Posted by: Kevin G. Parker, D.C.
Key Points from me:
1. The body tries to maintain a weight “set point”.
2. After weight loss the body tries to get back to that set point by increasing hunger and slowing down your metabolism.
3. These set points or control mechanisms in our brains/body were to spare calories when food was limited.
4. These Mechanisms involve multiple brain centers, your fat cells, thyroid, insulin, gut flora, and liver.
5. Diets high in Fish oil and Olive oil decrease appetite by stabilizing ghrelin levels (regulate appetite), and helping blood sugar regulation, and metabolic rates.
Other related articles:
Okay…on with the article…
Fish oil and olive oil can modify insulin resistance and plasma desacyl-ghrelin in rats
Atoosa Saidpour 1, Saleh Zahediasl 2, Masoud Kimiagar 3, Mohamadreza Vafa 4, Asghar Ghasemi 5, Alireza Abadi 6,
Maryam Sadat Daneshpour 7, Maryam Zarkesh 8
BACKGROUND: Evidence exists for reciprocal effects of insulin and desacyl-ghrelin (DAG) concentration, but the association between different fatty acid saturation in high fat diet (HFD) and these hormones remain to be established.
To evaluate the impact of different sources of dietary fat and the level of fatty acid saturation on plasma insulin and DAG
levels and also the association of DAG with insulin action this study was carried out.
METHODS: Male weaning Wistar rats were randomly divided into four groups of HFDs, high fat butter (HF-B), high fat
soy (HF-S), high fat olive (HF-O), high fat fish (HF-F), and a group of standard diet (SD). Blood samples were collected
after 8 weeks and after they were fasted for 24 h. Body weight, food intake, plasma glucose, insulin, DAG and
insulin resistance (HOMA-IR) were measured.
RESULTS: Plasma insulin levels at fed and fasted status, were significantly higher in rats on HF-B compared to those on
SD, HF-F and HF-O diets (P<0.05). Insulin concentration in rats on HF-S was also higher than those on SD, HF-F and
HF-O diets (P<0.05), in the feeding status. Insulin resistance was significantly higher in rats on HF-B, compared to
those on SD, HF-F and HF-O (P<0.05). Rats that were fed with HF-B diet had lower fasting plasma DAG levels than
the SD, HF-F and HF-O groups (P<0.05); furthermore, the HF-F group had significantly higher DAG level than the HFS
CONCLUSIONS: Fish and olive oils may hence contribute to lower insulin level and HOMA-IR by increasing DAG concentration and may have more health benefits than other fat sources in diets.