Gastrointestinal effects of extra-virgin olive oil associated with lower postprandial glycemia in type 1 diabetes - 195745259.pdf
core.ac.uk
only for amount and quality of fat: high-monounsaturated fat (EVOO), Gastric emptying (GE) is a major determinant of postprandial glycemia and is finely regulated by the characteristics of the meal In particular, the amount of fat in a meal is able to slow down gastric emptying rate in healthy indiv
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- only for amount and quality of fat: high-monounsaturated fat (EVOO),
- Gastric emptying (GE) is a major determinant of postprandial glycemia and is finely regulated by the characteristics of the meal
- In particular, the amount of fat in a meal is able to slow down gastric emptying rate in healthy individuals
- The quality of meal fat could influence gastric emptying through changes in postprandial secretion of glucagon-like peptide 1 (GLP- 1) and glucose-dependent insulinotropic polypeptide (GIP)
- GLP-1 could influence postprandial glucose response in people with type 1 diabetes also independently of its effects on gastric emptying, by exerting its glucagonostatic effects
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