Changes in LDL fatty acid composition as a response to olive oil treatment are inversely related to lipid oxidative damage: The EUROLIVE study
Cicero AF, Nascetti S, López-Sabater MC, Elosua R, Salonen JT, Nyyssönen K, Poulsen HE, Zunft HJ, Kiesewetter H, de la Torre K, Covas MI, Kaikkonen J, Mursu J, Koenbick C, Bäumler H, Gaddi AV, EUROLIVE Study Group
Journal of the American College of Nutrition · 62 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
- 2008-04-01 · J Am Coll Nutr · vol. 27 · número 2 · págs. 314–320
- Editorial
- Taylor & Francis
- Citado
- 105 citas · más que el 94% de estudios similares · 3.8× 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 · Fatty Acid Research and Health · Antioxidant Activity and Oxidative Stress
- Palabras clave
- olive oil, lipid peroxidation, oxidative stress, oleic acid, linoleic acid, oleic/linoleic acid ratio, isoprostanes, phenolic compounds, monounsaturated fatty acids, dietary fat
- MeSH
- humans, cholesterol, blood glucose, fatty acids, f2-isoprostanes, triglycerides, lipoproteins, ldl, plant oils, apolipoproteins b, statistics, nonparametric, cross-over studies, lipid peroxidation, oxidative stress, adult, cholesterol, ldl, cholesterol, hdl, olive oil
17 autores
- Arrigo F.G. Cicero🇮🇹 · autor de correspondenciaUniversity of Bologna
- Simona Nascetti🇮🇹University of Bologna
- M. Carmen López‐Sabater
- Roberto Elosúa🇪🇸Municipal Institute for Medical Research; Universitat de Barcelona
- Jukka T. Salonen
- Kristiina Nyyssönen🇮🇹University of Bologna
- Henrik Enghusen Poulsen🇩🇰Copenhagen University Hospital; Rigshospitalet
- Hans-Joachim Franz Zunft🇩🇪German Institute of Human Nutrition
- H. Kiesewetter🇩🇪Charité - Universitätsmedizin Berlin
- Karina de la Torre‐Carbot🇫🇮University of Eastern Finland
- María‐Isabel Covas🇪🇸Municipal Institute for Medical Research; Universitat de Barcelona
- Jari Kaikkonen
- Jaakko Mursu🇫🇮University of Eastern Finland
- Corina Koenbick🇩🇪German Institute of Human Nutrition
- Hans Bäumler🇩🇪Charité - Universitätsmedizin Berlin
- Antonio Vittorino Gaddi🇮🇹University of Bologna
- for the EUROLIVE Study Group
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
The aim of our study was to assess the changes in the fatty acid composition of low density lipoproteins (LDL) after sustained consumption of olive oil at real-life doses (25 mL/day) and their relationship with lipid oxidative damage.
Methods
A multi-center randomized, cross-over, clinical trial with 3 similar types of olive oils, but with differences in the phenolic content, was conducted on 200 healthy European subjects. Intervention periods were of 3 weeks separated by 2-week washout periods. The LDL fatty acid content was measured in samples drawn at baseline and after the last intervention period.
Results
After olive oil ingestion oleic acid concentration in LDL increased (1.9%; p < 0.001) and those of linoleic (1.1%; p < 0.002) and arachidonic acid (0.5%; p < 0.001) decreased. Monounsaturated/polyunsaturated fatty acid and oleic/linoleic acid ratios in LDL increased after olive oil consumption. An inverse relationship between the oleic/linoleic acid ratio and biomarkers of oxidative stress was observed. One unit increase in the oleic/linoleic acid ratio was associated with a decrease of 4.2 microg/L in plasma isoprostanes.
Conclusion
Consumption of olive oil at real-life doses improved the fatty acid profile in LDL, the changes being associated with a reduction of the oxidative damage to lipids.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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