Increased Consumption of Virgin Olive Oil, Nuts, Legumes, Whole Grains, and Fish Promotes HDL Functions in Humans
Hernáez Á, Sanllorente A, Castañer O, Martínez-González MÁ, Ros E, Pintó X, Estruch R, Salas-Salvadó J, Corella D, Alonso-Gómez ÁM, Serra-Majem L, Fiol M, Lapetra J, Gómez-Gracia E, de la Torre R, Lamuela-Raventós RM, Fitó M
Molecular nutrition & food research · 23 citations
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
- Independent funding
- Government
- Agència de Gestió d'Ajuts Universitaris i de Recerca
- Government
- Instituto de Salud Carlos III
- Government
- Agència de Gestió d’Ajuts Universitaris i de Recerca
- Grants
- Agència de Gestió d'Ajuts Universitaris i de Recerca (2014 SGR 240); Instituto de Salud Carlos III (CB06/03/0028); Instituto de Salud Carlos III (JR14/00008); Instituto de Salud Carlos III (CD17/00122); Instituto de Salud Carlos III (PI11/01647); Instituto de Salud Carlos III (OBN17PI02); Instituto de Salud Carlos III (PI15/00047); Instituto de Salud Carlos III (CES12/025)
Based on 3 listed funder(s).
Publication
- Published
- 2019-01-10 · Mol Nutr Food Res · vol. 63 · issue 6 · p. e1800847
- Publisher
- Wiley
- Cited
- 31 citations · more than 89% of similar papers · 2.6× the field average
- References
- 14 works
- Access
- Paywalled
- Research areas
- Nuts composition and effects · Antioxidant Activity and Oxidative Stress · Paraoxonase enzyme and polymorphisms
- Keywords
- Olive oil, Food science, Fish <Actinopterygii>, Fish oil, Biology, Chemistry, Fishery
- MeSH
- humans, fabaceae, nuts, vegetables, cardiovascular diseases, lipoproteins, hdl, diet, mediterranean, fish products, aged, middle aged, female, male, olive oil, whole grains
17 authors
From ES, US
- Álvaro Hernáez · correspondingInstituto de Salud Carlos III; Centro de Investigación Biomédica en Red; Consorci Institut D'Investigacions Biomediques August Pi I Sunyer; Universitat Ramon Llull
- Albert SanllorenteUniversitat Pompeu Fabra; Hospital Del Mar; Hospital del Mar Research Institute
- Olga CastañerInstituto de Salud Carlos III; Centro de Investigación Biomédica en Red; Hospital Del Mar; Hospital del Mar Research Institute
- Miguel Ángel Martínez‐GonzálezBoston University; Harvard University; Instituto de Salud Carlos III; Centro de Investigación Biomédica en Red; Universidad de Navarra
- Emilio Peña RosInstituto de Salud Carlos III; Centro de Investigación Biomédica en Red; Hospital Clínic de Barcelona; Consorci Institut D'Investigacions Biomediques August Pi I Sunyer
- Xavier PintóInstituto de Salud Carlos III; Bellvitge University Hospital; Centro de Investigación Biomédica en Red
Abstract
Scope
To evaluate whether increases in the consumption of cardioprotective food groups (virgin olive oil, nuts, fruits/vegetables, legumes, whole grains, fish, and wine) are associated with improvements in high-density lipoprotein (HDL) functions in high cardiovascular risk subjects.
Methods and results
The association between 1-year changes in food group consumption and HDL functionality traits in 296 high cardiovascular risk subjects is assessed. Increases in virgin olive oil (10 g d-1 ) and whole grain consumption (25 g d-1 ) are associated with increments in cholesterol efflux capacity (+0.7%, P = 0.026, and +0.6%, P = 0.017, respectively). Increases in nut (30 g d-1 ) and legume intake (25 g d-1 ) are linked to increments in paraoxonase-1 activity (+12.2%, P = 0.049, and +11.7%, P = 0.043, respectively). Legume intake increases are also related to decreases in cholesteryl ester transfer protein activity (-4.8%, P = 0.028). Fish consumption increments (25 g d-1 ) are associated with increases in paraoxonase-1 activity (+3.9%, P = 0.030) and declines in cholesteryl ester transfer protein activity (-1.6%, P = 0.021), HDL cholesterol concentrations (-1.1%, P = 0.039), and functions related to HDL levels (cholesterol efflux capacity, -1.1%, P = 0.010).
Conclusion
Increases in the consumption of virgin olive oil, nuts, legumes, whole grains, and fish (achievable through a regular diet) were associated with improvements in HDL functions in high cardiovascular risk subjects.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.