Moderate consumption of olive oil by healthy european men reduces systolic blood pressure in non-mediterranean participants.

Auteur(s) :
Covas MI., Castellote AI., Poulsen HE., López-Sabater MC., Bondia-pons I., Kaikkonen J., Kiesewetter H., Machowetz A., Gaddi AV., Schröder H.
Date :
Jan, 2007
Source(s) :
J NUTR. #137:1 p84-7
Adresse :
Department of Nutrition and Food Science, Centre of Reference in Technology of Food, Faculty of Pharmacy, University of Barcelona, s/n E-08028 Barcelona, Spain.

Sommaire de l'article

We evaluated the effects of a moderate consumption of olive oil on lipid profile, BMI, and blood pressure (BP) in a group of 160 healthy men from non-Mediterranean regions [Northern Europe (n = 50; Finland and Denmark) and Central Europe (n = 60; Germany)] and Mediterranean regions [Southern Europe (n = 45; Italy and Spain)]. The study was a randomized, cross-over trial with 3 intervention periods of 3 wk and 2 wash-out periods of 2 wk. At the intervention periods, 3 similar olive oils (25 mL/d), differing only in their phenolic concentration, were administered to the healthy volunteers. Plasma oleic acid levels increased 2-3% (P < 0.05) in men from populations with lower habitual olive oil intakes (Northern and Central Europe). General linear models showed that the administration of the sequence of the 3 olive oils was responsible for a 3% decrease in systolic BP (SBP) (P < 0.05), but not in diastolic BP, in the non-Mediterranean subjects. Multivariate analysis indicated that the lipid profile did not change in either Mediterranean or non-Mediterranean men due to the olive oil intervention. The results of this study suggest that a moderate consumption of olive oil may be used as an effective tool to reduce SBP of healthy men who do not typically consume a Mediterranean diet. However, additional longer trials are necessary for confirmation.

Source : Pubmed