Lipid, glycemic, and insulin responses to meals rich in saturated, cis-monounsaturated, and polyunsaturated (n-3 and n-6) fatty acids in subjects with type 2 diabetes.

Description

In this study, the authors examined the effects of different fatty acids on postprandial triglyceride, glucose, and insulin concentrations in subjects with type 2 diabetes. This information is important because most individuals in Western countries are in a postprandial state for most of the day. This study shows that meals containing a high percentage of energy from oleic acid or EPA and DHA, the fatty acids that patients with type 2 diabetes are encouraged to consume by the American Diabetes Association, may help lower postprandial insulin response in comparison with meals rich in palmitic acid or linoleic acid with a comparable postprandial glucose response. Moreover, meals containing a high percentage of energy from EPA and DHA may also help lower postprandial triglyceride response.