Effect on blood pressure of two diets differing in total fat but not in saturated and polyunsaturated fatty acids in healthy volunteers

Mensink, R.P.; Janssen, Mieke C. W.; Katan, M.B.

doi:10.1093/ajcn/47.6.976

Cited by 58 publications

(34 citation statements)

References 23 publications

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“…Another study in 47 healthy normotensive volunteers showed a reduction of BP after a diet with a high amount of MUFA, from olive oil, compared with a diet rich in SFA. However, in this case, the MUFA diet did not perform better than a high-carbohydrate diet 25 . In women with gestational diabetes, MUFA (from high-oleic sunflower oil) intake prevented the BP increase in the third trimester of pregnancy compared with a diet rich in carbohydrates 34 .…”

Section: Feeding Trialsmentioning

confidence: 62%

Monounsaturated fatty acids, olive oil and blood pressure: epidemiological, clinical and experimental evidence

Alonso

Ruı́z-Gutı́errez

Martínez‐González

2006

Public Health Nutr.

105

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Diet has an important role in the prevention and treatment of hypertension. In early epidemiological studies, conducted mainly in the USA, monounsaturated fatty acids showed a deleterious association with blood pressure or no relationship at all. However, more recent studies, conducted in Mediterranean countries, have shed new light on this issue. In the present review we summarise the main results of epidemiological studies and feeding trials, and explain the possible mechanisms through which monounsaturated fatty acids, and specifically olive oil as the major dietary source of this type of fat in Mediterranean countries, could exert a favourable effect on blood pressure.

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Section: Feeding Trialsmentioning

confidence: 62%

Monounsaturated fatty acids, olive oil and blood pressure: epidemiological, clinical and experimental evidence

Alonso

Ruı́z-Gutı́errez

Martínez‐González

2006

Public Health Nutr.

105

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“…The short duration of the former studies may have been a limiting factor leading to a possible delayed response. Also, in two of the four studies (6,8), the percentage of energy from saturated fat was higher (2-3.2%) and the dietary fiber content was lower (9 -18 g) on the highmonounsaturated fat diet compared with the high-carbohydrate diet. These differences could have mitigated any possible blood pressureϪlowering effect of monounsaturated fat as diets high in saturated fat or low in fiber have been reported to raise blood pressure (13,14).…”

Section: Phases 1 2 and 2 Extension (21 Patients)mentioning

confidence: 94%

“…Lauszus et al (5) reported a greater rise in 24-h ambulatory diastolic blood pressure with a high-carbohydrate diet than with a high-monounsaturated fat diet in women with gestational diabetes. However, Mensink et al (6) found no difference in clinical blood pressure in normotensive subjects randomized to a high-monounsaturated fat or a highcarbohydrate diet. Three cross-over studies, two in type 2 diabetic subjects (7,8) and one in subjects with hyperlipidemia (9), also found no difference in 24-h ambulatory (7) or clinical (8,9) blood pressure on the two diets.…”

mentioning

confidence: 99%

“…Three cross-over studies, two in type 2 diabetic subjects (7,8) and one in subjects with hyperlipidemia (9), also found no difference in 24-h ambulatory (7) or clinical (8,9) blood pressure on the two diets. These conflicting results could be due to a short study duration (21-36 days) in some studies (4,6,7,9); the small sample size of some cross-over (n ϭ 10 -15) (4,7) and parallel design (n ϭ 27-47) (5,6) studies; the use of diets with large differences in saturated fat, fiber, or cholesterol content (4 -6,8); or changes in patient body weight of Ͼ1 kg during the course of each diet (6). In addition, in one study, diets were only partially provided by the investigators (9).…”

mentioning

confidence: 99%

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Effect of a High-Carbohydrate Versus a High—cis-Monounsaturated Fat Diet on Blood Pressure in Patients With Type 2 Diabetes

et al. 2005

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OBJECTIVE -To investigate whether blood pressure is different in type 2 diabetic patients on a diet rich in carbohydrates versus a diet rich in cis-monounsaturated fatty acids. Data on the dietary effects on these diets' glucose and lipid metabolism have been previously published. RESEARCH DESIGN AND METHODS -The study compared the effect of feeding 42 type 2 diabetic patients a carefully controlled isoenergic high-carbohydrate (high-carb; 55% energy as carbohydrate, 30% as fat, and 10% as monounsaturated fat) and highϪmonounsaturated fat (high-mono; 45% energy as fat, 25% as monounsaturated fat, and 40% as carbohydrate) diet for 6 weeks each in a four-center, randomized, cross-over study on blood pressure. Twenty-one patients continued the diet they received during the second phase for an additional 8 weeks.RESULTS -According to repeated-measures ANOVA, blood pressure during the last 3 days of each phase was similar after 6 weeks of the high-carb and high-mono diets (systolic blood pressure: 128 Ϯ 16 vs. 127 Ϯ 15 mmHg, P ϭ 0.9; diastolic blood pressure: 75 Ϯ 7 vs. 75 Ϯ 8 mmHg, P ϭ 0.7). However, after 14 weeks of the high-carb diet (n ϭ 13), there was a significant increase in blood pressure compared with 6 weeks of the high-mono diet (systolic blood pressure: 132 Ϯ 13 vs. 126 Ϯ 11 mmHg, P ϭ 0.04; diastolic blood pressure: 83 Ϯ 6 vs. 76 Ϯ 7 mmHg, P ϭ 0.002). After 14 weeks of the high-mono diet (n ϭ 8), the reduction in blood pressure was not significant compared with 6 weeks of the high-carb diet (systolic blood pressure: 118 Ϯ 14 vs. 121 Ϯ 16 mmHg, P ϭ 0.4; diastolic blood pressure: 71 Ϯ 8 vs. 75 Ϯ 10 mmHg, P ϭ 0.3).CONCLUSION -Although the exchange of carbohydrates with monounsaturated fats may not affect blood pressure in the short term, long-term consumption of a high-carbohydrate diet may modestly raise blood pressure in type 2 diabetic patients. Diabetes Care 28:2607-2612, 2005I t has been well established that replacing a high-carbohydrate diet with a diet rich in cis-monounsaturated fatty acids improves lipids and lipoproteins (1).Whether high-monounsaturated fat diets also improve blood pressure compared with high carbohydrate diets is controversial. Epidemiological studies show that cis-monounsaturated fat intake is higher in individuals with lower blood pressure (2,3).The results of randomized intervention studies, which can determine cause and effect, in this area are conflicting. In a cross-over study in type 2 diabetic subjects, Rasmussen et al. (4) found that a high-monounsaturated fat diet lowered daytime ambulatory blood pressure but not auscultatory blood pressure compared with a high-carbohydrate diet. Lauszus et al. (5) reported a greater rise in 24-h ambulatory diastolic blood pressure with a high-carbohydrate diet than with a high-monounsaturated fat diet in women with gestational diabetes. However, Mensink et al. (6) found no difference in clinical blood pressure in normotensive subjects randomized to a high-monounsaturated fat or a highcarbohydrate diet. Three cross-over studies, two i...

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“…In the SUN Study, olive oil consumption was also associated with lower risk of developing hypertension but only among men (82) . Also, two interventional studies have demonstrated that a diet rich in MUFA is more capable of reducing blood pressure compared to a diet rich in SFA (83) and, unlike a low-fat, carbohydrate-rich diet, has no deleterious effect on blood pressure in normotensive subjects (84) . A reduction in the use of hypertensive medication was also observed after intake of a diet rich in olive oil, compared to a high PUFA diet (85) .…”

Section: Effect Of the Mediterranean Diet On Hypertensionmentioning

confidence: 99%

Mediterranean diet and metabolic syndrome: the evidence

Babió

Bulló

Salas‐Salvadó

2009

Public Health Nutr.

158

106

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Background: The Mediterranean diet has long been related to a lower cardiovascular disease risk; however, more recent evidences also indicate that it has a favourable effect on adiposity and type 2 diabetes. Design: Review of the available literature in relation to Mediterranean diet and metabolic syndrome. Results: Several components of Mediterranean diet patterns have been inversely related with body mass index. They are considered to be modulators of insulin resistance, can exert beneficial effects on blood pressure, improve atherogenic dyslipidemia or attenuate the inflammatory burden associated with metabolic syndrome. Furthermore, a lower prevalence of metabolic syndrome has been associated with dietary patterns rich in fruits and vegetables, nuts, olive oil, legumes and fish, moderate in alcohol and low in red meat, processed meat, refined carbohydrates and whole-fat dairy products. Conclusions: There is much evidence suggesting that the Mediterranean diet could serve as an anti-inflammatory dietary pattern, which could help to fight diseases related to chronic inflammation, including metabolic syndrome.

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Effect on blood pressure of two diets differing in total fat but not in saturated and polyunsaturated fatty acids in healthy volunteers

Cited by 58 publications

References 23 publications

Monounsaturated fatty acids, olive oil and blood pressure: epidemiological, clinical and experimental evidence

Monounsaturated fatty acids, olive oil and blood pressure: epidemiological, clinical and experimental evidence

Effect of a High-Carbohydrate Versus a High—cis-Monounsaturated Fat Diet on Blood Pressure in Patients With Type 2 Diabetes

Mediterranean diet and metabolic syndrome: the evidence

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