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This is a blog about the scientific basis of medicine. A judo therapist reads research papers for study and writes about them.

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Extra virgin olive oil produces postprandial gut hormone response, lipid and anti-inflammatory profiles.

Wednesday, September 8, 2021

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Isolated doses of extra virgin olive oil produce better postprandial gut hormone response, lipid and anti-inflammatory profiles than sunflower oil: effects on morbid obesity

 https://doi.org/10.1002/mnfr.202100071

Commentary

This study was a comparative evaluation of the effects of three 25 ml oils (extra virgin olive oil (EVOO), olive oil (OO) and sunflower oil (SO)) on variables related to postprandial (3 hours) satiety markers and metabolic status.

Subjects were non-obese (n = 6) and morbidly obese (n = 6) patients before and one year after Roux-en-Y gastric bypass (RYGB).

Results showed that serum acylated ghrelin decreased after EVOO intake and GLP1 increased more in OO than in SO.

EVOO was associated with a higher increase in insulin and lower postprandial hypertriglyceridemia and free fatty acid levels than OO and SO.

It was also shown that EVOO decreased the expression of TNFα and IL6 in peripheral blood mononuclear cells, OO induced an intermediate effect, and SO induced an increase in these inflammatory markers.

These results were observed in non-obese patients and in morbidly obese patients after RYGB, while morbidly obese patients before RYGB were characterized by not showing severe changes in this response.

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