Extra virgin olijfolie voor lager cholesterol.*

Uit een kleine studie onder vrouwen van gemiddeld 60 jaar blijkt dat door een veel in de keuken gebruikte olie, een mengeling van gewone olijfolie en zonnenbloemolie, te vervangen door extra virgin olijfolie het cholesterol (LDL) flink kan worden verlaagd.

Hierdoor worden de kansen op een hart- of vaatziekte ook duidelijk minder.

Journal of the American College of Nutrition, Vol. 24, No. 5, 361-369 (2005)
Published by the American College of Nutrition

Dietary Exchange of an Olive Oil and Sunflower Oil Blend for Extra Virgin Olive Oil Decreases the Estimate Cardiovascular Risk and LDL and Apolipoprotein AII Concentrations in Postmenopausal Women

Sofía Ródenas, PhD, Sonia Rodríguez-Gil, PhD, M. Cruz Merinero, PhD and Francisco J. Sánchez-Muniz, PhD

Sección Departamental de Química Analítica. Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense, Madrid, SPAIN

Address reprint requests to: Profesor Francisco J. Sánchez-Muniz, Departamento de Nutrición y Bromatología I (Nutrición), Facultad de Farmacia, Universidad Complutense de Madrid 28040-Madrid, SPAIN. E-mail: frasan@farm.ucm.es

Background: Dietary supplementation with Virgin olive oil is considered cardioprotective. Decreasing LDL and apolipoprotein (apo) AII-lipoproteins is also appropriate for CHD protection and treatment.

Aim: To study the effects of an 8%En dietary exchange of linoleic acid for oleic acid on serum and lipoprotein levels and serum and LDL-TBARS in postmenopausal women consuming a diet rich in fat (46%En; saturated/monounsaturated/polyunsaturated profile: 1.1/1.9/1).

Experimental Design: 14 postmenopausal women (63 ± 11 years) were assigned to exchange during 28-day dietary period the culinary oil used for years consisting in a blend of olive oil plus sunflower oil (SO) for extra virgin olive oil (EVOO). SO and EVOO represented 62% of the total lipid intake.

Determinations: Dietary intakes, serum Lp(a), and cholesterol, triglycerides, phospholipids, protein, apolipoproteins AI, AII, B were determined in serum and lipoproteins.

Results: The dietary intervention decreased serum total cholesterol (TC), phospholipids, apo AII (all, p < 0.001) and apo B (p < 0.01). Except for triglycerides, all components of the LDL fraction decreased (at least, p < 0.05). HDL-cholesterol was not affected but HDL-phospholipids and HDL-lipids decreased (at least, p < 0.01). VLDL-apo B and VLDL-proteins decreased (all, p < 0.001). Serum Lp(a), TBARS and LDL-TBARS were not affected by the dietary exchange. The estimate of 10-year cardiovascular risk decreased (p < 0.05). Apo AII (p = 0.061) and LDL-cholesterol (p < 0.05) underwent greater modifications in normocholesterolemics, while LDL-phospholipids (p = 0.094), experienced greater alterations in hypercholesterolemics. No significant interaction was observed between dietary exchange and age (> or <65 yrs).

Conclusions: These findings suggest that the dietary exchange of an olive oil and sunflower oil blend for extra virgin olive decreases LDL and apo AII levels, and the estimate of 10-year cardiovascular risk.

(Okt. 2005)