Transitioning from an omnivorous diet to one rich in nuts, fruits, and vegetables can be beneficial for individuals at risk of heart disease. However, the addition of extra virgin olive oil to such diets may not always be advantageous. Researchers from the University of Florida and the National Institute of Diabetes and Digestive and Kidney Diseases aimed to explore the health implications of plant-based diets for those at risk of developing atherosclerotic cardiovascular disease.
The Mediterranean Diet and Olive Oil
The Mediterranean diet, which includes animal-derived fats, has been widely praised for its health benefits. Extra virgin olive oil is often recommended as a means of reducing cholesterol levels. However, studies have shown conflicting results regarding the benefits of different components of the Mediterranean diet. Evidence on whether olive oil combined with low-fat, whole-food plant-based diets is truly beneficial for individuals with heart disease risk factors remains limited.
The researchers recruited 40 adults aged 18 to 79 to participate in an eight-week study. The participants followed a carefully planned vegan diet for four weeks, with half of them consuming an additional four teaspoons of extra virgin olive oil daily and the other half following a low olive oil version of the diet. Both groups experienced improvements in their cardiometabolic profiles, including cholesterol levels, blood sugar, and inflammation.
Interestingly, the order in which the diets were consumed affected the changes in cholesterol levels. Participants who started with a higher intake of olive oil and then switched to a lower amount saw a reduction in their LDL cholesterol levels. On the other hand, those who began with a low olive oil diet and then increased their intake did not experience the same benefits. The researchers suggest that the saturated fats in extra virgin olive oil may affect the processing of LDL cholesterol in the liver, potentially increasing the risk of stroke and heart attack.
Considerations for High-Risk Individuals
Although both diets led to improvements in metabolic health, individuals at higher risk for atherosclerotic cardiovascular disease may benefit more from a low olive oil intervention. The researchers note that reducing the consumption of extra virgin olive oil could be a consideration for those with elevated heart disease risk. Future studies could explore this further with larger participant groups and over longer durations to better understand the impact on heart health.
The findings of this study suggest that the addition of extra virgin olive oil to plant-based diets may not always be beneficial for individuals at risk of heart disease. While plant-based diets have been shown to be generally good for the body, limiting the intake of olive oil could potentially lead to better outcomes, particularly for those with higher cardiovascular risk. As research in this area continues to evolve, it underscores the importance of being mindful of our dietary choices and the impact they can have on our heart health.
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