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

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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

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Polish Journal of Food and Nutrition Sciences

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

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