Consumption of extra virgin olive oil improves body composition and blood pressure in women with excess body fat: a randomized, double-blinded, placebo-controlled clinical trial
Galvão Cândido F, Xavier Valente F, da Silva LE, Gonçalves Leão Coelho O, Gouveia Peluzio MDC, Gonçalves Alfenas RC
European journal of nutrition · 49 citas
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Cómo se estudió
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- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Posiblemente financiado por la industria
- Gobierno
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Gobierno
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
- Gobierno
- Fundação de Amparo à Pesquisa do Estado de Minas Gerais
- Gobierno
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (BR)
- Empresa
- Bioclin
Según 5 financiadores declarados.
Publicación
- Publicado
- 2017-08-14 · Eur J Nutr · vol. 57 · número 7 · págs. 2445–2455
- Editorial
- Springer Science+Business Media
- Citado
- 76 citas · más que el 92% de estudios similares · 3.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 67 trabajos
- Acceso
- De pago
- Áreas de investigación
- Edible Oils Quality and Analysis · Nutritional Studies and Diet · Fatty Acid Research and Health
- Palabras clave
- extra virgin olive oil, obesity, body composition, fat loss, hypocaloric diet, blood pressure, diastolic blood pressure, HDL cholesterol, inflammatory cytokines, IL-10, IL-1β, serum creatinine, alkaline phosphatase, women, breakfast
- MeSH
- adipose tissue, humans, obesity, plant oils, double-blind method, body composition, blood pressure, adult, female, olive oil
6 autores
- Flávia Galvão Cândido🇧🇷 · autor de correspondenciaUniversidade Federal de Viçosa
- Flávia Xavier Valente🇧🇷Universidade Federal de Viçosa
- Laís Emilia da Silva🇧🇷Universidade Federal de Viçosa
- Olívia Gonçalves Leão Coelho🇧🇷Universidade Federal de Viçosa
- Maria do Carmo Gouveia Pelúzio🇧🇷Universidade Federal de Viçosa
- Rita de Cássia Gonçalves Alfenas🇧🇷Universidade Federal de Viçosa
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
Despite the fact that extra virgin olive oil (EVOO) is widely used in obese individuals to treat cardiovascular diseases, the role of EVOO on weight/fat reduction remains unclear. We investigated the effects of energy-restricted diet containing EVOO on body composition and metabolic disruptions related to obesity.
Methods
This is a randomized, double-blinded, placebo-controlled clinical trial in which 41 adult women with excess body fat (mean ± SD 27.0 ± 0.9 year old, 46.8 ± 0.6% of total body fat) received daily high-fat breakfasts containing 25 mL of soybean oil (control group, n = 20) or EVOO (EVOO group, n = 21) during nine consecutive weeks. Breakfasts were part of an energy-restricted normal-fat diets (-2090 kJ, ~32%E from fat). Anthropometric and dual-energy X-ray absorptiometry were assessed, and fasting blood was collected on the first and last day of the experiment.
Results
Fat loss was ~80% higher on EVOO compared to the control group (mean ± SE: -2.4 ± 0.3 kg vs. -1.3 ± 0.4 kg, P = 0.037). EVOO also reduced diastolic blood pressure when compared to control (-5.1 ± 1.6 mmHg vs. +0.3 ± 1.2 mmHg, P = 0.011). Within-group differences (P < 0.050) were observed for HDL-c (-2.9 ± 1.2 mmol/L) and IL-10 (+0.9 ± 0.1 pg/mL) in control group, and for serum creatinine (+0.04 ± 0.01 µmol/L) and alkaline phosphatase (-3.3 ± 1.8 IU/L) in the EVOO group. There was also a trend for IL-1β EVOO reduction (-0.3 ± 0.1 pg/mL, P = 0.060).
Conclusion
EVOO consumption reduced body fat and improved blood pressure. Our results indicate that EVOO should be included into energy-restricted programs for obesity treatment.
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