Grades
A new study from the Yale-Griffin Prevention Center at Yale University found that high-polyphenol extra virgin olive oil consumption improved endothelial function in adults at risk of contracting type 2 diabetes, while refined olive oil did not.
Endothelial function is a measure of how well blood vessels expand when blood flows through them and is an independent predictor for cardiovascular disease.
Our study demonstrated that a single dose of… high-polyphenolic extra virgin olive oil, when compared with refined olive oil… was associated with endothelial function improvement among individuals at risk for type 2 diabetes.- Yale-Griffin Prevention Center researchers,
The researchers decided to conduct the study after finding mixed results from previous studies about the impacts of olive oil consumption on cardiovascular health and sought to differentiate the effects of different types of olive oil.
“While research over the past few years has shown that olive oil can offer considerable benefits to heart health, results of those studies have not always been consistent,” said Valentine Njike, the assistant director of research and evaluation at the Yale-Griffin Prevention Center and lead author of the study.
See Also:Health News“This may be due to the fact that the nutritional content of olive oil varies,” he added. “For example, all olive oils are relatively high in monounsaturated fat, which is thought to be ‘heart-healthy,’ but extra virgin olive oil contains higher levels of biophenols, natural compounds that modulate oxidative stress, and are thought to slow the progression of cardiovascular disease.”
For the study, which received funding from Cobram Estate, researchers selected 20 obese, mostly-Caucasian participants at risk of contracting type 2 diabetes. Half of the participants were men and the other half were women. All participants had high blood pressure and the average age was 56.
At the beginning of the study, each participant had their endothelial function measured before consuming 50 milliliters of either the extra virgin olive oil or refined olive oil, which was blended into a yogurt-based smoothie. The participants then had the endothelial function measured again.
After a one-week washout period, the participants returned and repeated the process with the other type of olive oil. Neither the researchers nor participants knew which type of oil they were giving or receiving.
“Our study demonstrated that a single dose of 50 milliliters of high-polyphenolic extra virgin olive oil, when compared with refined olive oil without polyphenols, was associated with endothelial function improvement among individuals at risk for type 2 diabetes mellitus,” the researchers wrote.
“The acute effects of extra virgin olive oil on endothelial function observed may be explained by differences in the composition of extra virgin olive oil and refined olive oils,” they added.
The researchers attributed the improved endothelial function to several different polyphenolic contents present in the extra virgin olive oil, including naturally-occurring minerals and vitamins. These provide anti-inflammatory and anti-oxidation properties to the oil and are not found in refined olive oils.
While researchers said that the scope of the study was small and more work with larger and more diverse cohorts was needed to confirm their findings, the results demonstrate that the type of olive oil used in future studies should be precisely documented.
“There is tremendous interest in, and lively debate about, the health effects of oils, including olive oil. Such debates should be resolved with data, and this study makes an important contribution by highlighting the relevance of not just the type of oil, but also its quality,” said David Katz, founding director of the Yale-Griffin Prevention Center and co-author of the study.
“We have added to an impressive weight of evidence indicating diverse health benefits from genuine extra virgin olive oil,” he added.
More articles on: olive oil health, polyphenols, olive oil research
May. 4, 2022
Researchers Reintroduce Bats to Andalusian Olive Groves to Combat Pests
Following research in Spain and Portugal, the LIFE Olivares Vivos project aims to reintroduce bats to olive groves, bringing more efficient pest control and soil fertilization.
Jun. 2, 2022
Studying Plant Reactions to Environmental Stressors Key to Sustainable Agriculture
New research into plants’ molecular response to mechanical stimulation sheds new light on their response to environmental stressors and development.
May. 13, 2022
Following the MedDiet Improves Depression Symptoms in Young Men
Researchers said the results demonstrate the role of a healthy diet in the treatment of depression in young adults.
Dec. 1, 2022
Study Reveals How Mediterranean Diet Might Counteract Covid-19
New research demonstrated that flavonoids and hydroxytyrosol counteract some of the most deadly impacts of Covid 19, including cytokine storms and lung inflammation.
Nov. 28, 2022
Most Americans Overestimate the Healthiness of Their Diets, Study Suggests
Only one in 10 accurately self-assesses the healthiness of their eating habits.
Nov. 3, 2022
Study Sheds Light on Environmental Impact of Global Food Production
Meat production from cows and pigs, and rice, wheat and seed oil crop production have the worst environmental impacts.
Sep. 21, 2022
Studies Indicate Labels Like Nutri-Score Help Consumers Make Healthy Choices
With Europe set to choose a mandatory food labeling system in the next six months, Nutri-Score remains the front-runner.
Apr. 6, 2022
Improving Olive Grove Biodiversity Helps Fight Xylella Fastidiosa and Climate Change
Scientists and farmers at the latest LIFE Resilience project workshop in Portugal discussed how nature and technology will shape the future of European olive growing.