UC Riverside mouse study compares Plenish to conventional soybean, coconut, and olive oils
Researchers at the University of California, Riverside have tested Plenish®, a genetically-modified soybean oil used in restaurants, and found that while it induces less obesity and insulin resistance than conventional soybean oil, its effects on diabetes and fatty liver are similar to those of conventional soybean oil.
The study, done on mice and published today in Nature Scientific Reports, is the first to compare the long-term metabolic effects of conventional soybean oil to those of Plenish.
The study also compares both conventional soybean oil and Plenish to coconut oil, which is rich in saturated fatty acids.
“We found all three oils raised the cholesterol levels in the liver and blood, dispelling the popular myth that soybean oil reduces cholesterol levels,” says Frances Sladek, who led the research project.
Plenish is engineered to have low linoleic acid, resulting in an oil similar in composition to olive oil, the basis of the Mediterranean diet and considered to be healthful. Plenish and olive oil have high oleic acid, a fatty acid believed to reduce blood pressure and help with weight loss.
The researchers compared the two oils. They found that Plenish induced hepatomegaly, or enlarged livers, and liver dysfunction – just like olive oil.
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