Olive pomace oil can improve blood lipid profile: a randomized, blind, crossover, controlled clinical trial in healthy and at-risk volunteers
Purpose This study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular disease (CVD) risk factors (blood pressure, inflammation and endothelial function as secondary outcomes). Methods A randomized, controlled, blind,...
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| Published in | European journal of nutrition Vol. 62; no. 2; pp. 589 - 603 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Berlin/Heidelberg
Springer Berlin Heidelberg
01.03.2023
Springer Nature B.V |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1436-6207 1436-6215 1436-6215 |
| DOI | 10.1007/s00394-022-03001-y |
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| Abstract | Purpose
This study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular disease (CVD) risk factors (blood pressure, inflammation and endothelial function as secondary outcomes).
Methods
A randomized, controlled, blind, crossover intervention was carried out in healthy and at-risk (hypercholesterolemic) subjects. Participants consumed daily 45 g of OPO or high-oleic acid sunflower oil (HOSO) as control oil during 4 weeks.
Results
OPO significantly reduced low-density lipoprotein cholesterol (LDL-C;
P
= 0.003) and apolipoprotein B (Apo B;
P
= 0.022) serum concentrations, and LDL/HDL ratio (
P
= 0.027) in healthy and at-risk volunteers. These effects were not observed with HOSO. Blood pressure, peripheral artery tonometry (PAT), endothelial function and inflammation biomarkers were not affected.
Conclusions
Regular consumption of OPO in the diet could have hypolipidemic actions in subjects at cardiovascular risk as well as in healthy consumers, contributing to CVD prevention.
Clinical trial registry
NCT04997122, August 8, 2021, retrospectively registered. |
|---|---|
| AbstractList | This study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular disease (CVD) risk factors (blood pressure, inflammation and endothelial function as secondary outcomes).
A randomized, controlled, blind, crossover intervention was carried out in healthy and at-risk (hypercholesterolemic) subjects. Participants consumed daily 45 g of OPO or high-oleic acid sunflower oil (HOSO) as control oil during 4 weeks.
OPO significantly reduced low-density lipoprotein cholesterol (LDL-C; P = 0.003) and apolipoprotein B (Apo B; P = 0.022) serum concentrations, and LDL/HDL ratio (P = 0.027) in healthy and at-risk volunteers. These effects were not observed with HOSO. Blood pressure, peripheral artery tonometry (PAT), endothelial function and inflammation biomarkers were not affected.
Regular consumption of OPO in the diet could have hypolipidemic actions in subjects at cardiovascular risk as well as in healthy consumers, contributing to CVD prevention.
NCT04997122, August 8, 2021, retrospectively registered. This study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular disease (CVD) risk factors (blood pressure, inflammation and endothelial function as secondary outcomes).PURPOSEThis study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular disease (CVD) risk factors (blood pressure, inflammation and endothelial function as secondary outcomes).A randomized, controlled, blind, crossover intervention was carried out in healthy and at-risk (hypercholesterolemic) subjects. Participants consumed daily 45 g of OPO or high-oleic acid sunflower oil (HOSO) as control oil during 4 weeks.METHODSA randomized, controlled, blind, crossover intervention was carried out in healthy and at-risk (hypercholesterolemic) subjects. Participants consumed daily 45 g of OPO or high-oleic acid sunflower oil (HOSO) as control oil during 4 weeks.OPO significantly reduced low-density lipoprotein cholesterol (LDL-C; P = 0.003) and apolipoprotein B (Apo B; P = 0.022) serum concentrations, and LDL/HDL ratio (P = 0.027) in healthy and at-risk volunteers. These effects were not observed with HOSO. Blood pressure, peripheral artery tonometry (PAT), endothelial function and inflammation biomarkers were not affected.RESULTSOPO significantly reduced low-density lipoprotein cholesterol (LDL-C; P = 0.003) and apolipoprotein B (Apo B; P = 0.022) serum concentrations, and LDL/HDL ratio (P = 0.027) in healthy and at-risk volunteers. These effects were not observed with HOSO. Blood pressure, peripheral artery tonometry (PAT), endothelial function and inflammation biomarkers were not affected.Regular consumption of OPO in the diet could have hypolipidemic actions in subjects at cardiovascular risk as well as in healthy consumers, contributing to CVD prevention.CONCLUSIONSRegular consumption of OPO in the diet could have hypolipidemic actions in subjects at cardiovascular risk as well as in healthy consumers, contributing to CVD prevention.NCT04997122, August 8, 2021, retrospectively registered.CLINICAL TRIAL REGISTRYNCT04997122, August 8, 2021, retrospectively registered. Purpose This study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular disease (CVD) risk factors (blood pressure, inflammation and endothelial function as secondary outcomes). Methods A randomized, controlled, blind, crossover intervention was carried out in healthy and at-risk (hypercholesterolemic) subjects. Participants consumed daily 45 g of OPO or high-oleic acid sunflower oil (HOSO) as control oil during 4 weeks. Results OPO significantly reduced low-density lipoprotein cholesterol (LDL-C; P = 0.003) and apolipoprotein B (Apo B; P = 0.022) serum concentrations, and LDL/HDL ratio ( P = 0.027) in healthy and at-risk volunteers. These effects were not observed with HOSO. Blood pressure, peripheral artery tonometry (PAT), endothelial function and inflammation biomarkers were not affected. Conclusions Regular consumption of OPO in the diet could have hypolipidemic actions in subjects at cardiovascular risk as well as in healthy consumers, contributing to CVD prevention. Clinical trial registry NCT04997122, August 8, 2021, retrospectively registered. PURPOSE: This study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular disease (CVD) risk factors (blood pressure, inflammation and endothelial function as secondary outcomes). METHODS: A randomized, controlled, blind, crossover intervention was carried out in healthy and at-risk (hypercholesterolemic) subjects. Participants consumed daily 45 g of OPO or high-oleic acid sunflower oil (HOSO) as control oil during 4 weeks. RESULTS: OPO significantly reduced low-density lipoprotein cholesterol (LDL-C; P = 0.003) and apolipoprotein B (Apo B; P = 0.022) serum concentrations, and LDL/HDL ratio (P = 0.027) in healthy and at-risk volunteers. These effects were not observed with HOSO. Blood pressure, peripheral artery tonometry (PAT), endothelial function and inflammation biomarkers were not affected. CONCLUSIONS: Regular consumption of OPO in the diet could have hypolipidemic actions in subjects at cardiovascular risk as well as in healthy consumers, contributing to CVD prevention. CLINICAL TRIAL REGISTRY: NCT04997122, August 8, 2021, retrospectively registered. PurposeThis study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular disease (CVD) risk factors (blood pressure, inflammation and endothelial function as secondary outcomes).MethodsA randomized, controlled, blind, crossover intervention was carried out in healthy and at-risk (hypercholesterolemic) subjects. Participants consumed daily 45 g of OPO or high-oleic acid sunflower oil (HOSO) as control oil during 4 weeks.ResultsOPO significantly reduced low-density lipoprotein cholesterol (LDL-C; P = 0.003) and apolipoprotein B (Apo B; P = 0.022) serum concentrations, and LDL/HDL ratio (P = 0.027) in healthy and at-risk volunteers. These effects were not observed with HOSO. Blood pressure, peripheral artery tonometry (PAT), endothelial function and inflammation biomarkers were not affected.ConclusionsRegular consumption of OPO in the diet could have hypolipidemic actions in subjects at cardiovascular risk as well as in healthy consumers, contributing to CVD prevention.Clinical trial registryNCT04997122, August 8, 2021, retrospectively registered. |
| Author | Mateos, Raquel Seguido, Miguel A. García-Cordero, Joaquín Sarriá, Beatriz González-Rámila, Susana Bravo, Laura |
| Author_xml | – sequence: 1 givenname: Susana surname: González-Rámila fullname: González-Rámila, Susana organization: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC) – sequence: 2 givenname: Beatriz orcidid: 0000-0003-0614-4606 surname: Sarriá fullname: Sarriá, Beatriz organization: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC) – sequence: 3 givenname: Miguel A. orcidid: 0000-0003-3883-7503 surname: Seguido fullname: Seguido, Miguel A. organization: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC) – sequence: 4 givenname: Joaquín surname: García-Cordero fullname: García-Cordero, Joaquín organization: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC) – sequence: 5 givenname: Raquel orcidid: 0000-0002-9722-1939 surname: Mateos fullname: Mateos, Raquel organization: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC) – sequence: 6 givenname: Laura orcidid: 0000-0002-7312-8641 surname: Bravo fullname: Bravo, Laura email: lbravo@ictan.csic.es organization: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC) |
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| CitedBy_id | crossref_primary_10_1080_10408398_2023_2203229 crossref_primary_10_1007_s13668_024_00571_7 crossref_primary_10_3390_nu14193927 crossref_primary_10_1007_s40520_024_02842_3 crossref_primary_10_3390_foods11244054 |
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| Keywords | Lipid profile Olive pomace oil Endothelial function Oleic acid-rich sunflower oil Cardiovascular health |
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This study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular... This study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular disease (CVD)... PurposeThis study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular... PURPOSE: This study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular... |
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| SubjectTerms | Apolipoprotein B Apolipoproteins B biomarkers blood lipids Blood pressure blood serum Cardiovascular diseases Cardiovascular Diseases - prevention & control Chemistry Chemistry and Materials Science Cholesterol Clinical trials Cross-Over Studies diet High density lipoprotein Humans hypercholesterolemia Inflammation lipid composition Lipids Low density lipoprotein low density lipoprotein cholesterol Nutrition Oleic Acid Olive Oil Original Contribution Plant Oils risk Risk factors Sunflower Oil |
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| Title | Olive pomace oil can improve blood lipid profile: a randomized, blind, crossover, controlled clinical trial in healthy and at-risk volunteers |
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