The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-intervention
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/42405 |
Resumo: | (1) Background: Extra virgin olive oil (EVOO) is studied mostly for its health benefits in preventing non-communicable chronic diseases, particularly within a Mediterranean dietary pattern. However, few studies have addressed the effect of EVOO in healthy individuals, prior to an established disease. This study aims to evaluate the impact of Northern Portuguese polyphenol-rich EVOO (NPPR-EVOO) consumption on various important clinical parameters in healthy adult volunteers. (2) Methods: This quasi-experimental intervention study assessed the impact of NPPR-EVOO for a period of 100 days. Serum total cholesterol, HbA1c, HDL-c, LDL-c, and CRP, and anthropometric measures—waist and hip perimeters, hand grip strength, and body fat—were assessed and food logs were analyzed. (3) Results: Serum HbA1c (5.12 ± 0.32%; 4.93 ± 0.24, p = 0.000) and LDL-c (96.50 ± 28.57 mg/dL; 87.41 ± 31.38 mg/dL, p = 0.017) significantly decreased following NPPR-EVOO. Also, daily energy significantly increased, but no changes in other dietary parameters, or anthropometry, were seen. Adherence to the Mediterranean diet did not explain the differences found in individuals regarding serum lipid profile and HbA1c, reinforcing the role of EVOO’s effect. (4) Conclusions: NPPR-EVOO lowered the serum levels of LDL cholesterol and HbA1c, providing clues on the effect of EVOO-putative health benefits. These results pave the way for a deeper exploration of EVOO as a functional food. |
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The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-interventionCardiovascular diseaseExtra virgin olive oilMediterranean diet(1) Background: Extra virgin olive oil (EVOO) is studied mostly for its health benefits in preventing non-communicable chronic diseases, particularly within a Mediterranean dietary pattern. However, few studies have addressed the effect of EVOO in healthy individuals, prior to an established disease. This study aims to evaluate the impact of Northern Portuguese polyphenol-rich EVOO (NPPR-EVOO) consumption on various important clinical parameters in healthy adult volunteers. (2) Methods: This quasi-experimental intervention study assessed the impact of NPPR-EVOO for a period of 100 days. Serum total cholesterol, HbA1c, HDL-c, LDL-c, and CRP, and anthropometric measures—waist and hip perimeters, hand grip strength, and body fat—were assessed and food logs were analyzed. (3) Results: Serum HbA1c (5.12 ± 0.32%; 4.93 ± 0.24, p = 0.000) and LDL-c (96.50 ± 28.57 mg/dL; 87.41 ± 31.38 mg/dL, p = 0.017) significantly decreased following NPPR-EVOO. Also, daily energy significantly increased, but no changes in other dietary parameters, or anthropometry, were seen. Adherence to the Mediterranean diet did not explain the differences found in individuals regarding serum lipid profile and HbA1c, reinforcing the role of EVOO’s effect. (4) Conclusions: NPPR-EVOO lowered the serum levels of LDL cholesterol and HbA1c, providing clues on the effect of EVOO-putative health benefits. These results pave the way for a deeper exploration of EVOO as a functional food.Veritati - Repositório Institucional da Universidade Católica PortuguesaCorreia, MartaMoreira, InêsEl Maghariki, JaneManuel, TâniaAlves, PauloBarros, RuiGomes, Ana2023-09-15T17:43:25Z2023-07-282023-07-28T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/42405eng2072-664310.3390/nu1515335185167684787PMC1042134937571288001046254200001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-09-19T01:42:37Zoai:repositorio.ucp.pt:10400.14/42405Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:29:36.710661Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-intervention |
title |
The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-intervention |
spellingShingle |
The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-intervention Correia, Marta Cardiovascular disease Extra virgin olive oil Mediterranean diet |
title_short |
The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-intervention |
title_full |
The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-intervention |
title_fullStr |
The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-intervention |
title_full_unstemmed |
The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-intervention |
title_sort |
The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-intervention |
author |
Correia, Marta |
author_facet |
Correia, Marta Moreira, Inês El Maghariki, Jane Manuel, Tânia Alves, Paulo Barros, Rui Gomes, Ana |
author_role |
author |
author2 |
Moreira, Inês El Maghariki, Jane Manuel, Tânia Alves, Paulo Barros, Rui Gomes, Ana |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Correia, Marta Moreira, Inês El Maghariki, Jane Manuel, Tânia Alves, Paulo Barros, Rui Gomes, Ana |
dc.subject.por.fl_str_mv |
Cardiovascular disease Extra virgin olive oil Mediterranean diet |
topic |
Cardiovascular disease Extra virgin olive oil Mediterranean diet |
description |
(1) Background: Extra virgin olive oil (EVOO) is studied mostly for its health benefits in preventing non-communicable chronic diseases, particularly within a Mediterranean dietary pattern. However, few studies have addressed the effect of EVOO in healthy individuals, prior to an established disease. This study aims to evaluate the impact of Northern Portuguese polyphenol-rich EVOO (NPPR-EVOO) consumption on various important clinical parameters in healthy adult volunteers. (2) Methods: This quasi-experimental intervention study assessed the impact of NPPR-EVOO for a period of 100 days. Serum total cholesterol, HbA1c, HDL-c, LDL-c, and CRP, and anthropometric measures—waist and hip perimeters, hand grip strength, and body fat—were assessed and food logs were analyzed. (3) Results: Serum HbA1c (5.12 ± 0.32%; 4.93 ± 0.24, p = 0.000) and LDL-c (96.50 ± 28.57 mg/dL; 87.41 ± 31.38 mg/dL, p = 0.017) significantly decreased following NPPR-EVOO. Also, daily energy significantly increased, but no changes in other dietary parameters, or anthropometry, were seen. Adherence to the Mediterranean diet did not explain the differences found in individuals regarding serum lipid profile and HbA1c, reinforcing the role of EVOO’s effect. (4) Conclusions: NPPR-EVOO lowered the serum levels of LDL cholesterol and HbA1c, providing clues on the effect of EVOO-putative health benefits. These results pave the way for a deeper exploration of EVOO as a functional food. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-09-15T17:43:25Z 2023-07-28 2023-07-28T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/42405 |
url |
http://hdl.handle.net/10400.14/42405 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2072-6643 10.3390/nu15153351 85167684787 PMC10421349 37571288 001046254200001 |
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info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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