`New Research Shows Olive Oil, Virgin or Not, Can Reduce Risk of Heart Disease - Olive Oil Times

New Research Shows Olive Oil, Virgin or Not, Can Reduce Risk of Heart Disease

Feb. 1, 2016
Alice Alech

Recent News

Researchers from the University of Glasgow have devel­oped a new way of mea­sur­ing sub­tle changes in heart health over just a few weeks by look­ing at study­ing pro­tein pat­terns in urine, a method known as pro­teomics.

The results of their study showed a marked change in the pro­tein pat­tern of those who were given extra vir­gin olive oil and con­ven­tional olive oil asso­ci­ated with sig­nif­i­cant improve­ments in the bio­mark­ers for coro­nary heart dis­eases (CAD), the most com­mon heart dis­ease.
See Also:Olive Oil Health Benefits
Researcher William Mullen said it was the first time pro­teomics was used from a nutri­tional per­spec­tive, and that one of the aims of the research was to show which foods were respon­si­ble for health ben­e­fits. This would pro­vide more accu­rate label­ing, he said, and allow informed con­sumer choice.

The research was not based on dietary habits, where one group takes a sup­ple­ment and the other does not. Instead, the par­tic­i­pants gave urine sam­ples at the begin­ning of the study, another after three weeks, and a final one at the end of a six-week period.

The researchers chose 63 healthy vol­un­teers from Glasgow between the ages of 18 and 75 who did not take olive oil reg­u­larly and ana­lyzed uri­nary bio­mark­ers use­ful for the detec­tion of dis­eases before dam­age starts appear­ing and a scor­ing sys­tem in a dou­ble-blind study.

Participants were ran­domly divided into two groups: one group who took extra vir­gin olive oil with high phe­nols and the other group tak­ing nor­mal olive oil with lower phe­nols.


The vol­un­teers were given 20ml of olive oil from Portugal as a daily sup­ple­ment, but the oils were not heated nor used in cook­ing. There were no dietary restric­tions; the oil was taken at any time dur­ing the day at a sin­gle intake.

At the end of the first three weeks, each urine sam­ple was again ana­lyzed and given a score for its pro­tein char­ac­ter­is­tic, fol­lowed by a cal­cu­la­tion of the aver­age heart dis­ease score. The results revealed that the aver­age mea­sure of coro­nary artery dis­ease for both groups decreased.

The researchers said that after three weeks, those on low phe­no­lic showed a decline in the score from of 0.3 while the group on the high phe­no­lic group showed 0.2. Urine analy­ses at the end of the study did not reveal any sig­nif­i­cant changes in the two groups beyond those that were mea­sured dur­ing the ini­tial 3‑week period.

The researchers con­cluded that although there was an improve­ment in scores for CAD, there was no sig­nif­i­cant con­tri­bu­tion attrib­uted to olive oil phe­nols. Any olive oil, it seemed — with high phe­no­lic con­tent or low — was ben­e­fi­cial and that the fatty acids were prob­a­bly the main con­trib­u­tors to the observed effect.

Dr. Mullen said that iden­ti­fy­ing the early sig­na­tures of the dis­ease before they become a prob­lem would con­sid­er­ably reduce med­ical inter­ven­tion.


Related Articles

Feedback / Suggestions