Health Effects of Various Edible Vegetable Oil: An Umbrella Review.

Vegetable oils, derived from diverse sources such as seeds, nuts, and some fruits, play a significant role in dietary health. However, the current evidence on the health effects of different types of vegetable oil consumption remains controversial. This umbrella review aims to synthesize evidence from systematic reviews and meta-analyses to assess the health outcomes associated with various vegetable oils.

Diets enriched with palm olein, cocoa butter, and extra virgin olive oil exhibited similar lipid response: a randomized controlled study in young healthy adults.

Vegetable oils having unsaturated fatty acids in the sn-2 position of triglyceride (TG) backbone might not raise serum cholesterol levels. We investigated the chronic effects of diets enriched with palm olein (IV64) (PO), cocoa butter (CB), or extra virgin olive oil (EVOO) with oleic acid primarily at the sn-2 position (66%, 75%, 87% sn-2 oleic acid, respectively) of the TG molecule in 40 healthy volunteers participated in this randomized, controlled, single-blinded, crossover trial. Following a 2-week run-in period, the subjects were given standardization meals (breakfast, lunch, and dinner) cooked with palm olein (IV72).

Predicting the viscosity of digesta from the physical characteristics of particle suspensions using existing rheological models.

The measurement of the viscosity of digesta is complicated by settling and compositional changes that accompany digestion. The current work determined whether the apparent and relative viscosities ( and ) of digesta could be accurately determined from the actual and maximum solid volume fractions ( and , respectively) using the Maron-Pierce equation. The rheological properties of digesta from the small intestine of six pigs were determined at a shear rate of 1 s at 37°C.

Does viscosity or structure govern the rate at which starch granules are digested?

The rates of in vitro digestion of incompletely or fully gelatinised potato and corn starch were measured at 37 °C over 20 min in a rheometer fitted with cup and vane geometry at shear rates of 0.1, 1 and 10 s(-1). Shear rate did not influence the rate of starch digestion provided it was close to physiological levels.

The partitioning of water in aggregates of undigested and digested dietary particles.

The hydration of fibre particles derived from wheat and wood was quantified, before and after in vitro digestion, and compared with fibre particles from the colonic digesta of pigs and from human faeces. Total water and the extra- and intra-particulate water components were determined using a combination of centrifugation, drying, gas pycnometry and image analysis. The water of saturation (WS) of wood particles and AllBran® measured after in vitro digestion was up to double that of wheat fibres after in vitro digestion, and increased with particle size and loss of soluble material, but was not associated with the chemical composition of the fibres.