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The effects of canola and olive oils on insulin resistance, inflammation and oxidative stress in women with type 2 diabetes: a randomized and controlled trial

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Abstract

Background

A number of studies have shown that consumption of vegetable oils may improve diabetes complications including inflammatory response and oxidative stress, but no study has been done on the effects of canola oil (CO) and olive oil (OO) consumption in patients with type 2 diabetes. This clinical trial was done to compare the effects of CO and OO on insulin resistance, inflammation and oxidative stress in women with type 2 diabetes.

Methods

This randomized controlled clinical trial was done on 77 type 2 diabetic women. 4 weeks before the intervention, lipid-lowering drugs intakes were cut under the supervision of an endocrinologist. The participants were randomly divided into 2 intervention groups (Balanced diet +30 g/day CO or OO) and one control group (Balanced diet +30 g/day of sunflower oil (SFO)). Dietary intakes were assessed using three 24-h food records at baseline and at weeks 4 and 8 of the interventions. At baseline and after 8 weeks, height, weight, waist circumference, fasting blood sugar (FBS), serum insulin, C-reactive protein (CRP) and malondialdehyde (MDA) were measured.

Results

After the intervention in the inter-group analysis, CRP level was reduced significantly in CO and OO groups but no significant changes were observed in other factors. CRP reductions were also significant between all of the groups but not for other factors.

Conclusions

Replacing CO and OO with SFO as part of daily dietary fat in the diet of people with type 2 diabetes is recommended for reducing Inflammation and Oxidative Stress.

Trial registration.

This study is approved by the Ethics Committee of Shiraz University of Medical Sciences (IR.SUMS.REC.1394.27) and is recorded in the Iranian Registry of Clinical Trials (IRCT2015062722818N1).

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Abbreviations

ALA:

Alpha-Linolenic Acid

BMI:

Body Mass Index

CO:

Canola Oil

CRP:

C - reactive protein

CVD:

Cardiovascular Diseases

EER:

Estimated Energy Requirement

FBS:

Fasting Blood Sugar

LDL-C:

Low-density Lipoprotein Cholesterol

MDA:

Malondialdehyde

MUFA:

Monounsaturated Fatty Acid

OO:

Olive Oil

PUFA:

Polyunsaturated Fatty Acid

ROS:

Reactive Oxygen Species

SFA:

Saturated Fatty Acid

SFO:

Sunflower Oil

TG:

Triglycerides

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Acknowledgements

We wish to thank Shiraz University of Medical Sciences for their support. Also, we thank our participants for their cooperation.

Funding

This article was extracted from an MSc thesis written by Masoumeh Atefi which was funded by Shiraz University of Medical Sciences with the grant number of “94–7493”.

Author information

Authors and Affiliations

  1. Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

    Masoumeh Atefi & Shiva Faghih

  2. Endocrine and Metabolism Research Center, Shiraz University of Medical Sciences, Shiraz, Iran

    Gholam Reza Pishdad

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  1. Masoumeh Atefi
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Contributions

Masoumeh Atefi carried out the all protocols described in the manuscript and wrote it too. Gholam Reza Pishdad list the probable patients for the study and cut lipid-lowering drug of selected patients. Shiva Faghih participated in the design of the study and verified the study and edit the manuscript.

Corresponding author

Correspondence to Shiva Faghih.

Ethics declarations

Ethics approval and consent to participate

This study is approved by the Ethics Committee of Shiraz University of Medical Sciences (IR.SUMS.REC.1394.27) and is recorded in the Iranian Registry of Clinical Trials (IRCT2015062722818N1).

Competing interests

The authors declare that they have no competing interests.

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Atefi, M., Pishdad, G.R. & Faghih, S. The effects of canola and olive oils on insulin resistance, inflammation and oxidative stress in women with type 2 diabetes: a randomized and controlled trial. J Diabetes Metab Disord 17, 85–91 (2018). https://doi.org/10.1007/s40200-018-0343-9

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