Indeed, while subjects were all normal weight and metabolically healthy, the “normal” diet of subjects was rather rich in saturated fat (≈40% of total energy intake derived from fat with ≈18% from saturated fatty acids), which is also suggested previously to be critical in the development of NAFLD and cardiovascular diseases.22 However, the nutritional standardization was also associated with a significant increase in triglyceride and fasting insulin levels. This evidence concerns the gene INS and cardiovascular disorder.