Effect of Olive Oil Consumption on Cardiovascular Biomarkers

Northumbria University

Status: Unknown

Conditions: Cardiovascular Risk Factor

Treatments: Dietary Supplement: Butter; Dietary Supplement: Olive oil

Study type: Interventional

Funder types: Other

Identifiers

NCT04187638

HLS-JLG-OOstudy

Details and patient eligibility

About

The main aim of this study is to examine the effect of olive oil consumption on several cardiovascular risk markers between Caucasians and Asian ethnicity. The primary assessments: endothelial function's biomarkers: cell and vascular adhesion molecules (ICAMs and VCAMs) and nitric oxide (NO). The secondary assessments: Lipid profile.

Enrollment: 30 patients

Sex: Male

Ages: 18 to 70 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

Male

Orient Asians (including Chinese, Japanese, Korean, and Malaysia Chinese) and Caucasians

Age 18-70 years

Self-reported in good general health

Exclusion criteria

Female

Age older than 70 years or younger than 18 years

Diagnosed and/or are taking medications for hypertension (>140/90mmHg)

Diabetes

High blood cholesterol

Heart problems (e.g. arrhythmia, high-grade stenosis of the carotid artery or carotid sinus syndrome)

Allergy to olive oil or olive oil products

Lactose intolerance

Taking omega-3 supplements in fish oil and vitamins supplements in the last six months.

Trial design

Primary purpose: Treatment

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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30 participants in 2 patient groups, including a placebo group

Olive oil

Experimental group

Description:

Participants will receive 30ml/day of olive oil for two weeks

Treatment:

Dietary Supplement: Olive oil

Dietary Supplement: Butter

Butter

Placebo Comparator group

Description:

Participants will receive 30g/day of butter also for two weeks.

Treatment:

Dietary Supplement: Olive oil

Dietary Supplement: Butter