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Mol Nutr Food Res. 2019 Mar;63(6):e1800847. doi: 10.1002/mnfr.201800847. Epub 2019 Jan 15.

Increased Consumption of Virgin Olive Oil, Nuts, Legumes, Whole Grains, and Fish Promotes HDL Functions in Humans.

Author information

1
Cardiovascular Risk, Nutrition and Aging Research Unit, August Pi i Sunyer Biomedical Research Institute (IDIBAPS), Barcelona, Spain.
2
Blanquerna School of Life Sciences, Universitat Ramón Llull, Barcelona, Spain.
3
CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
4
Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute (IMIM), Barcelona, Spain.
5
PhD Program in Biomedicine, Universitat Pompeu Fabra, Barcelona, Spain.
6
Universidad de Navarra, Department of Preventive Medicine and Public Health, Pamplona, Spain.
7
Department of Nutrition, Harvard TH Chan School of Public Health, Boston, USA.
8
Lipid Clinic, Endocrinology and Nutrition Service, IDIBAPS, Hospital Clínic, Barcelona, Spain.
9
Lipids and Vascular Risk Unit, Internal Medicine, Hospital Universitario de Bellvitge, Hospitalet de Llobregat, Barcelona, Spain.
10
Internal Medicine Service, Hospital Clinic, Barcelona, Spain.
11
Human Nutrition Unit, Hospital Universitari Sant Joan, Pere Virgili Institute (IISPV), Universitat Rovira i Virgili, Reus, Spain.
12
Department of Preventive Medicine, Universidad de Valencia, Valencia, Spain.
13
Department of Cardiology, Hospital Universitario de Álava, Vitoria, Spain.
14
Department of Clinical Sciences, Universidad de Las Palmas de Gran Canaria, Las Palmas, Spain.
15
Balearic Islands Health Research Institute, Hospital Son Espases, Palma de Mallorca, Spain.
16
Department of Family Medicine, Research Unit, Distrito Sanitario Atención Primaria Sevilla, Sevilla, Spain.
17
Department of Preventive Medicine and Public Health, Universidad de Málaga, Málaga, Spain.
18
Integrative Pharmacology and Systems Neurosciences Research Group, IMIM, Barcelona, Spain.
19
Department of Nutrition and Bromatology, Faculty of Pharmacy, Universitat de Barcelona, Barcelona, Spain.

Abstract

SCOPE:

To evaluate whether increases in the consumption of cardioprotective food groups (virgin olive oil, nuts, fruits/vegetables, legumes, whole grains, fish, and wine) are associated with improvements in high-density lipoprotein (HDL) functions in high cardiovascular risk subjects.

METHODS AND RESULTS:

The association between 1-year changes in food group consumption and HDL functionality traits in 296 high cardiovascular risk subjects is assessed. Increases in virgin olive oil (10 g d-1 ) and whole grain consumption (25 g d-1 ) are associated with increments in cholesterol efflux capacity (+0.7%, P = 0.026, and +0.6%, P = 0.017, respectively). Increases in nut (30 g d-1 ) and legume intake (25 g d-1 ) are linked to increments in paraoxonase-1 activity (+12.2%, P = 0.049, and +11.7%, P = 0.043, respectively). Legume intake increases are also related to decreases in cholesteryl ester transfer protein activity (-4.8%, P = 0.028). Fish consumption increments (25 g d-1 ) are associated with increases in paraoxonase-1 activity (+3.9%, P = 0.030) and declines in cholesteryl ester transfer protein activity (-1.6%, P = 0.021), HDL cholesterol concentrations (-1.1%, P = 0.039), and functions related to HDL levels (cholesterol efflux capacity, -1.1%, P = 0.010).

CONCLUSION:

Increases in the consumption of virgin olive oil, nuts, legumes, whole grains, and fish (achievable through a regular diet) were associated with improvements in HDL functions in high cardiovascular risk subjects.

KEYWORDS:

fish; high-density lipoprotein functionality; legumes and grains; nuts; virgin olive oil

PMID:
30628167
DOI:
10.1002/mnfr.201800847
[Indexed for MEDLINE]

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