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14.08.2017 | Original Contribution

Consumption of extra virgin olive oil improves body composition and blood pressure in women with excess body fat: a randomized, double-blinded, placebo-controlled clinical trial

verfasst von: Flávia Galvão Cândido, Flávia Xavier Valente, Laís Emilia da Silva, Olívia Gonçalves Leão Coelho, Maria do Carmo Gouveia Peluzio, Rita de Cássia Gonçalves Alfenas

Erschienen in: European Journal of Nutrition | Ausgabe 7/2018

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Abstract

Purpose

Despite the fact that extra virgin olive oil (EVOO) is widely used in obese individuals to treat cardiovascular diseases, the role of EVOO on weight/fat reduction remains unclear. We investigated the effects of energy-restricted diet containing EVOO on body composition and metabolic disruptions related to obesity.

Methods

This is a randomized, double-blinded, placebo-controlled clinical trial in which 41 adult women with excess body fat (mean ± SD 27.0 ± 0.9 year old, 46.8 ± 0.6% of total body fat) received daily high-fat breakfasts containing 25 mL of soybean oil (control group, n = 20) or EVOO (EVOO group, n = 21) during nine consecutive weeks. Breakfasts were part of an energy-restricted normal-fat diets (−2090 kJ, ~32%E from fat). Anthropometric and dual-energy X-ray absorptiometry were assessed, and fasting blood was collected on the first and last day of the experiment.

Results

Fat loss was ~80% higher on EVOO compared to the control group (mean ± SE: −2.4 ± 0.3 kg vs. −1.3 ± 0.4 kg, P = 0.037). EVOO also reduced diastolic blood pressure when compared to control (–5.1 ± 1.6 mmHg vs. +0.3 ± 1.2 mmHg, P = 0.011). Within-group differences (P < 0.050) were observed for HDL-c (−2.9 ± 1.2 mmol/L) and IL-10 (+0.9 ± 0.1 pg/mL) in control group, and for serum creatinine (+0.04 ± 0.01 µmol/L) and alkaline phosphatase (−3.3 ± 1.8 IU/L) in the EVOO group. There was also a trend for IL-1β EVOO reduction (−0.3 ± 0.1 pg/mL, P = 0.060).

Conclusion

EVOO consumption reduced body fat and improved blood pressure. Our results indicate that EVOO should be included into energy-restricted programs for obesity treatment.

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Titel: Consumption of extra virgin olive oil improves body composition and blood pressure in women with excess body fat: a randomized, double-blinded, placebo-controlled clinical trial
verfasst von: Flávia Galvão Cândido
Flávia Xavier Valente
Laís Emilia da Silva
Olívia Gonçalves Leão Coelho
Maria do Carmo Gouveia Peluzio
Rita de Cássia Gonçalves Alfenas
Publikationsdatum: 14.08.2017
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 7/2018
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-017-1517-9

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