Extra virgin olive oil could cut your heart attack risk in just six weeks

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Self-reported healthy participants (n = 69) were randomly allocated, stratified block random assignment according to age and body mass index to supplementation with a daily 20-mL dose of olive oil either low or high in phenolics (18 compared with 286 mg caffeic acid equivalents per kg, respectively) for 6 weeks. Urinary proteomic biomarkers were measured at baseline and 3 and 6 wk alongside blood lipids, the antioxidant capacity, and glycation markers.

The consumption of both olive oils improved the proteomic CAD score at endpoint compared with baseline (mean improvement: –0.3 for low-phenolic olive oil and −0.2 for high-phenolic; P < 0.01) but not CKD or diabetes proteomic biomarkers. However, there was no difference between groups for changes in proteomic biomarkers or any secondary outcomes including plasma triacylglycerols, oxidized LDL, and LDL cholesterol.

“Our study was a supplementation study. If people in the UK replaced part of their fat intake with olive oil, it could have an ever greater effect on reducing the risk of heart disease – said Emilie Combet of the School of Medicine at Glasgow University – The changes detected were subtle, and conventional markers of heart disease such as cholesterol were unaffected.”

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