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Nutrition. 2015 Jun;31(6):834-40. doi: 10.1016/j.nut.2014.12.016. Epub 2015 Jan 3.

Effects of extra virgin olive oil and fish oil on lipid profile and oxidative stress in patients with metabolic syndrome.

Author information

1
Department of Pathology, Clinical Analysis and Toxicology - University of Londrina, Londrina, Paraná, Brazil. Electronic address: Dichi@sercomtel.com.br.
2
Department of Pathology, Clinical Analysis and Toxicology - University of Londrina, Londrina, Paraná, Brazil.
3
Department of Statistics - University of Londrina, Londrina, Paraná, Brazil.
4
Department of Internal Medicine - University of Londrina, Londrina, Paraná, Brazil.

Abstract

OBJECTIVE:

The aim of this study was to verify if extra virgin olive oil and fish oil have a synergistic effect on lipid and oxidative stress parameters in patients with metabolic syndrome (MetS).

METHODS:

This intervention study included 102 patients (81 women and 21 men) with MetS (mean age 51.45 ± 8.27 y) from the ambulatory center of the University Hospital of Londrina, Paraná, Brazil. Patients were randomly assigned to one of four groups: Patients in the control group (CG) were instructed to maintain their usual diet; the second group (fish oil group [FO]) received 3 g/d of fish oil ω-3 fatty acids (10 capsules); the third group (extra virgin olive oil group [OO]) received 10 mL/d of extra virgin olive oil at lunch and dinner; and the fourth group (fish oil and extra virgin olive oil group [FOO]) received 3 g/d of fish oil ω-3 fatty acids and 10 mL/d of extra virgin olive oil. MetS related markers and oxidative stress were measured at baseline and after 90 d.

RESULTS:

Differences across treatment groups showed a statistically significant decrease (P < 0.05) in total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) when FOO was compared with CG and OO, respectively. Hydroperoxides showed a significant decrease (P < 0.05) when FOO was compared with CG, whereas there was an increase in total peroxyl radical-trapping antioxidant potential/advanced oxidation protein products (TRAP/AOPP; P < 0.05) in FOO when compared with FO. In relation to baseline values, there was a significant decrease (P < 0.05) in LDL-C values, and TC/high-density lipoprotein cholesterol (HDL-C) and LDL-C/HDL-C indexes in FOO. There was also a decrease (P < 0.05) in hydroperoxides, in AOPP and in AOPP/TRAP index in FOO, and an increase (P < 0.05) in TRAP/AOPP index in FOO and in TRAP/uric acid ratio in OO.

CONCLUSION:

The present study provides evidence that increased dietary ω-3 polyunsaturated fatty acids and extra virgin olive oil have beneficial synergistic effects on lipid metabolism and oxidative stress in patients with MetS.

KEYWORDS:

Fish oil; Lipid profile; Metabolic syndrome; Olive oil; Oxidative stress

PMID:
25933490
DOI:
10.1016/j.nut.2014.12.016
[Indexed for MEDLINE]

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