Increased consumption of virgin olive oil, nuts, legumes, whole grains, and fish promotes HDL functions in humans
Author
Hernáez, Álvaro
Castañer, Olga
Martínez-González, Miguel Ángel, 1957-
Ros Rahola, Emilio
Pintó Sala, Xavier
Estruch Riba, Ramon
Salas Salvadó, Jordi
Corella Piquer, Dolores
Alonso Gómez, Ángel M.
Serra Majem, Lluís
Fiol, Miquel
Lapetra, José
Gómez-Gracia, Enrique
Lamuela Raventós, Rosa Ma.
Fitó Colomer, Montserrat
Other authors
Universitat Ramon Llull. Facultat de Ciències de la Salut Blanquerna
Publication date
2019-01Abstract
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.
Document Type
Article
Document version
Accepted version
Language
English
Keywords
Peix
Lipoproteïnes de densitat alta
Lleguminoses
Cereals
Fruita seca
Nous
Oli d'oliva
Pages
5 p.
Publisher
Wiley Online Library
Is part of
Molecular nutrition and food research, 2019, 63(6): 1800847
Grant agreement number
info:eu-repo/grantAgreement/SUR del DEC/SGR/2014-SGR-240
info:eu-repo/grantAgreement/MINECO/ISCIII/CB06/03/0028
info:eu-repo/grantAgreement/MINECO/ISCIII/CD17/00122
info:eu-repo/grantAgreement/MINECO/ISCIII/CES12/025
info:eu-repo/grantAgreement/MINECO/ISCIII/JR14/00008
info:eu-repo/grantAgreement/MINECO/ISCIII/OBN17PI02
info:eu-repo/grantAgreement/MINECO/ISCIII/PI11/01647
info:eu-repo/grantAgreement/MINECO/ISCIII/PI15/00047
This item appears in the following Collection(s)
Rights
© Wiley-VCH Verlag GmbH i Co. KGaA
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/