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. 2019 Dec;58(8):3091-3107.
doi: 10.1007/s00394-018-1854-3. Epub 2018 Nov 3.

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

Youzan Ferdinand Djohan  1 , Eric Badia  2 , Beatrice Bonafos  3 , Gilles Fouret  3 , Céline Lauret  1 , Anne-Marie Dupuy  4 , Edith Pinot  4 , Thibault Sutra  4 , Sylvie Gaillet  3 , Karen Lambert  1 , Fabrice Raynaud  1 , Nathalie Gayrard  5 , Bernard Jover  1 , Absalome Aké Monde  6 , Jean Paul Cristol  4 , Charles Coudray  3 , Christine Feillet-Coudray  3
Affiliations

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

Youzan Ferdinand Djohan et al. Eur J Nutr. 2019 Dec.

Abstract

Purpose: 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.

Methods: Thirty-two young male Wistar rats were divided into four equal groups and fed either control diet (11% energy from fat) or three high-fat diets rich in crude or refined POs or in OO (56% energy from fat), during 12 weeks. Systemic blood and liver biochemical parameters linked to glucose and lipid metabolism as well as hepatic steatosis and liver fatty acid composition were explored. The inflammation and oxidative stress status as well as the expression of several genes/proteins were also analyzed.

Results: The major effects of POs intake concerned glucose metabolism and liver fatty acid composition, whereas the major effects of OO intake concerned hepatic TG accumulation, inflammation, and cytolysis.

Conclusions: In conclusion, high dietary intake of PO compromises glucose tolerance whereas high dietary intake of OO compromises hepatic lipid composition and liver integrity. However, adverse hepatic effects of OO observed in this study may not be transposed to human since, (a) the rodent model could lead to different effects than those observed in humans and (b) the average normal OO amounts ingested in the population are lower than those corresponding to a high-fat diet. So, further studies are needed to determine a maximum non-invasive dietary intake of OO.

Keywords: High fat intake; Liver steatosis; Olive oil; Oxidative stress; Palm oil.

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