Effects of extra virgin olive oil and pecans on plasma fatty acids in patients with stable coronary artery disease
de Araújo AR, Sampaio GR, da Silva LR, Portal VL, Markoski MM, de Quadros AS, Rogero MM, da Silva Torres EAF, Marcadenti A
Nutrition (Burbank, Los Angeles County, Calif.) · 5 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
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2021-07-15 · Nutrition · vol. 91-92 · pág. 111411
- Editorial
- Elsevier BV
- Citado
- 6 citas · más que el 70% de estudios similares · 0.8× el promedio de su campo
- Referencias
- 42 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Fatty Acid Research and Health · Nuts composition and effects · Nutritional Studies and Diet
- Palabras clave
- extra virgin olive oil, Carya illinoinensis, plasma fatty acids, stable coronary artery disease, dietary supplementation, oleic acid, lipid profile, statins, healthy eating, dietary fatty acid intake
- MeSH
- humans, carya, fatty acids, oleic acid, plant oils, coronary artery disease, olive oil
9 autores
- Aline Ramos de Araújo🇧🇷Universidade Federal de Ciências da Saúde de Porto Alegre
- Geni Rodrigues Sampaio🇧🇷Universidade de São Paulo
- Lucas Ribeiro da Silva🇧🇷Hospital do Coração
- Vera Lúcia Portal🇧🇷Fundação Universitária de Cardiologia
- Melissa Medeiros Markoski🇧🇷Universidade Federal de Ciências da Saúde de Porto Alegre
- Alexandre Schaan de Quadros🇧🇷Fundação Universitária de Cardiologia
- Marcelo Macedo Rogero🇧🇷Universidade de São Paulo
- Elizabeth Aparecida Ferraz da Silva Torres🇧🇷Universidade de São Paulo
- Aline Marcadenti🇧🇷 · autor de correspondenciaFundação Universitária de Cardiologia; Hospital do Coração
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
The aim of this study was to determine the effects of a healthy diet supplemented with extra virgin olive oil or pecans on plasma fatty acids (PFAs) in patients with stable coronary artery disease (CAD).
Methods
Patients 40 to 80 y of age were randomized to one of three dietary interventions (allocation ratio 1: 1: 1): healthy diet based on guidelines (control group [CG]), healthy diet supplemented with 30 g/d of pecans (PNG), or a healthy diet supplemented with 30 mL/d of extra virgin olive oil (OOG). PFAs were identified at baseline and at the end of follow-up (12 wk), and correlations between dietary fatty acids intake, PFAs, and clinical biomarkers of the lipid profile were also assessed before and after the interventions.
Results
Among 149 participants included in the analysis (43 CG; 51 PNG; and 55 OOG), correlations were observed between food intake, PFAs, and lipid profile before and after interventions independent of statins used, but all were considered weak. At the end of the study, the OOG showed increased concentrations of oleic fatty acid independently of the type of statin in use (1.49%; 95% confidence interval, 0.08-2.89; P = 0.029); however, there were no significant differences between the groups regarding the final mean values of oleic fatty acid or in the other PFAs.
Conclusions
In patients with stable CAD, there were no significant differences in PFAs after 12 wk according to dietary interventions evaluated.
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