Abstract
Atherosclerosis is the principal contributor to the pathogenesis of coronary artery disease (CAD). Epidemiological, clinical and metabolic studies have reported protective associations between (extra virgin) olive oil consumption and CAD. As a key component of the Mediterranean diet, olive oil is a rich source of oleic acid, making up about 29 % of the daily dietary caloric intake, and antioxidants (vitamin E and phenolic compounds). Olive oil has beneficial effects by reducing LDL plasma concentration, the LDL cholesterol:HDL cholesterol ratio, and protecting LDL against oxidation. The progress of atherosclerosis and the risk of thrombo-embolic episodes could also be decreased through the reduction in plasma clotting factors levels, including FVIIc, PAI-1, XIIc and XIIa. The findings reaffirm low-moderate fat policies for optimum health, within which olive oil appears to be an important component of the diet.
Highlights
Nutrient composition of traditional Cretan Mediterranean diet and other Western type diets [average daily nutrient intake as percentage (%) of total dietary caloric intake]
Adipose tissue of the Cretans had a higher concentration in monounsaturated fatty acids (MUFA) than the adipose tissue of the American cohort
This observation was an indication that the traditional Cretan diet was high in MUFA, which were mainly coming from olive oil consumption
Summary
Numerous studies suggest that the beneficial effects of olive oil on plasma lipid levels are partly due to its MUFA content and the main MUFA of olive oil, oleic acid, is widely known to exert hypocholesterolemic properties, compared to SFA. In a British cohort, even a small increase in MUFA in the diet (from 12% to 18% of dietary daily caloric intake) resulted to a 14% decrease in plasma LDL cholesterol levels and a maintenance of plasma HDL cholesterol levels compared to their usual habitual diet which was rich in SFA (Williams et al, 1999). This dietary intervention which lasted for 8 weeks resulted in an improvement of the postprandial plasma triglycerides response, following a meal with specific fatty acid composition (Roche et al, 1998). It was suggested that even a relatively small increase in SFA content of a diet, compared to MUFA, could decrease exogenous fat oxidation
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