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05.06.2018 | Original Contribution

Interesterified palm olein lowers postprandial glucose-dependent insulinotropic polypeptide response in type 2 diabetes

Zeitschrift:
European Journal of Nutrition
Autoren:
Shuen-Yeing Mo, Oi-Ming Lai, Boon-How Chew, Ruhaini Ismail, Sallehudin Abu Bakar, Norli Abdul Jabbar, Kim-Tiu Teng

Abstract

Purpose

We aim to investigate the postprandial effects of palm olein (PO) and chemically interesterified palm olein (IPO) with different proportions of palmitic acid at the sn-2 position using high oleic sunflower oil (HOS) as control fat on concentrations of gut hormones, glucose homeostasis, satiety, lipid and inflammatory parameters in type 2 diabetic (T2D) subjects.

Methods

Using a randomised double-blind crossover design, 21 (men = 6, women = 15) T2D subjects consumed test meals (3.65 MJ) consisting of a high fat muffin (containing 50 g test fats provided as PO, IPO or HOS) and a milkshake. Postprandial changes in gut hormones, glucose homeostasis, satiety, lipid and inflammatory parameters after meals were analysed. Some of the solid fractions of the IPO were removed and thus the fatty acid composition of the PO and IPO was not entirely equal (PO vs IPO: palmitate 39.8 vs 38.7; oleate 43.6 vs 45.1). PO, IPO and HOS contained 9.7, 38.9 and 0.2 g/100 g total fatty acids of palmitic acid at the sn-2 position, respectively. At 37 °C, IPO contained 4.2% SFC whereas PO and HOS were completely melted.

Results

Our novel observation shows that the incremental area under curve (iAUC) 0–6 h of plasma GIP concentration was on average 16% lower following IPO meal compared with PO and HOS (P < 0.05) meals. Serum C-peptide concentrations exhibited a significant meal × gender interaction (P = 0.009). No differences between test meals were noted for other measurements.

Conclusions

This study shows no adverse effect of interesterification on hormones associated with glucose homeostasis notably GLP-1 in T2D subjects.

Trial registration

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Zusatzmaterial
Fig. 6 a–d supplemental data: VAS ratings of subjects following high fat test meals containing 50 g test fats provided as PO (filled circle), IPO (filled triangle) and HOS (filled square). (5A) VAS on palatability of test meals (n = 20) analysed by one-way repeated measures ANOVA showing no significant difference between all test meals. Values were means with 95% CIs in parentheses. The data of one subject was not included for analysis due to documentation error; (5B) VAS on satiety after test meals (n = 20) analysed by non-parametric test showing no significant difference between all test meals. Values were means with 95% CI in parentheses. The data of one subject was not included for analysis due to documentation error; (5C) VAS hunger rating, time effect (P &#x003C; 0.000). (5D) The square-root transformed VAS desire to eat, time effect (P &#x003C; 0.000). Values presented were means with 95% CIs in parentheses. Abbreviations: ANOVA, analysis of variance; CI, confidence interval; HOS, high oleic sunflower oil; iAUC, incremental area under curve; IPO, chemically interesterified palm olein; PO, palm olein; VAS, visual analogue scale. Fig. 7 supplemental data: Lipemic responses of subjects following high fat test meals containing 50 g test fats provided as PO (filled circle), IPO (filled triangle) and HOS (filled square). n=21. (A) TAG, time × gender interaction (P = 0.049); (B) NEFA, time × gender interaction (P = 0.036). Values presented were means with 95% CIs in parentheses. Abbreviations: ANOVA, analysis of variance; CI, confidence interval; HOS, high oleic sunflower oil; iAUC, incremental area under curve; IPO, chemically interesterified palm olein; PO, palm olein; TAG, triacylglycerol; NEFA, non-esterified fatty acids (DOCX 151 KB)
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