[The effect of dietary oils on blood lipids and the risk of ischemic heart disease with special emphasis on olive oil. A literature review]. / Spiseoliers effekt på blodlipider og risiko for iskaemisk hjertesygdom med saerlig fokus på olivenolie. En litteraturgennemgang.
Ugeskr Laeger
; 163(35): 4736-40, 2001 Aug 27.
Article
en Da
| MEDLINE
| ID: mdl-11572048
INTRODUCTION: The European Union is financing a large-scale campaign, in which olive oil is represented as the optimal fat for dietetic prevention of coronary heart disease. METHOD: We reviewed all controlled dietary studies comparing the effect on blood lipids of olive oil and alternative vegetable oils. Fifteen studies were identified. RESULTS: Consumption of olive oil was associated with significantly raised plasma concentrations of low density lipoprotein cholesterol (+6.5%), high density lipoprotein cholesterol (), and triglycerides (+7%) as compared with an average of the alternative oils. In the light of these differences in blood lipids and the risk coefficients published earlier, we calculated that the consumption of olive oil was associated with a 7% increase in the risk of coronary heart disease. CONCLUSION: We conclude that olive oil cannot be considered more cardioprotective than other unsaturated vegetable oils as judged from its effects on blood lipids.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Aceites de Plantas
/
Grasas de la Dieta
/
Isquemia Miocárdica
/
Enfermedad Coronaria
/
Conducta Alimentaria
/
Lípidos
Tipo de estudio:
Clinical_trials
/
Etiology_studies
Límite:
Adult
/
Female
/
Humans
/
Male
/
Middle aged
Idioma:
Da
Revista:
Ugeskr Laeger
Año:
2001
Tipo del documento:
Article
Pais de publicación:
Dinamarca