Zoppi S, Vergani C, Giorgietti P, Rapelli S, Berra B
Acta Vitaminol Enzymol. 1985;7(1-2):3-8.
In the present work we investigated the usefulness of olive oil in a standard hypolipidemic diet suitable for the secondary prevention of atherosclerosis. Some patients who had received a diet with a P/S value of 1.3 were turned to a diet, rich in olive oil, with a P/S ratio of 0.52; the same number of patients were fed on with the initial diet. The main differences we found were a decrease of LDL cholesterol parallel to an increase of HDL cholesterol in the patients fed on the diet rich in olive oil. No modifications were found in these patients as far as hemostatic function and liver functional tests are concerned.
在本研究中，我们调查了橄榄油在适合动脉粥样硬化二级预防的标准降血脂饮食中的作用。一些接受了P/S值为1.3的饮食的患者转而采用富含橄榄油、P/S比值为0.52的饮食；相同数量的患者继续食用初始饮食。我们发现的主要差异是，食用富含橄榄油饮食的患者中，低密度脂蛋白胆固醇降低，同时高密度脂蛋白胆固醇升高。就止血功能和肝功能测试而言，这些患者未发现有任何改变。
