Post-prandial effects of high-polyphenolic extra virgin olive oil on endothelial function in adults at risk for type 2 diabetes: A randomized controlled crossover trial
Njike VY, Ayettey R, Treu JA, Doughty KN, Katz DL
International journal of cardiology · 26 citas
Etiquetas de revisión
Alimentación controladaFinanciación 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
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2021-02-04 · Int J Cardiol · vol. 330 · págs. 171–176
- Editorial
- Elsevier BV
- Citado
- 34 citas · más que el 88% de estudios similares · 2.2× el promedio de su campo
- Referencias
- 38 trabajos
- Acceso
- De pago
- Áreas de investigación
- Edible Oils Quality and Analysis · Phytochemicals and Antioxidant Activities · Fatty Acid Research and Health
- Palabras clave
- extra virgin olive oil, polyphenols, refined olive oil, endothelial function, flow-mediated dilation, type 2 diabetes risk, prediabetes, metabolic syndrome, postprandial effects, blood pressure, cardiovascular risk
- MeSH
- humans, diabetes mellitus, type 2, cross-over studies, postprandial period, adult, middle aged, female, male, olive oil, metabolic syndrome
5 autores
- Valentine Yanchou Njike🇺🇸 · autor de correspondenciaYale University; Griffin Hospital; Yale Griffin Prevention Research Center
- Rockiy G. Ayettey🇺🇸 · autor de correspondenciaYale University; Griffin Hospital; Yale Griffin Prevention Research Center
- Judith A. Treu🇺🇸Yale University; Griffin Hospital; Yale Griffin Prevention Research Center
- Kimberly N. Doughty🇺🇸Yale University; Griffin Hospital; Yale Griffin Prevention Research Center
- David L. Katz🇺🇸Yale University; Yale Griffin Prevention Research Center
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Effects of olive oil on cardiovascular risk have been controversial. We compared the effects of high-polyphenolic extra virgin olive oil (EVOO) and refined olive oil without polyphenols on endothelial function (EF) in adults at risk for Type 2 diabetes mellitus (T2DM).
Methods
Randomized, controlled, double-blind, crossover trial of 20 adults (mean age 56.1 years; 10 women, 10 men) at risk for T2DM (i.e., as defined by either prediabetes or metabolic syndrome) assigned to one of two possible sequence permutations of two different single dose treatments (50 mL of high-polyphenolic EVOO or 50 mL of refined olive oil without polyphenols), with 1-week washout. Participants received their olive oils in a smoothie consisting of ½ cup frozen blueberries and 1 cup (8 oz) low-fat vanilla yogurt blended together. Primary outcome measure was EF measured as flow-mediated dilatation. Participants were evaluated before and 2 h after ingestion of their assigned olive oil treatment.
Results
EVOO acutely improved EF as compared to refined olive oil (1.2 ± 6.5% versus -3.6 ± 3.8%; p = 0.0086). No significant effects on systolic or diastolic blood pressure were observed.
Conclusions
High-polyphenolic EVOO acutely enhanced EF in the study cohort, whereas refined olive oil did not. Blood pressure effects were not observed. Reports on the vascular effects of olive oil ingestion should specify the characteristics of the oil.
Clinical trial registration number
NCT04025281.
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