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Extra virgin olive oil improves HDL lipid fraction but not HDL-mediated cholesterol efflux capacity: a double-blind, randomised, controlled, cross-over study (OLIVAUS).

Department of Food, Nutrition and Dietetics, School of Allied Health, Human Services and Sport, La Trobe University, Melbourne, VIC3086, Australia. Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC, Australia. Impact (The Institute for Mental and Physical Health and Clinical Translation), Food & Mood Centre Deakin University, Geelong, VIC, Australia. School of Allied Health, Human Services and Sport, La Trobe University, Melbourne, VIC, Australia. Centre for Functioning and Health Research, Metro South Hospital and Health Service, Brisbane, QLD, Australia. Department of Nutrition and Dietetics, Princess Alexandra Hospital, Brisbane, QLD, Australia. Faculty of Health Sciences & Medicine, Bond University, Robina, QLD, Australia. Centre for Quality and Patient Safety Research, School of Nursing & Midwifery & Institute for Health Transformation, Deakin University, Geelong, VIC, Australia. Department of Mathematics and Statistics, School of Engineering and Mathematical Sciences, La Trobe University, Melbourne, VIC, Australia. School of Health and Biomedical Sciences, RMIT University, Melbourne, VIC, Australia. Department of Microbiology, Anatomy, Physiology and Pharmacology, School of Agriculture, Biomedicine and Environment, La Trobe University, Melbourne, VIC, Australia. Centre for Cardiovascular Biology and Disease Research, School of Agriculture, Biomedicine and Environment, La Trobe University, Melbourne, VIC, Australia. Florey Institute of Neuroscience and Mental Health, Pre-Clinical Critical Care Unit, University of Melbourne, Melbourne, VIC, Australia.

The British journal of nutrition. 2023;(4):641-650
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Abstract

Olive oil (OO) polyphenols have been shown to improve HDL anti-atherogenic function, thus demonstrating beneficial effects against cardiovascular risk factors. The aim of the present study was to investigate the effect of extra virgin high polyphenol olive oil (HPOO) v. low polyphenol olive oil (LPOO) on the capacity of HDL to promote cholesterol efflux in healthy adults. In a double-blind, randomised cross-over trial, fifty participants (aged 38·5 (sd 13·9) years, 66 % females) were supplemented with a daily dose (60 ml) of HPOO (320 mg/kg polyphenols) or LPOO (86 mg/kg polyphenols) for 3 weeks. Following a 2-week washout period, participants crossed over to the alternate treatment. Serum HDL-cholesterol efflux capacity, circulating lipids (i.e. total cholesterol, TAG, HDL, LDL) and anthropometrics were measured at baseline and follow-up. No significant between-group differences were observed. Furthermore, no significant changes in HDL-cholesterol efflux were found within either the LPOO and HPOO treatment arms; mean changes were 0·54 % (95 % CI (0·29, 1·37)) and 0·10 % (95 % CI (0·74, 0·94)), respectively. Serum HDL increased significantly after LPOO and HPOO intake by 0·13 mmol/l (95 % CI (0·04, 0·22)) and 0·10 mmol/l (95 % CI (0·02, 0·19)), respectively. A small but significant increase in LDL of 0·14 mmol/l (95 % CI (0·001, 0·28)) was observed following the HPOO intervention. Our results suggest that additional research is warranted to further understand the effect of OO with different phenolic content on mechanisms of cholesterol efflux via different pathways in multi-ethnic populations with diverse diets.

Methodological quality

Publication Type : Randomized Controlled Trial

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