Incorporation of dietary triacylglycerols from olive oil and high-oleic sunflower oil into VLDL triacylglycerols of hypertensive patients
Ruiz-Gutierrez V, Perona JS, Pacheco YM, Muriana FJ, Villar J
European journal of clinical nutrition · 14 citas
Etiquetas de revisión
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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
- Financiación no declarada
Publicación
- Publicado
- 1999-09-01 · Eur J Clin Nutr · vol. 53 · número 9 · págs. 687–693
- Editorial
- Springer Nature
- Citado
- 20 citas · más que el 83% de estudios similares · 1.4× el promedio de su campo
- Referencias
- 0 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Lipid metabolism and biosynthesis
- Palabras clave
- olive oil, high oleic sunflower oil, hypertension, monounsaturated fatty acids, oleic acid, dietary fatty acid composition, arachidonic acid, palmitic acid, linoleic acid, triacylglycerol composition, sn-2 position, n-3 long-chain polyunsaturated fatty acids, triglyceride metabolism
- MeSH
- humans, hypertension, dietary fats, triglycerides, lipoproteins, vldl, plant oils, diet, analysis of variance, cross-over studies, middle aged, olive oil, sunflower oil
5 autores
- Valentina Ruíz-Gutiérrez🇪🇸Consejo Superior de Investigaciones Científicas; Instituto de la Grasa
- Javier S. Perona🇪🇸Consejo Superior de Investigaciones Científicas; Instituto de la Grasa
- Yolanda María Pacheco🇪🇸Consejo Superior de Investigaciones Científicas; Instituto de la Grasa
- FJG Muriana🇪🇸Consejo Superior de Investigaciones Científicas; Instituto de la Grasa
- Jose Ramon Villar🇪🇸Hospital Universitario Virgen del Rocío
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objectives
To establish whether the ingestion of diets enriched with olive oil or high-oleic sunflower oil may produce changes in the composition of VLDL triacylglycerols from hypertensive patients. It could be relevant for the uptake and metabolism of triacylglycerol-derived metabolites by extrahepatic tissues.
Design
Patients were assigned to the diets in a random-order sequence.
Subjects
The participants were 24 hypertensive patients recruited from a religious community.
Interventions
The study was conducted over two four week periods with a four week washout period between both MUFA diets.
Results
Dietary olive oil kept in balance the content of saturated fatty acids and decreased the content of arachidonic acid in VLDL triacylglycerols. HOSO diet reduced the content of palmitic acid and increased the content of linoleic acid. There was also a decrease in trioleate-glycerol and an increase in tripalmitate-glycerol of VLDL after the MUFA diets, but these effects were more pronounced in the HOSO group. Intake of olive oil decreased the content of disaturated triacylglycerols and increased the content of dioleate-containing triacylglycerols. A decrease in palmitate-dioleate-glycerol after dietary HOSO was observed. Olive oil (but not HOSO) promoted the presence of long-chain PUFA of n-3 family at the sn-2 position of VLDL triacylglycerols.
Conclusions
Our data indicate that olive oil and HOSO, providing a similar concentration of MUFA (oleic acid), differ in the formation of VLDL triacylglycerols in hypertensive patients.
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