Olive oil containing olive oil fatty acid esters of plant sterols and dietary diacylglycerol reduces low-density lipoprotein cholesterol and decreases the tendency for peroxidation in hypercholesterolaemic subjects. Extra virgin olive oil consumption reduces the risk of osteoporotic fractures in the PREDIMED trial. Effects of palm olein and olive oil on serum lipids in a Chinese population: a randomized, double-blind, cross-over trial. An olive oil-rich diet results in higher concentrations of LDL cholesterol and a higher number of LDL subfraction particles than rapeseed oil and sunflower oil diets. Olive and Sesame Oil Effect on Lipid Profile in Hypercholesterolemic Patients, Which Better? Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study Lipoprotein concentrations in normolipidemic males consuming oleic acid-rich diets from two different sources: olive oil and oleic acid-rich sunflower oil. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women Flaxseed oil supplementation increases plasma F1-phytoprostanes in healthy men. Rice bran oil consumption and plasma lipid levels in moderately hypercholesterolemic humans. Olive oil- and fish oil-enriched diets modify plasma lipids and susceptibility of LDL to oxidative modification in free-living male patients with peripheral vascular disease: the Spanish Nutrition Study. Fruit, vegetables, and olive oil and risk of coronary heart disease in Italian women: the EPICOR Study. Effect of extra-virgin olive oil and fish-oil supplementation on plasma lipids and susceptibility of low-density lipoprotein to oxidative alteration in free-living spanish male patients with peripheral vascular disease. Butter differs from olive oil and sunflower oil in its effects on postprandial lipemia and triacylglycerol-rich lipoproteins after single mixed meals in healthy young men. Flaxseed oil does not affect inflammatory markers and lipid profile compared to olive oil, in young, healthy, normal weight adults. Palm oil and cardiovascular disease: a randomized trial of the effects of hybrid palm oil supplementation on human plasma lipid patterns. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Dietary lipids and geriatric depression scale score among elders: the EPIC-Greece cohort. The influence of a formula supplemented with dairy lipids and plant oils on the erythrocyte membrane omega-3 fatty acid profile in healthy full-term infants: a double-blind randomized controlled trial Effect of a 6-month intervention with cooking oils containing a high concentration of monounsaturated fatty acids (olive and canola oils) compared with control oil in male Asian Indians with nonalcoholic fatty liver disease. n -- 3 fatty acid supplementation during pregnancy in women with allergic disease: effects on blood pressure, and maternal and fetal lipids. Plasma lipid levels and platelet and neutrophil function in patients with vascular disease following fish oil and olive oil supplementation. Olive oil consumption and weight change: The SUN prospective cohort study Different effects of eicosapentaenoic acid and olive oil on blood pressure, intracellular free platelet calcium, and plasma lipids in patients with essential hypertension In vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial.
Plant sterols ( PS ) and MUFA are well-documented cholesterol lowering agents . We aim ed to determine the effect of PS esterified to olive oil fatty acids ( PS-OO ) on blood lipid profile and lipid peroxidation in hypercholesterolaemic subjects . Twenty-one moderately overweight , hypercholesterolaemic subjects consumed three consecutive treatment diets , each lasting 28 d and separated by 4-week washout periods , using a r and omized crossover design . Diets contained 30 % energy as fat , 70 % of which was provided by olive oil ( OO ) , and differed only in the treatment oils : OO , PS esterified to sunflower oil fatty acids ( PS-SO ) , and PS-OO . Both PS-SO and PS-OO treatments provided 1.7 g PS /d . PS-OO and PS-SO consumption result ed in a decrease ( P = 0.0483 ) in LDL-cholesterol ( LDL-C ) concentrations compared with the OO diet . Although total cholesterol and apo B-100 levels were not significantly affected , PS-SO and , to some extent , PS-OO reduced the total : HDL-cholesterol ( HDL-C ) ratio ( P = 0.0142 ) and the apo B-100:apo A-I ratio ( P = 0.0168 ) compared with the OO diet . There were no differences across diets in lipoprotein(a ) ( Lp(a ) ) and lipid peroxidation levels . However , following consumption of OO and PS-SO , Lp(a ) concentrations increased ( P = 0.0050 and 0.0421 , respectively ) , while PS-OO treatment did not affect Lp(a ) levels . Furthermore , there was a decrease ( P = 0.0097 ) in lipid peroxidation levels with PS-OO treatment during the supplementation phase . Our results suggest that supplementing an OO-rich diet with PS-OO favourably alters the plasma lipid profile and may decrease the susceptibility of LDL-C to lipid peroxidation in hypercholesterolaemic subjects BACKGROUND & AIMS The incidence of osteoporotic fractures is lower in countries in the Mediterranean basin .  Virgin olive oil , a key component of the Mediterranean Diet ( MDiet ) , with recognised beneficial effects on metabolism and cardiovascular health , may decrease the risk of osteoporotic fractures . The aim to this study was to explore the effect of chronic consumption of total olive oil and its varieties on the risk of osteoporosis-related fractures in a middle-aged and elderly Mediterranean population . METHODS We included all participants ( n = 870 ) recruited in the Reus ( Spain ) centre of the PREvención con DIeta MEDiterránea ( PREDIMED ) trial . Individuals , aged 55 - 80 years at high cardiovascular risk , were r and omized to a MedDiet supplemented with extra-virgin olive oil , a MedDiet supplemented with nuts , or a low-fat diet . The present analysis was an observational cohort study nested in the trial . A vali date d food frequency question naire was used to assess dietary habits and olive oil consumption . Information on total osteoporotic fractures was obtained from a systematic review of medical records . The association between yearly repeated measurements of olive oil consumption and fracture risk was assessed by multivariate Cox proportional hazards . RESULTS We documented 114 incident cases of  osteoporosis-related fractures during a median follow-up of 8.9 years . Treatment allocation had no effect on fracture risk . Participants in the highest tertile of extra-virgin olive oil consumption had a 51 % lower risk of fractures ( HR:0.49 ; 95 % CI:0.29 - 0.81 . P for trend = 0.004 ) compared to those in the lowest tertile after adjusting for potential confounders . Total and common olive oil consumption was not associated with fracture risk . CONCLUSIONS Higher consumption of extra-virgin olive oil is associated with a lower risk of osteoporosis-related fractures in middle-aged and elderly Mediterranean population at high cardiovascular risk BACKGROUND AND OBJECTIVES As the most widely produced edible vegetable oil , palm oil is known as to contain a high level of saturated fatty acid , which was thought to adversely affect serum lipid profiles . However , recent studies have shown no influence or benefits of palm oil on serum lipids . The potential nutritional value of palm oil is attributed to the high mono-unsaturation at the crucial sn2-position of the oil 's triacylglycerols , as with the so-called ' healthy ' olive oil ( OO ) . The aim of this study was to further test this hypothesis and evaluate the effects of consuming palm olein versus olive oil on serum lipid profiles in a Chinese population . METHODS AND STUDY DESIGN In total , 120 participants were recruited from a spinnery in Yixing city and r and omly divided into two groups ( palm olein or olive oil ) to conduct a 2 × 2 crossover trial for 2 months ' intervention with 2-week washout periods . Each participant was provided 48 g of test oil per day . At the end of each period , anthropometry , and blood lipid indices were measured to determine the effects of palm olein and olive oil . RESULTS Palm olein and olive oil consumption had no significantly different effect on BMI , on serum total cholesterol , low-density lipoprotein cholesterol , high-density lipoprotein cholesterol , triacylglycerol ( TG ) , Apo B , fasting glucose , or insulin concentrations ( all p>0.05 ) . CONCLUSIONS In a dietary crossover trial , palm olein and olive oil had no recognisably different effects on body fatness or blood lipids in a healthy Chinese population We investigated the effect of olive oil , rapeseed oil , and sunflower oil on blood lipids and lipoproteins including number and lipid composition of lipoprotein subclasses .  Eighteen young , healthy men participated in a double-blinded r and omized cross-over study ( 3-week intervention period ) with 50 g of oil per 10 MJ incorporated into a constant diet .  Plasma cholesterol , triacylglycerol , apolipoprotein B , and very low density lipoprotein ( VLDL ) , intermediate density lipoprotein ( IDL ) , and low density lipoprotein ( LDL ) cholesterol concentrations were 10;-20 % higher after consumption of the olive oil diet compared with the rapeseed oil and sunflower oil diets [ analysis of variance ( ANOVA ) , P < 0.05 ] . The size of IDL , VLDL , and LDL subfractions did not differ between the diets , whereas a significantly higher number ( apolipoprotein B concentration ) and lipid content of the larger and medium-sized LDL subfractions were observed after the olive oil diet compared with the rapeseed oil and sunflower oil diets ( ANOVA , P < 0.05 ) . Total HDL cholesterol concentration did not differ significantly , but HDL(2a ) cholesterol was higher after olive oil and rapeseed oil compared with sunflower oil ( ANOVA , P < 0.05).In conclusion , rapeseed oil and sunflower oil had more favorable effects on blood lipids and plasma apolipoproteins as well as on the number and lipid content of LDL subfractions compared with olive oil . Some of the differences may be attributed to differences in the squalene and phytosterol contents of the oils Background : The study on natural substances especially , dietary components such as liquid oils affecting cholesterol can be important for therapeutic propose . Sesame seeds with various biomedical actions can be control the hypercholesterolemia . On the other h and , olive oil has a wide range of therapeutic effect on lipid profile in human . The aim of this study is to evaluate and compare lipid profile changes after olive and sesame oils consumption in hypercholesterolemia . Methods : This study was a clinical r and omized trial that was performed via parallel design on 48 patients . The patients were r and omly allocated in to two groups : A : olive oil and B : sesame oil . After 1 month prescription of Step I National Cholesterol Education Program diet , patients consumed 4 table spoons aprox . 60 g ) of refined olive or sesame oil daily as an exchange of other oils , for 1 month . Lipid profiles The P < 0.05 was considered as significant difference . Results : Out of 48 patients , 24 ( 50 % ) were men . The mean age was 41.7 ± 8.3 years . The mean of total cholesterol , triglyceride ( TG ) , low density lipoprotein ( LDL ) , cholesterol , and high density lipoprotein ( HDL ) cholesterol , before oil consumption was 224.5 ± 22 , 256 ± 132 , 132.6 ± 9 , and 44.5 ± 11 mg/dl . After olive oil  consumption cholesterol , TG , LDL-C , weight , waist and BMI were decreased and HDL-C was increased . After sesame oil  consumption cholesterol , TG , LDL-C were significantly decreased . Weight , waist were decreased and HDL-C was increased ( P > 0.05 ) . Conclusions : Sesame oil had equivalent effect on lipid profile in comparison olive oil and lipid profile improvement was better in sesame oil in LDL-C and TG Background It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption . The aim was to assess the association between total olive oil intake , its varieties ( extra virgin and common olive oil ) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk . Methods We included 7,216 men and women at high cardiovascular risk , aged 55 to 80 years , from the PREvención con DIeta MEDiterránea ( PREDIMED ) study , a multicenter , r and omized , controlled , clinical trial . Participants were r and omized to one of three interventions : Mediterranean Diets supplemented with nuts or extra-virgin olive oil , or a control low-fat diet . The present analysis was conducted as an observational prospect i ve cohort study . The median follow-up was 4.8 years . Cardiovascular disease ( stroke , myocardial infa rct ion and cardiovascular death ) and mortality were ascertained by medical records and National Death Index .  Olive oil  consumption was evaluated with vali date d food frequency question naires . Multivariate Cox proportional hazards and generalized estimating equations were used to assess the association between baseline and yearly repeated measurements of olive oil intake , cardiovascular disease and mortality . Results During follow-up , 277 cardiovascular events and 323 deaths occurred . Participants in the highest energy-adjusted tertile of baseline total olive oil and extra-virgin olive oil consumption had 35 % ( HR : 0.65 ; 95 % CI : 0.47 to 0.89 ) and 39 % ( HR : 0.61 ; 95 % CI : 0.44 to 0.85 ) cardiovascular disease risk reduction , respectively , compared to the reference . Higher baseline total olive oil consumption was associated with 48 % ( HR : 0.52 ; 95 % CI : 0.29 to 0.93 ) reduced risk of cardiovascular mortality . For each 10 g/d increase in extra-virgin olive oil consumption , cardiovascular disease and mortality risk decreased by 10 % and 7 % , respectively . No significant associations were found for cancer and all-cause mortality . The associations between cardiovascular events and extra virgin olive oil intake were significant in the Mediterranean diet intervention groups and not in the control group . Conclusions Olive oil consumption , specifically the extra-virgin variety , is associated with reduced risks of cardiovascular disease and mortality in individuals at high cardiovascular risk . Trial registration This study was registered at controlled-trials.com ( http://www.controlled-trials.com/IS RCT N35739639 ) . International St and ard R and omized Controlled Trial Number ( IS RCT N ) : 35739639 . Registration date : 5 October 2005 The effects on plasma lipid concentrations of two oleic acid-rich diets , prepared with two different plant oils -- olive oil and sunflower oil high in monounsaturated fatty acids (MUFAs)-- were compared with a National Cholesterol Education Program ( NCEP ) I diet . Twenty-one healthy , normolipidemic , young males consumed an NCEP-I diet ( 30 % of energy as fat ) during a 25-d period . Subjects were then assigned to two 4-wk study periods , according to a r and omized , crossover design . Group one was placed on an olive oil-enriched diet ( 40 % fat , 22 % MUFAs ) , followed by a 4-wk period of a sunflower oil-enriched diet ( 40 % fat , 22 % MUFAs ) . In group two , the order of the diets was reversed . Both MUFA dietary periods result ed in an increase in high-density-lipoprotein ( HDL ) cholesterol ( 7 % for the olive oil diet and 4 % for the sunflower oil diet ) and in apolipoprotein ( apo ) A-I ( 9 % for both ) compared with the NCEP-I diet . Low-density-lipoprotein ( LDL ) cholesterol and apo B concentrations ( x + /- SEM ) were lower ( P < 0.05 ) during the sunflower oil diet ( 2.40 + /- 0.11 mmol/L , 0.85 + /- 0.04 mg/L ) than during the olive oil diet ( 2.64 + /- 0.15 mmol/L , 0.93 + /- 0.05 mg/L ) . No significant differences were observed in these variables between the sunflower oil and NCEP-I ( 2.48 + /- 0.13 mmol/L , 0.89 + /- 0.04 mg/L ) diets . ( ABSTRACT TRUNCATED AT 250 WORDS Summary . Background : Evidence from in vitro studies suggests that antioxidant olive oil phenolic compounds can prevent LDL oxidation . However , in vivo evidence in support of this hypothesis is sparse . Aim of the study : to establish the antioxidant effect of olive oils with differences in their phenolic compounds content in humans Methods : A controlled , double blind , cross-over , r and omized , clinical trial using three similar olive oils with increasing phenolic concentration ( from 0 to 150 mg/Kg ) was conducted in 30 healthy volunteers .  Olive oils were administered over three periods of 3 weeks preceded by two-week washout periods . Results : Urinary tyrosol and hydroxytyrosol increased ( p < 0.020 ) , in vivo plasma oxidized LDL decreased ( p = 0.006 ) , and ex vivo resistance of LDL to oxidation increased ( p = 0.012 ) with the phenolic content of the olive oil administered . After virgin olive oil administration , an increase ( p = 0.029 ) was observed in HDL cholesterol levels . Conclusions : Sustained consumption of virgin olive oil with the high phenolic content was more effective in protecting LDL from oxidation and in rising HDL cholesterol levels than that of other type of olive oils . Dose-dependent changes in oxidative stress markers , and phenolic compounds in urine , were observed with the phenolic content of the olive oil administered . Our results support the hypothesis that virgin olive oil consumption could provide benefits in the prevention of oxidative processes Introduction High dietary saturated fat intake is associated with higher blood concentrations of low-density lipoprotein cholesterol ( LDL-C ) , an established risk factor for coronary heart disease . However , there is increasing interest in whether various dietary oils or fats with different fatty acid profiles such as extra virgin coconut oil may have different metabolic effects but trials have reported inconsistent results . We aim ed to compare changes in blood lipid profile , weight , fat distribution and metabolic markers after four weeks consumption of 50 g daily of one of three different dietary fats , extra virgin coconut oil , butter or extra virgin olive oil , in healthy men and women in the general population . Design R and omised clinical trial conducted over June and July 2017 . Setting General community in Cambridgeshire , UK . Participants Volunteer adults were recruited by the British Broadcasting Corporation through their websites . Eligibility criteria were men and women aged 50–75 years , with no known history of cancer , cardiovascular disease or diabetes , not on lipid lowering medication , no contraindications to a high-fat diet and willingness to be r and omised to consume one of the three dietary fats for 4 weeks . Of 160 individuals initially expressing an interest and assessed for eligibility , 96 were r and omised to one of three interventions ; 2 individuals subsequently withdrew and 94 men and women attended a baseline assessment . Their mean age was 60 years , 67 % were women and 98 % were European Caucasian . Of these , 91 men and women attended a follow-up assessment 4 weeks later . Intervention Participants were r and omised to extra virgin coconut oil , extra virgin olive oil or unsalted butter and asked to consume 50 g daily of one of these fats for 4 weeks , which they could incorporate into their usual diet or consume as a supplement . Main outcomes and measures The primary outcome was change in serum LDL-C ; secondary outcomes were change in total and high-density lipoprotein cholesterol ( TC and HDL-C ) , TC/HDL-C ratio and non-HDL-C ; change in weight , body mass index ( BMI ) , waist circumference , per cent body fat , systolic and diastolic blood pressure , fasting plasma glucose and C reactive protein . Results LDL-C concentrations were significantly increased on butter compared with coconut oil ( + 0.42 , 95 % CI 0.19 to 0.65 mmol/L , P<0.0001 ) and with olive oil ( + 0.38 , 95 % CI 0.16 to 0.60 mmol/L , P<0.0001 ) , with no differences in change of LDL-C in coconut oil compared with olive oil ( −0.04 , 95 % CI −0.27 to 0.19 mmol/L , P=0.74 ) . Coconut oil significantly increased HDL-C compared with butter ( + 0.18 , 95 % CI 0.06 to 0.30 mmol/L ) or olive oil ( + 0.16 , 95 % CI 0.03 to 0.28 mmol/L ) . Butter significantly increased TC/HDL-C ratio and non-HDL-C compared with coconut oil but coconut oil did not significantly differ from olive oil  for TC/HDL-C and non-HDL-C. There were no significant differences in changes in weight , BMI , central adiposity , fasting blood glucose , systolic or diastolic blood pressure among any of the three intervention groups . Conclusions and relevance Two different dietary fats ( butter and coconut oil ) which are predominantly saturated fats , appear to have different effects on blood lipids compared with olive oil , a predominantly monounsaturated fat with coconut oil more comparable to olive oil with respect to LDL-C. The effects of different dietary fats on lipid profiles , metabolic markers and health outcomes may vary not just according to the general classification of their main component fatty acids as saturated or unsaturated but possibly according to different profiles in individual fatty acids , processing methods as well as the foods in which they are consumed or dietary patterns . These findings do not alter current dietary recommendations to reduce saturated fat intake in general but highlight the need for further elucidation of the more nuanced relationships between different dietary fats and health . Trial registration number NCT03105947 ; Results Supplementation with eicosapentaenoic acid ( EPA ) and docosahexaenoic acid ( DHA ) has been reported to reduce lipid peroxidation products formed from arachidonic acid ( F(2)-isoprostanes ) in healthy humans , as well as in those under oxidative stress . alpha-Linolenic acid ( ALA ) is a precursor to EPA and DHA ; however , its conversion in humans is thought to be inefficient . ALA can also undergo free radical oxidation , forming compounds known as F(1)-phytoprostanes , which are found in all plants and are in high concentrations in plant pollens . In this study , we examined the effect of ALA supplementation on plasma and urine F(1)-phytoprostane and F(2)-isoprostane concentrations in men . Thirty-six nonsmoking men , aged 20 - 65 y , were recruited from the general population and r and omly allocated to consume 9 g/d of either flaxseed oil ( 62 % ALA , 5.4 g/d ) or olive oil ( placebo ) for 4 wk in a parallel design . At baseline and after 4 wk of supplementation , blood sample s and a 24-h urine sample were collected for measurement of plasma and urinary F(1)-phytoprostanes and F(2)-isoprostanes and plasma fatty acids . Compared with the olive oil group , plasma phospholipid ALA was greater ( P < 0.0001 ) , as were F(1)-phytoprostanes in plasma ( P = 0.049 ) and urine ( P = 0.06 ) in the flaxseed oil group after 4 wk supplementation . Flaxseed oil did not affect plasma or urinary F(2)-isoprostanes . The greater plasma F(1)-phytoprostane concentration in the flaxseed oil group most likely result ed from the increased plasma concentration of the ALA substrate and /or the F(1)-phytoprostane content of the flaxseed oil . Future studies are needed to determine the physiological importance of increased plasma and urine F(1)-phytoprostanes and their relevance to heart disease prevention The effect of rice bran oil , and oil not commonly consumed in the United States , on plasma lipid and apolipoprotein concentrations was studied within the context of a National Cholesterol Education Panel ( NCEP ) Step 2 diet and compared with the effects of canola , corn , and olive oils . The study subjects were 15 middle-aged and elderly subjects ( 8 postmenopausal women and 7 men ; age range , 44 to 78 years ) with elevated low-density lipoprotein ( LDL ) cholesterol ( C ) concentrations ( range , 133 to 219 mg/dL ) .  Diets enriched in each of the test oils were consumed by each subject for 32-day periods in a double-blind fashion and were ordered in a Latin square design . All food and drink were provided by the metabolic research unit . Diet components were identical ( 17 % of calories as protein , 53 % as carbohydrate , 30 % as fat [ < 7 % as saturated fat ] , and 80 mg cholesterol/1000 kcal ) except that two thirds of the fat in each diet was contributed by rice bran , canola , corn , or olive oil .  Mean + /- SD plasma total cholesterol concentrations were 192 + /- 19 , 194 + /- 20 , 194 + /- 19 , and 205 + /- 19 mg/dL , and LDL-C concentrations were 109 + /- 30 , 109 + /- 26 , 108 + /- 31 , and 112 + /- 29 mg/dL after consumption of the rice bran , canola , corn , and olive oil-enriched diets , respectively . Plasma cholesterol and LDL-C concentrations were similar and statistically indistinguishable when the subjects consumed the rice bran , canola , and corn oil-enriched diets and lower than when they consumed the olive oil-enriched diet . ( ABSTRACT TRUNCATED AT 250 WORDS The present study describes a clinical trial in which Spanish patients suffering from peripheral vascular disease ( Fontaine stage II ) were given specific lipid supplements . Design ed as a longitudinal intervention study , patients were provided with olive oil for 3 months , followed by a 3 month wash-out period , then supplemented with a combination of fish oil and olive oil for the final 3 months . Changes in plasma and lipoprotein fatty acid composition and susceptibility of LDL to in vitro oxidation were examined . Furthermore , lipid-supplement-induced changes in LDL properties were measured as relative electrophoretic mobility and macrophage uptake . In addition , thirteen patients not provided with olive oil and fish oil were included as a control group and twenty healthy age-matched individuals were used as a reference group . A complete clinical study and a nutritional survey concerning food habits and lifestyle were performed every 3 months . Yao indices and claudicometry did not change significantly with dietary intervention although changes in plasma lipid composition suggested an improvement in the condition of the patients . The intake of the fish-oil supplement result ed in significantly increased plasma levels of eicosapentaenoic acid ( 20:5n-3 ) and docosahexaenoic acid ( 22:6n-3 ) in comparison with baseline concentrations , olive-oil and control groups . Fish-oil consumption significantly decreased plasma triacylglycerol levels compared with the olive-oil period , control and reference groups . The susceptibility of LDL to Cu-mediated oxidation was lower in the patients consuming olive oil and the fish-oil supplement than in the control group , and the uptake of LDL by macrophages was significantly lower in the group supplemented with fish oil . In conclusion , consumption of olive oil together with a dietary supplement of fish oil may be useful in the nutritional management of patients suffering from peripheral vascular disease in terms of increasing plasma n-3 long-chain polyunsaturated fatty acids and decreasing susceptibility of LDL to oxidation BACKGROUND Many observational studies support the recommendation to eat sufficient amounts of fruit and vegetables as part of a healthy diet . OBJECTIVE The present study aim ed to investigate the association between consumption of fruit , vegetables , and olive oil and the incidence of coronary heart disease ( CHD ) in 29,689 women enrolled between 1993 and 1998 in 5 European Prospect i ve Investigation into Cancer and Nutrition ( EPIC ) cohorts in northern ( Turin and Varese ) , central ( Florence ) , and southern ( Naples and Ragusa ) Italy . DESIGN Baseline dietary , anthropometric , and lifestyle characteristics were collected . Major events of CHD ( fatal and nonfatal myocardial infa rct ion and coronary revascularization ) were identified through a review of clinical records . Analyses were stratified by center and adjusted for hypertension , smoking , education , menopause , physical activity , anthropometric measures , nonalcohol energy , alcohol , total meat , vegetables in analyses for fruit , and fruit in analyses for vegetables . RESULTS During a mean follow-up of 7.85 y , 144 major CHD events were identified . A strong reduction in CHD risk among women in the highest quartile of consumption of leafy vegetables ( hazard ratio : 0.54 ; 95 % CI : 0.33 , 0.90 ; P for trend = 0.03 ) and olive oil ( hazard ratio : 0.56 ; 95 % CI : 0.31 , 0.99 ; P for trend = 0.04 ) was found . In contrast , no association emerged between fruit consumption and CHD risk . CONCLUSION An inverse association between increasing consumption of leafy vegetables and olive oil and CHD risk emerged in this large cohort of Italian women The aim of this study was to analyse the in vivo effect of a diet rich in extra-virgin olive oil and a fish-oil supplement on plasma and lipoprotein fatty-acid composition and on LDL susceptibility to oxidative modification in free-living Spanish male patients with peripheral vascular disease . A total of 12 patients were included in the experimental group which received extra virgin olive oil and a fish oil supplement ( group OF ) . On the other h and , 13 patients which had refined olive oil as the main visible fat were considered as Control group . Plasma triglycerides decreased significantly after three months of dietary intervention . The LDL and plasma fatty-acid pattern in the group OF was characterized by a significant increase in n-3 polyunsaturated fatty acids , mainly 20:5 n-3 and 22:6 n-3 . The slopes of LDL oxidative susceptibility were similar between baseline and endpoint values in both groups . However , the uptake of oxidized LDL by macrophages was significantly reduced in OF patients in comparison with the Control group . In conclusion , the daily intake of about 40 g/d of extra-virgin olive oil in combination with a daily supplement of 16 g of fish oil for 3 months in patients with peripheral vascular disease leads to a plasma-lipid profile less atherogenic than in patients having refined olive oil as the main visible food fat . The simultaneous consumption of alpha-tocopherol and natural antioxidants provided by extra-virgin olive oil seems to have a protective effect on the LDL susceptibility to oxidative modifications in spite of a higher proportion of n-3 polyunsaturated fatty acids Accumulation of postpr and ial triacylglycerol-rich lipoproteins is generated by assimilation of ingested dietary fat and has been increasingly related to atherogenic risk . Nevertheless , the influence of different kinds of dietary fatty acids on postpr and ial lipid metabolism is not well established , except for ( n-3 ) polyunsaturated long-chain fatty acids . Our goal was to evaluate the effects of test meals containing a common edible fat source of saturated ( butter ) , monounsaturated ( olive oil ) or ( n-6 ) polyunsaturated ( sunflower oil ) fatty acids on postpr and ial lipid and triacylglycerol-rich lipoprotein responses . After a 12-h fast , 10 healthy young men ingested mixed meals containing 0 g ( control ) or 40 g fat , provided as butter , olive oil or sunflower oil in a r and om order .  Fasting and postmeal blood sample s were collected for 7 h. The no-fat test meal did not elicit any change over baseline except for plasma phospholipids , insulin and nonesterified fatty acids . Conversely , the three fat-containing meals elicited bell-shaped postpr and ial changes ( P < 0.05 ) in serum triacylglycerols , free and esterified cholesterol , and nonesterified fatty acids . The butter meal induced a lower postpr and ial rise of triacylglycerols in serum and chylomicrons ( incremental AUC , mmol.h/L : 0.72 ) than the two unsaturated oils ( olive oil : 1.6 , sunflower oil : 1.8 ) , which did not differ . Circulating chylomicrons were smaller after the butter meal than after the two vegetable oil meals . The in vitro susceptibility of circulating chylomicrons to hydrolysis by postheparin plasma was higher after sunflower oil than after butter or olive oil . We conclude that butter results in lower postpr and ial lipemia and chylomicron accumulation in the circulation of young men than olive or sunflower oils after consumption of a single mixed meal OBJECTIVE Olive oil ( OO ) is a rich source of monounsaturated fat and bioactive components that exert strong anti-oxidant and anti-inflammatory properties . Flaxseed oil ( FO ) is rich in α-linolenic n-3 fatty acid ( ALA ) , which also exhibits anti-inflammatory effects . This r and omized , cross-over study aim ed at exploring whether diet 's enrichment with FO could beneficially alter inflammatory markers and lipid profile , compared to OO , in a sample of normal weight , apparently healthy young adults . MATERIAL S AND METHODS Participants were supplied with 15 mL/day of either FO or OO . Each intervention and the wash-out period lasted 6 weeks . Dietary , anthropometric and physical activity variables were recorded at the beginning and the end of each intervention . Serum biochemical and inflammatory markers were measured . Compliance to the intervention was evaluated by fatty acid analysis in erythrocytes . Repeated Measures ANOVA was used to assess the effect of the treatment . RESULTS Thirty seven participants completed the study . No difference between the two interventions was observed in adiponectin , TNF-α , high sensitivity-CRP or glucose levels and lipid profile . At the end of the FO period , participants exhibited significant reductions in total ( -5.0 % ) and LDL-cholesterol ( -6.7 % ) levels ( all P<0.01 ) . During the FO and the OO period serum adiponectin changes were significantly correlated with changes in erythrocyte % ALA ( rs=0.34 , P=0.007 ) and in erythrocyte % EPA ( r(s)=0.47 , P=0.01 ) , respectively . CONCLUSIONS Daily consumption of FO did not confer any benefit in inflammatory or biochemical markers in normal weight young adults , who traditionally use olive oil as the main edible oil This study examines , for the first time , the effect of  hybrid Elaeis oleifera × E. guineensis palm oil supplementation on human plasma lipids related to CVD risk factors . One hundred sixty eligible participants were r and omized and assigned to one of the two treatments : 25 mL hybrid palm oil ( HPO group ) or 25 mL extra virgin olive oil ( EVOO group ) daily for 3 months . Fasting venous sample s were obtained at baseline and after 1 , 2 and 3 months for measurement of plasma lipids ( TC , LDL-C , HDL-C and TAGs ) . Changes in body mass index and waist circumference were also assessed . Although there was an overall reduction in TC ( 7.4 % , p < 0.001 ) and in LDL-C ( 15.6 % , p < 0.001 ) , no significant differences were found between the treatment groups in a repeated measures analysis of variance for TC ( p = 0.0525 ) , LDL-C ( p = 0.2356 ) , HDL-C ( p = 0.8293 ) or TAGs ( p = 0.3749 ) . Furthermore , HPO consumption had similar effects on plasma lipids to EVOO , thus providing additional support for the concept that hybrid Elaeis oleifera × E. guineensis palm oil can be seen as a " tropical equivalent of olive oil " Since the first AHA Science Advisory “ Fish Consumption , Fish Oil , Lipids , and Coronary Heart Disease,”1 important new findings , including evidence from r and omized controlled trials ( RCTs ) , have been reported about the beneficial effects of omega-3 ( or n-3 ) fatty acids on cardiovascular disease ( CVD ) in patients with preexisting CVD as well as in healthy individuals.2 New information about how omega-3 fatty acids affect cardiac function ( including antiarrhythmic effects ) , hemodynamics ( cardiac mechanics ) , and arterial endothelial function have helped clarify potential mechanisms of action . The present Statement will address distinctions between plant-derived ( α-linolenic acid , C18:3n-3 ) and marine-derived ( eicosapentaenoic acid , C20:5n-3 [ EPA ] and docosahexaenoic acid , C22:6n-3 [ DHA ] ) omega-3 fatty acids . ( Unless otherwise noted , the term omega-3 fatty acids will refer to the latter . ) Evidence from epidemiological studies and RCTs will be review ed , and recommendations reflecting the current state of knowledge will be made with regard to both fish consumption and omega-3 fatty acid ( plant- and marine-derived ) supplementation . This will be done in the context of recent guidance issued by the US Environmental Protection Agency and the Food and Drug Administration ( FDA ) about the presence of environmental contaminants in certain species of fish . # # # Coronary Heart Disease As review ed by Stone,1 three prospect i ve epidemiological studies within population s reported that men who ate at least some fish weekly had a lower coronary heart disease ( CHD ) mortality rate than that of men who ate none.3–6 ⇓ ⇓ ⇓ More recent evidence that fish consumption favorably affects CHD mortality , especially nonsudden death from myocardial infa rct ion ( MI ) , has been reported in a 30-year follow-up of the Chicago Western Electric Study .7 Men who consumed 35 g or more of fish daily compared with those who consumed none had a relative risk of death from CHD of 0.62 and a relative risk of nonsudden death from MI of 0.33 . In an In a prospect i ve epidemiological investigation aim ing to identify dietary lipids potentially associated with affective state and depression  , 610 healthy men and women aged 60 years or older , participating in the EPIC-Greece cohort and residing in the Attika region had dietary , sociodemographic , anthropometric , medical and lifestyle variables ascertained at enrollment . Six to 13 years later , affective state was evaluated through the 15-point geriatric depression scale ( GDS ) score along with cognitive function and medical variables . In multivariate linear regression analysis , while adjusting for potential confounders , GDS score was negatively associated with dietary intake of monounsaturated lipids ( MUFA ) and their main source , olive oil , and positively associated with intake of polyunsaturated lipids ( PUFA ) and one of their principal sources , seed oils . Intake of calories , total lipids , fish and seafood or saturated lipids did not exhibit significant association with GDS . Potential non-linearities were assessed by quantile multivariate regression analysis : The median GDS score was positively associated with PUFA and seed oils intake , while other lipid groups showed no appreciable associations . The 90th percentile of the GDS score ( towards the high end ) exhibited significant negative associations with MUFA and olive oil , weaker positive associations with PUFA and seed oils and no appreciable association with other lipid group dietary intakes . We conclude that among Attika elders , lower intake of seed oils and higher intake of olive oil prospect ively predict a healthier affective state .  Olive oil intake , in particular , predicts a lower chance of scoring in the highest part of the GDS Background Human milk is the optimal nutrition for infants . When breastfeeding is not possible , supplementation of infant formula with long chain polyunsaturated fatty acids appears to promote neurodevelopmental outcome and visual function .  Plant oils , that are the only source of fat in most of infant formulas , do not contain specific fatty acids that are present in human and cow milk and do not encounter milk fat triglyceride structure . Experimental data suggest that a mix of dairy lipids and plant oils can potentiate endogenous synthesis of n-3 long chain polyunsaturated fatty acids . This trial aims to determine the effect of an infant formula supplemented with a mixture of dairy lipids and plant oils on the erythrocyte membrane omega-3 fatty acid profile in full-term infants ( primary outcome ) . Erythrocyte membrane long chain polyunsaturated fatty acids and fatty acids content , the plasma lipid profile and the insulin-growth factor 1 level , the gastrointestinal tolerance , the changes throughout the study in blood fatty acids content , in growth and body composition are evaluated as secondary outcomes . Methods / Design In a double-blind controlled r and omized trial , 75 healthy full-term infants are r and omly allocated to receive for four months a formula supplemented with a mixture of dairy lipids and plant oils or a formula containing only plant oils or a formula containing plant oils supplemented with arachidonic acid and docosahexaenoic acid .  Twenty-five breast-fed infants constitute the reference group .  Erythrocyte membrane omega-3 fatty acid profile , long chain polyunsaturated fatty acids and the other fatty acids content , the plasma lipid profile and the insulin-growth factor 1 level are measured after four months of intervention . Gastrointestinal tolerance , the changes in blood fatty acids content , in growth and body composition , assessed by means of an air displacement plethysmography system , are also evaluated throughout the study . Discussion The achievement of an appropriate long chain polyunsaturated fatty acids status represents an important goal in neonatal nutrition . Gaining further insight in the effects of the supplementation of a formula with dairy lipids and plant oils in healthy full-term infants could help to produce a formula whose fat content , composition and structure is more similar to human milk . Trial registration Clinical Trials.gov Identifier OBJECTIVE We investigated the effects of dietary intervention with canola or olive oil in comparison with commonly used refined oil in Asian Indians with nonalcoholic fatty liver disease ( NAFLD ) . SUBJECTS AND METHODS This was a 6-month intervention study including 93 males with NAFLD , matched for age and body mass index ( BMI ) . Subjects were r and omized into three groups to receive olive oil ( n=30 ) , canola oil ( n=33 ) , and commonly used soyabean/safflower oil ( control ; n=30 ) as cooking medium ( not exceeding 20 g/day ) along with counseling for therapeutic lifestyle changes . The BMI , fasting blood glucose ( FBG ) and insulin levels , lipids , homeostasis model of assessment for insulin resistance ( HOMA-IR ) , HOMA denoting β-cell function ( HOMA-βCF ) , and disposition index ( DI ) were measured at pre- and post-intervention . Data were analyzed with one-way analysis of variance ( ANOVA ) and Tukey 's Honestly Significant Difference multiple comparison test procedures . RESULTS Olive oil intervention led to a significant decrease in weight and BMI ( ANOVA , P=0.01 ) compared with the control oil group . In a comparison of olive and canola oil , a significant decrease in fasting insulin level , HOMA-IR , HOMA-βCF , and DI ( P<0.001 ) was observed in the olive oil group . Pre- and post-intervention analysis revealed a significant increase in high-density lipoprotein level ( P=0.004 ) in the olive oil group and a significant decrease in FBG ( P=0.03 ) and triglyceride ( P=0.02 ) levels in the canola oil group . The pre- and post-intervention difference in liver span was significant only in the olive ( 1.14 ± 2 cm ; P<0.05 ) and canola ( 0.66 ± 0.33 cm ; P<0.05 ) oil groups . In the olive and canola oil  groups , post-intervention grading of fatty liver was reduced significantly ( grade I , from 73.3 % to 23.3 % and from 60.5 % to 20 % , respectively [ P<0.01 ] ; grade II , from 20 % to 10 % and from 33.4 % to 3.3 % , respectively [ P<0.01 ] ; and grade III , from 6.7 % to none and from 6.1 % to none , respectively ) . In contrast , in the control oil group no significant change was observed . CONCLUSIONS Results suggest significant improvements in grading of fatty liver , liver span , measures of insulin resistance , and lipids with use of canola and olive oil compared with control oils in Asian Indians with NAFLD n--3 Fatty acids derived from fish oil reduce plasma triacylglycerols ( triglycerides ) and increase HDL-C ( high-density lipoprotein cholesterol ) ; however , the effect of n--3 fatty acid supplementation during pregnancy , a hyperlipidaemic state , remains unknown . We took the opportunity to investigate maternal lipid levels and blood pressure during and after pregnancy , and fetal lipid levels at birth , in a study that aim ed primarily to examine the effect of fish oil supplementation during pregnancy on immune function in infants born to women with allergic disease . Eighty-three pregnant women who had allergic disease , but were otherwise healthy , completed the study . They were r and omly allocated to receive fish oil or olive oil capsules , taken as 4 g/day , from 20 weeks of pregnancy until delivery . Compared with olive oil , fish oil supplementation did not alter triacylglycerols , total cholesterol , LDL-C ( low-density lipoprotein cholesterol ) or HDL-C during or after pregnancy . There was also no effect of fish oil on cord blood triacylglycerols , total cholesterol , LDL-C or HDL-C.  Fish oil supplementation during pregnancy did not alter maternal blood pressure during or after pregnancy . The effects of fish oil on lipids and blood pressure in non-pregnant individuals appear to be lost when it is administered during pregnancy This double-blind study was design ed to examine and compare the effects of supplementing the existing diet with fish oil or olive oil on lipids and cell function in patients with peripheral vascular disease . Thirty-two patients with symptomatic and angiographically demonstrated peripheral vascular disease were screened , matched , and r and omly allocated to take either 15 g/d fish oil or olive oil for 4 weeks . Fish oil reduced serum triglyceride levels by 26 % , but increased total cholesterol levels due to a significant increase in both low-density lipoprotein cholesterol ( LDL-C ) and high-density lipoprotein-2 cholesterol ( HDL2-C ) . There was a nonsignificant decrease in HDL3-C levels .  Olive oil reduced total cholesterol levels , accountable to a significantly decrease in LDL-C levels . Serum thromboxane B2 ( TXB2 ) levels remained unchanged following fish oil , but were significantly increased by olive oil .  Urinary excretion of TXB2 and 6-keto-PGF1 alpha was unaffected by either oil supplement . Platelet aggregation , which was measured in platelet-rich plasma in response to two doses of collagen or platelet-activating factor ( PAF ) , was significantly reduced after fish oil , but was increased by olive oil . Following fish oil , there was a significant increase in eicosapentaenoic acid ( EPA , 20:5 ) and docosahexaenoic acid ( DHA , 22:6 ) levels and a decrease in arachidonic acid content of platelet phospholipids . The platelet fatty acid composition after olive oil was unchanged . Fish oil decreased neutrophil leukotriene B4 ( LTB4 ) generation following calcium ionophore stimulation by 33 % , while leukotriene B5 levels increased significantly . Neutrophil PAF production and plasma lyso-PAF were unaffected by either oil . ( ABSTRACT TRUNCATED AT 250 WORDS The aim of this dynamic prospect i ve follow-up study was to assess the association between olive oil consumption and the likelihood of weight gain or the incidence of overweight or obesity in a large Mediterranean cohort of 7,368 male and female Spanish university graduates ( the SUN Project ) who were followed for a median period of 28.5 mon . A vali date d Food Frequency Question naire was administered at baseline , and respondents also completed a follow-up question naire after 28.5 mon . Changes in participants ' consumption of olive oil and their weight were assessed during follow-up . A higher baseline consumption of olive oil was associated with a lower likelihood of weight gain , although the differences were not statistically significant . The adjusted difference in weight gain ( kg ) was −0.16 [ 95 % confidence interval ( C1 ) : −0.42 to + 0.11 ] for participants in the upper quintile of olive oil consumption ( median : 46 g/d ) compared with those in the lowest quintile ( median : 6 g/d ) . For participants with a high baseline consumption of olive oil  whose olive oil consumption also increased during follow-up , we found a slightly increased but nonsignificant risk of incidence of over-weight or obesity ( adjusted odds ratio=1.19 , 95 % C1 : 0.73 to 1.95 ) . Our study , carried out in a sample of free-living people , shows that a high amount of olive oil consumption is not associated with higher weight gain or a significantly higher risk of developing overweight or obesity in the context of the Mediterranean food pattern Summary In a r and omized , double-blind , crossover study our specific aim was to examine the effects of a dietary fish oil or olive oil supplementation on blood pressure , intracellular free platelet calcium , plasma lipoproteins , and circulating vasoactive substances such as norepinephrine , epinephrine , and renin in patients with essential hypertension . Ten hypertensive patients ( WHO classes I , II ) were r and omly assigned to receive 9 g fish oil or 9 g olive oil daily for 6 weeks after a 4-week baseline period . The 6-week treatment periods were separated by a 4-week wash-out . During treatment with fish oil diastolic blood pressure decreased from 103±1 to 98±2 mmHg ( P<0.05 ) but did not change significantly during olive oil intake . Systolic blood pressure was not affected by either treatment . Intracellular free platelet calcium decreased in patients receiving fish oil ( from 102±8 nM to 86±6 nM , P < 0.05 ) but was not significantly altered by olive oil treatment . In contrast , the dose-response curve for thrombin-induced intracellular free platelet calcium was not altered by the fish oil enriched diet . Plasma triglycerides decreased by approximately 40 % in the fish oil group while low-density lipoprotein cholesterol , high-density lipoprotein cholesterol , and total cholesterol were not altered . Renin activity , norepinphrine , and epinephrine in plasma were not influenced by fish oil supplementation . We conclude that a moderate increase in dietary fish oil reduces diastolic blood pressure , intracellular free platelet calcium , and plasma triglycerides in patients with essential hypertension . The decrease in basal intracellular free platelet calcium concentration does not seem to be due to a diminished responsiveness of the calcium messenger system to thrombin The aim of the study was to assess whether benefits associated with the traditional Mediterranean diet ( TMD ) and virgin olive oil ( VOO ) consumption could be mediated through changes in the expression of atherosclerosis-related genes . A r and omized , parallel , controlled clinical trial in healthy volunteers ( n=90 ) aged 20 to 50 yr was performed . Three-month intervention groups were as follows : 1 ) TMD with VOO ( TMD+VOO ) , 2 ) TMD with washed virgin olive oil ( TMD+WOO ) , and 3 ) control with participants ' habitual diet . WOO was similar to VOO , but with a lower polyphenol content ( 55 vs. 328 mg/kg , respectively ) . TMD consumption decreased plasma oxidative and inflammatory status and the gene expression related with both inflammation [ INF-gamma ( INFgamma ) , Rho GTPase-activating protein15 ( ARHGAP15 ) , and interleukin-7 receptor ( IL7R ) ] and oxidative stress [ adrenergic beta(2)-receptor ( ADRB2 ) and polymerase ( DNA-directed ) kappa ( POLK ) ] in peripheral blood mononuclear cells . All effects , with the exception of the decrease in POLK expression , were particularly observed when VOO , rich in polyphenols , was present in the TMD dietary pattern . Our results indicate a significant role of olive oil polyphenols in the down-regulation of proatherogenic genes in the context of a TMD . In addition , the benefits associated with a TMD and olive oil polyphenol consumption on cardiovascular risk can be mediated through nutrigenomic effects
There were no significant effects on Apo lipoprotein A1 and Apo lipoprotein B. Conclusion : This meta- analysis suggested that OO consumption decreased serum TC , LDL-c , and TG less but increased HDL-c more than other plant oils
ABSTRACT Objective : We aim to report a systematic review and meta- analysis of r and omized controlled trials ( RCTs ) on effects of olive oil consumption compared with other plant oils on blood lipids .