Virgin olive oil reduces blood pressure in hypertensive elderly subjects
Perona JS, Cañizares J, Montero E, Sánchez-Domínguez JM, Catalá A, Ruiz-Gutiérrez V
Clinical nutrition (Edinburgh, Scotland) · 63 citas
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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
- 2004-03-29 · Clin Nutr · vol. 23 · número 5 · págs. 1113–1121
- Editorial
- Elsevier BV
- Citado
- 108 citas · más que el 96% de estudios similares · 4.9× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 77 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · CC-BY-NC-SA
- Áreas de investigación
- Edible Oils Quality and Analysis · Blood Pressure and Hypertension Studies · Nuts composition and effects
- Palabras clave
- virgin olive oil, hypertension, blood pressure, older adults, dietary intervention, sunflower oil, LDL cholesterol, total cholesterol, tocopherols, LDL oxidation, triglycerides, monoglycerides, diacylglycerol, systolic blood pressure
- MeSH
- humans, hypertension, cholesterol, dietary fats, unsaturated, triglycerides, plant oils, cross-over studies, oxidation-reduction, blood pressure, aged, aged, 80 and over, female, male, cholesterol, ldl, cholesterol, hdl, olive oil, sunflower oil
1 autor
- Javier S. Perona🇪🇸 · autor de correspondenciaConsejo Superior de Investigaciones Científicas; Instituto de la Grasa
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background & aims
Hypertension is one of the most important risk factors for coronary heart disease. Recent studies have pointed out the possibility that virgin olive oil (VOO) may lower blood pressure in hypertensive (HT) subjects. However, until the date there is scarce information regarding elderly people. The present study was designed to assess the effect of dietary VOO on blood pressure in medically treated hypertensive elderly patients.
Methods
31 medically treated HT elderly patients and 31 normotensive (NT) elderly volunteers participated in a randomized sequential dietary intervention. Subjects consumed diets enriched in sunflower oil (SO) or VOO for 4 weeks each with a 4-week washout period between them.
Results
VOO reduced total and LDL-cholesterol in NT but not in HT (P < 0.01) and the concentrations were lower than in the group consuming SO. In contrast, no significant differences were found in the levels of tocopherols among the groups studied. Iron-induced oxidation of LDL resulted in a complete loss of monoacylglycerols (MG) and diacylglycerols (DG) and a reduction in triacylglycerols (TG) (60-80%), which was found to be greater in HT (P < 0.01) with no effect of diet. VOO consumption normalized systolic pressure in the HT group (136 +/- 10 mmHg) compared to SO (150 +/- 8 mmHg).
Conclusion
Dietary VOO proved to be helpful in reducing the systolic pressure of treated HT elderly subjects. However, a greater resistance to the lowering effect of VOO of total and LDL-cholesterol and a greater susceptibility to TG oxidation was detected in these patients.
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