. Because endothelial function is affected by high blood glucose, lipid and insulin concentrations, and increased oxidative stress, these parameters were measured during the study.
Thirty three subjects consumed two different isocaloric meals: one rich in MUFA and one rich in SAFA, in the form of extra-virgin olive oil and butter, respectively. Endothelial function was assessed by determination of flow-mediated dilatation (FMD). FMD did not change significantly after the MUFA-rich meal but declined after the SAFA-rich meal. The FMD during the experiment, expressed as incremental area under the curve, increased after the MUFA-rich meal by 5.2 +/- 2.5% and decreased after the SAFA-rich meal by 16.7 +/- 6.0%. *This study demonstrated that the consumption of an SAFA-rich meal is harmful for the endothelium, while a MUFA-rich meal does not impair endothelial function in subjects with type 2 diabetes. The differential effects of MUFA- and SAFA-rich diets on endothelial function were observed for similar changes in plasma glucose, insulin, and lipid concentrations. Consumption of oleic acid in olive oil attenuates endothelial cell activation in humans, and in vitro studies demonstrated that endothelial cells exposed to oleic acid reduce the expression of adhesion molecules.
Studies examining the effect of diet on endothelial function are of clinical relevance for prevention strategies in subjects with type 2 diabetes, a population vulnerable to macrovascular complications. Because this study assessed the effect of a single meal on endothelial function, prospective studies are needed to clarify the long-term effects of MUFA consumption on endothelial function.
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