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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2004

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Dietary Fat, insulin sensitivity and metabolic syndrome.

Anno di pubblicazione: 2004

Formato: Elettronico Cartaceo

Autori: Riccardi G; Giacco R; Rivellese AA

Affiliazioni autori: Department of Clinical and Experimental Medicine, "FedericoII" University, Medical School, Via S Pansini 5, 80131, Napoli, Italy Institute of Food Science and Technology of the National Research Council, Avellino, Italy

Autori CNR:


Lingua: inglese

Abstract: Insulin resistance is the pathogenetic link underlying the different metabolic abnormalities clustering in the metabolic syndrome. It can be induced by different environmental factors, including dietary habits. Consumption of energy-dense/high fat diets is strongly and positively associated with overweight that, in turn, deteriorates insulin sensitivity, particularly when the excess of body fat is located in abdominal region. Nevertheless the link between fat intake and overweight is not limited to the high-energy content of fatty foods; the ability to oxidize dietary fat is impaired in some individuals genetically predisposed to obesity. Insulin sensitivity is also affected by the quality of dietary fat, independently of its effects on body weight. Epidemiological evidence and intervention studies clearly show that in humans saturated fat significantly worsen insulin-resistance, while monounsaturated and polyunsaturated fatty acids improve it through modifications in the composition of cell membranes which reflect at least in part dietary fat composition. A recent multicenter study (KANWU) has shown that shifting from a diet rich in saturated fatty acids to one rich in monounsaturated fat improves insulin sensitivity in healthy people while a moderate alpha-3 fatty acids supplementation does not affect insulin sensitivity. There are also other features of the metabolic syndrome that are influenced by different types of fat, particularly blood pressure and plasma lipid levels. Most studies show that alpha-3 fatty acids reduce blood pressure in hypertensive but not in normotensive subjects while shifting from saturated to monounsaturated fat intake reduces diastolic blood pressure. In relation to lipid abnormalities alpha-3 fatty acids reduce plasma triglyceride levels but in parallel, increase LDL cholesterol. Substitution of unsaturated fat for saturated fat not only reduces LDL cholesterol but contributes also to reduce plasma triglycerides in insulin resistant individuals. In conclusion, there is evidence available in humans indicating that dietary fat quality influences insulin sensitivity and associated metabolic abnormalities. Therefore, prevention of the metabolic syndrome has to be targeted: (1) to correct overweight by reducing the energy density of the habitual diet (i.e., fat intake) and (2) to improve insulin sensitivity and associated metabolic abnormalities through a reduction of dietary saturated fat, partially replaced, when appropriate, by monounsaturated and polyunsaturated fats. Copyright 2004 Elsevier Ltd.

Lingua abstract: inglese

Pagine da: 447

Pagine a: 456


Clinical nutrition Churchill Livingstone.
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 0261-5614

Numero volume: 23

DOI: 10.1016/j.clnu.2004.02.006

Referee: Sì: Internazionale

Indicizzato da:

  • ISI Web of Science (WOS) [000223854600003]
  • PubMed [15297079]

Parole chiave:

  • Dietary Fat
  • Insulin sensitivity
  • Insulin resistance
  • Metabolic syndrome

Altre informazioni: 94

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