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Título

Prevention of type 2 diabetes in prediabetic patients by using functional olive oil enriched in oleanolic acid: The PREDIABOLE study, a randomized controlled trial

AutorSantos-Lozano, J. M.; Rada, Mirella CSIC ORCID; Lapetra, José; Guinda Garín, M. Ángeles CSIC; Jiménez-Rodríguez, María C.; Cayuela, José Antonio CSIC ORCID ; Ángel-Lugo, Antonio; Vilches-Arenas, Ángel; Gómez-Martín, Ana M.; Ortega-Calvo, Manuel; Castellano, José María CSIC ORCID
Palabras claveantidiabetic drug
Oleanolic acid
phase I‐II study
primary care
randomized trial
randomized trial type 2 diabetes
Fecha de publicaciónnov-2019
EditorJohn Wiley & Sons
CitaciónDiabetes, Obesity and Metabolism. A Journal of Pharmacology and Therapeutics 21 (11): 2526-2534 (2019)
ResumenAim To assess whether the regular intake of an oleanolic acid (OA)‐enriched olive oil is effective in the prevention of diabetes. Methods In the PREDIABOLE study, prediabetic individuals (impaired fasting glucose and impaired glucose tolerance) of both sexes (176 patients, aged 30‐80 years) were randomized to receive 55 mL/day of OA‐enriched olive oil (equivalent dose 30 mg OA/day) [intervention group (IG)] or the same oil not enriched [control group (CG)]. The main outcome was the incidence of new‐onset type 2 diabetes in both groups. Results Forty‐eight new diabetes cases occurred, 31 in the CG and 17 in the IG. The multivariate‐adjusted hazard ratio was 0.45 (95% CI, 0.24‐0.83) for the IG compared with the CG. Intervention‐related adverse effects were not reported. Conclusions The intake of OA‐enriched olive oil reduces the risk of developing diabetes in prediabetic patients. The results of the PREDIABOLE study promote the use of OA in new functional foods and drugs for the prevention of diabetes in individuals at risk of developing it.
Descripción26 Páginas.-- 3 Tablas.-- 2 Figuras
Versión del editorhttp://dx.doi.org/10.1111/dom.13838
URIhttp://hdl.handle.net/10261/198205
ISSN1462-8902
E-ISSN1463-1326
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