Effects of supplementing a healthy diet with pecan nuts or extra-virgin olive oil on inflammatory profile of patients with stable coronary artery disease: a randomised clinical trial
Weschenfelder C, Gottschall CBA, Markoski MM, Portal VL, Quadros AS, Bersch-Ferreira ÂC, Marcadenti A
The British journal of nutrition · 14 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Solo mecanismos
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2021-05-11 · Br J Nutr · vol. 127 · número 6 · págs. 862–871
- Editorial
- Cambridge University Press
- Citado
- 15 citas · más que el 76% de estudios similares · 1.2× el promedio de su campo
- Referencias
- 58 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nuts composition and effects · Nutritional Studies and Diet · Fatty Acid Research and Health
- Palabras clave
- pecan nuts, extra virgin olive oil, stable coronary artery disease, inflammation, inflammatory markers, C-reactive protein, fibrinogen, interleukin-6, interferon-gamma, healthy eating, omega-3 fatty acids
- MeSH
- humans, carya, nuts, c-reactive protein, interleukin-6, coronary artery disease, biomarkers, olive oil, diet, healthy
7 autores
- Camila Weschenfelder🇧🇷Fundação Universitária de Cardiologia
- Catarina B.A. Gottschall🇧🇷Universidade Federal de Ciências da Saúde de Porto Alegre
- Melissa Medeiros Markoski🇧🇷Universidade Federal de Ciências da Saúde de Porto Alegre
- Vera Lúcia Portal🇧🇷Fundação Universitária de Cardiologia
- Alexandre S. de Quadros🇧🇷Fundação Universitária de Cardiologia
- Ângela Cristine Bersch-Ferreira🇧🇷Hospital do Coração
- Aline Marcadenti🇧🇷 · autor de correspondenciaFundação Universitária de Cardiologia; Hospital do Coração
Resumen
El texto original del estudio, en el idioma en que se publicó.
The consumption of nuts and extra-virgin olive oil has been associated with suppression of inflammatory pathways that contribute to atherosclerosis, but its role on the modulation of the inflammatory profile in patients with established coronary artery disease (CAD) is unclear. The aim of this study was to evaluate the effects of adding pecan nuts or extra-virgin olive oil to a healthy diet on inflammatory markers in patients with stable CAD. In this randomised clinical trial, 204 patients were enrolled to three study groups: sixty seven to control group (CG: healthy diet), sixty eight to pecan nuts group (PNG: 30 g/d of pecans + healthy diet) and sixty nine to extra-virgin olive oil group (OOG: 30 ml/d of extra-virgin olive oil + healthy diet). High-sensitivity C-reactive protein (hs-CRP, in mg/l), fibrinogen (mg/dl), IL 2, 4, 6, 10 (pg/ml) and interferon-γ (IFN-γ, in pg/ml), IL-6/IL-10, IL-2/IL-4 and IFN-/γIL-4 ratios were evaluated at baseline and after the follow-up (12 weeks). As main results, after adjustment for sex, statin used and relative body weight variation, there were no differences between groups regarding inflammatory markers at the end of the study. IL-6 levels (primary outcome) were reduced in 12 weeks when compared with baseline in all study groups (CG: difference: -0·593 (se = 0·159) pg/dL; PNG: difference: -0·335 (se = 0·143) pg/dl; OOG: IL-6 difference: -0·325 (se = 0·143) pg/dl). In conclusion, there was no significant effect of including pecan nuts or extra virgin olive oil to a healthy diet on inflammatory markers in individuals with CAD.
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