Funded in part by Novo Nordisk Fonden
Effect of the replacement of dietary vegetable oils with a low dose of extravirgin olive oil in the Mediterranean Diet on cognitive functions in the elderly
Mazza E, Fava A, Ferro Y, Rotundo S, Romeo S, Bosco D, Pujia A, Montalcini T
Journal of translational medicine · 59 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Industry funded
- Government
- Ministero della Salute
- Company
- Novo Nordisk Fonden
- Government
- Italian Health Ministry
- Grants
- Novo Nordisk Fonden (NNF14OC0009321)
Based on 3 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2018-01-19 · J Transl Med · vol. 16 · issue 1 · p. 10
- Publisher
- BioMed Central
- Cited
- 79 citations · more than 94% of similar papers · 3.7× the field average
- Impact
- Top 10% most cited in its field
- References
- 50 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Fatty Acid Research and Health · Nutritional Studies and Diet · Edible Oils Quality and Analysis
- Keywords
- Mediterranean diet, Olive oil, Cognitive decline, Medicine, Cognition, Food science, Vegetable oil, Biology, Dementia, Disease, Internal medicine
- MeSH
- humans, plant oils, cognition, neuropsychological tests, diet, mediterranean, aged, female, male, olive oil
8 authors
From IT, SE
- Elisa MazzaMagna Graecia University
- Antonietta FavaMagna Graecia University
- Yvelise FerroMagna Graecia University
- Stefania RotundoMagna Graecia University
- Stefano RomeoMagna Graecia University; University of Gothenburg
- Domenico BoscoNuovo Ospedale San Giovanni di Dio
Abstract
Background
Numerous studies have investigated the role of the monounsaturated fatty acid and other dietary factors in the prevention of cognitive decline but the short-term effect of a low dose of extravirgin olive oil on cognitive performances in the elderly have not still been investigated. Our aim was to investigate whether the replacement of all vegetable oils with a lower amount of extravirgin olive oil, in the contest of a Mediterranean Diet, would improve cognitive performances, among elderly Italian individuals.
Methods
180 elderly individuals were randomly assigned to these treatment groups for 1 year: (1) MedDiet plus extravirgin OO, 20-30 g/day; (2) control MedDiet. The cognitive sub-test of ADAScale was used to detect cognitive decline progression over 12 months.
Results
ADAS-cog score variation after 1 year, adjusted for food groups which were different between groups, was - 1.6 ± 0.4 and - 3.0 ± 0.4 in the MedDiet and MedDiet plus extravirgin OO groups, respectively (p = 0.024). Extravirgin OO intake was 30 g ± 12 and 26 g ± 6 in the MedDiet and MedDiet plus extravirgin OO groups, respectively (p = 0.044).
Conclusions
We demonstrated the higher short-term improvement of cognitive functions scores in individuals of the MedDiet plus low dose of extravirgin olive oil rather than MedDiet alone. Extravirgin olive oil is the best quality oil and may have a neuroprotective effect.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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