初榨橄榄油可降低老年高血压患者的血压。

Virgin olive oil reduces blood pressure in hypertensive elderly subjects.

作者信息

Perona Javier S, Cañizares Julio, Montero Emilio, Sánchez-Domínguez José M, Catalá Angel, Ruiz-Gutiérrez Valentina

机构信息

Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avda. Padre Garcia Tejero 4, Sevilla 41012, Spain.

出版信息

Clin Nutr. 2004 Oct;23(5):1113-21. doi: 10.1016/j.clnu.2004.02.004.

DOI:10.1016/j.clnu.2004.02.004

PMID:15380903

Abstract

BACKGROUND & AIMS: Hypertension is one of the most important risk factors for coronary heart disease. Recent studies have pointed out the possibility that virgin olive oil (VOO) may lower blood pressure in hypertensive (HT) subjects. However, until the date there is scarce information regarding elderly people. The present study was designed to assess the effect of dietary VOO on blood pressure in medically treated hypertensive elderly patients.

METHODS

31 medically treated HT elderly patients and 31 normotensive (NT) elderly volunteers participated in a randomized sequential dietary intervention. Subjects consumed diets enriched in sunflower oil (SO) or VOO for 4 weeks each with a 4-week washout period between them.

RESULTS

VOO reduced total and LDL-cholesterol in NT but not in HT (P < 0.01) and the concentrations were lower than in the group consuming SO. In contrast, no significant differences were found in the levels of tocopherols among the groups studied. Iron-induced oxidation of LDL resulted in a complete loss of monoacylglycerols (MG) and diacylglycerols (DG) and a reduction in triacylglycerols (TG) (60-80%), which was found to be greater in HT (P < 0.01) with no effect of diet. VOO consumption normalized systolic pressure in the HT group (136 +/- 10 mmHg) compared to SO (150 +/- 8 mmHg).

CONCLUSION

Dietary VOO proved to be helpful in reducing the systolic pressure of treated HT elderly subjects. However, a greater resistance to the lowering effect of VOO of total and LDL-cholesterol and a greater susceptibility to TG oxidation was detected in these patients.

摘要

背景与目的

高血压是冠心病最重要的危险因素之一。最近的研究指出，初榨橄榄油（VOO）可能降低高血压（HT）患者的血压。然而，迄今为止，关于老年人的相关信息很少。本研究旨在评估饮食中VOO对接受药物治疗的老年高血压患者血压的影响。

方法

31名接受药物治疗的老年HT患者和31名血压正常（NT）的老年志愿者参与了一项随机序贯饮食干预。受试者分别食用富含向日葵油（SO）或VOO的饮食4周，期间有4周的洗脱期。

结果

VOO降低了NT组的总胆固醇和低密度脂蛋白胆固醇，但对HT组无此作用（P<0.01），且其浓度低于食用SO的组。相比之下，在所研究的组中，生育酚水平未发现显著差异。铁诱导的低密度脂蛋白氧化导致单酰甘油（MG）和二酰甘油（DG）完全丧失，三酰甘油（TG）减少（60-80%），这在HT组中更为明显（P<0.01），且不受饮食影响。与食用SO（150±8 mmHg）相比，食用VOO使HT组的收缩压恢复正常（136±10 mmHg）。