Controlled evaluation of fat intake in the Mediterranean diet: Comparative activities of olive oil and corn oil on plasma lipids and platelets in high-risk patients

C. R. Sirtori, E. Tremoli, E. Gatti, G. Montanari, S. Colli, G. Gianfranceschi, P. Maderna, C. Z. Dentone, G. Testolin

Research output: Contribution to journalArticle

158 Citations (Scopus)

Abstract

Activities of low-fat diets with olive oil or corn oil on lipids and platelets were studied in 23 middle-aged patients with high atherosclerosis risk for 8 wk. The olive oil diet had a polyunsaturated-saturated ratio of 0.33 vs 1.28 for the corn oil diet. Plasma total cholesterol was reduced with corn oil, but high-density lipoprotein cholesterol levels were lower with corn oil and unchanged or raised by olive. Plasma apolipoprotein B levels were equally reduced by both diets; apolipoproteins AI and the apo AI:B ratio rose only with olive oil. Plasma-glucose levels were lowered significantly with olive oil. Changes in platelet function were characterized by a reduced sensitivity to arachidonic acid (particularly with corn oil) and to collagen (particularly with olive). An olive oil diet with a moderate fat intake (about 30% of total calories) leads to favorable plasma lipoprotein and platelet changes.

Original languageEnglish
Pages (from-to)635-642
Number of pages8
JournalAmerican Journal of Clinical Nutrition
Volume44
Issue number5
Publication statusPublished - 1986

Fingerprint

Mediterranean Diet
Mediterranean diet
Corn Oil
fat intake
corn oil
olive oil
blood lipids
Blood Platelets
Fats
Lipids
Diet
Apolipoprotein A-I
Apolipoproteins B
Olea
diet
middle-aged adults
apolipoprotein B
Fat-Restricted Diet
apolipoproteins
low fat diet

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

Cite this

Controlled evaluation of fat intake in the Mediterranean diet : Comparative activities of olive oil and corn oil on plasma lipids and platelets in high-risk patients. / Sirtori, C. R.; Tremoli, E.; Gatti, E.; Montanari, G.; Colli, S.; Gianfranceschi, G.; Maderna, P.; Dentone, C. Z.; Testolin, G.

In: American Journal of Clinical Nutrition, Vol. 44, No. 5, 1986, p. 635-642.

Research output: Contribution to journalArticle

Sirtori, CR, Tremoli, E, Gatti, E, Montanari, G, Colli, S, Gianfranceschi, G, Maderna, P, Dentone, CZ & Testolin, G 1986, 'Controlled evaluation of fat intake in the Mediterranean diet: Comparative activities of olive oil and corn oil on plasma lipids and platelets in high-risk patients', American Journal of Clinical Nutrition, vol. 44, no. 5, pp. 635-642.
Sirtori, C. R. ; Tremoli, E. ; Gatti, E. ; Montanari, G. ; Colli, S. ; Gianfranceschi, G. ; Maderna, P. ; Dentone, C. Z. ; Testolin, G. / Controlled evaluation of fat intake in the Mediterranean diet : Comparative activities of olive oil and corn oil on plasma lipids and platelets in high-risk patients. In: American Journal of Clinical Nutrition. 1986 ; Vol. 44, No. 5. pp. 635-642.
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