The Effect of Meal Frequency on the Fatty Acid Composition of Serum Phospholipids in Patients with Type 2 Diabetes
Jazyk angličtina Země Spojené státy americké Médium print-electronic
Typ dokumentu časopisecké články, randomizované kontrolované studie, práce podpořená grantem
- Klíčová slova
- insulin sensitivity *, meal frequency *, nutrition *, phospholipid fatty acid composition *, type 2 diabetes *,
- MeSH
- časové faktory MeSH
- diabetes mellitus 2. typu krev MeSH
- dieta * MeSH
- dospělí MeSH
- fosfolipidy krev MeSH
- index tělesné hmotnosti MeSH
- jídla * MeSH
- klinické křížové studie MeSH
- kyselina linolová krev MeSH
- kyseliny mastné mononenasycené krev MeSH
- lidé středního věku MeSH
- lidé MeSH
- mastné kyseliny krev MeSH
- nenasycené mastné kyseliny krev MeSH
- senioři MeSH
- Check Tag
- dospělí MeSH
- lidé středního věku MeSH
- lidé MeSH
- mužské pohlaví MeSH
- senioři MeSH
- ženské pohlaví MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- randomizované kontrolované studie MeSH
- Názvy látek
- fosfolipidy MeSH
- kyselina linolová MeSH
- kyseliny mastné mononenasycené MeSH
- mastné kyseliny MeSH
- nenasycené mastné kyseliny MeSH
OBJECTIVE: Fatty acids are important cellular constituents that can affect many metabolic processes relevant for the development of diabetes and its complications. We previously demonstrated a positive effect of eating just 2 meals a day, breakfast and lunch, compared to 6 small meals. The aim of this secondary analysis was to explore the effect of meal frequency on the fatty acid composition of serum phospholipids in subjects with type 2 diabetes (T2D). METHODS: In a randomized, crossover study, we assigned 54 patients with T2D to follow one of 2 regimens of a hypocaloric diet (-500 kcal/day), each for 12 weeks: 6 meals (A6) or 2 meals a day, breakfast and lunch (B2). The diet in both regimens had the same macronutrient and energy content. The fatty acid composition of serum phospholipids was measured at weeks 0, 12, and 24, using gas liquid chromatography. Insulin sensitivity was derived as an oral glucose insulin sensitivity (OGIS) index. RESULTS: Saturated fatty acids (mainly myristic and palmitic acids) decreased (p < 0.001) and n6 polyunsaturated fatty acids increased (p < 0.001) in response to both regimens but more with B2 (p < 0.001 for both). Monounsaturated fatty acids decreased (p < 0.05) and n3 polyunsaturated fatty acids increased (p < 0.001) in response to both regimens, with no difference between the regimens. An increase in OGIS correlated positively with changes in the proportion of linoleic acid in B2. This correlation remained significant even after adjustment for changes in body mass index (BMI; r = +0.38; p = 0.012). CONCLUSIONS: We demonstrated that meal frequency affects the fatty acid composition of serum phospholipids. The B2 regimen had more marked positive effects, with saturated fatty acids and the ratio of saturated to unsaturated fatty acids decreasing more. The increase in linoleic acid could partly explain the insulin-sensitizing effect of B2 in T2D.
b Institute of Biomedical Engineering National Research Council Padua ITALY
c Institute of Endocrinology Prague CZECH REPUBLIC
Institute for Clinical and Experimental Medicine Prague CZECH REPUBLIC
Citace poskytuje Crossref.org
