Effects of Extra‐Virgin Olive Oil and Fish Oil on Lipid Profile and Oxidative Stress in Patients with Metabolic Syndrome

Abstract

The aim of this study was to verify if extra‐virgin olive oil and fish oil would have a synergistic effect on lipid and oxidative stress parameters in patients with metabolic syndrome (MetS). One hundred and two patients (81 female and 21 male) with MetS (aged 51.45 years) from the ambulatory of the University Hospital of Londrina, Paraná, Brazil participated in this intervention study. A control group (CG) maintained their usual diet; the fish oil group (FO) received 3 g/d of fish oil n‐3 fatty acids; the olive oil group (OO) received 10mL/d of extra‐virgin olive oil, and the fish and olive oil group (FOO) received 3 g/d of fish oil and 10mL/d of extra‐virgin olive oil. Assessments were performed at baseline and after 90 days. Differencesacrosstreatmentgroupsshowedastatisticallysignificantdecrease (p<0.05) in TC and LDL‐C when FOO was compared with CG and OO, respectively. Hydroperoxides showedasignificantdecrease (p<0.05) when FOO was compared with CG, whereas there was an increase in TRAP/AOPP (p<0.05) in FOO when compared to FO. The present study provides evidence that increased dietary n‐3 PUFA and extra‐virgin olive oil have beneficial synergistic effects on lipid metabolism and oxidative stress in MetS patients.