Apolipoprotein (Apo)B, ApoA-I, and their ratio could predict coronary heart disease (CHD) risk more accurately than conventional lipid measurements. The researchers' aim in this Atherosclerosis study was to assess the effect of a traditional Mediterranean diet (TMD) on apolipoproteins. High-cardiovascular risk subjects, aged 55–80 years, were assigned to a low-fat diet, or TMDs (TMD + virgin olive oil (VOO), or TMD + nuts, received nutritional education and either free VOO or nuts.
Both TMDs promoted beneficial changes on classical cardiovascular risk factors. ApoA-I increased, and ApoB and ApoB/ApoA-I ratio decreased after TMD + VOO, the changes promoting a lower cardiometabolic risk. Changes in TMD + VOO versus low-fat diet were significant for ApoB, ApoA-I, and ApoB/ApoA-I ratio, respectively. Individuals at high-cardiovascular risk who improved their diet toward a TMD pattern rich in virgin olive oil, reduced their Apo B and ApoB/ApoA-I ratio and improved ApoA-I concentrations.
In an American Journal of Clinical Nutrition study, researchers examine the effects of meals enriched in monounsaturated fatty acids (MUFAs) or saturated fatty acids (SFAs) on lipid, glucose, and insulin concentrations and the extent of β cell function and insulin sensitivity in subjects with high fasting triglyceride concentrations.
High-fat meals significantly increased postprandial concentrations of triglycerides, nonesterified fatty acids, and insulin and β cell function. These effects were significantly attenuated with MUFAs relative to SFAs. Hence, MUFAs buffered β cell hyperactivity and insulin intolerance relative to SFAs in subjects with high fasting triglyceride concentrations, conceivably providing cardiovascular benefits to persons at risk by limiting lipid and insulin excursions and optimize glycemic control.
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