The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial
Covas MI, Nyyssönen K, Poulsen HE, Kaikkonen J, Zunft HJ, Kiesewetter H, Gaddi A, de la Torre R, Mursu J, Bäumler H, Nascetti S, Salonen JT, Fitó M, Virtanen J, Marrugat J, EUROLIVE Study Group
Annals of internal medicine · 481 citas
Etiquetas de revisión
Financiación 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
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2006-09-05 · Ann Intern Med · vol. 145 · número 5 · págs. 333–341
- Editorial
- American College of Physicians
- Citado
- 761 citas · más que el 100% de estudios similares · 16.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 39 trabajos
- Acceso
- De pago
- Áreas de investigación
- Edible Oils Quality and Analysis · Phytochemicals and Antioxidant Activities · Nuts composition and effects
- Palabras clave
- polyphenols, phenolic compounds, virgin olive oil, monounsaturated fatty acids, HDL cholesterol, TC/HDL-C ratio, triglycerides, oxidized LDL, lipid peroxidation, oxidative stress, antioxidants, cardiovascular risk factors, dietary intervention, healthy men, LDL oxidation inhibition
- MeSH
- humans, heart diseases, phenylethyl alcohol, phenols, flavonoids, cholesterol, dietary fats, unsaturated, triglycerides, plant oils, antioxidants, risk factors, cross-over studies, patient compliance, adult, middle aged, patient dropouts, male, cholesterol, hdl, polyphenols, olive oil
16 autores
- María‐Isabel Covas🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Kristiina Nyyssönen🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Henrik Enghusen Poulsen🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Jari Kaikkonen🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Hans-Joachim Franz Zunft🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- H. Kiesewetter🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Antonio Vittorino Gaddi🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Rafael de la Torre🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Jaakko Mursu🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Hans Bäumler🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Simona Nascetti🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Jukka T. Salonen🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Montserrat Fitó🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Jyrki K. Virtanen🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- Jaume Marrugat🇩🇰🇪🇸🇩🇪Rigshospitalet; Municipal Institute for Medical Research; German Institute of Human Nutrition; Charité - Universitätsmedizin Berlin
- for the EUROLIVE Study Group
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Virgin olive oils are richer in phenolic content than refined olive oil. Small, randomized, crossover, controlled trials on the antioxidant effect of phenolic compounds from real-life daily doses of olive oil in humans have yielded conflicting results. Little information is available on the effect of the phenolic compounds of olive oil on plasma lipid levels. No international study with a large sample size has been done.
Objective
To evaluate whether the phenolic content of olive oil further benefits plasma lipid levels and lipid oxidative damage compared with monounsaturated acid content.
Design
Randomized, crossover, controlled trial.
Setting
6 research centers from 5 European countries.
Participants
200 healthy male volunteers.
Measurements
Glucose levels, plasma lipid levels, oxidative damage to lipid levels, and endogenous and exogenous antioxidants at baseline and before and after each intervention.
Intervention
In a crossover study, participants were randomly assigned to 3 sequences of daily administration of 25 mL of 3 olive oils. Olive oils had low (2.7 mg/kg of olive oil), medium (164 mg/kg), or high (366 mg/kg) phenolic content but were otherwise similar. Intervention periods were 3 weeks preceded by 2-week washout periods.
Results
A linear increase in high-density lipoprotein (HDL) cholesterol levels was observed for low-, medium-, and high-polyphenol olive oil: mean change, 0.025 mmol/L (95% CI, 0.003 to 0.05 mmol/L), 0.032 mmol/L (CI, 0.005 to 0.05 mmol/L), and 0.045 mmol/L (CI, 0.02 to 0.06 mmol/L), respectively. Total cholesterol-HDL cholesterol ratio decreased linearly with the phenolic content of the olive oil. Triglyceride levels decreased by an average of 0.05 mmol/L for all olive oils. Oxidative stress markers decreased linearly with increasing phenolic content. Mean changes for oxidized low-density lipoprotein levels were 1.21 U/L (CI, -0.8 to 3.6 U/L), -1.48 U/L (-3.6 to 0.6 U/L), and -3.21 U/L (-5.1 to -0.8 U/L) for the low-, medium-, and high-polyphenol olive oil, respectively.
Limitations
The olive oil may have interacted with other dietary components, participants' dietary intake was self-reported, and the intervention periods were short.
Conclusions
Olive oil is more than a monounsaturated fat. Its phenolic content can also provide benefits for plasma lipid levels and oxidative damage. International Standard Randomised Controlled Trial number: ISRCTN09220811.
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