scholarly journals Effect of Extra Virgin Olive Oil and Butter on Endothelial Function in Type 1 Diabetes

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2436
Author(s):  
Antonio Cutruzzolà ◽  
Martina Parise ◽  
Rosarina Vallelunga ◽  
Francesco Lamanna ◽  
Agostino Gnasso ◽  
...  
Keyword(s):  
Type 1 Diabetes ◽  
Endothelial Function ◽  
Olive Oil ◽  
Vascular Function ◽  
Saturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Repeated Measurements ◽  
Flow Mediated Dilation

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.

Gastrointestinal effects of extra-virgin olive oil associated with lower postprandial glycemia in type 1 diabetes

2019 ◽  
Vol 38 (6) ◽  
pp. 2645-2651 ◽  
Author(s):  
Lutgarda Bozzetto ◽  
Antonio Alderisio ◽  
Gennaro Clemente ◽  
Marisa Giorgini ◽  
Francesca Barone ◽  
...  
Keyword(s):  
Type 1 Diabetes ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Postprandial Glycemia

scholarly journals Extra-Virgin Olive Oil Reduces Glycemic Response to a High–Glycemic Index Meal in Patients With Type 1 Diabetes: A Randomized Controlled Trial

Diabetes Care ◽  
2016 ◽  
Vol 39 (4) ◽  
pp. 518-524 ◽  
Author(s):  
Lutgarda Bozzetto ◽  
Antonio Alderisio ◽  
Marisa Giorgini ◽  
Francesca Barone ◽  
Angela Giacco ◽  
...  
Keyword(s):  
Randomized Controlled Trial ◽  
Type 1 Diabetes ◽  
Glycemic Index ◽  
Controlled Trial ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Glycemic Response ◽  
Randomized Controlled ◽  
High Glycemic Index

scholarly journals Hyperglycemia Increases Muscle Blood Flow and Alters Endothelial Function in Adolescents with Type 1 Diabetes

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Amanda S. Dye ◽  
Hong Huang ◽  
John A. Bauer ◽  
Robert P. Hoffman
Keyword(s):  
Blood Flow ◽  
Type 1 Diabetes ◽  
Endothelial Function ◽  
Vascular Function ◽  
Microvascular Complications ◽  
Muscle Blood Flow ◽  
Arterial Occlusion ◽  
Venous Occlusion ◽  
Before And After

Alterations of blood flow and endothelial function precede development of complications in type 1 diabetes. The effects of hyperglycemia on vascular function in early type 1 diabetes are poorly understood. To investigate the effect of hyperglycemia on forearm vascular resistance (FVR) and endothelial function in adolescents with type 1 diabetes, FVR was measured before and after 5 minutes of upper arm arterial occlusion using venous occlusion plethysmography in (1) fasted state, (2) euglycemic state (~90 mg/dL; using 40 mU/m2/min insulin infusion), and (3) hyperglycemic state (~200 mg/dL) in 11 adolescents with type 1 diabetes. Endothelial function was assessed by the change in FVR following occlusion. Seven subjects returned for a repeat study with hyperglycemia replaced by euglycemia. Preocclusion FVR decreased from euglycemia to hyperglycemia (P=0.003). Postocclusion fall in FVR during hyperglycemia was less than during euglycemia (P=0.002). These findings were not reproduced when hyperglycemia was replaced with a second euglycemia. These results demonstrate that acute hyperglycemia causes vasodilation and alters endothelial function in adolescents with type 1 diabetes. In addition they have implications for future studies of endothelial function in type 1 diabetes and provide insight into the etiology of macrovascular and microvascular complications of type 1 diabetes.

scholarly journals Post-Prandial Effects of High-polyphenolic Extra Virgin Olive Oil on Endothelial Function in Adults at Risk for Type 2 Diabetes: A Randomized Controlled Crossover Trial

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 443-443
Author(s):  
Valentine Njike ◽  
Rockiy Ayettey ◽  
Judith Treu ◽  
Kimberly Doughty ◽  
David Katz
Keyword(s):  
Blood Pressure ◽  
Type 2 Diabetes ◽  
At Risk ◽  
Endothelial Function ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Refined Olive Oil ◽  
Randomized Controlled

Abstract Objectives The effects of olive oil on cardiovascular risk have been controversial. We compared the effects of high-polyphenolic extra virgin olive oil (EVOO) and refined olive oil without polyphenols on endothelial function (EF) in adults at risk for Type 2 diabetes. Methods Randomized, controlled, double-blind, crossover trial of 20 adults (mean age 56.1 years; 10 women, 10 men) at risk for Type 2 diabetes (i.e., as defined by either prediabetes or metabolic syndrome) assigned to one of two possible sequence permutations of two different single dose treatments (50 mL of high-polyphenolic EVOO or 50 mL of refined olive oil without polyphenols), with 1-week washout. Participants received their olive oils in a smoothie consisting of ½ cup frozen blueberries and 1 cup (8oz) low fat yogurt (Crowley low-fat vanilla) blended together and served in a 20 oz. plastic cup. Our primary outcome measure was EF measured as flow-mediated dilatation. Blood pressure was a secondary outcome measure. Participants were evaluated before and 2 hours after ingestion of their assigned olive oil treatment. Results EVOO acutely improved endothelial as compared to refined olive oil (1.2 ± 6.5% versus −3.6 ± 3.8%; P = 0.0086). No significant effects on systolic or diastolic blood pressure (i.e., −0.9 ± 7.1 mmHg versus −0.6 ± 9.8 mmHg; P = 0.9122 and −1.6 ± 5.0 mmHg versus −1.1 ± 7.6 mmHg; P = 0.8061 respectively) were observed. Conclusions High-polyphenolic EVOO acutely enhanced endothelial function in the study cohort, whereas refined olive oil did not. Blood pressure effects were not observed. The vascular effects of olive oil ingestion should specify the characteristics of the oil. Funding Sources Cobram Estate Extra Virgin Olive Oil.

Chocolate enriched by extra virgin olive oil improves endothelial function and oxidative stress in diabetic patients.

Nutrition ◽  
2021 ◽  
pp. 111270
Author(s):  
Lorenzo Loffredo ◽  
Maria Del Ben ◽  
Simona Bartimoccia ◽  
Valentina Castellani ◽  
Mirta Mancinella ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Endothelial Function ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Diabetic Patients ◽  
And Oxidative Stress

scholarly journals The long-term ingestion of a diet high in extra virgin olive oil produces obesity and insulin resistance but protects endothelial function in rats: a preliminary study

2013 ◽  
Vol 5 (1) ◽  
pp. 53 ◽  
Author(s):  
Hady Keita ◽  
Eduardo Ramírez-San Juan ◽  
Norma Paniagua-Castro ◽  
Leticia Garduño-Siciliano ◽  
Lucía Quevedo
Keyword(s):  
Insulin Resistance ◽  
Endothelial Function ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Preliminary Study
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