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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.

SCOPE
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 hours) 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 one year after Roux-en-Y gastric by-pass (RYGB).


METHODS AND RESULTS
After EVOO intake, serum acylated ghrelin decreased and GLP1 increased more than with OO and SO. EVOO caused a higher increase of insulin and lower postprandial hypertriglyceridemia and free fatty acid levels than with OO and SO. EVOO decreased 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 were observed in non-obese patients and in those with morbid obesity after RYGB. However, patients with morbid obesity before RYGB showed a profound alteration of this response.


CONCLUSIONS
EVOO produced more beneficial effects than OO, which has lower amounts of minor components, and SO, which has PUFA as its main component. RYGB produced an improvement in the metabolic response to all three types of oils in patients with morbid obesity. This article is protected by copyright. All rights reserved.