Effects of extra virgin olive oil and fish oil on lipid profile and oxidative stress in patients with metabolic syndrome.
OBJECTIVE
The aim of this study was to verify if extra virgin olive oil and fish oil have a synergistic effect on lipid and oxidative stress parameters in patients with metabolic syndrome (MetS).


METHODS
This intervention study included 102 patients (81 women and 21 men) with MetS (mean age 51.45 ± 8.27 y) from the ambulatory center of the University Hospital of Londrina, Paraná, Brazil. Patients were randomly assigned to one of four groups: Patients in the control group (CG) were instructed to maintain their usual diet; the second group (fish oil group [FO]) received 3 g/d of fish oil ω-3 fatty acids (10 capsules); the third group (extra virgin olive oil group [OO]) received 10 mL/d of extra virgin olive oil at lunch and dinner; and the fourth group (fish oil and extra virgin olive oil group [FOO]) received 3 g/d of fish oil ω-3 fatty acids and 10 mL/d of extra virgin olive oil. MetS related markers and oxidative stress were measured at baseline and after 90 d.


RESULTS
Differences across treatment groups showed a statistically significant decrease (P < 0.05) in total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) when FOO was compared with CG and OO, respectively. Hydroperoxides showed a significant decrease (P < 0.05) when FOO was compared with CG, whereas there was an increase in total peroxyl radical-trapping antioxidant potential/advanced oxidation protein products (TRAP/AOPP; P < 0.05) in FOO when compared with FO. In relation to baseline values, there was a significant decrease (P < 0.05) in LDL-C values, and TC/high-density lipoprotein cholesterol (HDL-C) and LDL-C/HDL-C indexes in FOO. There was also a decrease (P < 0.05) in hydroperoxides, in AOPP and in AOPP/TRAP index in FOO, and an increase (P < 0.05) in TRAP/AOPP index in FOO and in TRAP/uric acid ratio in OO.


CONCLUSIONS
The present study provides evidence that increased dietary ω-3 polyunsaturated fatty acids and extra virgin olive oil have beneficial synergistic effects on lipid metabolism and oxidative stress in patients with MetS.
Department of Pathology, Clinical Analysis and Toxicology - University of Londrina, Londrina, Paraná, Brazil. Electronic address: Dichi@sercomtel.com.br.
Danielle
D
Venturini
Department of Pathology, Clinical Analysis and Toxicology - University of Londrina, Londrina, Paraná, Brazil.
Andréa Name Colado
AN
Simão
Department of Statistics - University of Londrina, Londrina, Paraná, Brazil.
Mariana Ragassi
MR
Urbano
Department of Internal Medicine - University of Londrina, Londrina, Paraná, Brazil.
Isaias
I
Dichi
D000328:Adult; D000975:Antioxidants / Q000494:pharmacology / Q000627:therapeutic use; D002784:Cholesterol / Q000097:blood; D008076:Cholesterol, HDL / Q000097:blood*; D008078:Cholesterol, LDL / Q000097:blood*; D004357:Drug Synergism; D015525:Fatty Acids, Omega-3 / Q000494:pharmacology; D005260:Female; D005395:Fish Oils / Q000494:pharmacology / Q000627:therapeutic use*; D006801:Humans; D008297:Male; D024821:Metabolic Syndrome / Q000097:blood / Q000178:diet therapy*; D008875:Middle Aged; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil / Q000494:pharmacology / Q000627:therapeutic use*; D018384:Oxidative Stress / Q000187:drug effects*; D010545:Peroxides / Q000097:blood
D000975:Antioxidants; D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D000069463:Olive Oil; D010545:Peroxides; D002784:Cholesterol
Fish oil; Lipid profile; Metabolic syndrome; Olive oil; Oxidative stress