The effects of extra virgin olive oil or butter on cardiovascular biomarkers in European and Chinese males in the UK: A pilot randomised crossover trial
Liang F, Young J, Koutsidis G, Lara Gallegos J
Nutrition and health · 0 citas
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Cómo se estudió
- Diseño
- 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
- 2023-07-18 · Nutr Health · vol. 31 · número 2 · págs. 485–498
- Editorial
- SAGE Publishing
- Citado
- 2 citas · más que el 32% de estudios similares · 0.2× el promedio de su campo
- Referencias
- 61 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Edible Oils Quality and Analysis · Nutritional Studies and Diet · Fatty Acid Research and Health
- Palabras clave
- extra virgin olive oil, butter, cardiovascular risk markers, ambulatory blood pressure, serum lipids, LDL cholesterol, total cholesterol, dietary fat, ethnic differences, Chinese men, European men, dietary intervention
- MeSH
- humans, cardiovascular diseases, cholesterol, lipids, butter, pilot projects, cross-over studies, blood pressure, adult, middle aged, male, cholesterol, ldl, biomarkers, olive oil, united kingdom, heart disease risk factors, white people, east asian people
4 autores
- Fan Liang🇬🇧Northumbria University
- Julie Young🇬🇧Northumbria University
- Georgios Koutsidis🇬🇧Northumbria University
- José Lara🇬🇧 · autor de correspondenciaNorthumbria University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose: No dietary interventional studies have reported the impact of olive oil on cardiovascular risk markers in groups of different ethnic origins. We report a pilot randomised controlled trial of an intervention supplementing extra virgin olive oil (EVOO) on markers of cardiovascular risk among East Asian Chinese, and European Caucasian individuals. Methods: A cross-over, randomised controlled dietary intervention for 2 weeks was undertaken. Thirty-two adults, healthy, individuals of Chinese and European origin took part in this study. 24-h ambulatory systolic and diastolic blood pressure (SBP, DBP), and blood lipids, were assessed. Results: Positive benefits of EVOO consumption were observed in all participants. Lower 24-h ambulatory SBP (-4.3 mmHg; p = 0.020), and day-time SBP (5.528 mmHg; p = 0.008), night-time DBP (-3.784 mmHg; p = 0.008) and night-time MAP (-3.747 mmHg; p = 0.007) were seen in all participants independently of covariates. In addition, total cholesterol (7.9 mg/dL; p = 0.017) and LDL-cholesterol (6.5 mg/dL; p = 0.028) were increased with butter but not with olive oil. No significant difference in other cardiovascular risk factors were observed. However, differences were observed between Caucasians and East Asian individuals in the absence of significant differences in lifestyle. Conclusion: This pilot study suggests that consumption of EVOO should be advocated as a healthier dietary fat and recommended to replace butter as a dietary strategy to improve cardiovascular health in both Caucasians and East Asian individuals.
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