Olive oil may lower LDL-cholesterol levels

The Executive Secretariat is supported by the Department of Preventative Medicine and Public Health at the University of Navarra, in collaboration with researchers who hold over ten years’ experience. The aim is to create a regularly updated database that gathers the latest scientific research.

One of the mayor causes of metabolic syndrome and other metabolic related diseases is the lipid profile. In a recently published randomized clinical trial, olive oil, in the context of a Mediterranean diet, and the additional benefits of oat consumption demonstrated improvements on cholesterol levels. The effects of lower LDL-cholesterol levels (“bad cholesterol”) were observed as early as four weeks and up to eight weeks after oat supplementation and adherence to the Mediterranean dietary pattern.

Moreover, the PREDIMED-Plus study has been studying olive oil’s high polyphenol content along with other beneficial substances. The polyphenols described in this study improved metabolic syndrome markers, such as fasting plasma glucose, blood pressure, and triglycerides, but most importantly increased HDL cholesterol (“good cholesterol”) levels.

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