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.
Nutrients. 2022 Sep 22;14(19):3927. doi: 10.3390/nu14193927.
olive pomace oil (OPO) is a nutritionally relevant fat due to its high oleic acid content (C18:1) and the presence of a wide range of minor bioactive components. Although numerous in vitro and preclinical studies have been developed to study some of its characteristic components, the health effect of prolonged OPO consumption is unknown.
a randomised, blinded, cross-over, controlled clinical trial was carried out in 31 normocholesterolemic and 37 hypercholesterolemic subjects. Participants consumed 45 g/day of OPO or sunflower oil (SO) for 4 weeks, each preceded by a 3-week run-in/wash-out phase with corn oil (CO).
regular consumption of OPO and SO had no statistically significant effect on any of the markers related to lipid profile, blood pressure, and endothelial function in both groups, except for eNOS levels, which were close to statistical significance due to the effect of oil (OPO and SO) ( 0.083). A decrease in visceral fat ( 0.028) in both groups was observed after OPO intake, accompanied by an increment of leptin ( 0.017) in the hypercholesterolemic group.
reducing visceral fat after prolonged OPO intake might contribute to improve cardiometabolic status, with a potentially positive effect on the vascular tone. Further clinical trials are needed to confirm the present results.
橄榄油渣油（OPO）因其高油酸含量（C18:1）和广泛存在的多种生物活性成分而成为一种有营养意义的脂肪。虽然已经进行了许多体外和临床前研究来研究其一些特征成分，但长期 OPO 消费的健康效果尚不清楚。
在 31 名正常胆固醇血症和 37 名高胆固醇血症受试者中进行了一项随机、双盲、交叉、对照临床试验。参与者每天食用 45 克 OPO 或葵花籽油（SO），持续 4 周，每个周期前有 3 周的玉米油（CO）适应/洗脱期。
OPO 和 SO 的常规消费对两组中与血脂谱、血压和内皮功能相关的任何标志物均无统计学显著影响，除了 eNOS 水平，由于油（OPO 和 SO）的影响接近统计学意义（ 0.083）。两组的内脏脂肪（ 0.028）在摄入 OPO 后减少，同时高胆固醇血症组的瘦素（ 0.017）增加。
长期摄入 OPO 后减少内脏脂肪可能有助于改善心血管代谢状况，并可能对血管张力产生积极影响。需要进一步的临床试验来证实目前的结果。
