Effects of extra virgin olive oil and pecans on plasma fatty acids in patients with stable coronary artery disease

Araújo, Aline Ramos de; Sampaio, Geni Rodrigues; Silva, Lucas Ribeiro da; Portal, Vera Lúcia; Markoski, Melissa Medeiros; Quadros, Alexandre Schaan de; Rogero, Marcelo Macedo; Torres, Elizabeth Aparecida Ferraz da Silva; Marcadenti, Aline

doi:10.1016/j.nut.2021.111411

Cited by 6 publications

(4 citation statements)

References 41 publications

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“…The potential cardioprotective benefits of OO consumption have been demonstrated in several studies and are summarized in Table 2 [ 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 , 89 ].…”

Section: Resultsmentioning

confidence: 99%

“…Another study, performed with elderly subjects, showed that EVOO enhanced the cholesterol efflux capacity (CEC) of HDL-C to normal levels and prevented the age-related shifts of the distribution of HDL-C subclasses, through an increase in large HDL-C and a decrease in small HDL-C particles [ 56 ]. However, in patients with stable coronary artery disease, there were no significant differences in LDL-C levels [ 57 ] nor in plasma fatty acids [ 58 ] following the consumption of a healthy diet supplemented with EVOO or pecans.…”

Section: Resultsmentioning

confidence: 99%

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Is There More to Olive Oil than Healthy Lipids?

Isaakidis,

Maghariki,

Carvalho-Barros

et al. 2023

Nutrients

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The Mediterranean diet is a healthy dietary pattern whose main characteristic is olive oil consumption. The potential health benefits of olive oil have been extensively investigated and the present review provides the more recent clinical evidence supporting the positive impact of olive oil intake on human health. PubMed (n = 227) and Scopus (n = 308) databases were searched for published clinical studies in English over the past six years (October 2016 to December 2022), following key word searches of “olive oil” and “health”. Major findings associated olive oil with antioxidant and anti-inflammatory effects, improvement in endothelial function and lipid profile, prevention of obesity, diabetes, cardiovascular and neurodegenerative diseases, and modulation of the gut microbiota. These benefits are attributed to the nutritional composition of olive oil, which has a high content of monounsaturated fatty acids (MUFA) (oleic acid in particular) and minor compounds such as polyphenols (oleuropein and hydroxytyrosol). Although additional research continues to be required, the more recently generated evidence supports the potential of olive oil to contribute beneficially to health and to the prevention and management of a variety of non-communicable diseases, as a consequence of the synergism between its components’ complexity.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Is There More to Olive Oil than Healthy Lipids?

Isaakidis,

Maghariki,

Carvalho-Barros

et al. 2023

Nutrients

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show abstract

“…In contrast, lard, beef tallow, and butter ranked at the bottom of the classification, just above coconut oil. The low score obtained by animal fats other than in fish was mainly due to their high content in SFA, which is associated with elevated levels of LDL-cholesterol [33][34][35]. Despite some controversy about the role of SFA in cardiovascular health [36], limiting the intake of SFA to less than 6% and 10% of daily energy is recommended by the American Heart Association [37] and the FAO/WHO [5,6], respectively (Table 2).…”

Section: Discussionmentioning

confidence: 99%

Virgin Olive Oil Ranks First in a New Nutritional Quality Score Due to Its Compositional Profile

et al. 2023

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Dietary oils play a crucial role in maintaining a healthy diet. However, with the increasing number of oils available, it became a challenging task for food producers and consumers to select the best oil for their needs. In this work, an easy-to-understand nutrition quality score was created, using a model that included beneficial lipid compounds criteria according to the dietary recommendations published by international food and health organizations. The algorithm assigned points for each component of the model considering their content in each particular oil. The points were added up and the fats and oils were classified by the corresponding percentile. As a result, among the 32 edible oils that were evaluated, virgin olive oil ranked first with a score of 100. All plant oils, except for margarine and coconut oil, ranked above the 50th percentile. Receiver–operator curves and regression models showed that saturated fatty acids may be able to predict the score, and thus, the nutritional quality of the oils. In conclusion, the proposed nutritional quality score would promote healthy and nutritious food options for consumers and would provide food producers with a valuable tool to select high-quality oils for their products, ensuring that they meet the nutritional requirements.

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“…Также индексы атерогенности и тромбогенности продуктов были ниже в опытных продуктах. [9] Вместе с тем de Araújo и другие [10] показали отсутствие достоверных различий между пациентами со стабильной ИБС, потреблявших 12 недель оливковое масло (Virgin) или орехи пекан, на изменение клинических биомаркеров липидного профиля крови. В то же время, этими авторами констатируется значительное повышение концентрации олеиновой кислоты (1,49%; 95% доверительный интервал, 0,08-2,89; Р = 0,029) конце исследования при потреблении оливкового масла 30 мл/день в течение 12 недель [10].…”

Section: результаты и обсуждениеunclassified

Regional specificity of Algerian olive oil

Ghernoug,

Chernukha,

Utyanov

2023

Food systems

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Algeria is the ninth biggest producer of olive oil in the world and the fourth biggest producer of table olives. In 2023, 868,754 tons of this product were produced there. The paper examines the regional and climatic special features of olive oil (OO) production with detalization by this product grown in Algeria. The fatty acid composition of OO produced in various regions of the country was studied in comparison with oil from Spain and Italy. The positive effect of diets and medicines based on OO is described. The prospects of the development of target products based on protein-fat modules with the use of OO from certain Algerian regions are indicated.

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Effects of extra virgin olive oil and pecans on plasma fatty acids in patients with stable coronary artery disease

Cited by 6 publications

References 41 publications

Is There More to Olive Oil than Healthy Lipids?

Is There More to Olive Oil than Healthy Lipids?

Virgin Olive Oil Ranks First in a New Nutritional Quality Score Due to Its Compositional Profile

Regional specificity of Algerian olive oil

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