Effect of Long-Term Olive Oil Dietary Intervention on Postprandial Triacylglycerol and Factor VII Metabolism. Roche, H. M., Zampelas, A., Knapper, J. M., Webb, D., Brooks, C., Jackson, K. G., Wright, J. W., Gould, B. J., Kafatos, A., Gibney, M. J., & Williams, C. M. American Journal of Clinical Nutrition, 68(3):552–560, 1998. abstract bibtex Although the beneficial effects of Mediterranean-type diets, which are rich in olive oil, a good source of monounsaturated fatty acids (MUFAs), are generally accepted, little is known about the effects of long-term dietary MUFA intake on postprandial lipoprotein metabolism and hemostasis. This study used a single-blind, randomized, crossover design to investigate the relative effects of a long-term dietary olive oil intervention and a control [saturated fatty acid (SFA)-enriched] diet on postprandial triacylglycerol metabolism and factor VII activity. The postprandial response to a standard test meal was investigated in 23 healthy men who adhered to both diets for 8 wk. cis-MUFAs were successfully substituted for SFAs in the MUFA diet without affecting total dietary fat or energy intakes. The long-term dietary MUFA intervention significantly reduced plasma and LDL-cholesterol concentrations (P = 0.01). Postprandial triacylglycerol concentrations were significantly greater in the early postprandial period after the MUFA diet (P = 0.003). Postprandial factor VII activation and the concentration of the factor VII antigen were significantly lower after the MUFA diet (P = 0.04 and P = 0.006, respectively). This study showed that isoenergetic substitution of MUFAs for SFAs reduces plasma cholesterol and reduces the degree of postprandial factor VII activation. The alterations in the postprandial triacylglycerol response suggest a greater rate of dietary fat absorption and postprandial triacylglycerol metabolism after a diet rich in MUFAs. This study presents new insights into the biochemical basis of the beneficial effects associated with long-term dietary MUFA consumption, which may explain the lower rates of coronary mortality in Mediterranean regions.
@article{rocheEffectLongtermOlive1998,
title = {Effect of Long-Term Olive Oil Dietary Intervention on Postprandial Triacylglycerol and Factor {{VII}} Metabolism},
author = {Roche, H. M. and Zampelas, A. and Knapper, J. M. and Webb, D. and Brooks, C. and Jackson, K. G. and Wright, J. W. and Gould, B. J. and Kafatos, A. and Gibney, M. J. and Williams, C. M.},
year = {1998},
volume = {68},
pages = {552--560},
abstract = {Although the beneficial effects of Mediterranean-type diets, which are rich in olive oil, a good source of monounsaturated fatty acids (MUFAs), are generally accepted, little is known about the effects of long-term dietary MUFA intake on postprandial lipoprotein metabolism and hemostasis. This study used a single-blind, randomized, crossover design to investigate the relative effects of a long-term dietary olive oil intervention and a control [saturated fatty acid (SFA)-enriched] diet on postprandial triacylglycerol metabolism and factor VII activity. The postprandial response to a standard test meal was investigated in 23 healthy men who adhered to both diets for 8 wk. cis-MUFAs were successfully substituted for SFAs in the MUFA diet without affecting total dietary fat or energy intakes. The long-term dietary MUFA intervention significantly reduced plasma and LDL-cholesterol concentrations (P = 0.01). Postprandial triacylglycerol concentrations were significantly greater in the early postprandial period after the MUFA diet (P = 0.003). Postprandial factor VII activation and the concentration of the factor VII antigen were significantly lower after the MUFA diet (P = 0.04 and P = 0.006, respectively). This study showed that isoenergetic substitution of MUFAs for SFAs reduces plasma cholesterol and reduces the degree of postprandial factor VII activation. The alterations in the postprandial triacylglycerol response suggest a greater rate of dietary fat absorption and postprandial triacylglycerol metabolism after a diet rich in MUFAs. This study presents new insights into the biochemical basis of the beneficial effects associated with long-term dietary MUFA consumption, which may explain the lower rates of coronary mortality in Mediterranean regions.},
journal = {American Journal of Clinical Nutrition},
keywords = {*imported-from-citeulike-INRMM,~INRMM-MiD:c-13594418,agricultural-resources,chemical-composition,forest-resources,nutritional-composition,olea-europaea,secondary-production},
lccn = {INRMM-MiD:c-13594418},
number = {3}
}
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M."],"year":1998,"bibtype":"article","biburl":"https://sharefast.me/php/download.php?id=zOUKvA&token=29","bibdata":{"bibtype":"article","type":"article","title":"Effect of Long-Term Olive Oil Dietary Intervention on Postprandial Triacylglycerol and Factor VII Metabolism","author":[{"propositions":[],"lastnames":["Roche"],"firstnames":["H.","M."],"suffixes":[]},{"propositions":[],"lastnames":["Zampelas"],"firstnames":["A."],"suffixes":[]},{"propositions":[],"lastnames":["Knapper"],"firstnames":["J.","M."],"suffixes":[]},{"propositions":[],"lastnames":["Webb"],"firstnames":["D."],"suffixes":[]},{"propositions":[],"lastnames":["Brooks"],"firstnames":["C."],"suffixes":[]},{"propositions":[],"lastnames":["Jackson"],"firstnames":["K.","G."],"suffixes":[]},{"propositions":[],"lastnames":["Wright"],"firstnames":["J.","W."],"suffixes":[]},{"propositions":[],"lastnames":["Gould"],"firstnames":["B.","J."],"suffixes":[]},{"propositions":[],"lastnames":["Kafatos"],"firstnames":["A."],"suffixes":[]},{"propositions":[],"lastnames":["Gibney"],"firstnames":["M.","J."],"suffixes":[]},{"propositions":[],"lastnames":["Williams"],"firstnames":["C.","M."],"suffixes":[]}],"year":"1998","volume":"68","pages":"552–560","abstract":"Although the beneficial effects of Mediterranean-type diets, which are rich in olive oil, a good source of monounsaturated fatty acids (MUFAs), are generally accepted, little is known about the effects of long-term dietary MUFA intake on postprandial lipoprotein metabolism and hemostasis. This study used a single-blind, randomized, crossover design to investigate the relative effects of a long-term dietary olive oil intervention and a control [saturated fatty acid (SFA)-enriched] diet on postprandial triacylglycerol metabolism and factor VII activity. The postprandial response to a standard test meal was investigated in 23 healthy men who adhered to both diets for 8 wk. cis-MUFAs were successfully substituted for SFAs in the MUFA diet without affecting total dietary fat or energy intakes. The long-term dietary MUFA intervention significantly reduced plasma and LDL-cholesterol concentrations (P = 0.01). Postprandial triacylglycerol concentrations were significantly greater in the early postprandial period after the MUFA diet (P = 0.003). Postprandial factor VII activation and the concentration of the factor VII antigen were significantly lower after the MUFA diet (P = 0.04 and P = 0.006, respectively). This study showed that isoenergetic substitution of MUFAs for SFAs reduces plasma cholesterol and reduces the degree of postprandial factor VII activation. The alterations in the postprandial triacylglycerol response suggest a greater rate of dietary fat absorption and postprandial triacylglycerol metabolism after a diet rich in MUFAs. 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M.},\n year = {1998},\n volume = {68},\n pages = {552--560},\n abstract = {Although the beneficial effects of Mediterranean-type diets, which are rich in olive oil, a good source of monounsaturated fatty acids (MUFAs), are generally accepted, little is known about the effects of long-term dietary MUFA intake on postprandial lipoprotein metabolism and hemostasis. This study used a single-blind, randomized, crossover design to investigate the relative effects of a long-term dietary olive oil intervention and a control [saturated fatty acid (SFA)-enriched] diet on postprandial triacylglycerol metabolism and factor VII activity. The postprandial response to a standard test meal was investigated in 23 healthy men who adhered to both diets for 8 wk. cis-MUFAs were successfully substituted for SFAs in the MUFA diet without affecting total dietary fat or energy intakes. The long-term dietary MUFA intervention significantly reduced plasma and LDL-cholesterol concentrations (P = 0.01). 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