Post-prandial Effects of High-polyphenolic Extra Virgin Olive Oil on Endothelial Function in Adults at Risk for Type 2 Diabetes: A Randomized Controlled Crossover Trial
Complete Project
Title:
Post-prandial Effects of High-polyphenolic Extra Virgin Olive Oil on Endothelial Function in Adults at Risk for Type 2 Diabetes: A Randomized Controlled Crossover Trial
Status:
Completed
Topic:
Cardiovascular Health / Endothelial Function*;Diabetes / Insulin Resistance;Nutrition / Diet
Funding Source:
Centers for Disease Control and Prevention (CDC); Cobram Estate Extra Virgin Olive Oil
This study compared the after-meal effects of two kinds of olive oil on measures of cardiovascular health in 20 adults (10 men, 10 women) at risk for type 2 diabetes. Diets rich in mono- and polyunsaturated fatty acids have been shown to improve cardiovascular health in people with or at risk for type 2 diabetes. Olive oils have a relatively high content of these fatty acids, with extra virgin olive oil having a significantly higher amount compared to refined olive oil.
Further Study Details:
Participants were asked to fast 8 hours prior to testing. Each participant consumed 2 smoothies (each on a different day) made with fruit and yogurt, and olive oil. Each smoothie was prepared with a different type of olive oil (either high-polyphenolic extra virgin olive oil or refined olive oil. Endothelial function and blood pressure were measured before and 2 hours after consumption of each smoothie.
Findings:
High-polyphenolic extra virgin oil acutely enhanced endothelial function in the study cohort, whereas refined olive oil did not. Blood pressure effects were not observed.
Eligibility:
Non-smoking adults between the ages of 25-75 years who were willing to undergo screening for eligibility, visit the PRC three times for assessments, and consume a smoothie that included olive oil during two of these visits.
Yale-Griffin Prevention Research Center