Effect of a low-fat diet enriched with oleic acid on postprandial lipemia in patients with type 2 diabetes mellitus

The aim of the present study was to compare the effects of a low-fat diet e nriched with oleic acid to those of a low-fat diet enriched with linoleic a cid on tasting lipids, postprandial lipemia, and oxidative susceptibility o f low-density lipoprotein (LDL) in patients with type 2 diabetes mellitus ( DM). In a 3-wk randomized crossover study, Eight patients with type 2 DM we re given an experimental low-fat diet enriched with Either oleic acid or li noleic acid. The oleic-acid-enriched diet contained 5, 15, and 5% energy fr om saturated, monounsaturated, and polyunsaturated fatty acids, and the lin oleic-acid-enriched diet contained 5, 5, and 15% Energy from saturated, mon ounsaturated, and polyunsaturated fatty acids, respectively. In addition to evaluating the fasting lipids and oxidative susceptibility of LDL, we eval uated postprandial lipemia using an oral far load at the end of each 3-wk d ietary phase. There were no significant differences in fasting lipid profil e or lag time of LDL oxidation between the two Experimental dietary phases. The average and maximal increments of remnant-like particle (RLP) choleste rol levels during oral fat load were significantly higher after the oleic-a cid-enriched dietary phase than after the linoleic-acid-enriched dietary ph ase, The area under the curve of RLP cholesterol was also significantly lar ger after the oleic-acid-enriched dietary phase than after the linoleic-aci d-enriched dietary phase. These results suggest that the oleic-acid-enriche d diet was associated with increased formation of postprandial chylomicron remnants compared with the linoleic-acid-enriched diet.