Switching from an omnivorous diet to one with a variety of nuts, fruits, and vegetables in a light dressing is a fairly sure-fire way for people at risk of heart disease to lower their body’s fat levels. However, the addition of extra virgin olive oil to this plant-based diet may not always be as beneficial as previously thought. Researchers have conducted a study to analyze the effects of extra virgin olive oil on individuals at risk of developing atherosclerotic cardiovascular disease.
A team of researchers from the University of Florida and the National Institute of Diabetes and Digestive and Kidney Diseases recruited 40 adults aged 18 to 79 to participate in a study. The participants spent a total of eight weeks on a carefully put together vegan diet, with four weeks consisting of four additional teaspoons of extra virgin olive oil per day, and four weeks on a low olive oil version of the diet with no extra olive oil, with a week’s break in between. Both diet variations led to improvements in cardiometabolic profiles, covering cholesterol, blood sugar, and inflammation.
The researchers found that the order in which the diets occurred made a difference in how cholesterol levels changed compared to their baseline at the start of the study. Starting the diet period with liberal amounts of olive oil and then transitioning to meals with little to no olive oil saw a reduction in LDL cholesterol levels. Conversely, adding olive oil after a period of no oil consumption seemed to impede LDL reduction. The team suggests that small amounts of saturated fat found in extra virgin olive oil may affect the liver’s processing of LDLs, potentially increasing the risk of stroke and heart attack.
Implications
The study’s participants were all rated as at borderline to high risk for atherosclerotic cardiovascular disease, which suggests that cutting out extra helpings of olive oil may be beneficial for those at higher risk of heart disease. While both the high and low olive oil diets showed improvements in metabolic profiles, a low olive oil intervention may provide superior LDL lowering in individuals at the highest risk. Future studies could explore this association further among larger groups of participants and over longer periods of time.
The study highlights the potential impact of extra virgin olive oil on heart health, particularly for individuals at risk of atherosclerotic cardiovascular disease. While plant-based diets have been praised for their health benefits, the addition of olive oil may not always be as beneficial as previously thought. Further research is needed to determine the optimal amount of olive oil consumption for individuals at various risk levels. It serves as a reminder that dietary choices play a crucial role in overall health and well-being.
Leave a Reply