Extra virgin olive oil improves post-prandial glycemic and lipid profile in patients with impaired fasting glucose.
Extra virgin olive oil (EVOO) improves post-prandial glycaemia in healthy subjects but it has never been investigated if this can be detected in pre-diabetic patients. We investigated if EVOO affects post-prandial glucose and lipid profile in patients with impaired fasting glucose (IFG).



Thirty IFG patients were randomly allocated to a meal containing or not 10 g of EVOO in a cross-over design. Before, 60 min and 120 min after lunch a blood sample was taken to measure glucose, insulin, Glucagon-like peptide-1 (GLP1), dipeptidyl-peptidase-4 (DPP4) activity, triglycerides (TG), total cholesterol, HDL-cholesterol and Apo B-48.



The meal containing EVOO was associated with a reduction of glucose (p = 0.009) and DPP4 activity (p < 0.001) and a significant increase of insulin (p < 0.001) and GLP-1 (p < 0.001) compared with the meal without EVOO. Furthermore, the meal containing EVOO showed a significant decrease of triglycerides (p = 0.002) and Apo B-48 (p = 0.002) compared with the meal without EVOO. Total cholesterol and HDL cholesterol levels did not significantly change between the two groups.



This is the first study to show that in IFG patients EVOO improves post-prandial glucose and lipid profile with a mechanism probably related to incretin up-regulation.
Department of Medico-Surgical Sciences and Biotechnologies, Sapienza University of Rome, Latina, Italy.
Roberto
R
Carnevale
Department of Internal Medicine and Medical Specialties, Sapienza University of Rome, Rome, Italy.
Lorenzo
L
Loffredo
Department of Internal Medicine and Medical Specialties, Sapienza University of Rome, Rome, Italy.
Maria
M
Del Ben
Department of Public Health and Infectious Diseases, Sapienza University of Rome, Italy.
Francesco
F
Angelico
Department of Medico-Surgical Sciences and Biotechnologies, Sapienza University of Rome, Latina, Italy.
Cristina
C
Nocella
AFC Patrimonio Servizi e forniture UO ristorazioni, Policlinico Umberto I, Rome, Italy.
Andreina
A
Petruccioli
Department of Internal Medicine and Medical Specialties, Sapienza University of Rome, Rome, Italy.
Simona
S
Bartimoccia
Department of Internal Medicine and Medical Specialties, Sapienza University of Rome, Rome, Italy.
Roberto
R
Monticolo
Department of Internal Medicine and Medical Specialties, Sapienza University of Rome, Rome, Italy.
Edda
E
Cava
Department of Internal Medicine and Medical Specialties, Sapienza University of Rome, Rome, Italy. Electronic address: francesco.violi@uniroma1.it.
Francesco
F
Violi
D000368:Aged; D053283:Apolipoprotein B-48 / Q000097:blood; D001786:Blood Glucose / Q000378:metabolism*; D002784:Cholesterol / Q000097:blood*; D018592:Cross-Over Studies; D018819:Dipeptidyl Peptidase 4 / Q000097:blood; D005215:Fasting; D005260:Female; D052216:Glucagon-Like Peptide 1 / Q000097:blood; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male; D008875:Middle Aged; D000069463:Olive Oil / Q000008:administration & dosage*; D019518:Postprandial Period; D011236:Prediabetic State / Q000097:blood* / Q000178:diet therapy; D018401:Sample Size; D014280:Triglycerides / Q000097:blood*
D053283:Apolipoprotein B-48; D001786:Blood Glucose; D007328:Insulin; D000069463:Olive Oil; D014280:Triglycerides; D052216:Glucagon-Like Peptide 1; D002784:Cholesterol; C042807:DPP4 protein, human; D018819:Dipeptidyl Peptidase 4
Extra virgin olive oil (EVOO); Glucose; Lipid; Mediterranean diet