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Unsaturated Fats found in Olive Oil lower Triglycerides and reduce Insulin resistance

Unsaturated Fats found in Olive Oil lower Triglycerides and reduce Insulin resistance

2016/10/10 - The Research Group on Cardiometabolic Risk at the Health Research Institute of the Clinical Hospital of Valencia (Incliva) and the Department of Endocrinology and Nutrition at this center have demonstrated in a recent study that the intake of unsaturated fatty acids, like those found in olive oil and nuts, induce beneficial postprandial (state of metabolism after absorption of food) changes, during and after digestion.
Similarly, contrary to what the researchers expected, the ingestion of unsaturated fatty acids produce a progressive reduction in plasma glucose and insulin, with a reduced state of insulin resistance and oxidative stress levels, as reported by the Valencian Generalitat in a statement.

The work was recently published in the prestigious international journal Plos One.

This center explained that the postprandial state is the usual metabolic state of the human being throughout the day, when an overlap of the products absorbed in the different daily meals takes place. This state of absorption takes two to four hours after the food intake. During this period of time there are different increases in the concentration of blood glucose, amino acids and triglycerides.

The research aimed to evaluate the effect of an oral overload of fats rich in unsaturated fatty acids on different metabolic parameters such as glucose, insulin, lipids and oxidative stress in both healthy subjects and patients with abdominal obesity.

Dr. Sergio Martínez-Hervás, attending physician in the Department of Endocrinology of the Clinical Hospital of Valencia, has stated that the study was conducted with the participation of 40 volunteers; 20 of them being control subjects and the other 20 patients with abdominal obesity. After a 12-hour fast, all patients ingested a commercial preparation rich in unsaturated fatty acids (50 g./square meters of body surface).

By analyzing their blood, researchers observed a significant increase in plasma triglycerides, reaching a peak at four hours and a subsequent reduction thereof. However, in both healthy subjects and patients, contrary to what was initially expected, a progressive reduction in plasma glucose and insulin levels took place, with a decrease also in the state of insulin resistance and levels of oxidative stress.

According to researchers, the main conclusion of the study is that unsaturated fatty acids induce beneficial changes in the metabolic level after each intake, information that could change current dietary recommendations to patients with obesity and/or diabetes, since ususally doctors recommend a low intake of fats.

"We must not abuse now of unsaturated fats because their caloric intake is still important, but we can be more flexible in terms of consumption," Dr. Sergio Martínez-Hervás has stated.
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