title: Extra-Virgin Olive Oil Reduces Glycemic Response to a High-Glycemic Index Meal in Patients With Type 1 Diabetes: A Randomized Controlled Trial.
abstract: To evaluate whether fat quality, in the context of meals with high- (HGI) or low-glycemic index (LGI), influences postprandial blood glucose (PPG) response in patients with type 1 diabetes.
  
  
  
  According to a randomized crossover design, 13 patients with type 1 diabetes on insulin pump consumed two series (HGI or LGI) of meals with the same carbohydrate quantity while differing for amount and quality of fat: 1) low in fat ("low fat"), 2) high in saturated fat (butter), or 3) high in monounsaturated fat (extra-virgin olive oil) (EVOO). Premeal insulin doses were based on insulin-to-glycemic load ratios. Continuous glucose monitoring was performed and 6-h PPG evaluated.
  
  
  
  PPG was significantly different between HGI and LGI meals (P = 0.005 for time × glycemic index interaction by repeated-measures analysis [RMA]), being significantly higher during the first 3 h after the HGI meals with a later tendency to an opposite pattern. In the context of HGI meals, PPG was significantly lower after EVOO than after low fat or butter (P < 0.0001 for time × meal interaction by RMA), with a marked difference in the 0- to 3-h glucose incremental area under the curve between EVOO (mean ± SD 198 ± 274 mmol/L × 180 min) and either low fat (416 ± 329) or butter (398 ± 355) (P < 0.05). No significant differences were observed in PPG between the three LGI meals.
  
  
  
  Carbohydrate quality of a mixed meal influences shape and extent of PPG. Besides, using EVOO in a HGI meal attenuates the early postprandial glucose response observed when this meal is consumed with either low fat or butter. Therefore, an optimal prandial insulin administration would require considering, in addition to the quantity of carbohydrates, the quality of both carbohydrate and fat.
authors: Department of Clinical Medicine and Surgery, University of Naples Federico II, Naples, Italy.
authors: Lutgarda
authors: L
authors: Bozzetto
authors: Department of Clinical Medicine and Surgery, University of Naples Federico II, Naples, Italy.
authors: Antonio
authors: A
authors: Alderisio
authors: Department of Clinical Medicine and Surgery, University of Naples Federico II, Naples, Italy.
authors: Marisa
authors: M
authors: Giorgini
authors: Department of Clinical Medicine and Surgery, University of Naples Federico II, Naples, Italy.
authors: Francesca
authors: F
authors: Barone
authors: Department of Clinical Medicine and Surgery, University of Naples Federico II, Naples, Italy.
authors: Angela
authors: A
authors: Giacco
authors: Department of Clinical Medicine and Surgery, University of Naples Federico II, Naples, Italy.
authors: Gabriele
authors: G
authors: Riccardi
authors: Department of Clinical Medicine and Surgery, University of Naples Federico II, Naples, Italy rivelles@unina.it.
authors: Angela A
authors: AA
authors: Rivellese
authors: Department of Clinical Medicine and Surgery, University of Naples Federico II, Naples, Italy.
authors: Giovanni
authors: G
authors: Annuzzi
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism*; D015992:Body Mass Index; D018592:Cross-Over Studies; D003922:Diabetes Mellitus, Type 1 / Q000188:drug therapy / Q000378:metabolism*; D005260:Female; D006442:Glycated Hemoglobin / Q000378:metabolism; D038321:Glycemic Index; D006801:Humans; D007328:Insulin / Q000008:administration & dosage / Q000097:blood; D008297:Male; D062407:Meals; D008875:Middle Aged; D000069463:Olive Oil / Q000008:administration & dosage*; D019518:Postprandial Period; D018401:Sample Size; D016896:Treatment Outcome
chemical_list: D001786:Blood Glucose; D006442:Glycated Hemoglobin; D007328:Insulin; D000069463:Olive Oil