Estudios científicos
Increased Consumption of Virgin Olive Oil, Nuts, Legumes, Whole Grains, and Fish Promotes HDL Functions in Humans
Abstract:
Scope: To evaluate whether increases in the consumption of cardioprotective food groups (virgin olive oil, nuts, fruits/vegetables, legumes, whole grains, fish, and wine) are associated with improvements in high-density lipoprotein (HDL) functions in high cardiovascular risk subjects.
Methods and results: The association between 1-year changes in food group consumption and HDL functionality traits in 296 high cardiovascular risk subjects is assessed. Increases in virgin olive oil (10 g d-1 ) and whole grain consumption (25 g d-1 ) are associated with increments in cholesterol efflux capacity (+0.7%, P = 0.026, and +0.6%, P = 0.017, respectively). Increases in nut (30 g d-1 ) and legume intake (25 g d-1 ) are linked to increments in paraoxonase-1 activity (+12.2%, P = 0.049, and +11.7%, P = 0.043, respectively). Legume intake increases are also related to decreases in cholesteryl ester transfer protein activity (-4.8%, P = 0.028). Fish consumption increments (25 g d-1 ) are associated with increases in paraoxonase-1 activity (+3.9%, P = 0.030) and declines in cholesteryl ester transfer protein activity (-1.6%, P = 0.021), HDL cholesterol concentrations (-1.1%, P = 0.039), and functions related to HDL levels (cholesterol efflux capacity, -1.1%, P = 0.010).
Conclusion: Increases in the consumption of virgin olive oil, nuts, legumes, whole grains, and fish (achievable through a regular diet) were associated with improvements in HDL functions in high cardiovascular risk subjects.
Comentarios divulgativos:
En este estudio los autores evalúan si el incremento en la ingesta de grupos de alimentos cardiosaludables (aceite de oliva virgen, frutos secos, frutas y verduras, legumbres, cereales de grano entero, pescados y vino), durante un año, se relaciona con mejoras en las funciones biológicas de las lipoproteínas de alta densidad (HDL, comúnmente conocido como "colesterol sano") en personas con riesgo cardiovascular elevado. Para ello se evaluó la ingesta de estos alimentos y la funcionalidad del HDL en 296 voluntarios.
Los resultados mostraron que un incremento en la ingesta de aceite de oliva virgen, frutos secos, legumbres, cereales de grano entero y posiblemente de pescado se relacionaba con mejoras en la funcionalidad del HDL, independientemente de otras variables relacionadas con el estilo de vida o con la salud cardiovascular. Sin embargo, el incremento del consumo de vino y de frutas y verduras no se asociaba con cambios en las propiedades del HDL.
