Lipid metabolism in non-insulin-dependent diabetes: effects of long-term treatment with fructose-supplemented mixed meals
| Autor: | Anne W. Thorburn, P Wallace, Robert R. Henry, P A Crapo, W F Beltz, Joseph L. Witztum |
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| Rok vydání: | 1989 |
| Předmět: |
Blood Glucose
Glycerol Male Sucrose medicine.medical_specialty Very low-density lipoprotein Diet therapy Cholesterol VLDL Medicine (miscellaneous) Blood lipids Fructose Fatty Acids Nonesterified Biology chemistry.chemical_compound Internal medicine medicine Humans Insulin Triglycerides Nutrition and Dietetics Triglyceride Cholesterol Lipid metabolism Middle Aged Lipid Metabolism Endocrinology Diabetes Mellitus Type 2 chemistry Female lipids (amino acids peptides and proteins) Energy Intake |
| Zdroj: | The American Journal of Clinical Nutrition. 50:1015-1022 |
| ISSN: | 0002-9165 |
| DOI: | 10.1093/ajcn/50.5.1015 |
| Popis: | Using fructose in the diabetic diet remains controversial primarily because of the potential for adverse effects on serum lipids. Therefore, lipid metabolism was evaluated in five NIDDM subjects (as inpatients) for 3 mo before and after ingestion of mixed meals containing 13% of calories as fructose. Triglyceride (TG) transport in very-low-density lipoproteins (VLDL) was assessed by multicompartmental analysis of VLDL-TG specific activity after injection of 3H-2-glycerol. There were no deleterious changes in lipid metabolism after fructose supplementation. The fructose diet produced no changes in serial free fatty acids (from 0.39 +/- 0.04 to 0.51 to 0.12 mmol/L), total cholesterol (from 5.43 +/- 0.52 to 5.53 +/- 0.57 mmol/L), high-density lipoproteins (from 0.91 +/- 0.08 to 0.93 +/- 0.08 mmol/L), low-density lipoproteins (from 3.10 +/- 0.52 to 2.92 +/- 0.47 mmol/L), VLDL-TG production (from 2.11 +/- 0.36 to 2.07 +/- 0.30 mmol/h), and fractional catabolic rate (from 0.186 +/- 0.014 to 0.196 +/- 0.03/h). Physiologic amounts of fructose are unlikely to have adverse effects on lipid metabolism when consumed by these diabetic subjects in place of sucrose in mixed meals for a prolonged period. |
| Databáze: | OpenAIRE |
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