Effect on blood pressure of two diets differing in total fat but not in saturated and polyunsaturated fatty acids in healthy volunteers.

The effects of a low-fat, carbohydrate-rich and a high-fat, olive-oil-rich diet on blood pressure were studied under strict dietary control. Forty-seven healthy normotensive men and women were fed a diet high in saturated fatty acids (20 en%) and total fat (38 en%) for 17 d. Twenty-four subjects then received a low-fat, carbohydrate-rich diet (total fat 22 en%) and the other 23 a high-fat, olive-oil-rich diet (oleic acid 24 en%, total fat 41 en%) for 36 d. Both test diets had the same level of saturated fatty acids (7-10 en%) and linoleic acid (4 en%). Systolic blood pressure fell by 2.3 and diastolic by 4.7 mm Hg in the carbohydrate group and by 2.7 and 4.4 mm Hg in the olive-oil group, respectively (differences between diets groups not significant). These results suggest that a high-fat diet rich in monounsaturated fatty acids has no deleterious effect on blood pressure in healthy normotensive subjects in comparison with a low-fat, carbohydrate-rich diet.