Effect of Olive Oil with Low Calorie Diet on Blood Lipids in Hyperlipidemic Patients

Abstract

Effect of Olive Oil with Low Calorie Diet on Blood Lipids in Hyperlipidemic Patients

Serum lipid abnormality is a risk factor for cardiovascular disease. The aim of this research was to study the effect of olive oil with low-calorie diet on blood lipids in hyperlipidemic patients. The study was done on fifty eight hyperlipidemic patients of both sexes and age range of 25-65 years. The patients received low-calorie diet based on 1400 kcal energy per day for 4 weeks, containing 32% fat, 18% protein and 50% carbohydrate. The intervention group received low-calorie diet including 30 g/d olive oil. Weight, body mass index, waist and hip circumferences were significantly reduced (p<0.05) after 4 weeks in both groups. Treatment with olive oil was associated with a significant reduction (p<0.05) in low density lipoprotein.