Impact of the consumption of a rich diet in butter and it replacement for a rich diet in extra virgin olive oil on anthropometric, metabolic and lipid profile in postmenopausal women.
Study Goal
The researchers aimed to compare the effects of a diet high in saturated fats (using butter) versus monounsaturated fats (using extra virgin olive oil) on anthropometric, metabolic, and lipid profiles in postmenopausal women.
Results Summary
The butter-based (SAT) diet increased total cholesterol, LDL-C, and non-HDL cholesterol, raising cardiovascular risk, while the olive oil-based (MONO) diet improved HDL-C and reduced markers of metabolic syndrome and coronary heart disease risk.
Population
Postmenopausal women with an average BMI of 29.8 kg/m².
Effective Dosage
Not specified (butter was part of a diet with 38% fat, 20% saturated fat).
Duration
28 days per dietary intervention period.
Interactions
None mentioned.
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
SAT diet (rich in saturated fats) | increase | TC (Total Cholesterol) | postmenopausal women | p <0.001 | increased | #1 |
SAT diet (rich in saturated fats) | increase | LDL-C | postmenopausal women | p <0.002 | increased | #2 |
SAT diet (rich in saturated fats) | increase | non HDL-Cholesterol | postmenopausal women | p <0.000 | increased | #3 |
MONO diet (rich in monounsaturated fats with extra virgin olive oil) | increase | HDL-C | postmenopausal women | p <0.000 | increased | #4 |
SAT diet (rich in saturated fats) | increase | TC/HDL-c ratio | postmenopausal women | p <0.000 | increased | #5 |
SAT diet (rich in saturated fats) | increase | Non col HDL-c/HDL-c | postmenopausal women | p <0.000 | increased | #6 |
SAT diet (rich in saturated fats) | increase | LDL-c/HDL-c | postmenopausal women | p <0.000 | increased | #7 |
SAT diet (rich in saturated fats) | increase | TG/HDL-c | postmenopausal women | p <0.000 | increased | #8 |
MONO diet (rich in monounsaturated fats with extra virgin olive oil) | decrease | TC/HDL-c | postmenopausal women | p <0.015 | decreased | #9 |
MONO diet (rich in monounsaturated fats with extra virgin olive oil) | decrease | TG/HDL-c | postmenopausal women | p <0.016 | decreased | #10 |
SAT diet (rich in saturated fats) | increase | cardiovascular risk | postmenopausal women | - | increased | #11 |
MONO diet (rich in monounsaturated fats with extra virgin olive oil) | decrease | risk to develop the metabolic syndrome components and choronary heart disease | postmenopausal women | - | decreased | #12 |
OBJECTIVE: To analyze the impact of the substitution of a rich diet in saturated fats with a rich diet in monounsaturated fats on anthropometric, metabolic and lipid profile in postmenopausal women. MATERIAL AND METHODS: A prospective, longitudinal and comparative study where 18 postmenopausal women participated in two periods of dietary intervention of 28 days each one: 1) (SAT diet) consumed butter. Caloric formula (CF) = 15% protein, 38% fat. [20% saturated fat (SFA), 12% monounsaturated fat (MUFA) and 47% carbohydrates and 6% polyunsaturated (PUFA)]. b) Period MONO: with extra virgin olive oil (EVOO). CF = 15% protein, 38% fat (<10% SFA, 22% PUFA and 6% MUFA) and 47% carbohydrates. Size and body composition, glucose, insulin, HOMA, TC, HDL-C, LDL-C, VLDL-C, TG, TC/HDL-C, LDL-C/HDL-C, TG/HDL-C and non-HDL-C/HDL.C were measured; dietary Anamnesis/24 hours, daily food record. ANOVA and Bonferroni statistical analysis (SPSS 20) was applied. RESULTS: The age was 56 ± 5 years, BMI 29.8 ± 3.1 kg/m2, waist circumference: 93.2 ± 10.1 cm, waist/hip ratio: 0.86 ± 0.14, waist/height: 0.59 ± 0.06 and 38.6 ± 4% body fat (NS). Lipid profile: SAT diet increased TC (p <0.001), LDL-C (p <0.002) and non HDL-Cholesterol (p <0.000), HDL-C increased in MONO diet (p <0.000). SAT diet: TC/HDL-c ratio, Non col HDL-c/HDL-c, LDL-c/HDL-c (p <0.000) and TG/HDL-c (p <0.000). In MONO diet decreased TC/HDL-c (p <0.015) and TG/HDL-c (p <0.016). CONCLUSIONS: The SAT diet increased cardiovascular risk, while the MONO diet decreased the risk to develop the metabolic syndrome components and choronary heart disease.