{"id":47588,"date":"2007-01-01T00:00:00","date_gmt":"2018-12-04T03:19:21","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/moderate-consumption-of-olive-oil-by-healthy-european-men-reduces-2\/"},"modified":"2018-12-04T04:19:21","modified_gmt":"2018-12-04T03:19:21","slug":"moderate-consumption-of-olive-oil-by-healthy-european-men-reduces-2","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/moderate-consumption-of-olive-oil-by-healthy-european-men-reduces-2\/","title":{"rendered":"Moderate consumption of olive oil by healthy european men reduces systolic blood pressure in non-mediterranean participants."},"content":{"rendered":"<p>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 &lt; 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 &lt; 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-47588","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Department of Nutrition and Food Science, Centre of Reference in Technology of Food, Faculty of Pharmacy, University of Barcelona, s\/n E-08028 Barcelona, Spain.","annee":"2007","mois":"1","numero":"137:1","page":"84-7","auteurs":[{"ID":35498,"post_author":"0","post_date":"2018-12-04 00:45:05","post_date_gmt":"2018-12-03 23:45:05","post_content":"","post_title":"M Isabel Covas","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"m-isabel-covas","to_ping":"","pinged":"","post_modified":"2018-12-04 00:45:05","post_modified_gmt":"2018-12-03 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