An Isolated Dose of Extra‐Virgin Olive Oil Produces a Better Postprandial Gut Hormone Response, Lipidic, and Anti‐Inflammatory Profile that Sunflower Oil: Effect of Morbid Obesity

Introduction This study evaluates the effects of 25 mL of three types of oils [extra‐virgin olive oil (EVOO), olive oil (OO), and sunflower oil (SO)] on postprandial (3 h) satiety markers and variables related to metabolic status and inflammation in non‐obese patients (n = 6) and in those with morbid obesity (n = 6), before and 1 year after Roux‐en‐Y gastric by‐pass (RYGB). Methods and Results After EVOO intake, serum acylated ghrelin decreases and GLP1 increases more than with OO and SO. EVOO causes a higher increase of insulin and lower postprandial hypertriglyceridemia and free fatty acid levels than with OO and SO. EVOO decreases TNFα and IL6 expression in peripheral blood mononuclear cells, with OO inducing intermediate effects and SO inducing an increase of these proinflammatory markers. These results are observed in non‐obese patients and in those with morbid obesity after RYGB. However, patients with morbid obesity before RYGB show a profound alteration of this response. Conclusion EVOO produces more beneficial effects than OO, which has lower amounts of minor components, and SO, which has PUFA as its main component. RYGB produces an improvement in the metabolic response to all three types of oils in patients with morbid obesity. Extra‐virgin olive oil produces more beneficial effects than olive oil, which has lower amounts of minor components, and sunflower oil, which has polyunsaturated fatty acids as its main component. These results are observed in non‐obese patients and in those with morbid obesity after bariatric surgery. However, patients with morbid obesity before bariatric surgery show a profound alteration of this response.