Switch Vegetable Oils for Extra Virgin Olive Oil - The Evidence

Summary

The study investigates the effects of replacing a blend of olive oil and sunflower oil with extra virgin olive oil (EVOO) in the diets of postmenopausal women. The dietary exchange decreased certain cholesterol levels and estimated 10-year cardiovascular risk without affecting other markers like LDL-TBARS. The subjects were 14 postmenopausal women who underwent the dietary exchange for 28 days. The study's findings suggest that EVOO can positively impact heart health, particularly in lowering LDL and apolipoprotein AII levels.

Findings

The study evaluated the effects of replacing a sunflower and olive oil blend with extra virgin olive oil (EVOO) in 14 postmenopausal women's diets. The main findings include:

📉 Decreased total cholesterol, phospholipids, apo AII, and apo B.

🧪 LDL components (except triglycerides) and VLDL proteins reduced.

💔 HDL-cholesterol unchanged, but HDL-phospholipids/lipids decreased.

❤️ 10-year cardiovascular risk estimate lowered.

The results suggest that this dietary exchange is beneficial in reducing LDL and apo AII levels, potentially offering protection against cardiovascular risks.

Key Terms

LDL (Low-Density Lipoprotein): Often called "bad cholesterol," LDL carries cholesterol to the arteries. High levels can lead to plaque buildup and heart disease.

HDL (High-Density Lipoprotein): Known as "good cholesterol," HDL helps remove cholesterol from the bloodstream, reducing the risk of heart disease.

Apolipoproteins (apo AI, AII, B): These proteins bind lipids to form lipoproteins. Different types (e.g., apo AII) are associated with various functions and risks for heart disease.

Extra Virgin Olive Oil (EVOO): This type of olive oil is unrefined and has health benefits, especially in heart health, due to its fatty acid composition and antioxidants.

Cardiovascular Risk Estimate: A calculation that predicts the likelihood of developing heart disease or stroke over a specific time period, such as 10 years, based on factors like cholesterol levels, blood pressure, and lifestyle.

Let's Break it Down: Simplifying the Science

The study explores how replacing a blend of olive and sunflower oil with extra virgin olive oil (EVOO) affects heart health in postmenopausal women. The key findings of the study can be summarized as follows:

Cholesterol Levels: The dietary exchange resulted in a decrease in total cholesterol, LDL-cholesterol, LDL-apo B, and apo AII levels. These factors are associated with lower coronary heart disease (CHD) risk.

10-Year Cardiovascular Risk also decreased with the dietary exchange, suggesting long-term health benefits.

No Effect on Some Markers: The dietary exchange did not affect some markers, like LDL-TBARS.

Age and Cholesterol Levels: Though the women were divided into groups based on age and cholesterol levels, the dietary intervention seemed to affect both groups similarly, except in LDL values. The effect was notably more substantial in normocholesterolemic women.

HDL Composition Changes: The study also found changes in HDL (good cholesterol) composition, indicating the presence of more antiatherogenic HDL particles after the dietary intervention.

The research suggests that using EVOO instead of a blend of olive and sunflower oil could positively affect heart health for postmenopausal women. It's like switching to a "premium fuel" for the heart that helps better function and long-term health protection. However, more extensive studies with diverse populations may be needed to confirm these findings.

Methodology

Fourteen postmenopausal women, with a mean age of 63, were assigned to exchange their regular blend of olive oil and sunflower oil for EVOO over a 28-day dietary period. The oils represented 62% of total lipid intake. Various measurements, including dietary intakes, cholesterol levels, triglycerides, and apolipoproteins, were determined in serum and lipoproteins. The effects of the dietary intervention were assessed using statistical analyses like paired t-tests and ANOVA, considering factors such as age and cholesterol levels.

Limitations

The study does present some limitations. First, the small sample size of 14 postmenopausal women may limit the generalizability of the findings. Secondly, the study did not use a cross-over design, which could have provided more robust evidence for the effects observed. The reason for this was logistical challenges in food preparation. Also, the study was conducted within a specific community (enclosed convent), which may not represent broader populations. The high-fat energy contribution in the basal diet might not align with general dietary recommendations. Additionally, the study mainly focuses on cholesterol and lipoprotein levels without exploring other potential health impacts. Finally, the age-specific effects of the dietary exchange were not observed.

Source: https://www.tandfonline.com/doi/full/10.1080/07315724.2005.10719486

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