Olive oil-diet improves the simvastatin effects with respect to sunflower oil-diet in men with increased cardiovascular risk: a preliminary study.
Study Goal
The researchers aimed to determine whether sunflower oil or olive oil modulates the hypolipemic effect of statins in patients with severe hypercholesterolemia.
Results Summary
The study found that sunflower oil consumption was associated with higher PUFA and alcohol intake compared to olive oil, but the olive oil group showed greater reductions in TC/HDL-cholesterol ratios and cardiovascular risk scores. Sunflower oil was less effective than olive oil in enhancing the hypolipemic effects of simvastatin.
Population
25 men with severe hypercholesterolemia and high cardiovascular risk (>20% ATP-III).
Effective Dosage
Not specified for sunflower oil (habitual culinary use).
Duration
6 months.
Interactions
Simvastatin (20 mg/day).
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
Simvastatin treatment | decrease | TC/HDL-cholesterol ratio | men with severe hypercholesterolemia and high estimate cardiovascular risk | - | decreased | #1 |
Simvastatin treatment | decrease | ATP-III 10-year risk percent | men with severe hypercholesterolemia and high estimate cardiovascular risk | - | decreased | #2 |
Simvastatin treatment with olive oil diet | decrease | TC/HDL-cholesterol ratio | olive oil-group | - | decreased more | #3 |
Simvastatin treatment with olive oil diet | decrease | ATP-III 10-year risk percent | olive oil-group | - | decreased more | #4 |
Simvastatin treatment with olive oil diet | decrease | TC | olive oil-group | - | decreased significantly more | #5 |
Simvastatin treatment with olive oil diet | decrease | TC/HDL-cholesterol ratio | olive oil-group | - | decreased significantly more | #6 |
Simvastatin treatment with olive oil diet | decrease | LDL-cholesterol/HDL-cholesterol ratio | olive oil-group | - | decreased significantly more | #7 |
Simvastatin treatment with olive oil diet | decrease | ATP-III 10-year risk percent | olive oil-group | - | decreased significantly more | #8 |
BACKGROUND AND AIMS: Concomitant intake of statins together with certain foods may affect their therapeutic effects. The purpose of this preliminary study was to determine the modulating effect of two culinary oils on the hypolipemic effect of statins. SUBJECT AND METHODS: Twenty-five men with severe hypercholesterolemia and high estimate cardiovascular risk (> 20% according to the Adult Treatment Panel III of USA National Institutes of Health, ATP-III) were enrolled in an observational follow-up study to test lipoprotein profile changes after ix month 20-mg/d Simvastatin treatment. Thirteen volunteers using sunflower oil as the habitual culinary fat, and 12 using olive oil, were selected by non-probabilistic incidental sampling. Volunteers consent in follow their habitual diets and to maintain diet characteristics throughout the study. Diet was evaluated through the study by three 24-h recalls and a food frequency questionnaire. RESULTS: The energy contribution of fat (P = 0.019) and MUFA (P < 0.001) was higher in the olive oil-group while that of PUFA (P = 0.001) and alcohol (P = 0.005) was higher in the sunflower oil-group. TC/HDL-cholesterol and the ATP-III 10-year risk percent decreased more (P < 0.05) in the olive oil group. TC and the TC/HDL-cholesterol and the LDL-cholesterol/HDL-cholesterol ratios and the ATP-III 10-year risk percent decreased significantly more (P < 0.05) in the olive oil-group after BMI, energy and alcohol intakes were adjusted. CONCLUSION: Data suggest that although Simvastatin is a very effective hypolipemic drug, olive oil-diets in preference to sunflower oil-diets must be consumed in patients with high cardiovascular risk.