Hostname: page-component-586b7cd67f-t7czq Total loading time: 0 Render date: 2024-11-27T03:56:19.977Z Has data issue: false hasContentIssue false
  • English
  • Français

Acute effects of meal fatty acid composition on insulin sensitivity in healthy post-menopausal women

Published online by Cambridge University Press:  09 March 2007

M. D. Robertson ,
K. G. Jackson ,
B. A. Fielding ,
C. M. Williams  and
K. N. Frayn
M. D. Robertson*
Affiliation:
Oxford Centre for Diabetes, Endocrinology and Metabolism, University of Oxford, Oxford OX2 6HE, UK
K. G. Jackson
Affiliation:
Hugh Sinclair Unit for Human Nutrition, School of Food Biosciences, University of Reading, Reading RG6 6AP, UK
B. A. Fielding
Affiliation:
Oxford Centre for Diabetes, Endocrinology and Metabolism, University of Oxford, Oxford OX2 6HE, UK
C. M. Williams
Affiliation:
Hugh Sinclair Unit for Human Nutrition, School of Food Biosciences, University of Reading, Reading RG6 6AP, UK
K. N. Frayn
Affiliation:
Oxford Centre for Diabetes, Endocrinology and Metabolism, University of Oxford, Oxford OX2 6HE, UK
*
*Corresponding author: Dr M. D. Robertson, fax +44 1865 224652, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Postprandial plasma insulin concentrations after a single high-fat meal may be modified by the presence of specific fatty acids although the effects of sequential meal ingestion are unknown. The aim of the present study was to examine the effects of altering the fatty acid composition in a single mixed fat–carbohydrate meal on glucose metabolism and insulin sensitivity of a second meal eaten 5 h later. Insulin sensitivity was assessed using a minimal model approach. Ten healthy post-menopausal women underwent four two-meal studies in random order. A high-fat breakfast (40 g fat) where the fatty acid composition was predominantly saturated fatty acids (SFA), n-6 polyunsaturated fatty acids (PUFA), long-chain n-3 PUFA or monounsaturated fatty acids (MUFA) was followed 5 h later by a low-fat, high-carbohydrate lunch (5·7 g fat), which was identical in all four studies. The plasma insulin response was significantly higher following the SFA meal than the other meals after both breakfast and lunch (P<0·006) although there was no effect of breakfast fatty acid composition on plasma glucose concentrations. Postprandial insulin sensitivity (SI(Oral)) was assessed for 180 min after each meal. SI(Oral) was significantly lower after lunch than after breakfast for all four test meals (P=0·019) following the same rank order (SFA < n-6 PUFA < n-3 PUFA < MUFA) for each meal. The present study demonstrates that a single meal rich in SFA reduces postprandial insulin sensitivity with ‘carry-over’ effects for the next meal.

Keywords

Fatty acidsPostprandial metabolismInsulin sensitivityPost-menopausal women
Type
Research Article
Information
British Journal of Nutrition , Volume 88 , Issue 6 , December 2002 , pp. 635 - 640
Copyright
Copyright © The Nutrition Society 2002

References

Best, JD, Kahn, SE, Ader, M, Watanabe, RM, Ni, TC & Bergman, RN (1996) Role of glucose effectiveness in the determination of glucose tolerance. Diabetes Care 19, 1018–1030.CrossRefGoogle ScholarPubMed
Beysen, C, Karpe, F, Fielding, BA, Clark, A, Levy, JC & Frayn, KN (2002) Interaction between specific fatty acids, GLP-1 and insulin secretion in humans. Diabetologia (In the Press).Google ScholarPubMed
Boden, G, Lebed, B, Schatz, M, Homko, C & Lemieux, S (2001) Effects of acute changes of plasma free fatty acids on intramyocellular fat content and insulin resistance in healthy subjects. Diabetes 50, 1612–1617.CrossRefGoogle ScholarPubMed
Caumo, A, Bergman, RN & Cobelli, C (2000) Insulin sensitivity from meal tolerance tests in normal subjects: a minimal model index. Journal of Clinical Endocrinology and Metabolism 85, 4396–4402.CrossRefGoogle ScholarPubMed
Coppack, SW, Evans, RD, Fisher, RM, Frayn, KN, Gibbons, GF, Humphreys, SM, Kirk, MJ, Potts, JL & Hockaday, TDR (1992) Adipose tissue metabolism in obesity: lipase action in vivo before and after a mixed meal. Metabolism 41, 264–272.CrossRefGoogle ScholarPubMed
Ercan, N, Nuttall, FQ & Gannon, MC (1994) Effect of added fat on the plasma glucose and insulin response to ingested potato given in various combinations as two meals in normal individuals. Diabetes Care 17, 1453–1459.CrossRefGoogle ScholarPubMed
Evans, K, Kuusela, PJ, Cruz, ML, Wilhelmova, I, Fielding, BA & Frayn, KN (1998) Rapid chylomicron appearance following sequential meals: Effects of second meal composition. British Journal of Nutrition 79, 425–429.CrossRefGoogle ScholarPubMed
Fielding, BA, Callow, J, Owen, RM, Samra, JS, Matthews, DR & Frayn, KN (1996) Postprandial lipaemia: The origin of an early peak studied by specific fatty acid intake during sequential meals. American Journal of Clinical Nutrition 63, 36–41.CrossRefGoogle ScholarPubMed
Frape, DL, Williams, NR, Rajput Williams, J, Maitland, BW, Scriven, AJ, Palmer, CR & Fletcher, RJ (1998) Effect of breakfast fat content on glucose tolerance and risk factors of atherosclerosis and thrombosis. British Journal of Nutrition 80, 323–331.CrossRefGoogle ScholarPubMed
Frape, DL, Williams, NR, Scriven, AJ, Palmer, CR, O'Sullovan, K & Fletcher, RJ (1997a) Diurnal trends in responses of blood plasma concentrations of glucose, insulin and C-peptide following high- and low-fat meals and their relation to fat metabolism in healthy middle-aged volunteers. British Journal of Nutrition 77, 523–535.CrossRefGoogle ScholarPubMed
Frape, DL, Williams, NR, Scriven, AJ, Palmer, CR, O'Sullovan, K & Fletcher, RJ (1997b) Effects of high- and low-fat meals on the diurnal response of plasma lipid metabolite concentrations in healthy middle-aged volunteers. British Journal of Nutrition 77, 375–390.CrossRefGoogle Scholar
Gannon, MC, Nuttall, FQ, Westphal, SA & Seaquist, ER (1993) The effect of fat and carbohydrate on plasma glucose, insulin, c-peptide, and triglycerides in normal male subjects. Journal of the American College of Nutrition 12, 36–41.CrossRefGoogle ScholarPubMed
Gatti, E, Noe, D, Pazzucconi, F, Gianfranceschi, G, Porrini, M, Testolin, G & Sirtori, CR (1992) Differential effect of unsaturated oils and butter on blood glucose and insulin response to carbohydrate in normal volunteers. European Journal of Clinical Nutrition 46, 161–166.Google ScholarPubMed
Greenough, WB, Crespin, SR & Steinberg, D (1967) Hypoglycemia and hyperinsulinaemia response to raised free-fatty acid levels. Lancet ii, 1334–1336.CrossRefGoogle Scholar
Grill, V & Qvigstad, E (2000) Fatty acids and insulin secretion. British Journal of Nutrition 83, Suppl. 1, S79–S84.CrossRefGoogle ScholarPubMed
Jackson, KG, Robertson, MD, Fielding, BA, Frayn, KN & Williams, CM (2002) Olive oil increases the number of triacylglycerol-rich chylomicron particles compared with other oils: an effect retained when a second standard meal is fed. American Journal of Clinical Nutrition (In the Press).CrossRefGoogle Scholar
Joannic, J-L, Auboiron, S, Raison, J, Basdevant, A, Bornet, F & Guy-Grand, B (1997) How the degree of unsaturation of dietary fatty acids influences the glucose and insulin responses to different carbohydrates in mixed meals. American Journal of Clinical Nutrition 65, 1427–1433.CrossRefGoogle ScholarPubMed
Pedersen, A, Marckmann, P & Sandstrom, B (1999) Postprandial lipoprotein, glucose and insulin responses after two consecutive meals containing rapeseed oil, sunflower or palm oil with or without glucose at the first meal. British Journal of Nutrition 82, 97–104.CrossRefGoogle ScholarPubMed
Rasmussen, O, Lauszus, FF, Christiansen, C, Thomsen, C & Hermansen, K (1996) Differential effects of saturated and monounsaturated fat on blood glucose and insulin responses in subjects with non-insulin dependent diabetes mellitus. American Journal of Clinical Nutrition 63, 249–253.CrossRefGoogle ScholarPubMed
Reaven, GM (1988) Role of insulin resistance in human disease. Diabetes 31, 670–673.CrossRefGoogle Scholar
Robertson, MD, Jackson, KG, Fielding, BA, Williams, CM & Frayn, KN (2002a) Acute ingestion of triacylglycerol rich in n-3 polyunsaturated fatty acids results in rapid gastric emptying. American Journal of Clinical Nutrition 76, 232–238.CrossRefGoogle Scholar
Robertson, MD, Livesey, G & Mathers, JC (2002b) Quantitative kinetics of glucose uptake and disposal following a 13 C-labelled starch-rich meal: comparison of male and female subjects. British Journal of Nutrition 87, 569–577.CrossRefGoogle Scholar
Stein, DT, Stevenson, BE, Chester, MW, Basit, M, Daniels, M, Turley, SD & McGarry, JD (1997) The insulinotropic potency of fatty acids is influenced profoundly by their chain length and degree of saturation. Journal of Clinical Investigation 100, 398–403.CrossRefGoogle ScholarPubMed
Thomsen, C, Rasmussen, O, Lousen, T, Holst, JJ, Fenselau, S, Schrezenmeir, J & Hermansen, K (1999) Differential effects of saturated and monounsaturated fatty acids on postprandial lipemia and incretin responses in healthy subjects. American Journal of Clinical Nutrition 69, 1135–1143.CrossRefGoogle ScholarPubMed
Vessby, B (2000) Dietary fat and insulin action in humans. British Journal of Nutrition 83, Suppl. 1, S91–S96.CrossRefGoogle ScholarPubMed
Welch, IM, Bruce, C, Hill, SE & Read, NW (1987) Duodenal and ileal lipid suppresses postprandial blood glucose and insulin responses in man: possible implications for the dietary management of diabetes mellitus. Clinical Science 72, 209–216.CrossRefGoogle ScholarPubMed
Zampelas, A, Murphy, M, Morgan, LM & Williams, CM (1994) Postprandial lipoprotein lipase, insulin and gastric inhibitory polypeptide responses to test meals of different fatty acid composition: Comparison of saturated, n-6 and n-3 polyunsaturated fatty acids. European Journal of Clinical Nutrition 48, 849–858.Google ScholarPubMed