Reduced systolic blood pressure following high polyphenol extra virgin olive oil consumption: The OLIVAUS study

摘要

Background: Extra virgin olive oil (EVOO) is suggested to be cardioprotective partly due to its higher phenolic content (PC). However, evidence on EVOO polyphenol effects on blood pressure (BP) and arterial stiffness is limited. Aim: To examine the effect of extra-virgin high polyphenol olive oil (HPOO) vs low polyphenol olive oil (LPOO) on BP and arterial stiffness in healthy Australian adults participating in the OLIVAUS study, a double-blind randomised, controlled cross-over trial investigating the impact of EVOO polyphenols on cardiovascular risk markers. Methods: Fifty participants (age: 39.0 ± 14.0 years, 66% females) were randomly allocated to consume either 60 mL of HPOO (320 mg/kg PC) or LPOO (86 mg/kg PC) daily for three weeks, in conjunction with their habitual diet. Following a two-week wash out period, they then crossed-over to consume the alternate olive oil. BP (peripheral and central) and arterial stiffness (Pulse Wave Velocity) were measured at each baseline and follow up intervention phase. Results: Peripheral and central Systolic BP (SBP) significantly decreased by 2.5 mmHg (95% C.I: -4.7 to -0.3) and 2.7 mmHg (95% C.I: -4.7 to -0.6), respectively only after HPOO consumption. No changes were observed in Diastolic BP (DBP) and arterial stiffness. Conclusion: The reductions observed in SBP after the daily consumption of extra virgin HPOO provides evidence for a widely accessible dietary intervention to reduce cardiovascular disease risk in the Australian sociocultural context. Longer intervention periods and/or higher doses of EVOO polyphenols may be required to elucidate their potential effect on other cardiovascular risk markers such as DBP and arterial stiffness.