Substituting dietary saturated for monounsaturated fat impairs insulin sensitivity in healthy men and women: The KANWU study |
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| Authors: | B Vessby M Uusitupa K Hermansen G Riccardi A A Rivellese L C Tapsell C Nälsén L Berglund A Louheranta B M Rasmussen G D Calvert A Maffetone E Pedersen I-B Gustafsson L H Storlien |
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| Institution: | (1) Unit for Clinical Nutrition Research, Department of Public Health and Caring Sciences/Geriatrics, University of Uppsala, Uppsala, Sweden, SE;(2) Department of Clinical Nutrition, University of Kuopio, Kuopio, Finland, FI;(3) Department of Clinical Endocrinology and Metabolism, Aarhus Amtssygehus and Aarhus University, Aarhus, Denmark, DK;(4) Department of Clinical and Experimental Medicine, School of Medicine, Federico II University, Naples, Italy, IT;(5) Department of Biomedical Sciences and Medical Research Unit, University of Wollongong, Wollongong, Australia, AU |
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| Abstract: | Aims/hypothesis. The amount and quality of fat in the diet could be of importance for development of insulin resistance and related metabolic
disorders. Our aim was to determine whether a change in dietary fat quality alone could alter insulin action in humans. Methods. The KANWU study included 162 healthy subjects chosen at random to receive a controlled, isoenergetic diet for 3 months containing
either a high proportion of saturated (SAFA diet) or monounsaturated (MUFA diet) fatty acids. Within each group there was
a second assignment at random to supplements with fish oil (3.6 g n-3 fatty acids/d) or placebo. Results. Insulin sensitivity was significantly impaired on the saturated fatty acid diet (-10 %, p = 0.03) but did not change on the monounsaturated fatty acid diet ( + 2 %, NS) (p = 0.05 for difference between diets). Insulin secretion was not affected. The addition of n-3 fatty acids influenced neither
insulin sensitivity nor insulin secretion. The favourable effects of substituting a monounsaturated fatty acid diet for a
saturated fatty acid diet on insulin sensitivity were only seen at a total fat intake below median (37E %). Here, insulin
sensitivity was 12.5 % lower and 8.8 % higher on the saturated fatty acid diet and monounsaturated fatty acid diet respectively
(p = 0.03). Low density lipoprotein cholesterol (LDL) increased on the saturated fatty acid diet ( + 4.1 %, p < 0.01) but decreased on the monounsaturated fatty acid diet (MUFA) (–5.2, p < 0.001), whereas lipoprotein (a) Lp(a)] increased on a monounsaturated fatty acid diet by 12 % (p < 0.001). Conclusions/interpretation. A change of the proportions of dietary fatty acids, decreasing saturated fatty acid and increasing monounsaturated fatty
acid, improves insulin sensitivity but has no effect on insulin secretion. A beneficial impact of the fat quality on insulin
sensitivity is not seen in individuals with a high fat intake ( > 37E %). Diabetologia (2001) 44: 312–319]
Received: 21 August 2000 and in revised form: 8 November 2000 |
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| Keywords: | Diet saturated fatty acids monounsaturated fatty acids n-3 fatty acids insulin sensitivity insulin secretion serum lipoproteins |
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