Beneficial nutritional properties of olive oil: implications for postprandial lipoproteins and factor VII
Williams CM
Nutrition, metabolism, and cardiovascular diseases : NMCD · 18 citas
Etiquetas de revisión
Alimentación controladaFinanciación no declaradaDatos 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
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2001-08-01 · Nutr Metab Cardiovasc Dis · vol. 11 · número 4 Suppl · págs. 51–6
- Editorial
- National Institutes of Health
- Citado
- 31 citas · más que el 68% de estudios similares · 0.3× el promedio de su campo
- Referencias
- 0 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Nutritional Studies and Diet
- Palabras clave
- olive oil, monounsaturated fatty acids, oleic acid, postprandial lipoproteins, postprandial triglycerides, apolipoprotein B-48, factor VII, LDL cholesterol, cardiovascular risk, saturated fatty acids, dietary fat, atherosclerosis, thrombosis
- MeSH
- humans, cardiovascular diseases, lipids, dietary fats, unsaturated, fatty acids, nonesterified, triglycerides, plant oils, apolipoproteins b, factor vii, case-control studies, cross-over studies, postprandial period, cross-cultural comparison, adult, male, cholesterol, ldl, cholesterol, hdl, apolipoprotein b-48, olive oil
1 autor
- C M Williams🇬🇧 · autor de correspondenciaUniversity of Reading
Resumen
El texto original del estudio, en el idioma en que se publicó.
Previous research concerning protective cardiovascular properties of olive oil has focussed on the beneficial consequences on blood cholesterol levels of substituting dietary saturated fatty acids with oleic acid. Despite evidence implicating raised circulating triglycerides in the postprandial state in the pathogenesis of atherosclerosis and thrombosis, little research had been conducted to investigate effects of monounsaturated fatty acids on postprandial events. In a case control study of southern (n = 30) versus northern European (n = 30) men, significant differences in postprandial triglyceride and apolipoprotein (apo) B-48 response were observed, with evidence of attenuated and potentially beneficial responses in the Southern Europeans. In a randomised controlled study manufactured foods typical of the Northern European food culture, were used to deliver diets rich in either saturated or monounsaturated fatty acids (from olive oil). During the period of the olive oil enriched diet, LDL-cholesterol levels were 15% lower (p < 0.001) than during the saturated fat diet. Postprandial triglyceride response was shifted towards the profile seen in southern European men and the postprandial activation of factor VII, as well as the production of factor VII antigen, was reduced on the olive oil diet. The study demonstrated significant improvements in biomarkers for cardiovascular disease in subjects osed to high olive oil diets (Southern Europeans) or transferred to such diets in the short term (Northern European volunteers). The study produced novel findings with respect to potential mechanisms by which diets high in monounsaturated fatty acids (MUFA) can reduce population risk of cardiovascular disease.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.