Effects of Olive Oil on Blood Pressure: Epidemiological, Clinical, and Mechanistic Evidence.

Tiziano Verri,Raffaele De Caterina,Marika Massaro,Maria Annunziata Carluccio,Nadia Calabriso,Egeria Scoditti,Giuseppe Santarpino

doi:10.3390/nu12061548

Abstract

The increasing access to antihypertensive medications has improved longevity and quality of life in hypertensive patients. Nevertheless, hypertension still remains a major risk factor for stroke and myocardial infarction, suggesting the need to implement management of pre- and hypertensive patients. In addition to antihypertensive medications, lifestyle changes, including healthier dietary patterns, such as the Dietary Approaches to Stop Hypertension (DASH) and the Mediterranean diet, have been shown to favorably affect blood pressure and are now recommended as integrative tools in hypertension management. An analysis of the effects of nutritional components of the Mediterranean diet(s) on blood pressure has therefore become mandatory. After a literature review of the impact of Mediterranean diet(s) on cardiovascular risk factors, we here analyze the effects of olive oil and its major components on blood pressure in healthy and cardiovascular disease individuals and examine underlying mechanisms of action. Both experimental and human studies agree in showing anti-hypertensive effects of olive oil. We conclude that due to its high oleic acid and antioxidant polyphenol content, the consumption of olive oil may be advised as the optimal fat choice in the management protocols for hypertension in both healthy and cardiovascular disease patients.

Highlights

Primary or essential hypertension can be currently defined, despite some variations across cardiovascular disease (CVD) societies, as the chronic elevation of blood pressure (BP) values over130/80 mmHg, with no identifiable cause that, in the long-term, causes end-organ damage and results in increased morbidity and mortality [1]
One of the earliest randomized clinical studies assessing the antihypertensive effect of olive oil (OO) dates back to the late 1980s [59]
After 36 days, Systolic blood pressure (SBP) and DBP were significantly reduced in both experimental arms, with no significant difference between tested diets, suggesting, for the first time, a chance of regulating BP by manipulating the amount of dietary OO [59]

Summary

Introduction

Primary or essential hypertension can be currently defined, despite some variations across cardiovascular disease (CVD) societies, as the chronic elevation of blood pressure (BP) values over130/80 mmHg, with no identifiable cause that, in the long-term, causes end-organ damage and results in increased morbidity and mortality [1]. Primary or essential hypertension can be currently defined, despite some variations across cardiovascular disease (CVD) societies, as the chronic elevation of blood pressure (BP) values over. In the last fifty years, the increasing access to safer and efficacious blood pressure (BP)-lowering drugs has increased longevity in primary hypertensive patients [2]. Beside genetic components [5], most of the pro-hypertensive environmental risk factors that contribute to disease progression match with wrong lifestyle habits [1]. They include an unbalanced dietary intake of sodium and potassium; excess of caloric intake, leading to overweight and obesity; and lack of physical activity. Making proper dietary choices can be considered a strategic supportive tool in controlling BP [7]

Results

Discussion

Conclusion