Effect of Olive Oil with Low Calorie Diet on Blood Lipids in Hyperlipidemic Patients

Open access

Effect of Olive Oil with Low Calorie Diet on Blood Lipids in Hyperlipidemic Patients

Serum lipid abnormality is a risk factor for cardiovascular disease. The aim of this research was to study the effect of olive oil with low-calorie diet on blood lipids in hyperlipidemic patients. The study was done on fifty eight hyperlipidemic patients of both sexes and age range of 25-65 years. The patients received low-calorie diet based on 1400 kcal energy per day for 4 weeks, containing 32% fat, 18% protein and 50% carbohydrate. The intervention group received low-calorie diet including 30 g/d olive oil. Weight, body mass index, waist and hip circumferences were significantly reduced (p<0.05) after 4 weeks in both groups. Treatment with olive oil was associated with a significant reduction (p<0.05) in low density lipoprotein.

AHA, American Heart Association: Healthy lifestyle diet and nutrition, from http://www.heart.org/presenter.jhtml?identifier=1200010

Binkoski A.E., Kris E., Wilson T., Mountain M.L., Nicolosi R.J., Balance of unsaturated fatty acids is important to a cholesterol-lowering diet: comparison of mid-oleic sunflower oil and olive oil on cardiovascular disease risk factors. J. Am. Diet. Assoc., 2005, 105, 1080-1086.

Burstein M., Scholnick H.R., Morfin R., Rapid method for the isolation of lipoproteins from human serum by precipitation with polyanions. J. Lipid Res., 1970, 11, 583-595.

Covas M.I., Olive oil and the cardiovascular system. Pharmacol. Res., 2007, 55, 175-186.

Cicerale S., Conlan X.A., Sinclair A.J., Keast R.S., Chemistry and health of olive oil phenolics. Crit. Rev. Food Sci. Nutr., 2009, 49, 218-236.

Cullinen K., Olive oil in the treatment of hypercholesterolemia. Med. Health R. I., 2006, 89, 113.

Fito M., de la Torre R., Farre-Albaladejo M., Khymenetz O., Marrugat J., Covas M.I., Bioavailability and antioxidant effects of olive oil phenolic compounds in humans: a review. Ann. Ist Super Sanita., 2007, 43, 375-381.

Ghanem K.Z., Beneficial effects of soybean protein and isoflavone extract supplementation on bone density and plasma lipids in females rats. Pol. J. Food Nutr. Sci. 2007, 57, 103-108.

Gimeno E., de la Torre-Carbot K., Lamuela-Raventós R.M., Castellote A.I., Fitó M., de la Torre R., Covas M.I., López-Sabater M.C., Changes in the phenolic content of low density lipoprotein after olive oil consumption in men. A randomized crossover controlled trial. Brit. J. Nutr., 2007, 98, 1243-1250.

Haban P., Klvanova J., Zidekova E., Nagyova A., Dietary supplementation with olive oil leads to improved lipoprotein spectrum and lower n-6 PUFAs in elderly subjects. Med. Sci. Monit., 2004, 10, 149-154.

Jespersen L., Jakobsen M.U., Hasseldam H., Marckmann P., The effect of dietary oils on blood lipids and the risk of ischemic heart disease with special emphasis on olive oils. Ugeskr Laeger., 2001, 163, 4736-4740.

Lapointe A., Couillard C., Lemieux S., Effects of dietary factors on oxidation of low-density lipoprotein particles. J. Nutr. Biochem., 2006, 17, 645-658.

Martinez-Gonzalez M.A., Sanchez-Villegas A., The emerging role of Mediterranean diets in cardiovascular epidemiology: monounsaturated fats, olive oil, red wine or the whole pattern? Eur. J. Epidemiol., 2004, 19, 9-13.

Naghavi M., Falk E., Hecht H.S., Jamieson M.J., Kaul S., Berman O., Cohn Z., Budoff M.J., Rumberger J., Naqvi T.Z., Shaw L.J., Faergeman O., Cohn J., Bahr R., Koenig W., Demirovic J., Arking D., Herrea V.L., Badimon J., Goldestin J.A., Rudy Y., Airaksinen J., Schwartz R.S., Riley W.A., Mendes R.A., Douglas P., Shah P.K., Shape Task Fore. From vulnerable plaque to vulnerable patient-Part III: Executive summary of the Screening for Heart Attack Prevention and Education (SHAPE) Task Force report. Am. J. Cardiol., 2007, 99, 1481-1482.

Noroozi M., Zavoshy R., Jahanihashemi H., The effects of low calorie diet with soy protein on cardiovascular risk factors in hyperlipidemic patients. Pak. J. Biol. Sci., 2011, 14, 282-287.

Noroozi M., Zavoshy R., Hashemi J.H., The effect of low calorie diet with canola oil on blood lipids in hyperlipidemic patients. J. Food Nutr. Res., 2009, 48, 178-182.

Noroozi M., Zavoshy R., Hashemi J.H., Asefzadeh S., The effect of soy protein with low calorie diet on blood lipids in hyperlipidemic type 2 diabetic patients. J. Food Lipids, 2008, 15, 398-406.

Olufadi R., Byrne C.D., Effects of VLDL and remnant particles on platelets. Pathophysiol. Haemost. Thromb., 2006, 35, 281-291.

Perez-Guisado J., Munoz-Serrano A., Alonso-Moraga A., Spanish Ketogenic Mediterranean Diet, a healthy cardiovascular diet for weight loss. Nutr. J., 2008, 26, 30-31.

Psaltopoulou T., Naska A., Orfanos P., Trichopoulos D., Mountokaakis T., Trichopoulou A., Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study. Am. J. Clin. Nutr., 2004, 80, 1012-1018.

Rudd J., Davies J.R., Weissberg P.L., Imaging of atherosclerosis-can we predict plaque rupture? Trends Cardiovasc. Med., 2005, 15, 17-24.

Rueda-Clausen C.F., Silva F.A., Lindarte M.A., Villa-Roel C., Gomez E., Gutierrez R., Cure-Cure C., Lopez-Jaramillo P., Olive, soybean and palm oils intake have a similar acute detrimental effect over the endothelial function in healthy young subjects. Nutr. Metab. Cardiovasc. Dis., 2007, 17, 50-57.

Salas-Salvado J., Fernandez-Ballart J., Ros E., Martinz-Gonzalez M.A., Fito M., Gomez-Grasia E., Aros F., Flores G., Lapetra J., Covs M.I., PREDIMED Study Investigators. Effect of a Mediterranean diet supplemented with nuts on metabolic syndrome status: one-year results of the Predimed randomized trial. Arch. Intern. Med. 2008, 168, 2449-2458.

Sodergren E., Gustafsson I.B., Basu S., Nourooz-Zadeh J., Nalsen C., Turpeinen A., Berglund L., Vessby B., A diet containing rapeseed oil-based fats does not increase lipid peroxidation in humans when compared to a diet rich in saturated fatty acids. Eur. J. Clin. Nutr., 2001, 55, 922-931.

Stark A.H., Madar Z., Olive oil as a functional food: epidemiology and nutritional approaches. Nutr. Rev., 2002, 60, 170-176.

Tapozada S.T., El-Shebini S.M., Hanna L.M., Mohamed H.I., Ghattas LA., Monitoring obesity during dietary therapies using hypocaloric diet and vegetable soup supplement. Pol. J. Food Nutr. Sci., 2007, 57, 381-386.

Trichopoulos D., Lagiou P., Mediterranean diet and cardiovascular epidemiology. Eur. J. Epidemiol., 2004, 19, 7-8.

Waterman E., Lockwood B., Active components and clinical applications of olive oil. Altern. Med. Rev., 2007, 12, 331-342.

Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

Journal Information

IMPACT FACTOR 2017: 1.697
5-year IMPACT FACTOR: 1.760

CiteScore 2017: 1.95

SCImago Journal Rank (SJR) 2017: 0.651
Source Normalized Impact per Paper (SNIP) 2017: 1.113


All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 174 154 7
PDF Downloads 65 63 7