If it's the one about endothelial dysfunction, the article title is
Impaired endothelial function following a meal rich in used cooking fat.
Recurring, excessive postprandial glycemia could decrease blood HDL - cholesterol concentrations, increase triglyceridemia, and also be directly toxic by increasing protein glycation, generating oxidative stress, and causing transient hypercoagulation and
impaired endothelial function (21, 22).
«Contrary to part of our hypothesis, our study found that omega - 9 (oleic acid)- rich olive oil
impairs endothelial function postprandially.»
The effect of a single high fat meal has been known to
impair endothelial function in ones artieries, possibly causing ones risk of LDL cholesterol to oxidize to increase significantly.
And a major limitation was this: «The study did not attempt to determine whether lesser fat loads
impair endothelial function, or whether high - fat meals lower in saturated fat have similar effects»
Not exact matches
More broadly, the researchers call «for additional research on arthropod - borne pathogens whose vectors share similar blood - feeding strategies and may also
impair endothelial barrier
function.»
Recent studies have reported that GLP - 1 improves the
function of renal
endothelial cells (which regulate blood clotting, immune response and blood vessel activity, among other critical
functions, and are
impaired by insulin resistance) and can prevent some renal pathologies in diabetic rodents.
They found that it dramatically decreased
endothelial function and
impaired the antioxidant capacity of HDL cholesterol for at least 6 hours after consumption.
Endothelial function suffers [15],
impairing necessary blood flow to certain erogenous regions of the body.
While oil may help in the absorption of certain fat - soluble nutrients, it would also come with the downside of
impairing postprandial
endothelial function.
However, it seems that eating just one high fat meal can damage
endothelial function, and fatty meals
impair artery
function, too.
Consumption of saturated fat
impairs the anti-inflammatory properties of high - density lipoproteins and
endothelial function