Post-prandial effects of high-polyphenolic extra virgin olive oil on endothelial function in adults at risk for type 2 diabetes: A randomized controlled crossover trial

医学 交叉研究 橄榄油 多酚 摄入 糖尿病 随机对照试验 2型糖尿病 血压 糖尿病前期 食品科学 内科学 内分泌学 安慰剂 生物化学 抗氧化剂 病理 化学 替代医学
作者
Valentine Njike,Rockiy Ayettey,Judith A. Treu,Kimberly N. Doughty,David L. Katz
出处
期刊:International Journal of Cardiology [Elsevier BV]
卷期号:330: 171-176 被引量:18
标识
DOI:10.1016/j.ijcard.2021.01.062
摘要

Abstract

Background

Effects of olive oil on cardiovascular risk have been controversial. We compared the effects of high-polyphenolic extra virgin olive oil (EVOO) and refined olive oil without polyphenols on endothelial function (EF) in adults at risk for Type 2 diabetes mellitus (T2DM).

Methods

Randomized, controlled, double-blind, crossover trial of 20 adults (mean age 56.1 years; 10 women, 10 men) at risk for T2DM (i.e., as defined by either prediabetes or metabolic syndrome) assigned to one of two possible sequence permutations of two different single dose treatments (50 mL of high-polyphenolic EVOO or 50 mL of refined olive oil without polyphenols), with 1-week washout. Participants received their olive oils in a smoothie consisting of ½ cup frozen blueberries and 1 cup (8 oz) low-fat vanilla yogurt blended together. Primary outcome measure was EF measured as flow-mediated dilatation. Participants were evaluated before and 2 h after ingestion of their assigned olive oil treatment.

Results

EVOO acutely improved EF as compared to refined olive oil (1.2 ± 6.5% versus −3.6 ± 3.8%; p = 0.0086). No significant effects on systolic or diastolic blood pressure were observed.

Conclusions

High-polyphenolic EVOO acutely enhanced EF in the study cohort, whereas refined olive oil did not. Blood pressure effects were not observed. Reports on the vascular effects of olive oil ingestion should specify the characteristics of the oil.

Clinical trial registration number

NCT04025281
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