Diets high in palmitic acid (16:0), lauric and myristic acids (12:0 + 14:0), or oleic acid (18:1) do not alter postprandial or fasting plasma homocysteine and inflammatory markers in healthy Malaysian adults

Dietary Cocoa Butter or Refined Olive Oil Does Not Alter Postprandial hsCRP and IL-6 Concentrations in Healthy Women

(2011) Tine Tholstrup et al.   LIPIDS

Homocysteine and vascular disease: review of published results of the homocysteine-lowering trials

(2010) Robert Clarke et al.   JOURNAL OF INHERITED METABOLIC DISEASE

Effects of Partially Hydrogenated, Semi-Saturated, and High Oleate Vegetable Oils on Inflammatory Markers and Lipids

(2010) Kim-Tiu Teng et al.   LIPIDS

Palm Olein and Olive Oil Cause a Higher Increase in Postprandial Lipemia Compared with Lard but Had No Effect on Plasma Glucose, Insulin and Adipocytokines

(2010) Kim-Tiu Teng et al.   LIPIDS

Effects of Fat and Fatty Acid Intake on Inflammatory and Immune Responses: A Critical Review

(2009) Claudio Galli et al.   ANNALS OF NUTRITION AND METABOLISM

Homocysteine Level and Coronary Heart Disease Incidence: A Systematic Review and Meta-analysis

(2009) Linda L. Humphrey et al.   MAYO CLINIC PROCEEDINGS

Olive oil and walnut breakfasts reduce the postprandial inflammatory response in mononuclear cells compared with a butter breakfast in healthy men

(2008) Yolanda Jiménez-Gómez et al.   ATHEROSCLEROSIS

Saturated Fatty Acid-Mediated Inflammation and Insulin Resistance in Adipose Tissue: Mechanisms of Action and Implications

(2008) Arion Kennedy et al.   JOURNAL OF NUTRITION