BACKGROUND: The blood pressure (BP) effects of changing the total fat intake and saturated-unsaturated fat ratio are still controversial, despite evidence that saturated fat-enriched diets are associated with higher BP levels. This double-blind, randomized crossover study evaluated a possible difference between antihypertensive effects of monounsaturated (MUFA) (extra-virgin olive oil) and polyunsaturated fatty acids (PUFA) (sunflower oil). METHODS:Twenty-three hypertensive patients were assigned randomly to MUFA or PUFA diet for 6 months and then crossed over to the other diet; effects were evaluated on the basis of daily antihypertensives needed. RESULTS: Diets high in MUFA and PUFA differed from the habitual diet for reduced total and saturated fats, whereas they differed from each other for MUFA (17.2% vs 10.5%) and PUFA content (3.8% vs 10.5%). Resting BP was significantly lower (P = .05 for systolic BP; P = .01 for diastolic BP) at the end of the MUFA diet compared with the PUFA diet. Blood pressure responses during sympathetic stimulation with the cold pressor test and isometric exercise were similar. Daily drug dosage was significantly reduced during the MUFA but not the PUFA diet (-48% vs - 4%, P<.005). All patients receiving the PUFA diet required antihypertensive treatment, whereas 8 of those receiving the MUFA diet needed no drug therapy. CONCLUSIONS: A slight reduction in saturated fat intake, along with the use of extra-virgin olive oil, markedly lowers daily antihypertensive dosage requirement, possibly through enhanced nitric oxide levels stimulated by polyphenols.
RCT Entities:
BACKGROUND: The blood pressure (BP) effects of changing the total fat intake and saturated-unsaturated fat ratio are still controversial, despite evidence that saturated fat-enriched diets are associated with higher BP levels. This double-blind, randomized crossover study evaluated a possible difference between antihypertensive effects of monounsaturated (MUFA) (extra-virgin olive oil) and polyunsaturated fatty acids (PUFA) (sunflower oil). METHODS: Twenty-three hypertensivepatients were assigned randomly to MUFA or PUFA diet for 6 months and then crossed over to the other diet; effects were evaluated on the basis of daily antihypertensives needed. RESULTS: Diets high in MUFA and PUFA differed from the habitual diet for reduced total and saturated fats, whereas they differed from each other for MUFA (17.2% vs 10.5%) and PUFA content (3.8% vs 10.5%). Resting BP was significantly lower (P = .05 for systolic BP; P = .01 for diastolic BP) at the end of the MUFA diet compared with the PUFA diet. Blood pressure responses during sympathetic stimulation with the cold pressor test and isometric exercise were similar. Daily drug dosage was significantly reduced during the MUFA but not the PUFA diet (-48% vs - 4%, P<.005). All patients receiving the PUFA diet required antihypertensive treatment, whereas 8 of those receiving the MUFA diet needed no drug therapy. CONCLUSIONS: A slight reduction in saturated fat intake, along with the use of extra-virgin olive oil, markedly lowers daily antihypertensive dosage requirement, possibly through enhanced nitric oxide levels stimulated by polyphenols.
Authors: Lee Hooper; Carolyn D Summerbell; Rachel Thompson; Deirdre Sills; Felicia G Roberts; Helen J Moore; George Davey Smith Journal: Cochrane Database Syst Rev Date: 2012-05-16
Authors: J Saban-Ruiz; M Fabregate-Fuente; R Fabregate-Fuente; A Andres-Castillo; A Palomino-Antolin; D Barrio-Carreras; L Martin-Fernandez; F Altamirano; C Fernandez-Fernandez; C Andres-Lacueva Journal: J Nutr Health Aging Date: 2017 Impact factor: 4.075
Authors: Pablo Pérez-Martínez; Dimitri P Mikhailidis; Vasilios G Athyros; Mónica Bullo; Patrick Couture; María I Covas; Lawrence de Koning; Javier Delgado-Lista; Andrés Díaz-López; Christian A Drevon; Ramón Estruch; Katherine Esposito; Montserrat Fitó; Marta Garaulet; Dario Giugliano; Antonio García-Ríos; Niki Katsiki; Genovefa Kolovou; Benoît Lamarche; Maria Ida Maiorino; Guillermo Mena-Sánchez; Araceli Muñoz-Garach; Dragana Nikolic; José M Ordovás; Francisco Pérez-Jiménez; Manfredi Rizzo; Jordi Salas-Salvadó; Helmut Schröder; Francisco J Tinahones; Rafael de la Torre; Ben van Ommen; Suzan Wopereis; Emilio Ros; José López-Miranda Journal: Nutr Rev Date: 2017-05-01 Impact factor: 7.110
Authors: Sandra Martín-Peláez; Olga Castañer; Valentini Konstantinidou; Isaac Subirana; Daniel Muñoz-Aguayo; Gemma Blanchart; Sonia Gaixas; Rafael de la Torre; Magí Farré; Guillermo T Sáez; Kristina Nyyssönen; Hans Joachim Zunft; Maria Isabel Covas; Montse Fitó Journal: Eur J Nutr Date: 2015-12-12 Impact factor: 5.614