Efecto del consumo de margarina baja en grasas trans en la función de la insulina

Objective: The present study analyzed the effect of a diet with a margarine content of 52% (final concentrations of trans fats 0.104%; saturated fats 9.36%; total fats 31.2%) on the development of insulin resistance. Materials and methods: A paired clinical study was conducted in a group of 11 Wistar rats fed a standard diet (23% protein, 3% fat, 6% fiber) and then fed a diet containing 52% trans-fat low margarine, 26% carbohydrates (provided by oat flour) and 12% protein, for 8 weeks. In both conditions, each Wistar rat was tested for insulin resistance. The area under the curve (AUC) was calculated for both diets. Results: The consumption of a diet with a high content of margarine low in trans fats increases the effect of insulin, favoring the decrease in glucose concentration in a statistically significant way (standard diet 9179 vs margarine diet low in trans fats 6663 p=0.0001). Conclusions: Consuming a diet rich in trans-fat low-margarine promotes insulin action. Keywords: Low trans-fat margarine; Insulin resistance; Wistar rats.