Health Risks of Oxidized Olive Oil

Olive oil, known for its health benefits, may have adverse effects when oxidized. The impact of oxidized olive oil (ox-OO) on lipid metabolism, inflammation, and gut microbiota remains poorly understood. Our study reveals the lipid metabolic and inflammatory effects of ox-OO, updating our traditional understanding of the health effects of olive oil. Our study suggests clinical practices and dietary management should consider the oxidation status of olive oil, thereby preventing inflammation and lipid metabolic disorder. Sequencing was performed at the Joint Microbiome Facility of the Medical University of Vienna and the University of Vienna under the project ID JMF-2211-02.

橄榄油以其健康益处广受认可，但当发生氧化后，或可产生不良健康效应。目前学界对氧化橄榄油（oxidized olive oil, ox-OO）在脂质代谢、炎症反应及肠道菌群层面的影响仍知之甚少。本研究揭示了氧化橄榄油的脂质代谢与炎症相关效应，更新了人们对橄榄油健康效应的传统认知。本研究提示，临床实践与膳食管理环节应纳入橄榄油氧化状态的考量，以此预防炎症发生与脂质代谢紊乱。测序工作由维也纳医科大学与维也纳大学联合微生物组研究中心完成，项目编号为JMF-2211-02。