Effect of Polyphenol-Rich Extra-Virgin Olive Oil on Lipid Profile and Inflammatory Biomarkers in Patients Undergoing Coronary Angiography: A Randomised, Controlled, Clinical Trial
Abstract
The present study was conducted to compare the effects of high polyphenol extra-virgin olive oil (EVOO) with low polyphenol refined olive oil (ROO) on some cardiovascular risk factors in patients undergoing coronary angiography. In a randomised, controlled, parallel-arm, clinical trial, 40 patients with at least one classic cardiovascular risk factor who referred to coronary angiography were randomly allocated to two groups and receied 25 mL EVOO or ROO daily for 6 weeks. Plasma LDL-cholesterol significantly reduced in EVOO group (–9.52 ± 20.44 vs 8.68 ± 18.77 mg/dL, p = .007 for EVOO and ROO respectively). EVOO resulted in a significant reduction in plasma CRP (–0.40 ± 0.52 vs 0.007 ± 0.42 mg/L, p = .01 for EVOO and ROO respectively) and increased ex-vivo whole blood LPS-stimulated IL-10 production (12.13 ± 33.64 vs −17.47 ± 49.04 pg/mL, p = .035 for EVOO and ROO respectively). Daily consumption of polyphenol-rich EVOO in subjects who have been under medical treatment with risk-reducing agents could additionally improve LDL-C and selected inflammatory markers. Trial Registration Number: NCT03796780
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The study population was predominantly European and healthy adults, with two studies including type 2 diabetes mellitus and hypercholesterolemic subjects.
“The study population was predominantly European and healthy.”
Ten RCTs met the inclusion criteria and were included in the meta-analysis.
“After reviewing the full text of the remaining records, only 10 met the inclusion criteria and were included in the meta-analysis [31,32,33,34,35,36,37,38,39,40].”
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Zupo, R., Castellana, F., Crupi, P., Desantis, A., Rondanelli, M., Corbo, F., & Clodoveo, M. L. (2023) · Metabolites · doi:10.3390/metabo13121187 · Cited by 30 · see citing works
“No washout period was applied to the two studies that used the parallel-arm RCT design [32,40].”
BackgroundMethod
- Authors
- Khandouzi, N., Zahedmehr, A., & Nasrollahzadeh, J.
- Affiliations
- National Nutrition and Food Technology Research Institute (IR)
- Iran University of Medical Sciences (IR)
- Corresponding author
- Nasrollahzadeh, Javad
- Venue
- International Journal of Food Sciences and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2020-10-29
- Volume
- 72
- Issue
- 4
- Pages
- 548-558
- ISSN
- 0963-7486 (ISSN-L)
- 1465-3478
- OpenAlex
- W3096415483
- Cited by
- 33
- References
- 53
- Citations by year
- 2026: 3 · 2025: 9 · 2024: 8 · 2023: 4 · 2022: 6 · 2021: 3
- FWCI
- 1.26
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Sciences and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Keywords
- extra virgin olive oil, polyphenols, refined olive oil, LDL cholesterol, lipid profile, C-reactive protein, inflammation, IL-10, lipopolysaccharide, cardiovascular risk factors, coronary angiography, dietary intervention
- MeSH terms
- Olive Oil, Adult, Aged, Fatty Acids, Humans, Lipids, Cholesterol, LDL, Male, Middle Aged, Plant Extracts, Biomarkers, Coronary Angiography, Young Adult, Polyphenols
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