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Effects of extra virgin olive oil and fish oil on lipid profile and oxidative stress in patients with metabolic syndrome.
Nutrition. 2015 Jun; 31(6):834-40.N

Abstract

OBJECTIVE

The aim of this study was to verify if extra virgin olive oil and fish oil have a synergistic effect on lipid and oxidative stress parameters in patients with metabolic syndrome (MetS).

METHODS

This intervention study included 102 patients (81 women and 21 men) with MetS (mean age 51.45 ± 8.27 y) from the ambulatory center of the University Hospital of Londrina, Paraná, Brazil. Patients were randomly assigned to one of four groups: Patients in the control group (CG) were instructed to maintain their usual diet; the second group (fish oil group [FO]) received 3 g/d of fish oil ω-3 fatty acids (10 capsules); the third group (extra virgin olive oil group [OO]) received 10 mL/d of extra virgin olive oil at lunch and dinner; and the fourth group (fish oil and extra virgin olive oil group [FOO]) received 3 g/d of fish oil ω-3 fatty acids and 10 mL/d of extra virgin olive oil. MetS related markers and oxidative stress were measured at baseline and after 90 d.

RESULTS

Differences across treatment groups showed a statistically significant decrease (P < 0.05) in total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) when FOO was compared with CG and OO, respectively. Hydroperoxides showed a significant decrease (P < 0.05) when FOO was compared with CG, whereas there was an increase in total peroxyl radical-trapping antioxidant potential/advanced oxidation protein products (TRAP/AOPP; P < 0.05) in FOO when compared with FO. In relation to baseline values, there was a significant decrease (P < 0.05) in LDL-C values, and TC/high-density lipoprotein cholesterol (HDL-C) and LDL-C/HDL-C indexes in FOO. There was also a decrease (P < 0.05) in hydroperoxides, in AOPP and in AOPP/TRAP index in FOO, and an increase (P < 0.05) in TRAP/AOPP index in FOO and in TRAP/uric acid ratio in OO.

CONCLUSION

The present study provides evidence that increased dietary ω-3 polyunsaturated fatty acids and extra virgin olive oil have beneficial synergistic effects on lipid metabolism and oxidative stress in patients with MetS.

Authors+Show Affiliations

Department of Pathology, Clinical Analysis and Toxicology - University of Londrina, Londrina, Paraná, Brazil. Electronic address: Dichi@sercomtel.com.br.Department of Pathology, Clinical Analysis and Toxicology - University of Londrina, Londrina, Paraná, Brazil.Department of Statistics - University of Londrina, Londrina, Paraná, Brazil.Department of Internal Medicine - University of Londrina, Londrina, Paraná, Brazil.

Pub Type(s)

Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

25933490

Citation

Venturini, Danielle, et al. "Effects of Extra Virgin Olive Oil and Fish Oil On Lipid Profile and Oxidative Stress in Patients With Metabolic Syndrome." Nutrition (Burbank, Los Angeles County, Calif.), vol. 31, no. 6, 2015, pp. 834-40.
Venturini D, Simão AN, Urbano MR, et al. Effects of extra virgin olive oil and fish oil on lipid profile and oxidative stress in patients with metabolic syndrome. Nutrition. 2015;31(6):834-40.
Venturini, D., Simão, A. N., Urbano, M. R., & Dichi, I. (2015). Effects of extra virgin olive oil and fish oil on lipid profile and oxidative stress in patients with metabolic syndrome. Nutrition (Burbank, Los Angeles County, Calif.), 31(6), 834-40. https://doi.org/10.1016/j.nut.2014.12.016
Venturini D, et al. Effects of Extra Virgin Olive Oil and Fish Oil On Lipid Profile and Oxidative Stress in Patients With Metabolic Syndrome. Nutrition. 2015;31(6):834-40. PubMed PMID: 25933490.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of extra virgin olive oil and fish oil on lipid profile and oxidative stress in patients with metabolic syndrome. AU - Venturini,Danielle, AU - Simão,Andréa Name Colado, AU - Urbano,Mariana Ragassi, AU - Dichi,Isaias, Y1 - 2015/01/03/ PY - 2014/08/14/received PY - 2014/11/12/revised PY - 2014/12/08/accepted PY - 2015/5/3/entrez PY - 2015/5/3/pubmed PY - 2016/1/27/medline KW - Fish oil KW - Lipid profile KW - Metabolic syndrome KW - Olive oil KW - Oxidative stress SP - 834 EP - 40 JF - Nutrition (Burbank, Los Angeles County, Calif.) JO - Nutrition VL - 31 IS - 6 N2 - OBJECTIVE: The aim of this study was to verify if extra virgin olive oil and fish oil have a synergistic effect on lipid and oxidative stress parameters in patients with metabolic syndrome (MetS). METHODS: This intervention study included 102 patients (81 women and 21 men) with MetS (mean age 51.45 ± 8.27 y) from the ambulatory center of the University Hospital of Londrina, Paraná, Brazil. Patients were randomly assigned to one of four groups: Patients in the control group (CG) were instructed to maintain their usual diet; the second group (fish oil group [FO]) received 3 g/d of fish oil ω-3 fatty acids (10 capsules); the third group (extra virgin olive oil group [OO]) received 10 mL/d of extra virgin olive oil at lunch and dinner; and the fourth group (fish oil and extra virgin olive oil group [FOO]) received 3 g/d of fish oil ω-3 fatty acids and 10 mL/d of extra virgin olive oil. MetS related markers and oxidative stress were measured at baseline and after 90 d. RESULTS: Differences across treatment groups showed a statistically significant decrease (P < 0.05) in total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) when FOO was compared with CG and OO, respectively. Hydroperoxides showed a significant decrease (P < 0.05) when FOO was compared with CG, whereas there was an increase in total peroxyl radical-trapping antioxidant potential/advanced oxidation protein products (TRAP/AOPP; P < 0.05) in FOO when compared with FO. In relation to baseline values, there was a significant decrease (P < 0.05) in LDL-C values, and TC/high-density lipoprotein cholesterol (HDL-C) and LDL-C/HDL-C indexes in FOO. There was also a decrease (P < 0.05) in hydroperoxides, in AOPP and in AOPP/TRAP index in FOO, and an increase (P < 0.05) in TRAP/AOPP index in FOO and in TRAP/uric acid ratio in OO. CONCLUSION: The present study provides evidence that increased dietary ω-3 polyunsaturated fatty acids and extra virgin olive oil have beneficial synergistic effects on lipid metabolism and oxidative stress in patients with MetS. SN - 1873-1244 UR - https://www.unboundmedicine.com/medline/citation/25933490/Effects_of_extra_virgin_olive_oil_and_fish_oil_on_lipid_profile_and_oxidative_stress_in_patients_with_metabolic_syndrome_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0899-9007(14)00554-1 DB - PRIME DP - Unbound Medicine ER -