The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study
journal contributionposted on 2020-12-17, 05:00 authored by Ekaterini SarapisEkaterini Sarapis, Colleen ThomasColleen Thomas, J Hoskin, Elena GeorgeElena George, Wolfgang MarxWolfgang Marx, Hannah MayrHannah Mayr, G Kennedy, A Pipingas, Jane WillcoxJane Willcox, Luke PrendergastLuke Prendergast, Catherine ItsiopoulosCatherine Itsiopoulos, George MoschonisGeorge Moschonis
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. Extra virgin olive oil (EVOO) is suggested to be cardioprotective, partly due to its high phenolic content. We investigated the effect of extra virgin high polyphenol olive oil (HPOO) versus low polyphenol olive oil (LPOO) on blood pressure (BP) and arterial stiffness in healthy Australian adults. In a double-blind, randomized, controlled cross-over trial, 50 participants (age 38.5 ± 13.9 years, 66% female) were randomized to consume 60 mL/day of either HPOO (360 mg/kg polyphenols) or LPOO (86 mg/kg polyphenols) for three weeks. Following a two-week washout period, participants crossed over to consume the alternate oil. Anthropometric data, peripheral BP, central BP and arterial stiffness were measured at baseline and follow up. No significant differences were observed in the changes from baseline to follow up between the two treatments. However, a significant decrease in peripheral and central systolic BP (SBP) by 2.5 mmHg (95% CI: −4.7 to −0.3) and 2.7 mmHg (95% CI: −4.7 to −0.6), respectively, was observed after HPOO consumption. Neither olive oil changed diastolic BP (DBP) or measures of arterial stiffness. The reductions in SBP after HPOO consumption provide evidence for a potentially widely accessible dietary intervention to prevent cardiovascular disease in a multiethnic population. Longer intervention studies and/or higher doses of EVOO polyphenols are warranted to elucidate the potential effect on DBP and arterial stiffness.
This trial is supported by a seeding grant from the La Trobe University Understanding Disease Research Focus Area. Cobram Estate Pty. Ltd. has provided partial financial support and intervention EVOO for this trial. K.S., who conducted her PhD on this trial, has been supported by an Australian Government Research Training Program Scholarship.
La Trobe University Understanding Disease Research Focus Area
Cobram Estate Pty. Ltd.
Australian Government Research Training Program Scholarship
Pagination17p. (p. 1-17)
PublisherMultidisciplinary Digital Publishing Institute (MDPI)
Rights StatementThe Author reserves all moral rights over the deposited text and must be credited if any re-use occurs. Documents deposited in OPAL are the Open Access versions of outputs published elsewhere. Changes resulting from the publishing process may therefore not be reflected in this document. The final published version may be obtained via the publisher’s DOI. Please note that additional copyright and access restrictions may apply to the published version.
CategoriesNo categories selected
Science & TechnologyLife Sciences & BiomedicineNutrition & Dieteticsolive oilextra virgin olive oilpolyphenolscardiovascular diseaseblood pressurehypertensionarterial stiffnessCARDIOVASCULAR RISK-FACTORSMEDITERRANEAN DIETENDOTHELIAL FUNCTIONPHENOLIC-COMPOUNDSAORTIC STIFFNESSWAVE REFLECTIONSDISEASEWINE