The newsletter of the University of Navarra and the IOC dedicated to health
Previous studies have shown that Extra virgin olive oil (EVOO) has beneficial effects on cardiometabolic health. A recent systematic review and meta-analysis studied the effect of EVOO on blood pressure, lipids, anthropometric parameters and inflammatory markers. EVOO consumption was associated with a significant improvement on serum insulin levels and HOMA-IR. However, EVOO consumption was not associated with other cardiometabolic risk factors such as triglycerides, total cholesterol, LDL-cholesterol, HDL-cholesterol, apolipoprotein A- I and B, lipoprotein a, blood pressure, Body Mass index, waist circumference and waist-to-hip ratio. It was also not associated with inflammatory parameters such as C-reactive protein, interleukin-6, interleukin-10 and TNF-alpha levels. Further studies examining the association between EVOO consumption and cardiometabolic risk factors are needed.
The human microbiota has been associated with the development of chronic diseases such as cardiovascular diseases or some types of cancer. A Mediterranean dietary pattern, characterized by a high consumption of EVOO, has been shown to have an effect on the composition of the gut microbiota, encouraging the growth of some types of bacteria and increasing their diversity. A recent literature review showed that EVOO consumption promotes the growth of lactic acid bacteria (Bifidobacterium and Lactobacillus). These bacteria have been shown to have a protective effect on blood pressure, oxidative stress, inflammation and atherogenesis.
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