Rasmussen O W, Lauszus F F, Christiansen C S, Thomsen C H, Hermansen K
Arhus Universitetshospital, Arhus Amtssygehus, medicinsk afdeling C.
Ugeskr Laeger. 1998 Feb 2;160(6):842-6.
To compare the metabolic effect of co-ingestion of saturated and monounsaturated fat with potato, 12 NIDDM subjects received 300 g mashed potato alone or in combination with 40 g olive oil, 50 g butter or 100 g butter, respectively. Blood glucose response area to potatoes with 100 g butter (448 +/- 68 mmol/L x 240 min) was significantly lower than to 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) mmol/L x 240 min, p < 0.05, respectively. The insulin response was significantly increased by adding 50 g and 100 g butter, whereas no effect after addition of 40 g and 80 g olive oil was found. The free fatty acid (FFA) level was higher when 100 g butter was added to the potato meal than without (0.67 +/- 0.05 vs 0.48 +/- 0.07 mmol/L, p < 0.05). The triglyceride response increased dose-dependently with the fat content of the meals irrespective of the type of fat. In conclusion butter increases the insulin response in patients with NIDDM more than olive oil, and large amounts also increase FFA and triglyceride levels.
为比较饱和脂肪与单不饱和脂肪与土豆共同摄入的代谢效应，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，或分别与40克橄榄油、50克黄油或100克黄油搭配食用。与100克黄油搭配的土豆的血糖反应面积（448±68毫摩尔/升×240分钟）显著低于其他四组膳食：单独食用土豆时为596±63（毫摩尔/升×240分钟）、土豆+40克橄榄油时为649±82、土豆+50克黄油时为587±80，以及土豆+80克橄榄油时为604±81（毫摩尔/升×240分钟），p<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克橄榄油后未发现效果。与不添加（0.67±0.05对0.48±0.07毫摩尔/升，p<0.05）相比，在土豆餐中添加100克黄油时游离脂肪酸（FFA）水平更高。无论脂肪类型如何，甘油三酯反应随膳食脂肪含量呈剂量依赖性增加。总之，黄油比橄榄油更能增加NIDDM患者的胰岛素反应，大量食用还会增加FFA和甘油三酯水平。
