Funded in part by Interprofesional del Aceite de Orujo de Oliva (ORIVA)
Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans
González-Rámila S, Mateos R, García-Cordero J, Seguido MA, Bravo-Clemente L, Sarriá B
Foods (Basel, Switzerland) · 21 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 (classified by our AI screen)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Industry funded
- Government
- Comunidad de Madrid
- Industry group
- Interprofesional del Aceite de Orujo de Oliva (ORIVA)
- Government
- Community of Madrid
- Grants
- Comunidad de Madrid (PEJD-2018-PRE/SAL-9104); Comunidad de Madrid (PEJD-2017-PRE/BIO-4225)
Based on 3 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2022-07-22 · Foods · vol. 11 · issue 15 · p. 2186
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 28 citations · more than 90% of similar papers · 2.5× the field average
- References
- 63 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Edible Oils Quality and Analysis · Fatty Acid Research and Health · Cholesterol and Lipid Metabolism
- Keywords
- Sunflower oil, Food science, Soybean oil, Waist, Medicine, Polyunsaturated fatty acid, Cholesterol, Oleic acid, Apolipoprotein B, Sunflower, Chemistry, Fatty acid, Obesity, Endocrinology, Biochemistry, Biology, Horticulture
6 authors
From ES
- Susana González-RámilaConsejo Superior de Investigaciones Científicas; Instituto de Ciencia y Tecnología de Alimentos y Nutrición
- Raquel Casitas MateosConsejo Superior de Investigaciones Científicas; Instituto de Ciencia y Tecnología de Alimentos y Nutrición
- Joaquín García-CorderoConsejo Superior de Investigaciones Científicas; Instituto de Ciencia y Tecnología de Alimentos y Nutrición
- Miguel Ángel SeguidoConsejo Superior de Investigaciones Científicas; Instituto de Ciencia y Tecnología de Alimentos y Nutrición
- Laura BravoConsejo Superior de Investigaciones Científicas; Instituto de Ciencia y Tecnología de Alimentos y Nutrición
- Beatriz Sarriá · correspondingConsejo Superior de Investigaciones Científicas; Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Abstract
Olive pomace oil (OPO) is mainly a source of monounsaturated fat together with a wide variety of bioactive compounds, such as triterpenic acids and dialcohols, squalene, tocopherols, sterols and aliphatic fatty alcohols. To date, two long-term intervention studies have evaluated OPO’s health effects in comparison with high oleic sunflower oil (HOSO, study-1) and sunflower oil (SO, study-2) in healthy and cardiovascular risk subjects. The present study integrates the health effects observed with the three oils. Two randomized, blinded, cross-over controlled clinical trials were carried out in 65 normocholesterolemic and 67 moderately hypercholesterolemic subjects. Each study lasted fourteen weeks, with two four-week intervention phases (OPO versus HOSO or SO), each preceded by a three-week run-in or washout period. Regular OPO consumption reduced total cholesterol (p = 0.017) and LDL cholesterol (p = 0.018) levels as well as waist circumference (p = 0.026), and only within the healthy group did malondialdehyde (p = 0.004) levels decrease after OPO intake versus HOSO. Contrarily, after the SO intervention, apolipoprotein (Apo) B (p < 0.001) and Apo B/Apo A ratio (p < 0.001) increased, and to a lower extent Apo B increased with OPO. There were no differences between the study groups. OPO intake may improve cardiometabolic risk, particularly through reducing cholesterol-related parameters and waist circumference in healthy and hypercholesterolemic subjects.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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