Rasmussen O, Lauszus F F, Christiansen C, Thomsen C, Hermansen K
Department of Endocrinology and Metabolism, Aarhus Amtssygehus, Aarhus University Hospital, Denmark.
Am J Clin Nutr. 1996 Feb;63(2):249-53. doi: 10.1093/ajcn/63.2.249.
To compare the metabolic effect of coingestion of saturated and monounsaturated fats with potato, 12 subjects with non-insulin-dependent diabetes mellitus (NIDDM) received 300 g mashed potato alone or in combination with 40 g olive oil, 80 g olive oil, 50 g butter, or 100 g butter, respectively. The blood glucose response area to potatoes with 100 g butter (448 +/- 68 mmol.240 min/L) was significantly lower than after the four other meals: 596 +/- 63 (potato alone), 649 +/- 82 (potato + 40 g olive oil), 587 +/- 80 (potato + 50 g butter), and 604 +/- 81 (potato + 80 g olive oil) nmol.240 min/L, P < 0.05, respectively. The insulin response was significantly increased by adding 50 and 100 g butter, whereas addition of 40 and 80 g olive oil had no effect. The fatty acid concentration was higher when 100 g butter was added to the potato meal than when it was not (0.67 +/- 0.05 compared with 0.48 +/- 0.07 mmol/L, P < 0.05). Fatty acid concentrations were similar to those found for the other meals. The triacylglycerol response increased in a dose-dependent manner with the fat content of the meals irrespective of the type of fat. We conclude that butter increases the insulin response more than does olive oil, and large amounts of butter also increase fatty acid and triacylglycerol concentrations.
为比较饱和脂肪和单不饱和脂肪与土豆同时摄入的代谢效应，12名非胰岛素依赖型糖尿病（NIDDM）患者分别单独食用300克土豆泥，或与40克橄榄油、80克橄榄油、50克黄油或100克黄油搭配食用。与100克黄油搭配的土豆餐的血糖反应面积（448±68毫摩尔·240分钟/升）显著低于其他四餐之后的血糖反应面积：单独食用土豆时为596±63、土豆 + 40克橄榄油时为649±82、土豆 + 50克黄油时为587±80、土豆 + 80克橄榄油时为604±81毫摩尔·240分钟/升，P均<0.05。添加50克和100克黄油时胰岛素反应显著增加，而添加40克和80克橄榄油则无影响。向土豆餐中添加100克黄油时的脂肪酸浓度高于未添加时（分别为0.67±0.05与0.48±0.07毫摩尔/升，P<0.05）。其他餐的脂肪酸浓度与之相似。无论脂肪类型如何，餐食中的三酰甘油反应均随脂肪含量呈剂量依赖性增加。我们得出结论，黄油比橄榄油更能增加胰岛素反应，大量黄油还会增加脂肪酸和三酰甘油浓度。
