6533b833fe1ef96bd129c187

RESEARCH PRODUCT

Reduction in systemic and VLDL triacylglycerol concentration after a 3-month Mediterranean-style diet in high-cardiovascular-risk subjects.

Valentina Ruiz-gutiérrezRosana Cabello-morunoMontserrat FitóMiguel ÁNgel Martínez-gonzálezDolores CorellaDolores CorellaFernando ArósEmilio RosJavier S. PeronaRamon EstruchRamon EstruchMaría Isabel CovasMaría José Cuenca García

subject

Malemedicine.medical_specialtyVery low-density lipoproteinMediterranean dietEndocrinology Diabetes and MetabolismLinoleic acidClinical BiochemistryDietary lipidContext (language use)BiologyLipoproteins VLDLDiet MediterraneanTriacylglycerolBiochemistrychemistry.chemical_compoundBlood serumRisk FactorsMediterranean dietInternal medicineVirgin olive oilmedicineHumansNutsPlant OilsMolecular BiologyOlive OilTriglyceridesAgedNutrition and DieteticsCholesterolMiddle AgedDietary FatsEndocrinologychemistryCardiovascular Diseaseslipids (amino acids peptides and proteins)FemaleVLDLLipoprotein

description

The first results of the PREDIMED (PREvencion con Dieta MEDiterranea) randomized trial, after 3-month intervention, showed that the Mediterranean Diet (MD), supplemented with either virgin olive oil (VOO) or nuts, reduced systolic blood pressure, serum cholesterol and triacylglycerol (TG) concentrations and increased high-density lipoprotein (HDL)-cholesterol when compared to a control (low-fat diet) group. Serum TG levels are an independent risk factor for coronary heart disease and are strongly determined by very low-density lipoprotein (VLDL) composition, which can be specifically modified by dietary lipid source. Within the context of the PREDIMED study, we assessed the VLDL composition in 50 participants after 3 months of intake of two MD, supplemented with VOO or nuts, compared with a low-fat diet. Total and low-density lipoprotein cholesterol concentrations were reduced in subjects on the MD+nuts, whereas HDL-cholesterol increased after consumption of the MD+VOO. Serum TG concentrations were significantly lowered in both intervention groups (either the MD+nuts or MD+VOO). However, only the MD+VOO reduced the VLDL-cholesterol and VLDL-TG content and the TG/apolipoprotein B ratio in VLDL, which was used to estimate particle size. Although VLDL-TG fatty acids were very slightly modified, VLDL-TG molecular species in VLDL after consumption of the MD+nuts were characterized by a higher presence of linoleic acid (18:2, n-6), whereas after the intake of MD+VOO, they were rich in oleic acid (18:1, n-9). Therefore, we conclude that the reduction in systemic TG concentrations observed after consumption of the MD may be explained by reduction of the lipid core of VLDL and a selective modification of the molecular species composition in the particle.

10.1016/j.jnutbio.2009.07.005https://pubmed.ncbi.nlm.nih.gov/19962297