An Isolated Dose of Extra‐Virgin Olive Oil Produces a Better Postprandial Gut Hormone Response, Lipidic, and Anti‐Inflammatory Profile that Sunflower Oil: Effect of Morbid Obesity

Abstract

Introduction This study evaluates the effects of 25 mL of three types of oils [extra‐virgin olive oil (EVOO), olive oil (OO), and sunflower oil (SO)] on postprandial (3 h) satiety markers and variables related to metabolic status and inflammation in non‐obese patients (n = 6) and in those with morbid obesity (n = 6), before and 1 year after Roux‐en‐Y gastric by‐pass (RYGB). Methods and Results After EVOO intake, serum acylated ghrelin decreases and GLP1 increases more than with OO and SO. EVOO causes a higher increase of insulin and lower postprandial hypertriglyceridemia and free fatty acid levels than with OO and SO. EVOO decreases TNFα and IL6 expression in peripheral blood mononuclear cells, with OO inducing intermediate effects and SO inducing an increase of these proinflammatory markers. These results are observed in non‐obese patients and in those with morbid obesity after RYGB. However, patients with morbid obesity before RYGB show a profound alteration of this response. Conclusion EVOO produces more beneficial effects than OO, which has lower amounts of minor components, and SO, which has PUFA as its main component. RYGB produces an improvement in the metabolic response to all three types of oils in patients with morbid obesity.

Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets

“…The most common fat sources for the majority of products were sunflower oil and rapeseed oil. It has been shown that sunflower oil induced an increase of different proinflammatory markers [ 45 ] and that intake of polyunsaturated fatty acids (PUFA-fatty acid identified in sunflower oil) was highest in vegans, followed by pescatarians, semi-vegetarians and vegetarians, and lowest in meat-eaters [ 46 ]. Even though the PBMAs showed a moderate fat content, overconsumption can lead to a diet high in fat which can be associated with unfavorable changes in gut microbiota, fecal metabolic profiles and plasma proinflammatory factors, which could have unfavorable consequences for long-term health outcomes [ 47 ].…”

Acute Antiplatelet Effects of an Oleocanthal-Rich Olive Oil in Type II Diabetic Patients: A Postprandial Study

“…The similar glycemic and insulinemic responses after the consumption of oleocanthal-poor and oleocanthal-rich meals imply that the enrichment of olive oil with oleocanthal did not confer additional benefit compared to olive oils poor in oleocanthal. Previous studies have shown that EVOOs, compared to OOs, can lower postprandial hyperglycemia in patients with impaired fasting glucose [30], non-obese patients and those with morbid obesity after Roux-en-Y gastric bypass [31]. This effect was accompanied by higher insulin responses mediated by the ability of EVOOs to augment the secretion of incretins.…”

EVOO’s Effects on Incretin Production: Is There a Rationale for a Combination in T2DM Therapy?

“…Another possible explanation of the link between EVOO, GLP-1 and the consequent glycaemic control, from a mechanistic point of view, derives from the study by Garcia-Serrano et al, which showed that the intake of EVOO produced favourable changes in GLP1 levels, resulting in greater postprandial GLP-1 concentrations when compared with olive oil and sunflower oil [ 88 ].…”