Effects of palm oil consumption on biomarkers of glucose metabolism: A systematic review

Palm oil has many advantageous properties that make it well suited for manufacturing and processing food products in Japan. Its principal uses are in making margarine and shortening, and for deep frying instant noodles, tempura, and snack foods. Palm oil now enjoys a 22% share of all oils and fats used in preparing these foods. In addition, palm oil fractions such as palm olein, palm stearin, and palm midfraction are used increasingly in a variety of other food products, ranging from vegetable ghee and hard butter to chocolate and ice cream. According to official statistics, palm oil consumption in Japan has now increased to around 320,000 tons per year, and the indications are that its use in the food industry will continue to increase despite the fact that liquid oils remain the major oils in domestic cooking.

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Comparative analysis of glucose metabolism responses of large yellow croaker Larimichthys crocea fed diet with fish oil and palm oil

Fish Physiology and Biochemistry ◽

10.1007/s10695-019-00646-1 ◽

2019 ◽

Vol 45 (5) ◽

pp. 1603-1614 ◽

Cited By ~ 1

Author(s):

Qi Wang ◽

Hua Mu ◽

Haohao Shen ◽

Zhixiang Gu ◽

Dong Liu ◽

...

Keyword(s):

Comparative Analysis ◽

Glucose Metabolism ◽

Fish Oil ◽

Palm Oil ◽

Large Yellow Croaker ◽

Larimichthys Crocea

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Decreased insulin sensitivity and abnormal glucose metabolism start in preadolescence in low-birth-weight children—Meta-analysis and systematic review

Primary Care Diabetes ◽

10.1016/j.pcd.2019.03.012 ◽

2019 ◽

Vol 13 (5) ◽

pp. 391-398

Author(s):

Yiwen Xu ◽

Shi Chen ◽

Hongbo Yang ◽

Fengying Gong ◽

Linjie Wang ◽

...

Keyword(s):

Systematic Review ◽

Birth Weight ◽

Insulin Sensitivity ◽

Glucose Metabolism ◽

Low Birth Weight ◽

Meta Analysis ◽

Abnormal Glucose Metabolism ◽

Low Birth Weight Children

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Replacement of dietary fat with palm oil: effect on human serum lipids, lipoproteins and apolipoproteins

British Journal Of Nutrition ◽

10.1079/bjn19920125 ◽

1992 ◽

Vol 68 (3) ◽

pp. 677-692 ◽

Cited By ~ 37

Author(s):

Kalyana Sundram ◽

Gerard Hornstra ◽

Adriana C. v. Houwelingen ◽

Arnold D. M. Kester

Keyword(s):

Palm Oil ◽

Serum Lipids ◽

Control Diet ◽

Low Density Lipoprotein ◽

Saturated Fat ◽

Density Lipoprotein ◽

Low Density ◽

Oil Consumption ◽

Double Blind ◽

Cholesterol Ratio

Thirty-eight male volunteers participated in a double-blind cross-over trial evaluating the effect of replacing the usual sources of saturated fat in the Dutch diet (animal fats and hydrogenated oils) by palm oil, which is virtually free of cholesterol andtrans-fatty acids, on serum lipids, lipoproteins and apolipoproteins. Maximum (about 70%) replacement had no significant effect on serum total cholesterol or most lipoprotein fractions, but resulted in an 11% increase in serum high-density-lipoprotein (HDL)2-cholesterol relative to the control (P2= 0.01). The palm-oil diet also caused an 8% decrease in low-density-lipoprotein (LDL):HDL2+HDL3-cholesterol ratio (P2= 0.02) as well as a 9% decrease in triacylglycerols in the low-density-lipoprotein fractions (P2= 0.01). Palm oil consumption resulted in a 4% increase in serum apolipoprotein AI (P2= 0.008) and a 4% decrease in apolipoprotein B (P2= 0.01) relative to the control diet; the B:AI apolipoprotein ratio was decreased by 8% (P2< 0.0001). These results were not significantly affected by the different lipoprotein E phenotypes of the volunteers. Although the observed differences were relatively modest, the present study, nonetheless, indicates that dietary palm oil, when replacing a major part of the normal fat content in a Dutch diet, may slightly reduce the lipoprotein- and apolipoprotein-associated cardiovascular risk profiles

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