Financiado en parte por Abbott Laboratories
Effect of extra-virgin olive oil and fish-oil supplementation on plasma lipids and susceptibility of low-density lipoprotein to oxidative alteration in free-living spanish male patients with peripheral vascular disease
Ramírez-Tortosa MC, Suárez A, Gómez MC, Mir A, Ros E, Mataix J, Gil A
Clinical nutrition (Edinburgh, Scotland) · 18 citas
Etiquetas de revisión
Financiado por la industriaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiado por la industria
- Empresa
- Abbott Laboratories
Según 1 financiador declarado.
Publicación
- Publicado
- 1999-06-01 · Clin Nutr · vol. 18 · número 3 · págs. 167–174
- Editorial
- Elsevier BV
- Citado
- 31 citas · más que el 74% de estudios similares · 0.9× el promedio de su campo
- Referencias
- 53 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Antioxidant Activity and Oxidative Stress
- Palabras clave
- extra virgin olive oil, fish oil supplementation, peripheral vascular disease, LDL oxidation, plasma lipids, omega-3 fatty acids, alpha-tocopherol, dietary fat, triglycerides, atherogenicity
- MeSH
- humans, peripheral vascular diseases, lipids, dietary fats, unsaturated, fatty acids, lipoproteins, fish oils, plant oils, oxidation-reduction, dietary supplements, middle aged, spain, male, lipid metabolism, cholesterol, ldl, cholesterol, hdl, olive oil
7 autores
- M. Carmen Ramírez-Tortosa🇪🇸Universidad de Granada
- A SUAREZ🇪🇸Universidad de Granada
- M.A. Gómez🇪🇸Universidad de Granada
- A MIR🇪🇸Universidad de Granada
- E ROS🇪🇸Universidad de Granada
- José Mataix🇪🇸Universidad de Granada
- Ángel Gil🇪🇸Universidad de Granada
Resumen
El texto original del estudio, en el idioma en que se publicó.
The aim of this study was to analyse the in vivo effect of a diet rich in extra-virgin olive oil and a fish-oil supplement on plasma and lipoprotein fatty-acid composition and on LDL susceptibility to oxidative modification in free-living Spanish male patients with peripheral vascular disease. A total of 12 patients were included in the experimental group which received extra virgin olive oil and a fish oil supplement (group OF). On the other hand, 13 patients which had refined olive oil as the main visible fat were considered as Control group. Plasma triglycerides decreased significantly after three months of dietary intervention. The LDL and plasma fatty-acid pattern in the group OF was characterized by a significant increase in n-3 polyunsaturated fatty acids, mainly 20:5 n-3 and 22:6 n-3. The slopes of LDL oxidative susceptibility were similar between baseline and endpoint values in both groups. However, the uptake of oxidized LDL by macrophages was significantly reduced in OF patients in comparison with the Control group. In conclusion, the daily intake of about 40 g/d of extra-virgin olive oil in combination with a daily supplement of 16 g of fish oil for 3 months in patients with peripheral vascular disease leads to a plasma-lipid profile less atherogenic than in patients having refined olive oil as the main visible food fat. The simultaneous consumption of alpha-tocopherol and natural antioxidants provided by extra-virgin olive oil seems to have a protective effect on the LDL susceptibility to oxidative modifications in spite of a higher proportion of n-3 polyunsaturated fatty acids.
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