Abstract
Extra virgin olive oil (EVOO) is suggested to be cardioprotective, partly due to its high phenolic content. We investigated the effect of extra virgin high polyphenol olive oil (HPOO) versus low polyphenol olive oil (LPOO) on blood pressure (BP) and arterial stiffness in healthy Australian adults. In a double-blind, randomized, controlled cross-over trial, 50 participants (age 38.5 ± 13.9 years, 66% female) were randomized to consume 60 mL/day of either HPOO (360 mg/kg polyphenols) or LPOO (86 mg/kg polyphenols) for three weeks. Following a two-week washout period, participants crossed over to consume the alternate oil. Anthropometric data, peripheral BP, central BP and arterial stiffness were measured at baseline and follow up. No significant differences were observed in the changes from baseline to follow up between the two treatments. However, a significant decrease in peripheral and central systolic BP (SBP) by 2.5 mmHg (95% CI: −4.7 to −0.3) and 2.7 mmHg (95% CI: −4.7 to −0.6), respectively, was observed after HPOO consumption. Neither olive oil changed diastolic BP (DBP) or measures of arterial stiffness. The reductions in SBP after HPOO consumption provide evidence for a potentially widely accessible dietary intervention to prevent cardiovascular disease in a multiethnic population. Longer intervention studies and/or higher doses of EVOO polyphenols are warranted to elucidate the potential effect on DBP and arterial stiffness.
Highlights
Cardiovascular disease (CVD) is the leading cause of mortality and morbidity worldwide.Established risk factors such as hypertension, dyslipidaemia, diabetes and obesity contribute to9.7 million annual deaths related to CVD globally [1]
A standardized screening procedure was followed in order to identify eligible participants, who were required to be within the age range of 18–75 years and a body mass index (BMI) of 18.5–40 kg/m2
The present double-blind, cross-over, randomized controlled trial investigated the effect of daily consumption of 60 mL raw extra virgin high polyphenol olive oil (HPOO) in comparison with low polyphenol olive oil (LPOO), each for 3 weeks, on blood pressure (BP) and arterial stiffness in Australian adults
Summary
Cardiovascular disease (CVD) is the leading cause of mortality and morbidity worldwide.Established risk factors such as hypertension, dyslipidaemia, diabetes and obesity contribute to9.7 million annual deaths related to CVD globally [1]. Cardiovascular disease (CVD) is the leading cause of mortality and morbidity worldwide. Established risk factors such as hypertension, dyslipidaemia, diabetes and obesity contribute to. Previous studies have indicated that changes in peripheral and central hemodynamics such as in peripheral (brachial) and central (aortic) BP and pressure wave reflections contribute to the development of adverse cardiovascular events [4]. Systemic arterial wave reflections, as measured by the augmentation index (AIx), provide additional clinical information on CVD, while assessment of central BP and pulse pressure (PP) provides further predictive value beyond the corresponding brachial BP [6,8,9]
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