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Dear Editor, Type 2 diabetes is widely considered as a chronic, progressive disease that is a consequence of the seemingly inexorable decline in -cell function.1 However, recent studies have demonstrated that in the early stages of development, it may be reversible. We evaluated the probability of type 2 diabetes remission by COX regressions of the score generated by categorizing patients into (ascending) tertiles of the microbiome-based response prediction score value (Figure 3A). A microbiota-based predictive model for type 2 diabetes remission induced by dietary intervention: From the CORDIOPREV study In conclusion, our results suggest that there is a gut microbiota profile associated with type 2 diabetes remission and provide compelling evidence of a potential role of the microbiome as a predictive factor for responders to diet-induced type 2 diabetes remission in newly diagnosed patients with CHD. [Extracted from the article]

The incidence of type 2 diabetes mellitus (T2DM) has increased worldwide. One of the first actions to reduce the risk of this disease is to implement healthy dietary models; however, no universal dietary strategies have so far been established. In addition, MicroRNAs (miRNAs) are emerging as new biomarkers to predict disease. We aimed to study whether miRNAs could be used to select the nutritional therapy to prevent T2DM development in patients with cardiovascular disease. All patients from the CORDIOPREV study without T2DM at baseline according to the American Diabetes Association (ADA) diagnostic criteria (n = 462) were included in the present study. Of them, after a median dietary intervention period of 60 months with two diets (Low fat or Mediterranean diets), 107 developed T2DM and 355 subjects did not develop the disease. The plasma levels of 24 miRNAs were measured at baseline by qRT-PCR. The risk of T2DM was evaluated by Cox regression analysis based on the plasma levels of the miRNAs at baseline and according to the dietary intervention. Finally, pathways analyses were carried out to identify target genes regulated by the miRNAs studied and cellular processes which could be associated with T2DM development. Cox regression analyses showed that patients with low plasma levels of miR-145 at baseline showed a higher risk of developing T2DM after consumption of an LFHCC diet. In addition, patients with low levels of miR-29a, miR-28-3p and miR-126 and high plasma levels of miR-150 at baseline showed a higher risk of developing T2DM after consumption of the Med diet. Finally, pathways analysis showed an interaction of miR-126 and miR-29a in the modulation of FoxO, TNF-α, PI3K-AKT, p53 and mTOR signaling, associated with T2DM development. Our results suggest that circulating miRNAs could be used in clinical practice as a new tool for selecting the most suitable diet to prevent type 2 diabetes mellitus development in patients with cardiovascular disease. NCT00924937. [ABSTRACT FROM AUTHOR]

Our objective was to investigate the role of two healthy diets in modulating the risk of type 2 diabetes (T2DM) development associated with each prediabetes diagnosis criteria in coronary heart disease patients. Additionally, we explored the pathophysiological characteristics and the risk of developing T2DM in patients with different prediabetes criteria. We included 462 patients from the CORDIOPREV study without T2DM at baseline: 213 had prediabetes defined by impaired fasting glucose (IFG) and/or impaired glucose tolerance (IGT) (PreDM-IFG/IGT); 180 had prediabetes by isolated hemoglobin glycated plasma levels (PreDM-isolated-HbA1c), and 69 were not prediabetics (non-PreDM), according to the American Diabetes Association criteria. Patients were randomized to consume either a Mediterranean or a low-fat diet. We performed a COX proportional hazards regression analysis to determine the T2DM risk according to diet and the prediabetes criteria after a median follow-up of 60 months. We found higher T2DM risk (HR: 2.98; 95% CI 1.27–6.98) in PreDM-IFG/IGT than in PreDM-isolated-HbA1c (HR: 2.31; 95% CI 0.97–5.49) compared with non-PreDM. Long-term consumption of a low-fat diet was associated with a lower risk of T2DM when compared to the Mediterranean diet in the PreDM-IFG/IGT group (HR: 3.20; 95% CI 0.75–13.69 versus HR: 4.70; 95% CI 1.12–19.67, respectively). Moreover, we found the highest risk of T2DM development associated with patients who had both IFG and IGT (HR: 2.15; 95% CI 1.11–4.16). Patients who had both IFG and IGT and consumed a low-fat diet had a lower T2DM risk than those who consumed a Mediterranean diet (HR: 1.53; 95% CI 0.53–4.39 versus HR: 3.33; 95% CI 1.34–8.30, respectively). Our results suggest that the type of diet consumed may modulate the risk of T2DM development according to the prediabetes diagnosis criteria. Specifically, our study showed that the consumption of a low-fat diet was more beneficial than a Mediterranean diet in patients with IFG and IGT. ClinicalTrials.gov NCT00924937. Image 1 [ABSTRACT FROM AUTHOR]

Graphical abstract Our results suggest that alpha-cell dysfunction precedes the Type 2 diabetes mellitus (T2DM) development. T2DM Risk Assessment by COX analysis using glucagon/insulin (G/I) ratio at 30 min after an OGTT was able to assess the T2DM risk with an HR of 2.514. This process seems to be independent of diet consumed, whereas prediabetes (PreDM) regression might be differentially modulated by diets. Specifically, the consumption of Mediterranean diet was associated with a decrease in G/I ratio suggesting an improvement in alpha cell functionality. By contrast, the consumption of low-fat diet seems to induce PreDM regression by reducing insulin resistance as evidenced by the lower insulin levels in this group. Unlabelled Image [ABSTRACT FROM AUTHOR]

Influence of culinary treatments (boiling, microwaving, grilling, and deep frying) on proximate composition and antioxidant capacity of cultivated mushrooms (Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, and Pleurotus eryngii) was studied. Proximate composition was affected by the cooking method and the mushrooms species. Frying induced more severe losses in protein, ash, and carbohydrates content but increased the fat and energy. Boiling improved the total glucans content by enhancing the β-glucans fraction. A significant decrease was detected in the antioxidant activity especially after boiling and frying, while grilled and microwaved mushrooms reached higher values of antioxidant activity. Maillard reaction products could be partially responsible, as supported by the absorbance values measured at 420 nm. Since cooking techniques clearly influence the nutritional attributes of mushrooms, the proper selection of treatments is a key factor to prevent/reduce nutritional losses. Microwaving and grilling were established as the best processes to maintain the nutritional profile of mushrooms. [ABSTRACT FROM AUTHOR]

The objective of the present study was to evaluate the in vivo uptake of antioxidant capacity (AC) in rats fed on diets containing commonly consumed MRPs obtained from bread crust (BC) at long-term. Additionally we focused on understanding the effects of those compounds on the oxidative status of these animals. The global antioxidant response of the diets was measured. During 88 days, rats were fed control diet or diets containing BC or its soluble high molecular weight, soluble low molecular weight or insoluble fractions (BC, HMW, LMW and insoluble diets, respectively). In the final week, faeces from different dietary treatments were collected to determine the AC still retained in it and then calculate the uptake efficiency of AC. Animals were sacrificed and the liver and biceps brachii muscle were removed to investigate catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPx) and reduced glutathione (GSH) levels. The addition of BC or its derivatives in the diet led to a significantly higher AC excreted with the faeces and to a lower uptake rate (around 90% in these groups vs. 98% in the control group). The muscle and liver showed different oxidative status after consumption of experimental diets. The muscle evidenced certain oxidative damage due to the BC consumption, more pronounced when the isolated fractions were ingested. However, the BC diet, but not the rest, induced a positive effect on the antioxidant defence in the liver, the key organ for xenobiotic metabolism, with increases in the CAT and GPx activities as well as the GSH stock (56, 20 and 14% with respect to the control group, respectively). The discordance found between the antioxidant status of muscle and antioxidant status of liver highlights the importance of considering several tissues to establish the effect of glycated compounds on the redox balance in an organism. [ABSTRACT FROM AUTHOR]

We investigate the effects of consumption of MRPs from the glucose-lysine model system heated 15°C-90 min on protein digestibility and its utilisation in young (3-week) and adult (12-week) rats. Nitrogen faecal excretion significantly increased after MRP consumption, especially during the third week. Protein digestibility was lower in both age groups studied, but the utilisation was unaffected. Parallelly, the nitrogen retention and its net utilisation for the entire experimental period did not vary. In young rats the faecal nitrogen exceeded the amount of ingested nitrogen coming from MRPs, suggesting that digestibility of undamaged nitrogen was affected. The same action is suspected in adult animals, but the results were not quantitatively conclusive, and therefore the effect should be moderate in this period. [ABSTRACT FROM AUTHOR]

Background Physical and biomechanical properties of bone can be affected by non-enzymatic crosslinks, which are implicated in bone pathologies such as osteoporosis. The purpose of this study was to analyse the effects of the consumption of model Maillard reaction product ( MRP) from glucose-lysine heated for 90 min at 150 °C ( GL90) on bone composition and features. Rats were fed either a control diet or a diet containing 30 g kg−1 GL90 for 88 days. Food consumption and the animals' body weights were monitored. After sacrifice, the femur, pelvic bone and tibia were removed for analysis of their composition and physical and biomechanical properties. Results The organic matrix of the femur and the density of the pelvic bone decreased after MRP intake, whereas pentosidine content increased greatly with respect to the control group (41.7 ± 9.9 vs 171.4 ± 3.3 mmol mol−1 collagen). The rising level of C-telopeptide degradation products from type I collagen ( β- CTX) suggested a possible situation of increased bone resorption and/or higher turnover. Conclusion In conjunction, the detrimental effect on the organic matrix, the situation of higher resorption and/or bone turnover indicated by the β- CTX values and the high pentosidine content in bone provoked negative consequences on certain mechanical properties such as the ability to withstand force and absorb energy without failure. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Consumption of Maillard reaction products ( MRPs) present in food has been related to deterioration of protein digestibility and changes in mineral bioavailability. We aimed to investigate the effects of MRP intake from bread crust on magnesium balance and tissue distribution, seeking causative factors among its different components. RESULTS During the final stage of the trial, magnesium digestibility improved by around 15% in rats fed diets containing bread crust or its derivatives compared with the control diet. Despite certain enhancements in magnesium bioavailability in this stage, for the experimental period as a whole, this parameter remained unchanged. However, specific changes in the content and/or concentration in some organs were observed, particularly in the femur, where magnesium levels were higher due to the smaller size of the bones. CONCLUSIONS Consumption of MRPs from bread crust or its different components did not modify the magnesium balance. Nevertheless, the bread crust fractions led to some changes in magnesium tissue distribution which did not match the effects induced by complete bread crust intake, suggesting the importance of designing studies with real-food systems, in order to reinforce the validity of the findings obtained. © 2012 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Type-2 diabetes mellitus (T2DM) has become a major health problem worldwide. T2DM risk can be reduced with healthy dietary interventions, but the precise molecular underpinnings behind this association are still incompletely understood. We recently discovered that the expression profile of the splicing machinery is associated with the risk of T2DM development. Thus, the aim of this work was to evaluate the influence of 3-year dietary intervention in the expression pattern of the splicing machinery components in peripheral blood mononuclear cells (PBMCs) from patients within the CORDIOPREV study. Expression of splicing machinery components was determined in PBMCs, at baseline and after 3 years of follow-up, from all patients who developed T2DM (Incident-T2DM, n = 107) and 108 randomly selected non-T2DM subjects, who were randomly enrolled in two healthy dietary patterns (Mediterranean or low-fat diets). Dietary intervention modulated the expression of key splicing machinery components (i.e., up-regulation of SPFQ/RMB45/RNU6, etc., down-regulation of RNU2/SRSF6) after three years, independently of the type of healthy diet. Some of these changes (SPFQ/RMB45/SRSF6) were associated with key clinical features and were differentially induced in Incident-T2DM patients and non-T2DM subjects. This study reveals that splicing machinery can be modulated by long-term dietary intervention, and could become a valuable tool to screen the progression of T2DM. [ABSTRACT FROM AUTHOR]

Background: We try to explore whether long‐term consumption of two healthy dietary patterns (low‐fat [LF] diet or Mediterranean diet [MedDiet]) interacts with the apolipoprotein E (APOE) single‐nucleotide polymorphisms (SNPs: rs439401, rs440446 and rs7412) modulating postprandial hypertriglyceridemia (ppHTG) in coronary heart disease (CHD) patients. Methods and results: We selected patients from the CORDIOPREV study with genotyping and who underwent an oral fat load test (FLT) at baseline and after 3 years follow‐up (n = 506). After 3 years of follow‐up, we found a gene‐diet interaction between the APOE rs439401 SNP and MedDiet. Specifically, T‐allele carriers in the MedDiet group showed a more significant decrease in postprandial triglycerides (TG: P = 0.03) and large triacylglycerol‐rich lipoproteins (TRLs) TG (large TRLs TG; P = 0.01) compared with CC subjects. Consistently, the area under the curve of TG (AUC‐TG; P‐interaction = 0.03) and AUC‐large TRLs TG (P‐interaction = 0.02) were significantly lower in T‐allele carriers compared with CC subjects. Conclusions: The long‐term consumption of a MedDiet modulates ppHTG through APOE genetic variants in CHD patients. This gene‐diet interaction may contribute to a more precise dietary advice in CHD patients. [ABSTRACT FROM AUTHOR]

Background Aging is an important determinant of the rate of atherosclerosis development, mainly through low-grade inflammation. Diet, and particularly its fat content, modulates the inflammatory response in fasting and postprandial states. Objective We aimed to study the effects of dietary fat on endotoxemia in healthy older adults. Materials and methods Twenty healthy older adults were randomized to three diets, lasting three-weeks each, using a crossover design: 1. A Mediterranean diet enriched in MUFA with virgin olive oil. 2. An SFA-rich diet. 3. A low-fat high-carbohydrate diet enriched in n-3 PUFA (α-linolenic acid of plant origin) (CHO-PUFA diet). At the end of each period, after a 12-h fast, the subjects received a meal with a composition similar to the dietary period just completed. We determined the fasting and the postprandial plasma levels of lipopolysaccharide (LPS) and LPS-binding protein (LBP). Results In the fasting state, we observed lower LPS plasma levels after the consumption of the CHO-PUFA diet ( P = 0.046) in comparison with the consumption of the Med and SFA-rich diets. In the postprandial measurements, we observed a statistically significant increase in plasma levels of LPS ( P = 0.044) and a decrease in LBP ( P = 0.003) after the intake of the CHO-PUFA meal, whereas no postprandial changes were observed after the ingestion of the Med and SFA-rich meals. Conclusion Our results, together with those obtained in a previous study, support the concept that the consumption of the Med Diet, in contrast to a low-fat PUFA diet, constitutes a more suitable dietary lifestyle for preventing the development of atherosclerosis in a population at risk, such as older adults. [ABSTRACT FROM AUTHOR]