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Keita H, Ramírez-San Juan E, Paniagua-Castro N, et al. The long-term ingestion of a diet high in extra virgin olive oil produces obesity and insulin resistance but protects endothelial function in rats: a preliminary study. Diabetol Metab Syndr. 2013;5(1):53doi: 10.1186/1758-5996-5-53.
Keita, H., Ramírez-San Juan, E., Paniagua-Castro, N., Garduño-Siciliano, L., & Quevedo, L. (2013). The long-term ingestion of a diet high in extra virgin olive oil produces obesity and insulin resistance but protects endothelial function in rats: a preliminary study. Diabetology & metabolic syndrome, 5(1), 53. https://doi.org/10.1186/1758-5996-5-53
Keita, Hady, et al. "The long-term ingestion of a diet high in extra virgin olive oil produces obesity and insulin resistance but protects endothelial function in rats: a preliminary study." Diabetology & metabolic syndrome vol. 5,1 (2013): 53. doi: https://doi.org/10.1186/1758-5996-5-53
Keita H, Ramírez-San Juan E, Paniagua-Castro N, Garduño-Siciliano L, Quevedo L. The long-term ingestion of a diet high in extra virgin olive oil produces obesity and insulin resistance but protects endothelial function in rats: a preliminary study. Diabetol Metab Syndr. 2013 Sep 18;5(1):53. doi: 10.1186/1758-5996-5-53. PMID: 24330822; PMCID: PMC3848810.
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Diabetol Metab Syndr. 2013 Sep 18;5(1):53. doi: 10.1186/1758-5996-5-53.

The long-term ingestion of a diet high in extra virgin olive oil produces obesity and insulin resistance but protects endothelial function in rats: a preliminary study.

Diabetology & metabolic syndrome

Hady Keita, Eduardo Ramírez-San Juan, Norma Paniagua-Castro, Leticia Garduño-Siciliano, Lucía Quevedo

PMID: 24330822 PMCID: PMC3848810 DOI: 10.1186/1758-5996-5-53

Abstract

BACKGROUND: It has been hypothesized that fatty acids derived from a diet high in saturated fat may negatively affect endothelial function more significantly than a diet high in unsaturated fat; nevertheless, the effects of the long-term ingestion of monounsaturated fatty acids on endothelial function have been poorly studied.

METHODS: To examine the chronic effects of monounsaturated (e.g., extra virgin olive oil (EVOO)) or saturated (e.g., margarine (M)) fatty acid-rich diets on the development of insulin resistance and endothelial dysfunction in rats, three groups of rats were fed control, high-EVOO or high-M diets for 20 weeks. Body weight, energy consumption, insulin resistance, lipid peroxidation and in vitro vascular reactivity with and without metformin were assessed during the study period.

RESULTS: Both high-fat diets produced obesity and insulin resistance. EVOO-fed rats showed smaller increases in total cholesterol and arterial lipid peroxidation when compared with M-fed rats. Vascular reactivity to phenylephrine and sodium nitroprusside was not modified, but the vasodilating effect of carbachol was especially reduced in the M-fed rats compared with the EVOO-fed or control groups. Metformin addition to the incubation media decreased the vascular response to phenylephrine; decrease that was lower in rats fed with both high fat diets, and increased the carbachol and nitroprusside effects, but the metformin-enhanced response to carbachol was lower in the M group.

CONCLUSIONS: Our results suggest that feeding rats with high quantities of EVOO, despite producing obesity and insulin resistance, produces low levels of circulating cholesterol and arterial lipoperoxidation compared to M fed rats and shows a preserved endothelial response to carbachol, effect that is significantly enhanced by metformin only in rats fed with control and EVOO diets.

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