1: J Nutr. 2007 Jan;):. Links
\nBondia-Pons I, Schroder H, Covas MI, Castellote AI, Kaikkonen J, Poulsen HE, Gaddi AV, Machowetz A, Kiesewetter H, Lopez-Sabater MC.
\nDepartment of Nutrition and Food Science, Centre of Reference in Technology of Food, Faculty of Pharmacy, University of Barcelona, s\/n E-08028 Barcelona, Spain.<\/p>\n
We evaluated the effects of a moderate consumption of olive oil on lipid profile, BMI, and blood pressure (BP) in a group of 160 healthy men from non-Mediterranean regions [Northern Europe (n = 50; Finland and Denmark) and Central Europe (n = 60; Germany)] and Mediterranean regions [Southern Europe (n = 45; Italy and Spain)]. The study was a randomized, cross-over trial with 3 intervention periods of 3 wk and 2 wash-out periods of 2 wk. At the intervention periods, 3 similar olive oils (25 mL\/d), differing only in their phenolic concentration, were administered to the healthy volunteers. Plasma oleic acid levels increased 2-3% (P < 0.05) in men from populations with lower habitual olive oil intakes (Northern and Central Europe). General linear models showed that the administration of the sequence of the 3 olive oils was responsible for a 3% decrease in systolic BP (SBP) (P < 0.05), but not in diastolic BP, in the non-Mediterranean subjects. Multivariate analysis indicated that the lipid profile did not change in either Mediterranean or non-Mediterranean men due to the olive oil intervention. The results of this study suggest that a moderate consumption of olive oil may be used as an effective tool to reduce SBP of healthy men who do not typically consume a Mediterranean diet. However, additional longer trials are necessary for confirmation.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-47507","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"","annee":"2007","mois":"1","numero":"137:1","page":"84-7","auteurs":[],"sources":[]},"yoast_head":"\n