Acute effects of different types of oil consumption on endothelial function, oxidative stress status and vascular inflammation in healthy volunteers

• Published in: British journal of nutrition 2010-01, Vol.103 (1), p.43-49
• Main Authors: Tousoulis, Dimitris, Papageorgiou, Nikolaos, Antoniades, Charalambos, Giolis, Anastasios, Bouras, George, Gounari, Panagiota, Stefanadi, Elli, Miliou, Antigoni, Psaltopoulou, Theodora, Stefanadis, Christodoulos
• Format: Article
• Language: English
• Subjects: acute effects; Adhesion; Adult; adults; Bioavailability; Biological and medical sciences; blood flow; Blood Flow Velocity - drug effects; Blood Flow Velocity - physiology; blood vessels; Cardiovascular disease; cod liver oil; Cod Liver Oil - pharmacology; Consumption; Corn; corn oil; Corn Oil - adverse effects; Corn Oil - pharmacology; Diet; dietary fat; Dietary Fats, Unsaturated - pharmacology; dietary supplements; endothelial cells; Endothelial function; Endothelium, Vascular - drug effects; Endothelium, Vascular - physiology; Endothelium, Vascular - physiopathology; fat intake; Fatty Acids - pharmacology; Feeding. Feeding behavior; Fish oils; Forearm - blood supply; Fundamental and applied biological sciences. Psychology; Health risks; Human and Clinical Nutrition; Humans; Inflammation; Inflammation - blood; Inflammation - prevention & control; lipid metabolism; Nutrition research; Oils; Oils & fats; Oils - pharmacology; Olive Oil; Oxidation; Oxidative stress; Oxidative Stress - drug effects; Plant Oils - pharmacology; soybean oil; vascular inflammation; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0007-1145; 1475-2662
• DOI: 10.1017/S0007114509991346

Consumption of different types of oil may have different effects on cardiovascular risk. The exact role of maize oil, cod liver oil, soya oil and extra virgin olive oil on endothelial function, oxidative stress and inflammation is unknown. We evaluated the effect of acute consumption of these types of oil on endothelial function, oxidative stress and inflammation in healthy adults. Thirty-seven healthy volunteers were randomised to receive an oral amount of each type of oil or water. Endothelial function was evaluated by gauge-strain plethysmography at baseline and 1, 2 and 3 h after consumption. Oxidative stress status was determined by total lipid peroxides (PEROX), while inflammatory process was estimated by measuring the soluble form of vascular adhesion molecule 1. Serum levels of the two previous markers were measured at baseline and 3 h after oil consumption. Reactive hyperaemia (RH) was significantly decreased after maize oil consumption compared with controls (P