Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial
Valderas-Martinez P, Chiva-Blanch G, Casas R, Arranz S, Martínez-Huélamo M, Urpi-Sarda M, Torrado X, Corella D, Lamuela-Raventós RM, Estruch R
Nutrients · 45 citas
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- Ensayo controlado aleatorizado (indexado por PubMed)
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Quién lo pagó
- Financiación
- Financiación independiente
Según la declaración de financiación del texto completo.
Publicación
- Publicado
- 2016-03-16 · Nutrients · vol. 8 · número 3 · pág. 170
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 70 citas · más que el 98% de estudios similares · 9.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 42 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Phytochemicals and Antioxidant Activities · Fatty Acid Research and Health
- Palabras clave
- tomato sauce, olive oil, cardiovascular risk factors, inflammatory markers, atherosclerosis, postprandial effects, serum cholesterol, triglycerides, HDL cholesterol, IL-10, interleukin-6, VCAM-1, LFA-1, CD36, adhesion molecules, bioactive compounds
- MeSH
- humans, fruit, cardiovascular diseases, lipids, cell adhesion molecules, inflammation mediators, diet, risk factors, prospective studies, cross-over studies, energy intake, nutritive value, postprandial period, time factors, adolescent, adult, spain, female, male, young adult, cooking, protective factors, biomarkers, olive oil, solanum lycopersicum
10 autores
- Palmira Valderas-Martínez🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Hospital Clínic de Barcelona; Universitat de Barcelona
- Gemma Chiva‐Blanch🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Universitat de Barcelona
- Rosa Mª Casas🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Hospital Clínic de Barcelona; Universitat de Barcelona
- Sara Arranz🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Hospital Clínic de Barcelona; Universitat de Barcelona
- Miriam Martínez‐Huélamo🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Universitat de Barcelona
- Mireia Urpí-Sardà🇪🇸Universitat de Barcelona
- Xavier Torrado🇪🇸Universitat de Barcelona
- Dolores Corella🇪🇸Universitat de València; Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition
- Rosa Maria Lamuela-Raventós🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Universitat de Barcelona
- Ramón Estruch🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Hospital Clínic de Barcelona; Universitat de Barcelona
Resumen
El texto original del estudio, en el idioma en que se publicó.
Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw tomatoes and tomato sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw tomatoes (RT), tomato sauce (TS) and tomato sauce with refined olive oil (TSOO) on cardiovascular disease risk factors. We performed an open, prospective, randomized, cross-over, controlled feeding trial in 40 healthy subjects who randomly received: 7.0 g of RT/kg of body weight (BW), 3.5 g of TS/kg BW, 3.5 g of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on four different days. Biochemical parameters and cellular and circulating inflammatory biomarkers were assessed at baseline and 6 h after each intervention. The results indicate that, compared to control intervention, a single tomato intake in any form decreased plasma total cholesterol, triglycerides and several cellular and plasma inflammatory biomarkers, and increased plasma high density lipoproteins (HDL) cholesterol and interleukine (IL) 10 concentrations. However, the changes of plasma IL-6 and vascular cell adhesion molecule-1 (VCAM-1), and lymphocyte function-associated antigen-1 (LFA-1) from T-lymphocytes and CD36 from monocytes were significantly greater after TSOO than after RT and TS interventions. We concluded that tomato intake has beneficial effects on cardiovascular risk factors, especially cooked and enriched with oil.
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