Hostname: page-component-78c5997874-m6dg7 Total loading time: 0 Render date: 2024-11-10T21:00:36.238Z Has data issue: false hasContentIssue false
  • English
  • Français

Plasma lipid modifications in elderly people after administration of two virgin olive oils of the same variety (Olea europaea var. hojiblanca) with different triacylglycerol composition

Published online by Cambridge University Press:  09 March 2007

Javier S. Perona ,
Julio Cañizares ,
Emilio Montero ,
José M. Sánchez-Domínguez  and
Valentina Ruiz-Gutierrez
Javier S. Perona
Affiliation:
Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, 41012 Sevilla, Spain
Julio Cañizares
Affiliation:
Residencia Heliópolis de la Tercera Edad, Junta de Andalucía, 41012 Sevilla, Spain
Emilio Montero
Affiliation:
Hospitales Universitarios Virgen del Rocío, 41013 Sevilla, Spain
José M. Sánchez-Domínguez
Affiliation:
Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, 41012 Sevilla, Spain
Valentina Ruiz-Gutierrez*
Affiliation:
Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, 41012 Sevilla, Spain
*
*Corresponding author: Dr Valentina Ruiz-Gutierrez, fax +34 9546 16 709, email valruiz@cica.es
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

In the present study we examined whether two virgin olive oils (VOO1 and VOO2), of the same variety (Olea europaea var. hojiblanca) and with a similar composition of minor components but differing in the content of triacylglycerol molecular species, had different effects on blood pressure and plasma lipid levels in a healthy elderly population. Thirty-one participants, aged 84·9 (SD 6·4) years, were asked to participate in the study. No differences were found with regard to blood pressure after both experimental periods (VOO1 and VOO2). However, plasma total cholesterol and LDL-cholesterol were reduced only after VOO1 (P<0·01). The reduction of plasma cholesterol concentrations was related to the incorporation of oleic acid into plasma cholesteryl esters and phospholipids, which was higher after VOO1 (P<0·01). Indeed, the oleic acid concentration in cholesteryl esters and phospholipids strongly correlated with plasma total cholesterol and LDL-cholesterol levels in all experimental periods studied (r2>0·418, P<0·07), except for phospholipids in VOO1 (P=0·130 for total cholesterol and P=0·360 for LDL-cholesterol). These results have demonstrated that blood pressure and plasma lipids can be modified by the consumption of VOO in elderly people, but that the extent of such modification depends on the composition and amount of active minor components and triacylglycerol molecular species.

Keywords

Virgin olive oilBlood pressureCholesterolFatty acidsElderly
Type
Research Article
Information
British Journal of Nutrition , Volume 89 , Issue 6 , June 2003 , pp. 819 - 826
Copyright
Copyright © The Nutrition Society 2003

References

Abbey, M & Nestel, PJ (1994) Plasma cholesteryl ester transfer protein activity is increased when trans-elaidic acid is substituted for cis-oleic acid in the diet. Atherosclerosis 106, 99–107.CrossRefGoogle ScholarPubMed
Abia, R, Pacheco, YM, Perona, JS, Montero, E, Muriana, FJ & Ruiz-Gutierrez, V (2001) The metabolic availability of dietary triacylglycerols from two high oleic oils during the postprandial period does not depend on the amount of oleic acid ingested by healthy men. Journal of Nutrition 131, 59–65.Google Scholar
Abia, R, Perona, JS, Pacheco, YM, Montero, E, Muriana, FJ & Ruiz-Gutierrez, V (1999) Postprandial triacylglycerols from dietary virgin olive oil are selectively cleared in humans. Journal of Nutrition 129, 2184–2191.CrossRefGoogle ScholarPubMed
Allain, CC, Poon, Ls, Chang, CGS, Richmond, W & Fu, PC (1974) Enzymatic determination of total serum cholesterol. Clinical Chemistry 20, 470–475.CrossRefGoogle ScholarPubMed
Benfante, R, Reed, D & Frank, J (1992) Do coronary heart disease risk factors measured in the elderly have the same predictive roles as in the middle aged? Comparisons of relative and attributable risks. Annals of Epidemiology 2, 273–282.Google Scholar
Bucolo, G & David, H (1973) Quantitative determination of serum triglycerides by use of enzymes. Clinical Chemistry 19, 476–482.CrossRefGoogle ScholarPubMed
Busnach, G, Stragliotto, E, Minetti, E, Perego, A, Brando, B, Broggi, ML & Civati, G (1998) Effect of (n-3) polyunsaturated fatty acids on cyclosporine pharmacokinetics in kidney graft recipients: a randomized placebo-controlled study. Journal of Nephrology 11, 87–93.Google ScholarPubMed
Du Plooy, WJ, Venter, CP, Muntingh, GM, Venter, HL, Glatthaar, II & Smith, KA (1992) The cumulative dose response effect of eicosapentaenoic and docosahexaenoic acid on blood pressure, plasma lipid profile and diet pattern in mild to moderate essential hypertensive black patients. Prostaglandins Leukotrienes and Essential Fatty Acids 46, 315–321.Google Scholar
Ferrara, LA, Raimondi, AS, d'Episcopo, L, Guida, L, Dello Russo, A & Marotta, T (2000) Olive oil and reduced need for antihypertensive medications. Archives of Internal Medicine 160, 837–842.CrossRefGoogle ScholarPubMed
Forette, B (1999) Hypertension in very old subjects. Clinical Experiments in Hypertension 21, 917–925.CrossRefGoogle ScholarPubMed
Forette, F, Lechowski, L, Rigaud, AS, Seux, ML, Dessi, F & Forette, B (2000) Does the benefit of antihypertensive treatment outweigh the risk in very elderly hypertensive patients? Journal of Hypertension Suppl. 18(3), S9–S12.Google ScholarPubMed
Gustafsson, IB, Vessby, B & Nydahl, M (1992) Effects of lipid-lowering diets enriched with monounsaturated and polyunsaturated fatty acids on serum lipoprotein composition in patients with hyperlipoproteinaemia. Atherosclerosis 96, 109–118.CrossRefGoogle ScholarPubMed
Howell, TJ, MacDougall, DE & Jones, PJ (1998) Phytosterols partially explain differences in cholesterol metabolism caused by corn or olive oil feeding. Journal of Lipid Research 39, 892–900.Google Scholar
Kinoshita, M, Teramoto, T, Shimazu, N, Kaneko, K, Ohta, M, Koike, T, Hosogaya, S, Ozaki, Y, Kume, S & Yamanaka, M (1996) CETP is a determinant of serum LDL-cholesterol but not HDL-cholesterol in healthy Japanese. Atherosclerosis 120, 75–82.Google Scholar
Krumholz, HM, Seeman, TE, Merrill, SS, Mendes de Leon, CF, Vaccarino, V, Silverman, DI, Tsukahara, R, Ostfeld, AM & Berkman, LF (1994) Lack of association between cholesterol and coronary heart disease mortality and morbidity and all-cause mortality in persons older than 70 years. Journal of the American Medical Association 272, 1335–1340.CrossRefGoogle ScholarPubMed
Kurushima, H, Hayashi, K, Toyota, Y, Kambe, M & Kajiyama, G (1995) Comparison of hypocholesterolemic effects induced by dietary linoleic acid and oleic acid in hamsters. Atherosclerosis 114, 213–221.Google Scholar
Lagrost, L, Mensink, RP, Guyard-Dangremont, V, Temme, EH, Desrumaux, C, Athias, A, Hornstra, G & Gambert, P (1999) Variations in serum cholesteryl ester transfer and phospholipid transfer activities in healthy women and men consuming diets enriched in lauric, palmitic or oleic acids. Atherosclerosis 142, 395–402.CrossRefGoogle ScholarPubMed
Lamon-Fava, S, Jenner, JL, Jacques, PF & Schaefer, EJ (1994) Effects of dietary intakes on plasma lipids, lipoproteins, and apolipoproteins in free-living elderly men and women. American Journal of Clinical Nutrition 59, 32–41.CrossRefGoogle ScholarPubMed
Madigan, C, Ryan, M, Owens, D, Collins, P & Tomkin, GH (2000) Dietary unsaturated fatty acids in type 2 diabetes: higher levels of postprandial lipoprotein on a linoleic acid-rich sunflower oil diet compared with an oleic acid-rich olive oil diet. Diabetes Care 23, 1472–1477.Google Scholar
Mata, P, Alvarez-Sala, LA, Rubio, MJ & Oya, M (1992) Effects of long-term monounsaturated vs polyunsaturated-enriched diets on lipoproteins in healthy men and women. American Journal of Clinical Nutrition 55, 846–850.Google Scholar
Meland, E, Fugelli, P, Laerum, E, Ronneberg, R & Sandvik, L (1989) Effect of fish oil on blood pressure and blood lipids in men with mild to moderate hypertension. Scandinavian Journal of Primary Health Care 7, 131–135.Google Scholar
Morgan, SA, Sinclair, AJ & O'Dea, K (1993) Effect on serum lipids of addition of safflower oil or olive oil to very-low-fat diets rich in lean beef. Journal of the American Dietetic Association 93, 644–648.Google Scholar
Mori, TA, Bao, DQ, Burke, V, Puddey, IB & Beilin, LJ (1999) Docosahexaenoic acid but not eicosapentaenoic acid lowers ambulatory blood pressure and heart rate in humans. Hypertension 34, 253–260.CrossRefGoogle Scholar
Moser, M (1999) Hypertension treatment and the prevention of coronary heart disease in the elderly. American Family Physician 59, 1248–1256.Google Scholar
Moulin, P (1996) Cholesteryl ester transfer protein: an enigmatic protein. Hormone Research 45, 238–244.Google Scholar
Newschaffer, CJ, Bush, TL & Hale, WE (1992) Aging and total cholesterol levels: cohort, period, and survivorship effects. American Journal of Epidemiology 136, 23–34.CrossRefGoogle ScholarPubMed
Pedersen, A, Baumstark, MW, Marckmann, P, Gylling, H & Sandstrom, B (2000) An olive oil-rich diet results in higher concentrations of LDL cholesterol and a higher number of LDL subfraction particles than rapeseed oil and sunflower oil diets. Journal of Lipid Research 41, 1901–1911.CrossRefGoogle Scholar
Perez-Jimenez, F, Espino, A, Lopez-Segura, F, Blanco, J, Ruiz-Gutierrez, V, Prada, JL, Lopez-Miranda, J, Jimenez-Pereperez, J & Ordovas, JM (1995) Lipoprotein concentrations in normolipidemic males consuming oleic acid-rich diets from two different sources, olive oil and oleic acid-rich sunflower oil. American Journal of Clinical Nutrition 62, 769–775.Google Scholar
Perona, JS & Ruiz-Gutierrez, V (1999) Characterization of the triacylglycerol molecular species of fish oil by high-performance liquid chromatography. Journal of Liquid Chromatography and Related Technologies 22, 1699–1714.Google Scholar
Prisco, D, Paniccia, R, Bandinelli, B, Filippini, M, Francalanci, I, Giusti, B, Giurlani, L, Gensini, GF, Abbate, R & Neri Serneri, GG (1998) Effect of medium-term supplementation with a moderate dose of (n-3) polyunsaturated fatty acids on blood pressure in mild hypertensive patients. Thrombotic Research 91, 105–112.Google Scholar
Rose, G & Oaklander, M (1965) Improved procedure for the extraction of lipids from human erythrocytes. Journal of Lipid Research 6, 428–431.CrossRefGoogle ScholarPubMed
Ruiz-Gutierrez, V, Juan, ME, Cert, A & Planas, JM (2000) Determination of hydroxytyrosol in plasma by HPLC. Analytical Chemistry 72, 4458–4461.Google Scholar
Ruiz-Gutierrez, V, Montero, E & Villar, J (1992) Determination of fatty acid and triacylglycerol composition of human adipose tissue. Journal of Chromatography 581, 171–178.CrossRefGoogle ScholarPubMed
Ruiz-Gutierrez, V, Morgado, N, Prada, JL, Perez-Jimenez, F & Muriana, FJ (1998) Composition of human VLDL triacylglycerols after ingestion of olive oil and high oleic sunflower oil. Journal of Nutrition 128, 570–576.Google Scholar
Ruiz-Gutierrez, V, Muriana, FJ, Guerrero, A, Cert, AM & Villar, J (1996) Plasma lipids, erythrocyte membrane lipids and blood pressure of hypertensive women after ingestion of dietary oleic acid from two different sources. Journal of Hypertension 14, 1483–1490.Google Scholar
Ruiz-Gutierrez, V, Muriana, FJ, Guerrero, A, Cert, AM & Villar, J (1997) Role of dietary oleic acid from two different sources on fatty acid composition of erythrocyte membrane and blood pressure in healthy subjects. Journal of Nutritional Biochemistry 14, 1483–1490.Google Scholar
Ruiz-Gutierrez, V, Perona, JS, Pacheco, YM, Muriana, FJ & Villar, J (1999) Incorporation of dietary triacylglycerols from olive oil and high-oleic sunflower oil into VLDL triacylglycerols of hypertensive patients. European Journal of Clinical Nutrition 53, 687–693.Google Scholar
Sirtori, CR, Gatti, E, Tremoli, E, Galli, C, Gianfranceschi, G, Franceschini, G, Colli, S, Maderna, P, Marangoni, F & Perego, P (1992) Olive oil, corn oil, and (n-3) fatty acids differently affect lipids, lipoproteins, platelets, and superoxide formation in type II hypercholesterolemia. American Journal of Clinical Nutrition 56, 113–122.CrossRefGoogle ScholarPubMed
Trautwein, EA, Rieckhoff, D, Kunath-Rau, A & Erbersdobler, HF (1999) Replacing saturated fat with PUFA-rich (sunflower oil) or MUFA-rich (rapeseed, olive and high-oleic sunflower oil) fats resulted in comparable hypocholesterolemic effects in cholesterol-fed hamsters. Annals of Nutrition and Metabolism 43, 159–172.CrossRefGoogle ScholarPubMed
Truswell, AS & Choudhury, N (1998) Monounsaturated oils do not all have the same effect on plasma cholesterol. European Journal of Clinical Nutrition 52, 312–315.Google Scholar
Vericel, E, Calzada, C, Chapuy, P & Lagarde, M (1999) The influence of low intake of (n-3) fatty acids on platelets in elderly people. Atherosclerosis 147, 187–192.Google Scholar
Wensing, AG, Mensink, RP & Hornstra, G (1999) Effects of dietary (n-3) polyunsaturated fatty acids from plant and marine origin on platelet aggregation in healthy elderly subjects. British Journal of Nutrition 82, 183–191.CrossRefGoogle ScholarPubMed
Wilson, PW, Anderson, KM, Harris, T, Kannel, WB & Castelli, WP (1994) Determinants of change in total cholesterol and HDL-C with age, the Framingham Study. Journal of Gerontology 49, M252–M257.Google Scholar
Wing, LM, Nestel, PJ, Chalmers, JP, Rouse, I, West, MJ, Bune, AJ, Tonkin, AL & Russell, AE (1990) Lack of effect of fish oil supplementation on blood pressure in treated hypertensives. Journal of Hypertension 8, 339–343.Google Scholar