Journal Name:
JAMA
Article Title:
Consumption of Olive Oil, Butter, & Vegetable Oils & Coronary Heart Disease Risk Factors
Date Written:
1990
Volume:
263
Number:
5
Page:
688
Author(s):
Trevisan, M.; Krough, V.; Freudenheim, J.; Blake, A.; Muti, P.; Panico, S.; Farinaro, M.; Menotti, A.; Ricci, G.
Article:
A number of experimental studies have demonstrated favorable effects of monounsaturated fats (MUFAs) on coronary heart disease (CHD). There is also data demonstrating the beneficial effect of MUFAs on glucose metabolism and blood pressure. However, at the time of this study (1990), limited evidence was available regarding the association between consumption of MUFAs and CHD risk factors in human populations. The present study investigated the association between diets rich in olive oil (rich in MUFAs), vegetable oils rich in polyunsaturated fat (PUFA), and butter (rich in saturated fat (SFA)), and risk of CHD.
Data used in the present study was obtained from The Italian Nine Communities Study of risk factors for atherosclerosis, which consisted of a cohort of 10,800 men and women. Dietary intake was obtained from a random sample of 4903 men (n=2365) and women (n=2538) from this cohort, aged 20-59 years of age. Participants were questioned regarding their present average frequency of consumption of 35 food items. Fourteen of the 35 items were selected to calculate an atherogenic diet index. Foods selected were those high in saturated fat (SFA) and cholesterol. In addition, intake of butter, olive oil, corn oil and corn oil margarine, sunflower oil and margarine, mixed oil margarine, soybean oil, peanut oil, and suet was also ascertained. For each of the above-mentioned fat sources, participants were asked if the item was used in a large or small amount, or not at all, and was assigned a score based on the level of consumption. The association between CHD risk factors and frequency of consumption of each fat type was analyzed via analysis of the linear trend.
An increased consumption of butter was associated with significantly higher blood pressure, serum cholesterol, and glucose levels for men. In women, only an association between butter intake and elevated glucose levels reached statistical significance. In both sexes, increased consumption of olive oil was associated with significantly lower levels of systolic blood pressure, blood glucose, and blood cholesterol values in both sexes. In men only, diastolic pressure was significantly negatively associated with olive oil consumption. A negative association between consumption of PUFA rich oils and both serum cholesterol and plasma glucose levels was consistent and statistically significant in both sexes. However, the association between intake of PUFA rich oils and blood pressure was not consistent. A negative association between consumption of PUFA rich oils and systolic blood pressure was observed in both men and women, while a positive trend between PUFA intake and diastolic blood pressure was observed, only reaching statistical significant in women and not men.
In conclusion, these cross-sectional findings from a large population sample suggest that the consumption of butter may negatively affect coronary risk factors, while consuming PUFA and MUFA fats appear to be associated with a lower coronary risk profile., , , , ,
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