Study compares long-term metabolic effects of conventional and genetically-modified soybean oil

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Researchers at the University of California, Riverside have tested a genetically-modified (GM) soybean oil used in restaurants and found that while it induces less obesity and insulin resistance than conventional soybean oil, its effects on diabetes and fatty liver are similar to those of conventional soybean oil.

Source: http://www.news-medical.net

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