Health Effects of Consuming Olive Pomace Oil
Condition: Healthy; Hypercholesterolemia
MeSH terms: Hypercholesterolemia
Study type: Interventional

Summary: 
      Healthy and at risk (hypercholesterolemic) subjects consumed during 4 weeks 45 g/d of either
      olive pomace oil (OPO) or high oleic acid sunflower oil (HOSO) as the only dietary fat in a
      randomized, crossover trial. The effects on blood lipids, glucose homeostasis, endothelial
      function, inflammatory cytokines, oxidative stress biomarkers and anthropometry were
      measured.
    

Detailed description: 
      This is the first study on the potential health effects of consumption of olive pomace oil.

      After a 3-weeks run-in, 34 healthy and 30 hypercholesterolemic subjects were randomized to
      consume either OPO or HOSO (45 g/d) during 4 weeks, followed by a 3-week wash-out during
      which volunteers consumed the same amount of normal sunflower oil. During all the study,
      other dietary sources of fat (oil, nuts, butter, etc.) were restricted. Food intake was
      monitored by 3-d food records in each intervention stage and volunteers were instructed to
      maintain their normal physical and dietary habits (except for the changes in the consumption
      of other oils and fats).

      At the beginning and end of each intervention stage, blood and urine samples were obtained,
      and blood pressure and anthropometric measurements were performed. A complete batch of
      analysis were performed, including serum lipids, endothelial function (flow mediated dilation
      (FMD), endothelial nitric oxide synthase (eNOS), vascular (VCAM-1) and intercellular (ICAM-1)
      cell adhesion molecules, E- and P-selectins), inflammatory and anti-inflammatory cytokines,
      glucose homeostasis/insulin resistance, antioxidant status and biomarkers of lipid oxidation
      (malondialdehyde (MDA), LDLox, ferric reducing antioxidant power (FRAP), oxygen radical
      absorbance capacity (ORAC), ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)
      quenching capacity) and anthropometry, along with determination of incretins, adipokines, and
      other clinical and hematological parameters.
    

Intervention name(s): Olive pomace oil; High oleic acid sunflower oil
Intervention type(s): Other; Other
Intervention description(s): Volunteers consumed during 4 weeks 45 g/d of olive pomace oil as the only source of dietary fat, used for cooking, salad dressing, toasts, etc.; Volunteers consumed during 4 weeks 45 g/d of oleic acid-rich sunflower oil as the only source of dietary fat, used for cooking, salad dressing, toasts, etc.
Other intervention name(s): OPO; HOSO
Allocation: Randomized
Intervention model: Crossover Assignment
Intervention model description: After a 3-week run-in, healthy and at risk (hypercholesterolemic) volunteers were randomly allocated to one of each arm.
Eas intervention stage lasted 4 weeks and was separated fy a 3-week wash-out.
Masking: Single (Participant)
Primary purpose: Basic Science
Keywords: Olive pomace oil; Lipaemia; Glucose homeostasis; Inflammation; Oxidative stress biomarkers; Endothelial function