Effects of extra virgin olive oil and fish oil on lipid profile and oxidative stress in patients with metabolic syndrome
Venturini D, Simão AN, Urbano MR, Dichi I
Nutrition (Burbank, Los Angeles County, Calif.) · 61 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
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2015-01-03 · Nutrition · vol. 31 · número 6 · págs. 834–840
- Editorial
- Elsevier BV
- Citado
- 95 citas · más que el 97% de estudios similares · 7.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 59 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Antioxidant Activity and Oxidative Stress
- Palabras clave
- extra virgin olive oil, fish oil, omega-3 fatty acids, metabolic syndrome, lipid profile, oxidative stress, LDL cholesterol, total cholesterol, HDL cholesterol, lipid peroxidation, hydroperoxides, advanced oxidation protein products, uric acid, dietary supplementation
- MeSH
- humans, olea, peroxides, cholesterol, fatty acids, omega-3, fish oils, antioxidants, oxidative stress, drug synergism, adult, middle aged, female, male, cholesterol, ldl, cholesterol, hdl, olive oil, metabolic syndrome
4 autores
- Danielle Venturini · autor de correspondencia
- Andréa Name Colado Simão
- Mariana Ragassi Urbano
- Isaías Dichi
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
The aim of this study was to verify if extra virgin olive oil and fish oil have a synergistic effect on lipid and oxidative stress parameters in patients with metabolic syndrome (MetS).
Methods
This intervention study included 102 patients (81 women and 21 men) with MetS (mean age 51.45 ± 8.27 y) from the ambulatory center of the University Hospital of Londrina, Paraná, Brazil. Patients were randomly assigned to one of four groups: Patients in the control group (CG) were instructed to maintain their usual diet; the second group (fish oil group [FO]) received 3 g/d of fish oil ω-3 fatty acids (10 capsules); the third group (extra virgin olive oil group [OO]) received 10 mL/d of extra virgin olive oil at lunch and dinner; and the fourth group (fish oil and extra virgin olive oil group [FOO]) received 3 g/d of fish oil ω-3 fatty acids and 10 mL/d of extra virgin olive oil. MetS related markers and oxidative stress were measured at baseline and after 90 d.
Results
Differences across treatment groups showed a statistically significant decrease (P < 0.05) in total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) when FOO was compared with CG and OO, respectively. Hydroperoxides showed a significant decrease (P < 0.05) when FOO was compared with CG, whereas there was an increase in total peroxyl radical-trapping antioxidant potential/advanced oxidation protein products (TRAP/AOPP; P < 0.05) in FOO when compared with FO. In relation to baseline values, there was a significant decrease (P < 0.05) in LDL-C values, and TC/high-density lipoprotein cholesterol (HDL-C) and LDL-C/HDL-C indexes in FOO. There was also a decrease (P < 0.05) in hydroperoxides, in AOPP and in AOPP/TRAP index in FOO, and an increase (P < 0.05) in TRAP/AOPP index in FOO and in TRAP/uric acid ratio in OO.
Conclusion
The present study provides evidence that increased dietary ω-3 polyunsaturated fatty acids and extra virgin olive oil have beneficial synergistic effects on lipid metabolism and oxidative stress in patients with MetS.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.