There were no significant effects on Apo lipoprotein A1 and Apo lipoprotein B. Conclusion : This meta- analysis suggested that OO consumption decreased serum TC , LDL-c , and TG less but increased HDL-c more than other plant oils
ABSTRACT Objective : We aim to report a systematic review and meta- analysis of r and omized controlled trials ( RCTs ) on effects of olive oil consumption compared with other plant oils on blood lipids .
Differential effects of saturated and monounsaturated fats on postprandial lipemia and glucagon-like peptide 1 responses in patients with type 2 diabetes.
BACKGROUND Postpr and ial lipemia is important in the development of coronary artery disease because of elevated postpr and ial triacylglycerol-rich plasma lipoproteins and suppressed HDL-cholesterol concentrations . We showed in healthy subjects a possible association between postpr and ial lipid metabolism and the responses of the duodenal incretin hormones glucagon-like peptide 1 ( GLP-1 ) and gastric inhibitory polypeptide after meals rich in saturated and monounsaturated fatty acids ( oleic acid ) , respectively . OBJECTIVE The objective was to compare the postpr and ial responses ( 8 h ) of glucose , insulin , fatty acids , triacylglycerol , gastric inhibitory polypeptide , and GLP-1 to saturated- and monounsaturated-rich test meals . DESIGN Twelve overweight patients with type 2 diabetes ingested 3 meals r and omly : an energy-free soup with 50 g carbohydrate ( control meal ) , the control meal plus 100 g butter , and the control meal plus 80 g olive oil .  Triacylglycerol responses were measured in total plasma and in a chylomicron-rich and a chylomicron-poor fraction . RESULTS No significant differences in the glucose , insulin , or fatty acid responses to the 2 fat-rich meals were seen . The plasma triacylglycerol and chylomicron triacylglycerol responses were highest after the butter meal .  HDL-cholesterol concentrations decreased significantly after the butter meal but did not change significantly after the olive oil meal .  GLP-1 responses were highest after the olive oil meal . CONCLUSIONS Olive oil induced lower triacylglycerol concentrations and higher HDL-cholesterol concentrations than did butter , without eliciting significant changes in glucose , insulin , or fatty acids . Furthermore , olive oil induced higher concentrations of GLP-1 , which may indicate a relation between fatty acid composition , incretin responses , and triacylglycerol metabolism postpr and ially in patients with type 2 diabetes
There were no significant effects on Apo lipoprotein A1 and Apo lipoprotein B. Conclusion : This meta- analysis suggested that OO consumption decreased serum TC , LDL-c , and TG less but increased HDL-c more than other plant oils
ABSTRACT Objective : We aim to report a systematic review and meta- analysis of r and omized controlled trials ( RCTs ) on effects of olive oil consumption compared with other plant oils on blood lipids .