The effects of canola and olive oils consumption compared to sunflower oil, on lipid profile and hepatic steatosis in women with polycystic ovarian syndrome: a randomized controlled trial

Abstract

Background Polycystic Ovarian Syndrome (PCOS) is one of the most common endocrinopathies and metabolic disorders in women during their reproductive years. It is often associated with dyslipidemia and other risk factors of cardiovascular diseases (CVD). This study was aimed to evaluate dietary intervention effects with canola and olive oils compared to sunflower oil on lipid profile and fatty liver severity among women with PCOS. Method This study was a 10-week intervention including 72 women with PCOS. Patients were randomly assigned to three groups for receiving 25 g/day canola, olive, or sunflower oils for 10 weeks. The primary and secondary outcomes were to assess changes in lipid profile and in fatty liver severity, respectively. Result At the end of the study, 72 patients with a mean age of 29.31 were analysed. Canola oil consumption resulted in a significant reduction in serum levels of TG (P = 0.002) and TC/HDL (P = 0.021), LDL/HDL (P = 0.047), and TG/HDL (P = 0.001) ratios, however, there was no significant reduction in lipid profile following olive oil consumption. Canola (P < 0.001) and olive oils (P = 0.005) could significantly reduce the fatty liver grade. Moreover, HOMA-IR in both canola (P < 0.001) and olive (P = 0.004) groups was significantly decreased. Conclusion In total, compared to olive and sunflower oils, significant improvements in lipid profile, liver function, and HOMA-IR were observed following canola oil consumption in women with PCOS. Trial registration IR.MUI.RESEARCH.REC.1397.315. Registered 30 JUNE 2019 - Retrospectively registered, https://www.irct.ir/trial/38684

Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans

“…The slight increase in T-C and LDL-C concentrations following HOSO intake contrasts with the results obtained in a previous intervention study carried out in healthy subjects, where the consumption of 3.9 g/d of HOSO for 12 weeks was related to a reduction in T-C, LDL-C and HDL-C concentrations [ 23 ]. In contrast, the lack of reduction in T-C and LDL-C concentration after SO consumption is in agreement with human studies that assessed the effects of consuming SO on blood lipids in comparison with flaxseed oil [ 22 ], coconut oil [ 20 ], canola oil and olive oil [ 21 ]. According to the Regulation (EC) No 432/2012, OPO and HOSO are high monounsaturated fats, whereas SO is high polyunsaturated fat.…”

“…OPO’s frying behavior has recently been evaluated in a study conducted by Holgado et al [ 19 ] in which OPO showed better discontinuous frying performance compared to SO and HOSO. Unlike OPO, SO’s health properties have been evaluated in numerous clinical trials in comparison with other fat sources such as coconut oil [ 20 ], canola oil, olive oil [ 21 ] and flaxseed oil [ 22 ]. Among these studies, only in the intervention by Akrami et al [ 22 ], after the consumption of 25 mL/d of SO for 7 weeks, beneficial effects on lipid profile, blood pressure and anthropometric measures were described.…”

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

“…FAs are present in the oil as triacylglycerols. Its main component is oleic acid, a MUFA that accounts for 65–80% of the FA content (ranges obtained from Konuskan et al., 2019; Orsavova et al., 2015; Rotondi et al., 2021; Vávra et al., 2021; Wang et al., 2019; Yahay et al., 2021). Oleic acid is reported to have beneficial cardiovascular effects and, as MUFA, with its single double bond, it is more stable than polyunsaturated fatty acids (PUFA) (Yubero‐Serrano et al., 2019).…”

“…Main FA components of vegetable oils, ranges in % obtained from Alves et al., 2019; Chen et al., 2020; Feizabadi et al., 2021; Holey et al., 2021; Konuskan et al., 2019; Król et al., 2021; Rotondi et al., 2021; Vávra, Hájek, & Kocián, 2021b; Wang et al., 2019; Yahay et al., 2021…”

“…Other FAs, such as linoleic are much less abundant in EVOO than in other vegetable oils (Jimenez-Lopez et al, 2020). The FA profile of EVOO thus distinguishes F I G U R E 1 Main FA components of vegetable oils, ranges in % obtained from Alves et al, 2019;Chen et al, 2020;Feizabadi et al, 2021;Holey et al, 2021;Konuskan et al, 2019;Król et al, 2021;Rotondi et al, 2021;Vávra, Hájek, & Kocián, 2021b;Wang et al, 2019;Yahay et al, 2021 2020; Yang et al, 2013), using GC coupled with a flame ionization detector (FID) or mass spectrometry (MS), the traditional method to evaluate the lipid fraction of EVOO. This methodology, however, requires a pretreatment of the sample to obtain FA methyl esters.…”