Comparison of a high‐carbohydrate and a high‐monounsaturated fat, olive oil‐rich diet on the susceptibility of LDL to oxidative modification in subjects with Type 2 diabetes mellitus

Abstract Aims To compare the effects of a high‐carbohydrate (CHO) diet and a high‐monounsaturated fatty acid (MUFA) diet on LDL oxidative resistance in free‐living individuals with Type 2 diabetes mellitus. Methods Twenty‐two men and women out‐patients with Type 2 diabetes, with mean age 61 years and in fair metabolic control (HbA 1c < 8.0%), were enrolled at a university hospital lipid clinic in a randomized, crossover feeding trial comparing two isocaloric diets for 6 weeks each: CHO (fat, 28% energy) and MUFA (fat, 40% energy) based on virgin olive oil. Outcome measurements were changes in LDL susceptibility to oxidation, body weight, glycaemic control, and lipoprotein profiles. Results Planned and observed diets were well matched. Participants preferred the MUFA diet over the CHO diet. The lag time of conjugated diene formation during Cu 2+ ‐induced LDL oxidation was similar after the CHO and MUFA diets (36.4 ± 12.2 min and 36.0 ± 13.7 min, respectively). Body weight, glycaemic control, total triglycerides, and total, LDL‐ and HDL‐cholesterol levels also were similar after the two diets. Compared with the CHO diet, the MUFA diet lowered VLDL‐cholesterol by 35% ( P = 0.023) and VLDL triglyceride by 16% ( P = 0.016). Conclusions Natural food‐based high‐CHO and high‐MUFA diets have similar effects on LDL oxidative resistance and metabolic control in subjects with Type 2 diabetes. A MUFA diet is a good alternative to high‐CHO diets for nutrition therapy of diabetes because it also has a beneficial effect on the lipid profile and superior patient acceptance.