March 2012 PMID 22162245

The postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds.

A Perez-Herrera, J Delgado-Lista, L A Torres-Sanchez, O A Rangel-Zuñiga, A Camargo, J M Moreno-Navarrete, B Garcia-Olid, G M Quintana-Navarro, J F Alcala-Diaz, C Muñoz-Lopez, F Lopez-Segura, J M Fernandez-Real, M D Luque de Castro, J Lopez-Miranda, F Perez-Jimenez

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Mentions

Peak: 2 in Oct 2024

across 2 sources since Oct 2022

Extended reach

894,379

potential audience

Total likes

22,363

Video views

893,885

Mentions per month

Oct 2022 – Jul 2025

Where it's discussed

X / Twitter4 posts
YouTube4 videos

AI synopsis

What people are saying

Discussions include comments questioning the ethics of using repeatedly heated fryer oils and their impact on inflammation, with phrases like 'burnt-out, fryer-oil, oxidised slush' illustrating skepticism. The tone is cautious and somewhat critical, reflecting a concern for real-world food practices and their health consequences, while few posts explore detailed mechanisms or broader implications.

AgreementModerate agreement

Most discussions acknowledge that the research addresses postprandial inflammation, with some skepticism about the practices involving heated oils.

InterestModerate interest

Participants show moderate interest, mainly through questioning the ethics and practical implications of using burnt or oxidized oils.

EngagementModerate engagement

The conversations involve referencing specific issues like fryer oils and the ethics of studying burnt foods, indicating a degree of thoughtful engagement.

ImpactNeutral impact

The exchange suggests some awareness of nutritional and health concerns but stops short of asserting the findings as transformative, reflecting moderate perceived impact.

Abstract in brief

The study found that consuming heated oils along with phenol compounds, like virgin olive oil (VOO) and a phenol-enriched seed oil (SOP), reduces post-meal inflammatory responses in obese people, mainly by decreasing activation of inflammatory markers such as NF-κB and LPS.
Different oils have different effects after heating: VOO and SOP reduced inflammation, while sunflower oil (SFO) increased inflammatory molecules and plasma LPS levels, indicating that phenol-rich oils are better for managing post-meal inflammation.
Heating alters oil properties, but adding phenol compounds from olive mill wastewater can counteract these effects, making phenol-rich oils protective against the inflammation that often follows meal consumption in obese individuals.]

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