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Journal of the American College of Nutrition, Vol. 27, No. 2, 314-320 (2008)
Published by the American College of Nutrition

Changes in LDL Fatty Acid Composition as a Response to Olive Oil Treatment Are Inversely Related to Lipid Oxidative Damage: The EUROLIVE Study

Arrigo F.G. Cicero, MD, PhD, Simona Nascetti, MD, PhD, Maria C. López-Sabater, MD, Roberto Elosua, MD, Jukka T. Salonen, MD, PhD, Kristiina Nyyssönen, MD, Henrik E. Poulsen, MD, PhD, Hans-Joachim F. Zunft, MD, PhD, Holger Kiesewetter, MD, Karina de la Torre, MD, María-Isabel Covas, BD, PhD, Jari Kaikkonen, Jaakko Mursu, Corina Koenbick, MD, Hans Bäumler, MD, PhD, Antonio V. Gaddi, MD, PhD for the EUROLIVE Study Group

"GC Descovich" Atherosclerosis and Metabolic Disease Research Unit, University of Bologna (S.N., A.F.G.C., A.V.G.)
ITALY, Department of Nutrition and Bromatology (M.C.L.-S., K.d.l.T.)
Barcelona University, Lipids and Cardiovascular Epidemiology Unit and Pharmacology Research Unit, Municipal Institute for Medical Research (IMIM) (R.E., M.-I.C.)
Barcelona, SPAIN, Oy Jurilab (J.T.S., J.K., J.M.)
Research Institute of Public Health, University of Kuopio (K.N., J.M.)
Kuopio, FINLAND, Department of Clinical Pharmacology, Rigshospitalet, University Hospital Copenhagen (H.E.P.)
DENMARK, German Institute of Human Nutrition, Postdam-Rehbruecke (H.-J.F.Z., C.K.)
Charité- Universitätsmedizin Berlin (H.K., H.B.), GERMANY

Address reprint requests to: Arrigo F.G. Cicero, MD, PhD, "GC Descovich" Atherosclerosis and Metabolic Disease Research Unit, Internal Medicine, Aging and Kidney Diseases Dept., University of Bologna, Via Massarenti, 9, 40138 Bologna, ITALY. E-mail: afgcicero{at}cardionet.it

Objective: The aim of our study was to assess the changes in the fatty acid composition of low density lipoproteins (LDL) after sustained consumption of olive oil at real-life doses (25 mL/day) and their relationship with lipid oxidative damage.

Methods: A multi-center randomized, cross-over, clinical trial with 3 similar types of olive oils, but with differences in the phenolic content, was conducted on 200 healthy European subjects. Intervention periods were of 3 weeks separated by 2-week washout periods. The LDL fatty acid content was measured in samples drawn at baseline and after the last intervention period.

Results: After olive oil ingestion oleic acid concentration in LDL increased (1.9%; p < 0.001) and those of linoleic (1.1%; p < 0.002) and arachidonic acid (0.5%; p < 0.001) decreased. Monounsaturated/polyunsaturated fatty acid and oleic/linoleic acid ratios in LDL increased after olive oil consumption. An inverse relationship between the oleic/linoleic acid ratio and biomarkers of oxidative stress was observed. One unit increase in the oleic/linoleic acid ratio was associated with a decrease of 4.2 µg/L in plasma isoprostanes.

Conclusion: Consumption of olive oil at real-life doses improved the fatty acid profile in LDL, the changes being associated with a reduction of the oxidative damage to lipids.

Key words: composition, fatty acids, LDL, nutrition, olive oil, poliphenols, oxidative markers






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