A 3 years follow-up of a Mediterranean diet rich in virgin olive oil is associated with high plasma antioxidant capacity and reduced body weight gain
Razquin C, Martinez JA, Martinez-Gonzalez MA, Mitjavila MT, Estruch R, Marti A
European journal of clinical nutrition · 116 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
- 2009-08-26 · Eur J Clin Nutr · vol. 63 · número 12 · págs. 1387–1393
- Editorial
- Springer Nature
- Citado
- 172 citas · más que el 98% de estudios similares · 9.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 35 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Edible Oils Quality and Analysis · Nuts composition and effects
- Palabras clave
- Mediterranean diet, virgin olive oil, plasma antioxidant capacity, weight loss, adiposity, PREDIMED trial, cardiovascular risk, dietary intervention, nuts, low-fat diet
- MeSH
- humans, nuts, cardiovascular diseases, obesity, weight gain, plant oils, antioxidants, body mass index, diet, fat-restricted, diet surveys, risk factors, follow-up studies, oxidation-reduction, diet, mediterranean, aged, female, male, waist circumference, olive oil, surveys and questionnaires
6 autores
- Cristina Razquín🇪🇸Universidad de Navarra
- José Alfredo Martínez🇪🇸Universidad de Navarra
- Miguel Ángel Martínez‐González🇪🇸Clinica Universidad de Navarra; Universidad de Navarra
- Maria Teresa Mitjavila🇪🇸Universitat de Barcelona
- Ramón Estruch🇪🇸Hospital Clínic de Barcelona; Universitat de Barcelona
- Amelia Martí🇪🇸 · autor de correspondenciaUniversidad de Navarra
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background/objectives
The aim of this study was to analyze the influence of a Mediterranean dietary pattern on plasma total antioxidant capacity (TAC) after 3 years of intervention and the associations with adiposity indexes in a randomized dietary trial (PREDIMED trial) with high cardiovascular risk patients.
Subjects/methods
187 subjects were randomly selected from the PREDIMED-UNAV center after they completed 3-year intervention program. Participants were following a Mediterranean-style diet with high intake of virgin olive oil or high intake of nuts, or a conventional low-fat diet. Adiposity indexes were measured at baseline and at year 3. Plasma TAC was evaluated using a commercially available colorimetric assay kit.
Results
Plasma TAC in the control, olive oil and nuts groups was 2.01+/-0.15, 3.51+/-0.14 and 3.02+/-0.14 mM Trolox, respectively after adjusting for age and sex. The differences between the Mediterranean diet and control groups were statistically significant (P<0.001). Moreover higher levels of TAC were significantly associated with a reduction in body weight after 3 years of intervention among subjects allocated to the virgin olive oil group (B=-1.306; 95% CI=-2.439 to -0.173; P=0.025, after adjusting for age, sex and baseline body mass index).
Conclusions
Mediterranean diet, especially rich in virgin olive oil, is associated with higher levels of plasma antioxidant capacity. Plasma TAC is related to a reduction in body weight after 3 years of intervention in a high cardiovascular risk population with a Mediterranean-style diet rich in virgin olive oil.
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