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Rapamycin extends mouse lifespan 9–14%
NAD+ precursors reverse aging in humans
Blue-light glasses improve sleep quality
Walking 10 min after meals blunts glucose
Verdict change — caffeine half-life downgraded

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Is olive oil making us fat? — Whalespan

Content›Video›Is olive oil making us fat?…

Is olive oil making us fat?

Paul Saladino19m · 2024-01-11

Claims Made

34

Claims Supported

22

Support Rate

65%

Support rate

22 of 34 claims supported

22 supported12 partial / not

Claims from this content

24

◐Partially SupportedTropical ant species from Brazil have a high ratio of saturated fat (stearic acid) to monounsaturated fat (oleic acid).✓Well SupportedPolyunsaturated fatty acids may interfere with triiodothyronine binding to thyroid receptors.◐Partially SupportedButter contains approximately 30-35% oleic acid, tallow contains about 47%, and olive oil contains about 75% oleic acid.◐Partially SupportedThe transcription factor SREBP, a regulator of lipogenesis, is activated by monounsaturated fats like oleic acid.Partially Supported

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A. Volkovreader

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Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.

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◐

Mice with a deficiency in the SCD1 gene have significantly higher metabolic rates (around 40% higher).

◐Partially SupportedDietary stearic acid reduces visceral adipose tissue.

◐Partially SupportedDuring winter hibernation, the percentage of saturated fat increases in echidnas, while monounsaturated fat decreases.

◐Partially SupportedStearic acid increases the activity of the enzyme that breaks down endocannabinoids, leading to lower circulating endocannabinoids.

◐Partially SupportedOleic acid activates the SHREP transcription factor, thereby activating lipogenesis.

◐Partially SupportedLinoleic acid may signal the body to gain fat by allowing adipocytes to expand, while saturated fats, particularly stearic acid, signal fat cells to shrink.

◐Partially SupportedAs latitude increases away from the equator, the ratio of stearic acid to oleic acid changes in the diet of early mammals, which primarily consumed insects like ants.

◐Partially SupportedA societal decrease in stearic acid levels in human adipose tissue correlates with a drop in metabolic rate and upregulation of SCD1.

◐Partially SupportedItalian obesity rates are higher when measured objectively in clinics compared to self-reported data.

◐Partially SupportedCirculating endocannabinoids can slow down metabolic rate and negatively affect thyroid hormones.

◐Partially SupportedEvolutionarily determined ratios of stearic acid to oleic acid to linoleic acid in fats signal food availability and the need to gain fat.

◐Partially SupportedBeef tallow was historically preferred by French chefs for frying.

◐Partially SupportedOleic acid may be problematic for metabolism and metabolic rate.

◐Partially SupportedAnts in Germany with higher oleic acid content also exhibit a higher body fat percentage, suggesting a link between oleic acid and fat accumulation.

◐Partially SupportedObesity in modern humans can be attributed to receiving incorrect or prolonged incorrect signals from food.

◐Partially SupportedMice fed diets with higher saturated fat content exhibit higher metabolic rates, while diets with more unsaturated fats lead to lower metabolic rates.

◐Partially SupportedHuman adipose tissue contained approximately 7-8% stearic acid in the 1960s and 1943, compared to less than 3.5% in the current general population.

◐Partially SupportedCold weather likely influences fat composition in plants, making it harder to mobilize saturated fats for metabolism and growth.

◐Partially SupportedOlive oil leads to the highest expression of lipogenic enzymes in the liver compared to beef tallow, holic acid, or high linoleic sunflower oil in rats and pigs.

◐Partially SupportedMonounsaturated fats activate PPA Alpha, a transcription factor that monitors dietary fats and adjusts metabolism.