Olive-oil-enriched diet: Effect on serum lipoprotein levels and biliary cholesterol saturation

G. Baggio, A. Pagnan, M. Muraca, S. Martini, A. Opportuno, A. Bananome, G. Battista Ambrosio, S. Ferrari, P. Guarini, D. Piccolo, E. Manzato, R. Corrocher, G. Crepaldi

Research output: Contribution to journalArticlepeer-review

Abstract

This effect of diet enriched with a monounsaturated fatty acid (olive oil) on serum lipoproteins, biliary cholesterol saturation index, and gallbladder motility compared with a standard low-fat diet was evaluated in 11 young volunteers admitted to a metabolic ward. A significant decrease of mean total cholesterol (-9.5%), total apo B (-7.4%), LDL cholesterol (-12.2%), and total triglycerides (-25.5%) was observed after the olive-oil-enriched diet. Total HDL- and HDL-subfractions-cholesterol levels as well as serum apo A-I mean levels remained unchanged. Cholesterol saturation index of the bile and fasting and after-meal gallbladder volumes were unaffected by the enriched diet as compared with the low-fat diet. Olive oil may be a natural fat that can be used for the control of plasma and LDL cholesterol as a valid alternative to polyunsaturated fatty acids.

Original languageEnglish
Pages (from-to)960-964
Number of pages5
JournalAmerican Journal of Clinical Nutrition
Volume47
Issue number6
Publication statusPublished - 1988

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

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