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The effect of high polyphenol extra virgin olive oil on blood pressure and arterial stiffness in healthy australian adults: A randomized, controlled, cross-over study

Sarapis, K., Thomas, C.J., Hoskin, J., George, Elena, Marx, Wolfgang, Mayr, H.L., Kennedy, G., Pipingas, A., Willcox, J.C., Prendergast, L.A., Itsiopoulos, C. and Moschonis, G. 2020, The effect of high polyphenol extra virgin olive oil on blood pressure and arterial stiffness in healthy australian adults: A randomized, controlled, cross-over study, Nutrients, vol. 12, no. 8, pp. 1-17, doi: 10.3390/nu12082272.

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Title The effect of high polyphenol extra virgin olive oil on blood pressure and arterial stiffness in healthy australian adults: A randomized, controlled, cross-over study
Author(s) Sarapis, K.
Thomas, C.J.
Hoskin, J.
George, ElenaORCID iD for George, Elena orcid.org/0000-0002-1385-2371
Marx, WolfgangORCID iD for Marx, Wolfgang orcid.org/0000-0002-8556-8230
Mayr, H.L.
Kennedy, G.
Pipingas, A.
Willcox, J.C.
Prendergast, L.A.
Itsiopoulos, C.
Moschonis, G.
Journal name Nutrients
Volume number 12
Issue number 8
Start page 1
End page 17
Total pages 17
Publisher MDPI AG
Place of publication Basel, Switzerland
Publication date 2020
ISSN 2072-6643
2072-6643
Keyword(s) arterial stiffness
blood pressure
cardiovascular disease
extra virgin olive oil
hypertension
olive oil
polyphenols
Summary Extra virgin olive oil (EVOO) is suggested to be cardioprotective, partly due to its high phenolic content. We investigated the effect of extra virgin high polyphenol olive oil (HPOO) versus low polyphenol olive oil (LPOO) on blood pressure (BP) and arterial stiffness in healthy Australian adults. In a double-blind, randomized, controlled cross-over trial, 50 participants (age 38.5 ± 13.9 years, 66% female) were randomized to consume 60 mL/day of either HPOO (360 mg/kg polyphenols) or LPOO (86 mg/kg polyphenols) for three weeks. Following a two-week washout period, participants crossed over to consume the alternate oil. Anthropometric data, peripheral BP, central BP and arterial stiffness were measured at baseline and follow up. No significant differences were observed in the changes from baseline to follow up between the two treatments. However, a significant decrease in peripheral and central systolic BP (SBP) by 2.5 mmHg (95% CI: −4.7 to −0.3) and 2.7 mmHg (95% CI: −4.7 to −0.6), respectively, was observed after HPOO consumption. Neither olive oil changed diastolic BP (DBP) or measures of arterial stiffness. The reductions in SBP after HPOO consumption provide evidence for a potentially widely accessible dietary intervention to prevent cardiovascular disease in a multiethnic population. Longer intervention studies and/or higher doses of EVOO polyphenols are warranted to elucidate the potential effect on DBP and arterial stiffness.
Language eng
DOI 10.3390/nu12082272
Indigenous content off
Field of Research 0908 Food Sciences
1111 Nutrition and Dietetics
HERDC Research category C1 Refereed article in a scholarly journal
Free to Read? Yes
Persistent URL http://hdl.handle.net/10536/DRO/DU:30141714

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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.