González-Rámila Susana, Mateos Raquel, García-Cordero Joaquín, Seguido Miguel A, Bravo-Clemente Laura, Sarriá Beatriz
Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain.
Foods. 2022 Jul 22;11(15):2186. doi: 10.3390/foods11152186.
Olive pomace oil (OPO) is mainly a source of monounsaturated fat together with a wide variety of bioactive compounds, such as triterpenic acids and dialcohols, squalene, tocopherols, sterols and aliphatic fatty alcohols. To date, two long-term intervention studies have evaluated OPO’s health effects in comparison with high oleic sunflower oil (HOSO, study-1) and sunflower oil (SO, study-2) in healthy and cardiovascular risk subjects. The present study integrates the health effects observed with the three oils. Two randomized, blinded, cross-over controlled clinical trials were carried out in 65 normocholesterolemic and 67 moderately hypercholesterolemic subjects. Each study lasted fourteen weeks, with two four-week intervention phases (OPO versus HOSO or SO), each preceded by a three-week run-in or washout period. Regular OPO consumption reduced total cholesterol (p = 0.017) and LDL cholesterol (p = 0.018) levels as well as waist circumference (p = 0.026), and only within the healthy group did malondialdehyde (p = 0.004) levels decrease after OPO intake versus HOSO. Contrarily, after the SO intervention, apolipoprotein (Apo) B (p < 0.001) and Apo B/Apo A ratio (p < 0.001) increased, and to a lower extent Apo B increased with OPO. There were no differences between the study groups. OPO intake may improve cardiometabolic risk, particularly through reducing cholesterol-related parameters and waist circumference in healthy and hypercholesterolemic subjects.
橄榄果渣油（OPO）主要是单不饱和脂肪的来源，还含有多种生物活性化合物，如三萜酸和二醇、角鲨烯、生育酚、甾醇和脂肪族脂肪醇。迄今为止，两项长期干预研究评估了OPO与高油酸向日葵油（HOSO，研究1）和向日葵油（SO，研究2）相比，对健康和心血管风险受试者的健康影响。本研究综合了三种油所观察到的健康影响。在65名血脂正常和67名中度高胆固醇血症受试者中进行了两项随机、双盲、交叉对照临床试验。每项研究持续14周，包括两个为期四周的干预阶段（OPO与HOSO或SO），每个阶段之前有一个为期三周的导入期或洗脱期。经常食用OPO可降低总胆固醇（p = 0.017）和低密度脂蛋白胆固醇（p = 0.018）水平以及腰围（p = 0.026），并且仅在健康组中，与HOSO相比，摄入OPO后丙二醛水平降低（p = 0.004）。相反，在SO干预后，载脂蛋白（Apo）B（p < 0.001）和Apo B/Apo A比值（p < 0.001）升高，而OPO使Apo B升高的程度较低。各研究组之间没有差异。摄入OPO可能改善心脏代谢风险，特别是通过降低健康和高胆固醇血症受试者中与胆固醇相关的参数和腰围。
