Activities of low-fat diets with olive oil or corn oil on lipids and platelets were studied in 23 middle-aged patients with high atherosclerosis risk for 8 wk. The olive oil diet had a polyunsaturated-saturated ratio of 0.33 vs 1.28 for the corn oil diet. Plasma total cholesterol was reduced with corn oil, but high-density lipoprotein cholesterol levels were lower with corn oil and unchanged or raised by olive. Plasma apolipoprotein B levels were equally reduced by both diets; apolipoprotein AI and the apo AI:B ratio rose only with olive oil. Plasma-glucose levels were lowered significantly with olive oil. Changes in platelet function were characterized by a reduced sensitivity to arachidonic acid (particularly with corn oil) and to collagen (particularly with olive). An olive oil diet with a moderate fat intake (about 30% of total calories) leads to favorable plasma lipoprotein and platelet changes.

Controlled evaluation of fat intake in the Mediterranean diet: comparative activities of olive oil and corn oil on plasma lipids and platelets in high-risk patients / C. R. Sirtori, E. Tremoli, E. Gatti, G. Montanari, M. Sirtori, S. Colli, G. Gianfranceschi, P. Maderna, C. Zucchi Dentone, G. Testolin, C. Galli. - In: THE AMERICAN JOURNAL OF CLINICAL NUTRITION. - ISSN 0002-9165. - 44:5(1986 Nov), pp. 635-642.

Controlled evaluation of fat intake in the Mediterranean diet: comparative activities of olive oil and corn oil on plasma lipids and platelets in high-risk patients

C. R. Sirtori;E. Tremoli;S. Colli;G. Testolin;C. Galli
1986-11

Abstract

Activities of low-fat diets with olive oil or corn oil on lipids and platelets were studied in 23 middle-aged patients with high atherosclerosis risk for 8 wk. The olive oil diet had a polyunsaturated-saturated ratio of 0.33 vs 1.28 for the corn oil diet. Plasma total cholesterol was reduced with corn oil, but high-density lipoprotein cholesterol levels were lower with corn oil and unchanged or raised by olive. Plasma apolipoprotein B levels were equally reduced by both diets; apolipoprotein AI and the apo AI:B ratio rose only with olive oil. Plasma-glucose levels were lowered significantly with olive oil. Changes in platelet function were characterized by a reduced sensitivity to arachidonic acid (particularly with corn oil) and to collagen (particularly with olive). An olive oil diet with a moderate fat intake (about 30% of total calories) leads to favorable plasma lipoprotein and platelet changes.
Humans; Lipids; Aged; Apolipoprotein A-I; Arteriosclerosis; Cholesterol; Plant Oils; Risk; Blood Platelets; Triglycerides; Adult; Apolipoproteins A; Corn Oil; Lipoproteins; Middle Aged; Female; Male
Settore BIO/14 - Farmacologia
THE AMERICAN JOURNAL OF CLINICAL NUTRITION
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/187448
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