The article discusses how consuming high levels of oleic acid, a type of monounsaturated fat commonly found in olive oil, may be contributing to obesity. Research published in the journal Cell Reports suggests that oleic acid can cause the body to produce more fat cells by boosting a signaling protein called AKT2 and reducing the activity of a regulating protein called LXR.

Lead researcher Michael Rudolph, Ph.D., notes that while it’s difficult to isolate specific fatty acids in human diets due to the complexity of food combinations, there is evidence that oleic acid levels are increasing in the food supply. This is particularly concerning for individuals with limited access to dietary variety and those who rely heavily on fast food.

The study involved feeding mice specialized diets enriched with different types of fatty acids, including those found in coconut oil, peanut oil, milk, lard, and soybean oil. Oleic acid was the only type that caused an increase in precursor cells that give rise to fat cells, ultimately leading to a higher capacity for storing excess nutrients.

Rudolph emphasizes the importance of moderation and variety when it comes to consuming fats. He suggests that relatively balanced levels of oleic acid may be beneficial, but higher and prolonged levels could be detrimental, particularly for individuals at risk for heart disease.

The take-home message is clear: while some types of healthy fats are essential for our well-being, overconsumption or imbalance can have negative consequences. By being mindful of the fatty acids in our diets and consuming a variety of sources, we can minimize the risks associated with obesity and related health issues.

The risk of blood clots is a serious concern worldwide, with venous thrombosis being one of the most common causes of death globally. A recent study from Lund University in Sweden has shed light on three genetic variants that significantly increase the risk of blood clots in the leg by up to 180%.

While arterial and venous blood clots have different causes and consequences, understanding the risk factors is crucial for prevention and treatment. In Sweden, over 10,000 people suffer from venous thromboembolism each year, with age being a strong risk factor.

“Venous thrombosis is a common disease that has always been somewhat overshadowed by arterial blood clots,” says Bengt Zöller, a specialist in general medicine at Skåne University Hospital and professor of general medicine at Lund University. “However, it’s essential to acknowledge its significance and take steps to prevent it.”
The risk factors for venous thrombosis include age, being overweight or tall, and lack of physical activity. Smoking is considered only a weak to moderate risk factor, while high blood pressure and high levels of blood lipids are associated with arterial clots, not venous ones.

Research suggests that commercial fishermen have a lower risk due to their diet rich in omega-3 fatty acids. Additionally, ultra-processed foods have been linked to an increased risk of blood clots, whereas plant-based diets may reduce this risk.
“Prophylaxis in the form of blood thinners may be particularly important if other risk factors are also present,” advises Zöller.

The three genetic variants identified by Bengt Zöller and his fellow researchers are ABO, F8, and VWF. These variants increase the risk of venous blood clots by 10-30% each, with an individual having five of these gene variants having a 180% higher risk.
“These genetic variants are present in all populations, making it essential to investigate how the number of risk genes affects the duration of treatment with anticoagulants after a blood clot,” concludes Zöller.

To prevent blood clots, one can take steps such as maintaining physical activity, monitoring blood pressure and lipid levels, quitting smoking, and eating a balanced diet rich in omega-3 fatty acids. Tailoring treatment based on risk assessment will become increasingly important in the future.
“Tailoring treatment based on risk assessment will become increasingly important,” concludes Bengt Zöller.

In summary, understanding the three genetic variants that increase the risk of blood clots by up to 180% is crucial for prevention and treatment. By acknowledging these risk factors, individuals can take steps to reduce their likelihood of developing venous thrombosis.
“Blood clot prevention is a vital aspect of healthcare, and awareness about the risks is essential,” emphasizes Zöller.

The link between restrictive diets and depression has been a topic of interest in recent studies. A research published in the open access journal, BMJ Nutrition Prevention & Health, found that following a low-calorie diet may increase the risk of depressive symptoms, especially among men and those who are overweight.

Researchers used data from over 28,000 adults in the US National Health and Nutrition Examination Survey (NHANES) to explore this relationship. They categorized dietary patterns into four groups: calorie-restrictive diets, nutrient-restrictive diets, established dietary patterns, and no diet at all.

The findings showed that those on a calorie-restrictive diet had higher PHQ-9 scores, indicating depressive symptoms, compared to those not on any specific diet. Additionally, men were more likely to experience cognitive-affective symptom scores, while women experienced somatic symptom scores when following nutrient-restrictive diets.

Interestingly, the study found that people living with obesity who followed an established dietary pattern had higher cognitive-affective and somatic symptom scores than those of a healthy weight not on a diet. This suggests that restrictive diets may have a negative impact on mental health, especially in individuals struggling with obesity.

The researchers noted that this is an observational study, and no firm conclusions can be drawn about causality. They also mentioned that previous studies suggesting low-calorie diets improve depressive symptoms were primarily randomised controlled trials where participants adhered to carefully designed diets ensuring balanced nutrient intake.

This discrepancy may arise because real-life calorie-restricted diets often result in nutritional deficiencies and induce physiological stress, which can exacerbate depressive symptomatology. Another possible explanation is the failure to lose weight or weight cycling.

The study raises important questions about whether restrictive diets that are low in nutrients considered beneficial for cognitive health may precipitate depressive symptoms. As Professor Sumantra Ray of the NNEdPro Global Institute noted, further well-designed studies are needed to continue this line of inquiry.

Note: The article has been rewritten to be more accessible and engaging for a general audience, while maintaining the core ideas and findings of the original study.