Interesterified palm olein lowers postprandial glucose-dependent insulinotropic polypeptide response in type 2 diabetes

• Published in: European journal of nutrition Vol. 58; no. 5; pp. 1873 - 1885
• Main Authors: Mo, Shuen-Yeing, Lai, Oi-Ming, Chew, Boon-How, Ismail, Ruhaini, Bakar, Sallehudin Abu, Jabbar, Norli Abdul, Teng, Kim-Tiu
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.08.2019; Springer Nature B.V
• Subjects: Adult; adverse effects; blood serum; c-peptide; Chemistry; Chemistry and Materials Science; Cross-Over Studies; Diabetes; Diabetes mellitus; Diabetes mellitus (non-insulin dependent); Diabetes Mellitus, Type 2 - blood; Diabetes Mellitus, Type 2 - diet therapy; digestive system; Double-Blind Method; Fatty acid composition; Fatty acids; Female; gastric inhibitory polypeptide; gender; GIP protein; glucagon-like peptide 1; Glucose; Homeostasis; Humans; Inflammation; Inflammation - blood; Inflammation - diet therapy; Lipids - blood; Male; melting; men; Middle Aged; milkshakes; muffins; noninsulin-dependent diabetes mellitus; Nutrition; oleic acid; Original Contribution; Palm Oil - pharmacology; palm oils; palmitates; Palmitic acid; Polypeptides; Postprandial Period; Satiety; sunflower oil; test meals; women; Type 2 diabetes; Glucose metabolism; Glucose-dependent insulinotropic polypeptide; Gut hormones; Interesterified palm olein
• ISSN: 1436-6207; 1436-6215; 1436-6215
• DOI: 10.1007/s00394-018-1738-6

Purpose We aim to investigate the postprandial effects of palm olein (PO) and chemically interesterified palm olein (IPO) with different proportions of palmitic acid at the sn-2 position using high oleic sunflower oil (HOS) as control fat on concentrations of gut hormones, glucose homeostasis, satiety, lipid and inflammatory parameters in type 2 diabetic (T2D) subjects. Methods Using a randomised double-blind crossover design, 21 (men = 6, women = 15) T2D subjects consumed test meals (3.65 MJ) consisting of a high fat muffin (containing 50 g test fats provided as PO, IPO or HOS) and a milkshake. Postprandial changes in gut hormones, glucose homeostasis, satiety, lipid and inflammatory parameters after meals were analysed. Some of the solid fractions of the IPO were removed and thus the fatty acid composition of the PO and IPO was not entirely equal (PO vs IPO: palmitate 39.8 vs 38.7; oleate 43.6 vs 45.1). PO, IPO and HOS contained 9.7, 38.9 and 0.2 g/100 g total fatty acids of palmitic acid at the sn-2 position, respectively. At 37 °C, IPO contained 4.2% SFC whereas PO and HOS were completely melted. Results Our novel observation shows that the incremental area under curve (iAUC) 0–6 h of plasma GIP concentration was on average 16% lower following IPO meal compared with PO and HOS ( P  < 0.05) meals. Serum C-peptide concentrations exhibited a significant meal × gender interaction ( P  = 0.009). No differences between test meals were noted for other measurements. Conclusions This study shows no adverse effect of interesterification on hormones associated with glucose homeostasis notably GLP-1 in T2D subjects. Trial registration ClinicalTrials.gov NCT01906359. https://clinicaltrials.gov/ct2/show/NCT01906359