Consumption of extra virgin olive oil improves body composition and blood pressure in women with excess body fat: a randomized, double-blinded, placebo-controlled clinical trial.

Abstract

Despite the fact that extra virgin olive oil (EVOO) is widely used in obese individuals to treat cardiovascular diseases, the role of EVOO on weight/fat reduction remains unclear. We investigated the effects of energy-restricted diet containing EVOO on body composition and metabolic disruptions related to obesity. This is a randomized, double-blinded, placebo-controlled clinical trial in which 41 adult women with excess body fat (mean±SD 27.0±0.9 year old, 46.8±0.6% of total body fat) received daily high-fat breakfasts containing 25mL of soybean oil (control group, n=20) or EVOO (EVOO group, n=21) during nine consecutive weeks. Breakfasts were part of an energy-restricted normal-fat diets (-2090kJ,~32%E from fat). Anthropometric and dual-energy X-ray absorptiometry were assessed, and fasting blood was collected on the first and last day of the experiment. Fat loss was~80% higher on EVOO compared to the control group (mean±SE: -2.4±0.3 kg vs. -1.3±0.4kg, P=0.037). EVOO also reduced diastolic blood pressure when compared to control (-5.1±1.6mmHg vs. +0.3±1.2mmHg, P=0.011). Within-group differences (P<0.050) were observed for HDL-c (-2.9±1.2mmol/L) and IL-10 (+0.9±0.1pg/mL) in control group, and for serum creatinine (+0.04±0.01µmol/L) and alkaline phosphatase (-3.3±1.8IU/L) in the EVOO group. There was also a trend for IL-1β EVOO reduction (-0.3±0.1pg/mL, P=0.060). EVOO consumption reduced body fat and improved blood pressure. Our results indicate that EVOO should be included into energy-restricted programs for obesity treatment.