Olive oil and reduced need for antihypertensive medications
Ferrara LA, Raimondi AS, d'Episcopo L, Guida L, Dello Russo A, Marotta T
Archives of internal medicine · 145 citas
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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
- 2000-03-27 · Arch Intern Med · vol. 160 · número 6 · pág. 837
- Editorial
- American Medical Association
- Citado
- 287 citas · más que el 96% de estudios similares · 5.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 34 trabajos
- Acceso
- De pago
- Áreas de investigación
- Blood Pressure and Hypertension Studies · Fatty Acid Research and Health · Edible Oils Quality and Analysis
- Palabras clave
- extra virgin olive oil, monounsaturated fatty acids, polyunsaturated fatty acids, sunflower oil, hypertension, antihypertensive medication reduction, blood pressure, saturated fat intake, cold pressor test, isometric exercise, nitric oxide, polyphenols, dietary fat
- MeSH
- humans, hypertension, nitric oxide, dietary fats, unsaturated, fatty acids, unsaturated, fatty acids, monounsaturated, plant oils, antihypertensive agents, treatment outcome, cross-over studies, double-blind method, adult, aged, middle aged, female, male, olive oil
6 autores
- Liberato Aldo Ferrara🇮🇹Federico II University Hospital; University of Naples Federico II
- A. Sonia Raimondi🇮🇹University of Naples Federico II
- Lucia d'Episcopo🇮🇹University of Naples Federico II
- Lucio Guida🇮🇹University of Naples Federico II
- Antonio Dello Russo🇮🇹Centro Cardiologico Monzino
- Teodoro Marotta🇮🇹University of Naples Federico II
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
The blood pressure (BP) effects of changing the total fat intake and saturated-unsaturated fat ratio are still controversial, despite evidence that saturated fat-enriched diets are associated with higher BP levels. This double-blind, randomized crossover study evaluated a possible difference between antihypertensive effects of monounsaturated (MUFA) (extra-virgin olive oil) and polyunsaturated fatty acids (PUFA) (sunflower oil).
Methods
Twenty-three hypertensive patients were assigned randomly to MUFA or PUFA diet for 6 months and then crossed over to the other diet; effects were evaluated on the basis of daily antihypertensives needed.
Results
Diets high in MUFA and PUFA differed from the habitual diet for reduced total and saturated fats, whereas they differed from each other for MUFA (17.2% vs 10.5%) and PUFA content (3.8% vs 10.5%). Resting BP was significantly lower (P = .05 for systolic BP; P = .01 for diastolic BP) at the end of the MUFA diet compared with the PUFA diet. Blood pressure responses during sympathetic stimulation with the cold pressor test and isometric exercise were similar. Daily drug dosage was significantly reduced during the MUFA but not the PUFA diet (-48% vs - 4%, P<.005). All patients receiving the PUFA diet required antihypertensive treatment, whereas 8 of those receiving the MUFA diet needed no drug therapy.
Conclusions
A slight reduction in saturated fat intake, along with the use of extra-virgin olive oil, markedly lowers daily antihypertensive dosage requirement, possibly through enhanced nitric oxide levels stimulated by polyphenols.
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