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- High dietary intake of palm oils compromises glucose tolerance whereas high dietary intake of olive oil compromises liver lipid metabolism and integrity doi link

Auteur(s): Djohan Youzan Ferdinand, Badia Eric, Bonafos Beatrice, Fouret Gilles, Lauret Céline, Dupuy Anne-Marie, Pinot E., Sutra Thibault, Gaillet Sylvie, Lambert Karen, Raynaud Fabrice, Gayrard Nathalie, Jover Bernard, Monde Absalome Aké, Cristol Jean Paul, Coudray Charles, Feillet-Coudray Christine

(Article) Publié: European Journal Of Nutrition, vol. p. (2018)


Ref HAL: hal-01913317_v1
PMID 30392135
DOI: 10.1007/s00394-018-1854-3
Résumé:

Palm (PO) and olive oils (OO) are the two most consumed and/or used oils in the world for food elaboration. These oils should not be confused with the solid palm stearin which is widely used in pastry making. Large number of studies was reported dealing with adverse/beneficial cardiovascular effects of PO and OO, whereas few studies were conducted to compare their potential effects on hepatic steatosis and liver lipid metabolism. The aim of this study was to compare the metabolic effects of high intake of POs (both crude and refined) and virgin OO on surrogate parameters of glucose tolerance, hepatic lipid metabolism and liver integrity.