Crossover study of diets enriched with virgin olive oil, walnuts or almonds. Effects on lipids and other cardiovascular risk markers
Damasceno NR, Pérez-Heras A, Serra M, Cofán M, Sala-Vila A, Salas-Salvadó J, Ros E
Nutrition, metabolism, and cardiovascular diseases : NMCD · 111 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
- Biomarcadores de consumo
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2011-04-07 · Nutr Metab Cardiovasc Dis · vol. 21 · págs. S14–S20
- Editorial
- Elsevier BV
- Citado
- 165 citas · más que el 99% de estudios similares · 10.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 24 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nuts composition and effects · Nutritional Studies and Diet · Fatty Acid Research and Health
- Palabras clave
- virgin olive oil, Juglans regia, almond, hypercholesterolemia, LDL cholesterol lowering, serum lipids, cardiovascular risk markers, lipid oxidation, inflammatory markers, Mediterranean diet, fat replacement, plasma fatty acids, dietary adherence, phenolic compounds
- MeSH
- humans, juglans, prunus, nuts, cardiovascular diseases, inflammation, blood glucose, dietary fats, plant oils, anticholesteremic agents, risk factors, cross-over studies, oxidation-reduction, lipid peroxidation, diet, mediterranean, adult, aged, middle aged, female, male, cholesterol, ldl, cholesterol, hdl, biomarkers, olive oil
7 autores
- Nágila Raquel Teixeira Damasceno🇪🇸Hospital Clínic de Barcelona
- Ana Pérez-Heras🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Hospital Clínic de Barcelona
- M. Serra🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Hospital Clínic de Barcelona
- Montserrat Cofán🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Hospital Clínic de Barcelona
- Aleix Sala‐Vila🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Hospital Clínic de Barcelona
- Jordi Salas‐Salvadó🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Institut de Recerca Biomèdica Catalunya Sud; Hospital Universitari Sant Joan de Reus; Universitat Rovira i Virgili
- Emilio Ros🇪🇸 · autor de correspondenciaInstituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Hospital Clínic de Barcelona
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background and aims
Virgin olive oil (VOO) and nuts are basic components of the Mediterranean diet, a heart-healthy dietary pattern. Nuts have well known cholesterol lowering effects, while evidence is unclear for VOO. We designed a study in hypercholesterolemic patients to assess the effects on serum lipids and other intermediate markers of cardiovascular risk of replacing 40% of the fat in the background diet with VOO, walnuts or almonds.
Methods and results
After a 4 week run-in period with a healthy diet, eligible candidates were randomized into three diet sequences in a crossover design, with a common background diet enriched with VOO, walnuts or almonds, lasting 4 weeks each. Outcomes were changes of serum lipids and oxidation and inflammation markers, measured by standard methods. Plasma fatty acids were determined by gas chromatography to assess compliance. In 18 participants completing the study (9 women, mean age 56 y, BMI 25.7 kg/m(2)), LDL-cholesterol was reduced from baseline by 7.3%, 10.8% and 13.4% after the VOO, walnut and almond diets, respectively (P = 0.001, Friedman test). Total cholesterol and LDL/HDL ratios decreased in parallel. LDL-cholesterol decreases were greater than predicted from dietary fatty acid and cholesterol exchanges among diets. No changes of other lipid fractions, oxidation analytes or inflammatory biomarkers were observed. Plasma fatty acid changes after each diet sequence supported good compliance.
Conclusion
The results confirm the cholesterol lowering properties of nut-enriched diets. They also suggest that phenolic-rich VOO has a cholesterol lowering effect independently of its fatty acid content, which clearly deserves further study.
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