The Effect of Meal Frequency on the Fatty Acid Composition of Serum Phospholipids in Patients with Type 2 Diabetes
Language English Country United States Media print-electronic
Document type Journal Article, Randomized Controlled Trial, Research Support, Non-U.S. Gov't
- Keywords
- insulin sensitivity *, meal frequency *, nutrition *, phospholipid fatty acid composition *, type 2 diabetes *,
- MeSH
- Time Factors MeSH
- Diabetes Mellitus, Type 2 blood MeSH
- Diet * MeSH
- Adult MeSH
- Phospholipids blood MeSH
- Body Mass Index MeSH
- Meals * MeSH
- Cross-Over Studies MeSH
- Linoleic Acid blood MeSH
- Fatty Acids, Monounsaturated blood MeSH
- Middle Aged MeSH
- Humans MeSH
- Fatty Acids blood MeSH
- Fatty Acids, Unsaturated blood MeSH
- Aged MeSH
- Check Tag
- Adult MeSH
- Middle Aged MeSH
- Humans MeSH
- Male MeSH
- Aged MeSH
- Female MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
- Randomized Controlled Trial MeSH
- Names of Substances
- Phospholipids MeSH
- Linoleic Acid MeSH
- Fatty Acids, Monounsaturated MeSH
- Fatty Acids MeSH
- Fatty Acids, Unsaturated 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
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