Effects of extra virgin olive oil and pecans on plasma fatty acids in patients with stable coronary artery disease.

Aline Ramos de Araújo, Geni Rodrigues Sampaio, Lucas Ribeiro da Silva, Vera Lúcia Portal, Melissa Medeiros Markoski, Alexandre Schaan de Quadros, Marcelo Macedo Rogero, Elizabeth Aparecida Ferraz da Silva Torres, Aline Marcadenti

Journal: Nutrition (Burbank, Los Angeles County, Calif.) 2021;91-92():111411

PMID: 34425320

Free Full Text on Elsevier Science View on PubMed

Abstract

OBJECTIVE

The aim of this study was to determine the effects of a healthy diet supplemented with extra virgin olive oil or pecans on plasma fatty acids (PFAs) in patients with stable coronary artery disease (CAD).

METHODS

Patients 40 to 80 y of age were randomized to one of three dietary interventions (allocation ratio 1: 1: 1): healthy diet based on guidelines (control group [CG]), healthy diet supplemented with 30 g/d of pecans (PNG), or a healthy diet supplemented with 30 mL/d of extra virgin olive oil (OOG). PFAs were identified at baseline and at the end of follow-up (12 wk), and correlations between dietary fatty acids intake, PFAs, and clinical biomarkers of the lipid profile were also assessed before and after the interventions.

RESULTS

Among 149 participants included in the analysis (43 CG; 51 PNG; and 55 OOG), correlations were observed between food intake, PFAs, and lipid profile before and after interventions independent of statins used, but all were considered weak. At the end of the study, the OOG showed increased concentrations of oleic fatty acid independently of the type of statin in use (1.49%; 95% confidence interval, 0.08-2.89; P = 0.029); however, there were no significant differences between the groups regarding the final mean values of oleic fatty acid or in the other PFAs.

CONCLUSIONS

In patients with stable CAD, there were no significant differences in PFAs after 12 wk according to dietary interventions evaluated.

Address: Graduate Program in Nutrition Sciences, Universidade Federal de Ciências da Saúde de Porto Alegre (UFCSPA), Porto Alegre, Rio Grande do Sul, Brazil.; Department of Nutrition, School of Public Health, Universidade de São Paulo (USP), São Paulo, Brazil.; HCor Research Institute, Hospital do Coração (IP-HCor), São Paulo, Brazil.; Graduate Program in Health Sciences (Cardiology), Instituto de Cardiologia/Fundação Universitária de Cardiologia do Rio Grande do Sul (IC/FUC), Porto Alegre, Rio Grande do Sul, Brazil.; Graduate Program in Biosciences, Universidade Federal de Ciências da Saúde de Porto Alegre (UFCSPA), Porto Alegre, Rio Grande do Sul, Brazil.; HCor Research Institute, Hospital do Coração (IP-HCor), São Paulo, Brazil; Graduate Program in Health Sciences (Cardiology), Instituto de Cardiologia/Fundação Universitária de Cardiologia do Rio Grande do Sul (IC/FUC), Porto Alegre, Rio Grande do Sul, Brazil. Electronic address: [email protected].

DOI: 10.1016/j.nut.2021.111411