Effect of Lard or Plus Soybean Oil on Markers of Liver Function in Healthy Subjects: A Randomized Controlled-Feeding Trial

• Published in: Foods Vol. 12; no. 9; p. 1894
• Main Authors: Liu, Zhiyuan, Yuan, Jihong, Wen, Ping, Guo, Xiaofei, Li, Kelei, Wang, Yinpeng, Liu, Ruirui, Guo, Yanjun, Li, Duo
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 04.05.2023; MDPI
• Subjects: Alanine; Alanine transaminase; Animal fat; animals; Aspartate aminotransferase; aspartate transaminase; Blood pressure; Chromatography; Cooking; Diet; Edible oils; Fatty acids; Fatty liver; Food science; lard; Lipids; Liver; Liver diseases; liver function; Meals; Missing data; n-6 polyunsaturated fatty acid; Nutrition research; Oils & fats; Oxidation; saturated fats; saturated fatty acid; Soybean oil; Soybeans; Transaminases; Vegetable oils; United States > US; China; n-6 polyunsaturated fatty acid; saturated fatty acid; lard; soybean oil; liver function

Humans have consumed lard for thousands of years, but in recent decades, it has become much less popular because it is regarded as saturated fat. Animal studies showed that lard plus soybean oil (blend oil) was more advantageous for liver health than using either oil alone. This study aims to assess...