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Extra virgin olive oil high in polyphenols improves antioxidant status in adults: a double-blind, randomized, controlled, cross-over study (OLIVAUS).

Department of Dietetics, Nutrition and Sport, School of Allied Health, Human Services and Sport, La Trobe University, Bundoora, Melbourne, VIC, 3086, Australia. Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC, 3220, Australia. Impact (the Institute for Mental and Physical Health and Clinical Translation), Food and Mood Centre Deakin University, Geelong, VIC, 3220, Australia. School of Allied Health, Human Services and Sport, La Trobe University, Melbourne, VIC, 3086, Australia. Bond University Nutrition and Dietetics Research Group, Faculty of Health Sciences and Medicine, Bond University, Brisbane, QLD, 4226, Australia. Department of Nutrition and Dietetics, Princess Alexandra Hospital, Brisbane, QLD, 4102, Australia. School of Movement and Nutrition Sciences, University of Queensland, Brisbane, QLD, 4072, Australia. Centre for Quality and Patient Safety Research, Institute of Health Transformation, Deakin University, Burwood, Melbourne, VIC, 3125, Australia. School of Life Sciences, La Trobe University, Melbourne, VIC, 3086, Australia. Faculty of Health Sciences and Medicine, Bond University, Robina, QLD, 4229, Australia. Nutraceuticals Research Program, School of Biomedical Sciences and Pharmacy, University of Newcastle, Callaghan, NSW, 2308, Australia. Department of Physiology, Anatomy and Microbiology, School of Life Sciences, La Trobe University, Melbourne, VIC, 3086, Australia. School of Health and Biomedical Sciences, RMIT University, Melbourne, VIC, 3000, Australia. Department of Dietetics, Nutrition and Sport, School of Allied Health, Human Services and Sport, La Trobe University, Bundoora, Melbourne, VIC, 3086, Australia. g.moschonis@latrobe.edu.au.

European journal of nutrition. 2022;(2):1073-1086
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Abstract

PURPOSE Olive oil polyphenols have been associated with cardiovascular health benefits. This study examined the antioxidant and anti-inflammatory effect of extra-virgin high polyphenol olive oil (HPOO) vs. low polyphenol olive oil (LPOO) in healthy Australian adults. METHODS In a double-blind cross-over trial, 50 participants (aged 38.5 ± 13.9 years, 66% females) were randomized to consume 60 mL/day of HPOO (320 mg/kg polyphenols) or LPOO (86 mg/kg polyphenols) for three weeks. Following a 2-week wash-out period, participants crossed-over to the alternate treatment. Plasma oxidized low-density lipoprotein (ox-LDL), total antioxidant capacity (TAC), high-sensitivity C-reactive protein (hs-CRP) and anthropometrics were measured at baseline and follow-up. RESULTS Fourty-three participants completed the study. Although there were no significant differences between treatments in the total sample, plasma ox-LDL decreased by 6.5 mU/mL (95%CI - 12.4 to - 0.5) and TAC increased by 0.03 mM (95% CI 0.006-0.05) only in the HPOO arm. Stratified analyses were also performed by cardiovascular disease risk status defined by abdominal obesity (WC > 94 cm in males, > 80 cm in females) or inflammation (hs-CRP > 1 mg/L). In the subgroup with abdominal obesity, ox-LDL decreased by 13.5 mU/mL (95% CI - 23.5 to - 3.6) and TAC increased by 0.04 mM (95% CI 0.006-0.07) only after HPOO consumption. In the subgroup with inflammation, hs-CRP decreased by 1.9 mg/L (95% CI - 3.7 to -0.1) only in the HPOO arm. CONCLUSIONS Although there were no significant differences between treatments, the changes observed after HPOO consumption demonstrate the antioxidant and anti-inflammatory effect of this oil, which is more pronounced in adults with high cardiometabolic risk (Clinical Trial Registration: ACTRN12618000706279).

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Publication Type : Randomized Controlled Trial

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