Olive Oil Improves LDL Cholesterol Health in Men

by | Jan 4, 2016 | 2015, Blood Lipids, Cardiovascular Health, Men's Health, Olive & Monosaturated, Polyphenols

Written by Greg Arnold, DC, CSCS. High polyphenol olive oil was significantly more effective in decreasing LDL values than low polyphenol olive oil. 

Olive oil is the cornerstone of the Mediterranean Diet, which consistently shows heart-healthy benefits (1). The component of olive oil believed to be responsible for most of these benefits are antioxidants called polyphenols (2), which elicit “a protective effect” against cardiovascular disease risk factors (3).

Now a new study (4) suggests the polyphenols in olive oil may benefit LDL cholesterol levels, known to be an independent risk factor for the development of cardiovascular disease (5) which cost our healthcare system $403 billion in 2006 (6). The study involved 25 healthy men between the ages of 20 and 59 participating in the EUROLIVE (Effect of Olive Oil Consumption on Oxidative Damage in European Populations) study (7). They received either 25 milliliters of olive with either low-polyphenol content (2.6 milligrams per kilogram of olive oil) or high-polyphenol content (366 mg/kg) per day for 3 weeks. Each subject then underwent a 2-week “washout” period and then switched to the other group for another 3 weeks.

Blood samples were drawn before and after the study to measure for total LDL particles, small LDL particles, and levels of a protein called apo B-100. This has been shown to be more accurate than LDL cholesterol in assessing cardiovascular risk in high-risk patients, defined as “individuals who have suffered premature coronary events or with metabolic syndrome” (8).

The researchers found that 3 weeks of high-polyphenol olive oil supplementation resulted in a 11.9% decrease in total LDL particles compared to a 4.73% increase in the low-polyphenol content group (p < 0.03). There was also a 15.3% decrease in small LDL particles compared to a 13.6% increase in the low-polyphenol content group (p < 0.03). Finally, apo B-100 decreased by 5.94% in the high-polyphenol group compared to a 6.39% increase in the low-polyphenol content group (p < 0.03).

Unfortunately, the researchers did not provide the before and after levels of LDL particles and apo B-100, only the % decreases. Nevertheless, the researchers went on to conclude that “These data support previous evidence indicating that olive oil polyphenols can contribute highly to the control of cardiovascular risk.”

Source: Hernáez, Álvaro, et al. “Olive oil polyphenols decrease LDL concentrations and LDL atherogenicity in men in a randomized controlled trial.” The Journal of nutrition 145.8 (2015): 1692-1697.

© 2015 American Society for Nutrition.

Posted August 18, 2015.

Greg Arnold is a Chiropractic Physician practicing in Hauppauge, NY.  You can contact Dr. Arnold directly by emailing him at PitchingDoc@msn.com or visiting his web site at www.PitchingDoc.com

References:

  1. Sofi F.  Adherence to Mediterranean diet and health status: meta-analysis.  BMJ  2008;337:a1344, doi: 10.1136/bmj.a1344 (Published 11 September 2008.
  2. Maria-Isabel C. The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors: A Randomized Trial. Ann Int Med 2006; 145(5): 333-341
  3. Fito M, de la Torre R, Farre-Albaladejo M, Khymenetz O, Marrugat J, Covas MI. Bioavailability and antioxidant effects of olive oil phenolic compounds in humans: a review. Ann Ist Super Sanita. 2007;43:375–81b
  4. Hernaez A. Olive Oil Polyphenols Decrease LDL Concentrations and LDL Atherogenicity in Men in a Randomized Controlled Trial. J Nutr 2015 Aug;145(8):1692-7. doi: 10.3945/jn.115.211557. Epub 2015 Jul 1
  5. Schaefer EJ. Lipoproteins, nutrition, and heart disease. Am J Clin Nutr 2002;75:191–212
  6. Mosca L. Evidence-based guidelines for cardiovascular disease prevention in women: 2007 update. J Am Coll Cardiol 2007 Mar 20;49(11):1230-50
  7. Davidson MH. Low-density lipoprotein cholesterol, non-high-density lipoprotein, apolipoprotein, or low-density lipoprotein particle: what should clinicians measure? J Am Coll Cardiol 2012;60:2616–7
  8. Covas MI, Nyysso¨ nen K, Poulsen HE, Kaikkonen J, Zunft HF, Kiesewetter H, Gaddi A, de la Torre R, Mursu J, Ba¨umler H, et al. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med 2006;145:333–41