Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040, Madrid, Spain.
Eur J Nutr. 2023 Mar;62(2):589-603. doi: 10.1007/s00394-022-03001-y. Epub 2022 Sep 24.
This study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular disease (CVD) risk factors (blood pressure, inflammation and endothelial function as secondary outcomes).
A randomized, controlled, blind, crossover intervention was carried out in healthy and at-risk (hypercholesterolemic) subjects. Participants consumed daily 45 g of OPO or high-oleic acid sunflower oil (HOSO) as control oil during 4 weeks.
OPO significantly reduced low-density lipoprotein cholesterol (LDL-C; P = 0.003) and apolipoprotein B (Apo B; P = 0.022) serum concentrations, and LDL/HDL ratio (P = 0.027) in healthy and at-risk volunteers. These effects were not observed with HOSO. Blood pressure, peripheral artery tonometry (PAT), endothelial function and inflammation biomarkers were not affected.
Regular consumption of OPO in the diet could have hypolipidemic actions in subjects at cardiovascular risk as well as in healthy consumers, contributing to CVD prevention.
NCT04997122, August 8, 2021, retrospectively registered.
本研究旨在评估橄榄油渣油（OPO）的饮食摄入对血脂（主要结果）和其他心血管疾病（CVD）风险因素（血压、炎症和内皮功能作为次要结果）的影响。
在健康和有风险（高胆固醇血症）的受试者中进行了一项随机、对照、盲、交叉干预研究。参与者每天食用 45 克 OPO 或高油酸葵花籽油（HOSO）作为对照油，持续 4 周。
OPO 显著降低了健康和有风险志愿者的血清低密度脂蛋白胆固醇（LDL-C；P=0.003）和载脂蛋白 B（Apo B；P=0.022）浓度，以及 LDL/HDL 比值（P=0.027）。HOSO 则没有观察到这些效果。血压、外周动脉张力计（PAT）、内皮功能和炎症生物标志物均不受影响。
饮食中经常摄入 OPO 可能对心血管风险的受试者以及健康消费者具有降血脂作用，有助于预防 CVD。
NCT04997122，2021 年 8 月 8 日，回顾性注册。
