Some abstarcts on how particular oils Oils help with Diabetes



The first article shows people did better on a 40% fat diet (mostly oleic acid) versus a low fat high carb diet. We knew it all along but most MDs still do not believe it).

Authors
Rodriguez-Villar C. Perez-Heras A. Mercade I. Casals E. Ros E.

Institution
Lipid Clinic, Nutrition and Dietetics Service, Institut d'Investigacions Biomediques August Pi i Sunyer, Hospital Clinico, Barcelona, Spain.

Title
Comparison of a high-carbohydrate and a high-monounsaturated fat, olive oil-rich diet on the susceptibility of LDL to oxidative modification in subjects with Type 2 diabetes mellitus.

Source
Diabetic Medicine. 21(2):142-9, 2004 Feb.

Abstract
AIMS: To compare the effects of a high-carbohydrate (CHO) diet and a high-monounsaturated fatty acid (MUFA) diet on LDL oxidative resistance in free-living individuals with Type 2 diabetes mellitus. METHODS: Twenty-two men and women out-patients with Type 2 diabetes, with mean age 61 years and in fair metabolic control (HbA1c<8.0%), were enrolled at a university hospital lipid clinic in a randomized, crossover feeding trial comparing two isocaloric diets for 6 weeks each: CHO (fat, 28% energy) and MUFA (fat, 40% energy) based on virgin olive oil. Outcome measurements were changes in LDL susceptibility to oxidation, body weight, glycaemic control, and lipoprotein profiles. RESULTS: Planned and observed diets were well matched. Participants preferred the MUFA diet over the CHO diet. The lag time of conjugated diene formation during Cu2+-induced LDL oxidation was similar after the CHO and MUFA diets (36.4 +/- 12.2 min and 36.0 +/- 13.7 min, respectively). Body weight, glycaemic control, total triglycerides, and total, LDL- and HDL-cholesterol levels also were similar after the two diets. Compared with the CHO diet, the MUFA diet lowered VLDL-cholesterol by 35% (P=0.023) and VLDL triglyceride by 16% (P=0.016). CONCLUSIONS: Natural food-based high-CHO and high-MUFA diets have similar effects on LDL oxidative resistance and metabolic control in subjects with Type 2 diabetes. A MUFA diet is a good alternative to high-CHO diets for nutrition therapy of diabetes because it also has a beneficial effect on the lipid profile and superior patient acceptance.



Authors
Nettleton JA. Katz R.

Institution
ScienceVoice Consulting, Denver, CO 80205, USA. sciencevoice@mindspring.com

Title
n-3 long-chain polyunsaturated fatty acids in type 2 diabetes: a review.[see comment]. [Review] [123 refs]

Comments
Comment in: J Am Diet Assoc. 2005 Mar;105(3):350-1; PMID: 15746821

Source
Journal of the American Dietetic Association. 105(3):428-40, 2005 Mar.

Abstract
Historically, epidemiologic studies have reported a lower prevalence of impaired glucose tolerance and type 2 diabetes in populations consuming large amounts of the n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFAs) found mainly in fish. Controlled clinical studies have shown that consumption of n-3 LC-PUFAs has cardioprotective effects in persons with type 2 diabetes without adverse effects on glucose control and insulin activity. Benefits include lower risk of primary cardiac arrest; reduced cardiovascular mortality, particularly sudden cardiac death; reduced triglyceride levels; increased high-density lipoprotein levels; improved endothelial function; reduced platelet aggregability; and lower blood pressure. These favorable effects outweigh the modest increase in low-density lipoprotein levels that may result from increased n-3 LC-PUFA intake. Preliminary evidence suggests increased consumption of n-3 LC-PUFAs with reduced intake of saturated fat may reduce the risk of conversion from impaired glucose tolerance to type 2 diabetes in overweight persons. Reported improvements in hemostasis, slower progression of artery narrowing, albuminuria, subclinical inflammation, oxidative stress, and obesity require additional confirmation. Expected health benefits and public health implications of consuming 1 to 2 g/day n-3 LC-PUFA as part of lifestyle modification in insulin resistance and type 2 diabetes are discussed. [References: 123]


Authors
Tapsell LC. Gillen LJ. Patch CS. Batterham M. Owen A. Bare M. Kennedy M.

Institution
National Centre of Excellence in Functional Foods, Northfields Avenue, University of Wollongong, NSW 2522, Australia. ltapsell@uow.edu.au

Title
Including walnuts in a low-fat/modified-fat diet improves HDL cholesterol-to-total cholesterol ratios in patients with type 2 diabetes.

Source
Diabetes Care. 27(12):2777-83, 2004 Dec.

Abstract
OBJECTIVE: The aim of this study was to examine the effect of a moderate-fat diet inclusive of walnuts on blood lipid profiles in patients with type 2 diabetes. RESEARCH DESIGN AND METHODS: This was a parallel randomized controlled trial comparing three dietary advice groups each with 30% energy as fat: low fat, modified low fat, and modified low fat inclusive of 30 g of walnuts per day. Fifty-eight men and women, mean age 59.3 +/- 8.1 years, started the trial. Dietary advice was given at baseline with monthly follow-up and fortnightly phone calls for support. Body weight, percent body fat, blood lipids, HbA1c, total antioxidant capacity, and erythrocyte fatty acid levels were measured at 0, 3, and 6 months. Data were assessed by repeated-measures ANOVA with an intention-to-treat model. RESULTS: The walnut group achieved a significantly greater increase in HDL cholesterol-to-total cholesterol ratio (P=0.049) and HDL (P=0.046) than the two other treatment groups. A 10% reduction in LDL cholesterol was also achieved in the walnut group, reflecting a significant effect by group (P=0.032) and time (P=0.036). There were no significant differences between groups for changes in body weight, percent body fat, total antioxidant capacity, or HbA1c levels. The higher dietary polyunsaturated fat-to-saturated fat ratio and intakes of omega-3 fatty acids in the walnut group were confirmed by erythrocyte biomarkers of dietary intake. CONCLUSIONS: Structured "whole of diet" advice that included 30 g of walnuts/day delivering substantial amounts of polyunsaturated fatty acid improved the lipid profile of patients with type 2 diabetes.

Authors
Thorsdottir I. Hill J. Ramel A.

Institution
Unit for Nutrition Research, Landspitali-University Hospital and Department of Food Science, University of Iceland, Reykjavik IS-101, Iceland. ingathor@landspitali.is

Title
Omega-3 fatty acid supply from milk associates with lower type 2 diabetes in men and coronary heart disease in women.

Source
Preventive Medicine. 39(3):630-4, 2004 Sep.

Abstract
BACKGROUND: Omega-3 fatty acids may prevent type 2 diabetes and coronary heart disease (CHD). We investigated these fatty acids in Nordic cow's milk and whether their supply from milk associates with type 2 diabetes prevalence and CHD mortality in the Nordic countries. METHODS: Samples (N = 84) of consumers' milk were collected in five Nordic countries four times during 1 year. Fatty acids were analyzed using gas chromatography. Fatty acids supply from milk fat was calculated using national food balance sheets. RESULTS: The omega-3 fatty acids content was higher and omega-6 fatty acid content was lower in Icelandic milk when compared with milk from other Nordic countries. Type 2 diabetes prevalence in men correlated inversely with the supply of omega-3 fatty acids and eicosapentaenic acid, but positively with omega-6/omega-3 ratio in milk. CHD mortality in women correlated inversely with the supply of eicosapentaenic acid but positively with the omega-6/omega-3 ratio. CONCLUSIONS: Milk fatty acids content can depend upon the origin of the milk. The higher supply of omega-3 fatty acids from milk might explain the lower type 2 diabetes prevalence and CHD mortality in Iceland compared to the other Nordic countries.

Authors
Zamora Ardoy MA. Banez Sanchez F. Banez Sanchez C. Alaminos Garcia P.

Institution
Servicio de Farmacia Hospitalaria, Hospital La Inmaculada, Huercal-Overa, Almeria. pacoba@supercable.es

Title
[Olive oil: influence and benefits on some pathologies]. [Review] [41 refs] [Spanish]

Source
Anales de Medicina Interna. 21(3):138-42, 2004 Mar.

Abstract
The olive tree has been one of the agriculture bases in Mediterranean countries with a great economic and social significance. The oil derivative from it fruit can be classified in different kinds according with their quality, being the highest exponent the so-called pure olive oil that contribute in unquestionable benefits for the maintenance of health, illness prevention as well as a better evolution when the illness is present. There are some studies that prove these benefits in pathologies like cancer specially breast and stomach cancer (colon, endometrium and ovary cancer too). Gastrointestinal pathology like peptic ulcer, cholelithiasis and gastric mobility. Rheumatoid arthritis decreasing it development risk and improving it evolution. Diabetes mellitus increasing insulin sensibility and decreasing blood pressure and atherogenic lipoprotein. [References: 41]