Changes in LDL Fatty Acid Composition as a Response to Olive Oil Treatment Are Inversely Related to Lipid Oxidative Damage: The EUROLIVE Study |
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Authors: | Arrigo F.G. Cicero Simona Nascetti Maria C. López-Sabater Roberto Elosua Jukka T. Salonen Kristiina Nyyssönen |
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Affiliation: | 1. “GC Descovich” Atherosclerosis and Metabolic Disease Research Unit, University of Bologna (S.N., A.F.G.C., A.V.G.)afgcicero@cardionet.it;3. “GC Descovich” Atherosclerosis and Metabolic Disease Research Unit, University of Bologna (S.N., A.F.G.C., A.V.G.);4. ITALY, Department of Nutrition and Bromatology (M.C.L.-S., K.d.l.T.);5. Barcelona University, Lipids and Cardiovascular Epidemiology Unit and Pharmacology Research Unit, Municipal Institute for Medical Research (IMIM) (R.E., M.-I.C.);6. Barcelona, SPAIN, Oy Jurilab (J.T.S., J.K., J.M.) |
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Abstract: | Objective: The aim of our study was to assess the changes in the fatty acid composition of low density lipoproteins (LDL) after sustained consumption of olive oil at real-life doses (25 mL/day) and their relationship with lipid oxidative damage.Methods: A multi-center randomized, cross-over, clinical trial with 3 similar types of olive oils, but with differences in the phenolic content, was conducted on 200 healthy European subjects. Intervention periods were of 3 weeks separated by 2-week washout periods. The LDL fatty acid content was measured in samples drawn at baseline and after the last intervention period.Results: After olive oil ingestion oleic acid concentration in LDL increased (1.9%; p < 0.001) and those of linoleic (1.1%; p < 0.002) and arachidonic acid (0.5%; p < 0.001) decreased. Monounsaturated/polyunsaturated fatty acid and oleic/linoleic acid ratios in LDL increased after olive oil consumption. An inverse relationship between the oleic/linoleic acid ratio and biomarkers of oxidative stress was observed. One unit increase in the oleic/linoleic acid ratio was associated with a decrease of 4.2 μg/L in plasma isoprostanes.Conclusion: Consumption of olive oil at real-life doses improved the fatty acid profile in LDL, the changes being associated with a reduction of the oxidative damage to lipids. |
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Keywords: | composition fatty acids LDL nutrition olive oil poliphenols oxidative markers |
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