Acute effects of different types of oil consumption on endothelial function, oxidative stress status and vascular inflammation in healthy volunteers

Abstract

Consumption of different types of oil may have different effects on cardiovascular risk. The exact role of maize oil, cod liver oil, soya oil and extra virgin olive oil on endothelial function, oxidative stress and inflammation is unknown. We evaluated the effect of acute consumption of these types of oil on endothelial function, oxidative stress and inflammation in healthy adults. Thirty-seven healthy volunteers were randomised to receive an oral amount of each type of oil or water. Endothelial function was evaluated by gauge-strain plethysmography at baseline and 1, 2 and 3 h after consumption. Oxidative stress status was determined by total lipid peroxides (PEROX), while inflammatory process was estimated by measuring the soluble form of vascular adhesion molecule 1. Serum levels of the two previous markers were measured at baseline and 3 h after oil consumption. Reactive hyperaemia (RH) was significantly decreased after maize oil consumption compared with controls (P < 0·05). However, the consumption of cod liver oil and soya oil induced a significant improvement of RH after 1 h, compared with controls (P < 0·05). There was no significant effect of any type of oil consumption on endothelium-independent dilatation, total lipid PEROX and vascular adhesion molecule 1 serum levels. Consumption of maize oil leads to impaired endothelial function, while soya oil and cod liver oil slightly improve endothelial function. However, all types of oils did not affect inflammatory process and systemic oxidative stress, suggesting that their effect on endothelial function may not be mediated by free radicals bioavailability.

Divergent anti-inflammatory effects of different oil acute consumption on healthy individuals

“…In this study, we have shown that VCAM-1 levels are unaffected after ingestion of all types of oil, a finding which is in line with our previous observation in a smaller cohort (Tousoulis et al, 2010). Importantly, we have demonstrated a significant nonspecific acute effect of olive, soy, corn and cod liver oil on circulating levels of sICAM-1.…”

“…All the participants were randomly allocated into four groups to receive four different types of oil to receive an equivalent amount of 50 ml (and almost equal kilocalories; Vogel et al, 2000 andTousoulis et al, 2010). Each type of oil had a known macronutrients composition commercially available.…”

The role of oxidative stress in postprandial endothelial dysfunction

“…On the contrary, maize oil was shown to impair forearm blood flow (96) . (96) HS (n 37) 70 g MUFA (OO); 55 g n-6 (maize); 1·6 g n-3 (cod); 55 g n-6 (soya) …”

“…9% of energy from n-6 PUFA ($ 7 g of n-6 PUFA based on three meal and 8400 kJ (2000 kcal)/d), has also been investigated and yields conflicting results (59) . The ingestion of a meal consisting of canned salmon (6 g n-3 PUFA) or the addition of either marine or vegetable sources of n-3 PUFA to a HMUFAM had no significant impact on postprandial endothelial function (83,93,95,96) . In contrast, the addition of a large quantity of EPA (8·3 g) to a high-fat meal lowered postprandial oxidative stress (improved NO bioavailability) and decreased arterial stiffness (97) .…”

Exclusive Olive Oil Consumption Is Associated with Lower Likelihood of Developing Left Ventricular Systolic Dysfunction in Acute Coronary Syndrome Patients: The Hellenic Heart Failure Study

“…Virgin olive oil is rich in monounsaturated fatty acids and antioxidant components, both of which seem to protect against the CHD risk [5][6][7][8][9] . Previous research has indicated antioxidant, anti-inflammatory, anti-atherosclerotic, anti-arrhythmic, anti-thrombogenic and hypotensive actions of olive oil, while many epidemiological studies and clinical trials have underlined its beneficial effects in the prevention of cardiovascular disease [10][11][12][13][14][15] .…”