Substitution of TAG oil with diacylglycerol oil in food items improves the predicted 10 years cardiovascular risk score in healthy, overweight subjects

Effects of Diacylglycerol Oil on Overweight or Obese Patients with Diabetes or Prediabetes: a Single-Arm Trial

Objective

The annual incidence of overweight or obesity and abnormally elevated blood glucose levels in China is increasing. According to research, diacylglycerol oil offers effective lipid-lowering and weight-loss properties. This study aimed to elucidate the effects of diacylglycerol oil on overweight and obese patients with unusually high blood glucose levels.

Methods

This is a single-arm trial. A total of 75 overweight or obese subjects with abnormally elevated blood glucose levels were included in this study. Subjects were requested to use diacylglycerol oil to cook food daily for two months and to maintain their daily eating habits and drug treatment regimen. Study-related parameters were assessed, respectively, during the screening period, one month, and two months following DAG oil consumed.

Results

Fasting blood glucose (FBG), body weight, body mass index (BMI), waist circumference, and hip circumference decreased compared with baseline after consuming diacylglycerol oil for two months. FBG and glycosylated hemoglobin (HbAlc) levels decreased in prediabetic subjects (FBG decreased at visit 2 months: -0.31 mmol/l; at visit 1 month: -0.28 mmol/l; HbAlc decreased at visit 2: -0.10%; P < 0.05), but there were no significant difference changes in diabetic subjects. In diabetic participants, triglyceride (TAG) levels reduced by 0.17 mmol/l, whereas in prediabetic subjects, total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) levels decreased by 0.27 mmol/l and 0.28 mmol/l, respectively (P < 0.05). There were no significant differences in the changes in high-density lipoprotein cholesterol (HDL-C) and uric acid (UA) between two groups. Compared to baseline, diabetic participants' body weight, BMI, and waist-to-hip ratio (WHR) dropped by 0.54 kg, 0.20, and 0.01 kg, respectively (P < 0.05). And prediabetic participants' BMI, waist circumference, and hip circumference dropped by 0.43, 1.43, and 1.53 cm, respectively (P < 0.05).

Conclusion

Diacylglycerol oil may help to prevent diabetes and delays its progression in overweight or obese patients.

Clinical Trial Registry

ChiCTR2000028888 at www.chictr.org.cn.

A comprehensive metabolic profiling of the metabolically healthy obesity phenotype

BACKGROUND

The ever-increasing prevalence of obesity constitutes a major health problem worldwide. A subgroup of obese individuals has been described as "metabolically healthy obese" (MHO). In contrast to metabolically unhealthy obese (MUO), the MHO phenotype has a favorable risk profile. Despite this, the MHO phenotype is still sub-optimally characterized with respect to a comprehensive risk assessment. Our aim was to increase the understanding of metabolic alterations associated with healthy and unhealthy obesity.

METHODS

In this cross-sectional study, men and women (18-70 years) with obesity (body mass index (BMI) ≥ 30 kg/m²) or normal weight (NW) (BMI ≤ 25 kg/m²) were classified with MHO (n = 9), MUO (n = 10) or NW (n = 11) according to weight, lipid profile and glycemic regulation. We characterized individuals by comprehensive metabolic profiling using a commercial available high-throughput proton NMR metabolomics platform. Plasma fatty acid profile, including short chain fatty acids, was measured using gas chromatography.

RESULTS

The concentrations of very low density lipoprotein (VLDL), intermediate density lipoprotein (IDL) and low density lipoprotein (LDL) subclasses were overall significantly higher, and high density lipoprotein (HDL) subclasses lower in MUO compared with MHO. VLDL and IDL subclasses were significantly lower and HDL subclasses were higher in NW compared with MHO. The concentration of isoleucine, leucine and valine was significantly higher in MUO compared with MHO, and the concentration phenylalanine was lower in NW subjects compared with MHO. The fatty acid profile in MHO was overall more favorable compared with MUO.

CONCLUSIONS

Comprehensive metabolic profiling supports that MHO subjects have intermediate-stage cardiovascular disease risk marker profile compared with NW and MUO subjects.

CLINICAL TRIAL REGISTRATION NUMBER

NCT01034436, Fatty acid quality and overweight (FO-study).

Effects of krill oil and lean and fatty fish on cardiovascular risk markers: a randomised controlled trial

Fish consumption and supplementation with n-3 fatty acids reduce CVD risk. Krill oil is an alternative source of marine n-3 fatty acids and few studies have investigated its health effects. Thus, we compared krill oil supplementation with the intake of fish with similar amounts of n-3 fatty acids on different cardiovascular risk markers. In an 8-week randomised parallel study, thirty-six healthy subjects aged 18–70 years with fasting serum TAG between 1·3 and 4·0 mmol/l were randomised to receive either fish, krill oil or control oil. In the fish group, subjects consumed lean and fatty fish, according to dietary guidelines. The krill and control group received eight capsules per d containing 4 g oil per d. The weekly intake of marine n-3 fatty acids from fish given in the fish group and from krill oil in the krill group were 4103 and 4654 mg, respectively. Fasting serum TAG did not change between the groups. The level of total lipids (P = 0·007), phospholipids (P = 0·015), cholesterol (P = 0·009), cholesteryl esters (P = 0·022) and non-esterified cholesterol (P = 0·002) in the smallest VLDL subclass increased significantly in response to krill oil supplementation. Blood glucose decreased significantly (P = 0·024) in the krill group and vitamin D increased significantly in the fish group (P = 0·024). Furthermore, plasma levels of marine n-3 fatty acids increased significantly in the fish and krill groups compared with the control (all P ≤ 0·0003). In conclusion, supplementation with krill oil and intake of fish result in health-beneficial effects. Although only krill oil reduced fasting glucose, fish provide health-beneficial nutrients, including vitamin D.

Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of mono- and di-glycerides of fatty acids (E 471) when used as a food additive. The Panel considered that it is very likely that hydrolysis of mono- and di-glycerides of fatty acids by lipases in the gastrointestinal tract would occur, resulting in the release of glycerol and fatty acids. Glycerol (E 422) and fatty acids (E 570) have been re-evaluated and the Panel concluded that there was no safety concern regarding their use as food additives. Toxicological studies with mono- and di-glycerides rich in unsaturated fatty acids were considered for the re-evaluation of E 471. No evidence for adverse effects was reported in short-term, subchronic studies, chronic, reproductive and developmental toxicity studies. Neither carcinogenic potential nor a promotion effect in initiation/promotion was reported. The available studies did not raise any concern with regard to genotoxicity. The refined estimates were based on 31 out of 84 food categories in which E 471 is authorised. The Panel noted that the contribution of E 471 represented at the mean only 0.8-3.5% of the recommended daily fat intake. Based on the approach described in the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010 and taking into account the considerations mentioned above, the Panel concluded that there was no need for a numerical acceptable daily intake (ADI) and that the food additive mono- and di-glycerides of fatty acids (E 471) was of no safety concern at the reported uses and use levels. The Panel recommended some modifications of the EU specifications for E 471.

Does dietary fat affect inflammatory markers in overweight and obese individuals?-a review of randomized controlled trials from 2010 to 2016

Background

Obesity, a major cause of death and disability, is increasing worldwide. Obesity is characterized by a chronic, low-grade inflammatory state which is suggested to play a critical role in the development of obesity-related diseases like cardiovascular diseases and type 2 diabetes. In fact, in the hours following consumption of a meal, a transient increase in inflammatory markers occurs, a response that is exaggerated in obese subjects. Dietary composition, including content of dietary fatty acids, may affect this inflammatory response both acutely and chronically, and thereby be predictive of progression of disease. The aim of the review was to summarize the literature from 2010 to 2016 regarding the effects of dietary fat intake on levels of inflammatory markers in overweight and obesity in human randomized controlled trials.

Methods and results

We performed a literature search in MEDLINE, EMBASE, and PubMed databases. The literature search included human randomized controlled trials, both postprandial and long-term interventions, from January 2010 to September 2016. In total, 37 articles were included. Interventions with dairy products, vegetable oils, or nuts showed minor effects on inflammatory markers. The most consistent inflammatory-mediating effects were found in intervention with whole diets, which suggests that many components of the diet reduce inflammation synergistically. Furthermore, interventions with weight reduction and different fatty acids did not clearly show beneficial effects on inflammatory markers.

Conclusion

Most interventions showed either no or minor effects of dietary fat intake on inflammatory markers in overweight and obese subjects. To progress our understanding on how diet and dietary components affect our health, mechanistic studies are required. Hence, future studies should include whole diets and characterization of obese phenotypes at a molecular level, including omics data and gut microbiota.