These results provide evidence that olive oil might exert beneficial effects on endothelial function as well as markers of inflammation and endothelial function , thus representing a key ingredient contributing to the cardiovascular-protective effects of a Mediterranean diet .
The aim of the present systematic review was to synthesize data from r and omized controlled trials investigating the effects of olive oil on markers of inflammation or endothelial function .
Comparing an olive oil-enriched diet to a standard lower-fat diet for weight loss in breast cancer survivors: a pilot study.
BACKGROUND Traditional diets that include moderate to high intakes of extra virgin olive oil have been related to a decrease in breast cancer risk . We hypothesized that an olive oil-enriched diet would lead to greater weight loss and acceptance , compared with a st and ard diet , in women previously diagnosed with invasive breast cancer . METHODS Participants consumed a  National Cancer Institute ( NCI ) diet ( total fat > 15 % and < 30 % ) and a plant-based olive oil diet ( PBOO ; > or = 3 tablespoons of olive oil/day ) for 8 weeks , each with r and om assignment to the order . We established a weight loss goal of at least 5 % of baseline weight . After completion of the two diet trials , each participant self-selected one of the diets for an additional 6 months of follow-up for weight management . Body measures were done before and after each diet and after follow-up ; fasting blood sample s were collected after each diet and after follow-up . RESULTS Forty-four overweight women started and 28 completed the 44-week protocol . Twelve ( 80 % ) of the 15 women who started with the PBOO diet achieved a weight loss of > or = 5 % compared to 4 ( 31 % ) of the 13 who started with the NCI diet ( p < 0.01 ) . Nineteen of the 22 women eligible for follow-up chose the PBOO diet , and all completed the study . Of the 3 women who chose the NCI diet for follow-up , 1 completed the study . The PBOO diet result ed in lower triglycerides ( NCI 105 + /- 46 mg/dL , PBOO 96 + /- 37 mg/dL , p = 0.06 ) and higher high-density lipoprotein cholesterol ( HDL-C ) ( NCI 64 + /- 13 mg/dL , PBOO 68 + /- 12 mg/dL , p = 0.001 ) . CONCLUSIONS An olive oil-enriched diet brought about greater weight loss than a lower-fat diet in an 8-week comparison . Moreover , these women chose , overwhelmingly , the olive oil-enriched diet for 6 months of follow-up . An olive oil-enriched diet may be more efficacious for weight loss in breast cancer survivors than a st and ard lower-fat diet
These results provide evidence that olive oil might exert beneficial effects on endothelial function as well as markers of inflammation and endothelial function , thus representing a key ingredient contributing to the cardiovascular-protective effects of a Mediterranean diet .
The aim of the present systematic review was to synthesize data from r and omized controlled trials investigating the effects of olive oil on markers of inflammation or endothelial function .