More On Olive Oil

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What is most interesting about this study is that used Olive as the

Control and were looking at the effects on heating (frying) soy and palm

oils as these are two the restaurant industry is working with to replace

all the hydrogenated oils and all three came up equally bad in regard to

Flow Mediated Dilation and raising triglycerides.

The 30% reduction in Flow Mediated Dilation is similar to what other

studies on Olive Oil have seen.

Regards

Jeff

Nutr Metab Cardiovasc Dis. 2007 Jan;17(1):50-7. Epub 2006 Mar 20.

Olive, soybean and palm oils intake have a similar acute detrimental

effect over the endothelial function in healthy young subjects.

BACKGROUND AND AIM: Currently, more than 30% of the caloric intake in

the Colombian population comes from vegetable oil consumption mainly by

the ingestion of deep-fried foods. Recently, it has been reported that

unsaturated fatty acid rich oils have a beneficial effect on the

endothelial function. Nevertheless, it is well know that the deep-frying

process alters the chemical composition of vegetable oils and can

produce adverse effects in the endothelial function. OBJECTIVE: To

evaluate the acute effect of the ingestion of large amounts of olive,

soybean and palm oils, fresh and at two different deep-fry levels, on

the glucose and lipid profiles and the endothelial function. METHODS AND

RESULTS: Ten healthy young volunteers were included in the study. After

performing a baseline evaluation of cardiovascular risk factors and

drawing a fasting blood sample, subjects were exposed to a randomly

assigned potato soup meal containing 60 mL of one of three different

vegetable oils (olive, soybean and palm), either fresh or at one of two

different deep-fry levels (10 and 20 fries, respectively). Flow-mediated

vasodilation (FMD) was performed in fasting conditions and 3h after the

intake of the oil rich meal. Furthermore, blood samples were taken at

these stages for the lipid profiles and plasma glucose determinations.

All the meals resulted in a similar acute endothelial impairment (FMD

decrease of 32.1%, confidence interval [CI] 95%, 28.0-36.2) and

postprandial increase in triglycerides (27.03%, CI 95%, 20.5-33.3),

independently of the type of oil ingested (p=0.44) and regardless of its

deep-fry level (p=0.62). No correlation was found between endothelial

impairment and postprandial triglyceride increment (r=-0.22, p=0.09).

CONCLUSIONS: No difference was found in the acute adverse effect of the

ingestion of different vegetable oils on the endothelial function. All

the vegetable oils, fresh and deep-fried, produced an increase in the

triglyceride plasma levels in healthy subjects.

PMID: 17174226