Spiseoliers effekt på blodlipider og risiko for iskæmisk hjertesygdom med særlig fokus på olivenolie: En litteraturgennemgang

Lillian Jespersen, Marianne Uhre Jakobsen, Henrik Hasseldam, Peter Marckmann

    Publikation: Bidrag til tidsskriftArtikelForskningpeer review

    Abstrakt

    Introduction: The European Union is financing a large-scale campaign, in which olive oil is represented as the optimal fat for dietetic prevention of coronary heart disease. Method: We reviewed all controlled dietary studies comparing the effect on blood lipids of olive oil and alternative vegetable oils. Fifteen studies were identified. Results: Consumption of olive oil was associated with significantly raised plasma concentrations of low density lipoprotein cholesterol (+6.5%), high density lipoprotein cholesterol (+5%), and triglycerides (+7%) as compared with an average of the alternative oils. In the ligth of these differences in blood lipids and the risk coefficients published earlier, we calculated that the consumption of olive oil was associated with a 7% increase in the risk of coronary heart disease. Conclusion: We conclude that olive oil cannot be considered more cardioprotective than other unsaturated vegetable oils as judged from its effects on blood lipids.

    Bidragets oversatte titelThe effect of vegetable oils on blood lipids and the risks of coronary heart diseases with special emphasis on olive oil
    OriginalsprogDansk
    Sider (fra-til)4736-4740
    Antal sider5
    TidsskriftUgeskrift for laeger
    Vol/bind163
    Udgave nummer35
    StatusUdgivet - 27 aug. 2001

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