Monounsaturated Fat and Cardiovascular Risk

Authors: López-Miranda, Jose; Badimon, Lina; Bonanome, Andrea; Lairon, Denis; Kris-Etherton, Penny M.; Mata, Pedro; Pérez-Jiménez, Francisco

Source: Nutrition Reviews, Volume 64, Supplement 1, October 2006 , pp. 2-12(11)

Publisher: International Life Sciences Institute

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Abstract:

On the basis of the information discussed in this review, we can conclude that the effects of a high intake of monounsaturated fatty acids (MUFA) from olive oil include a wide range of healthy benefits beyond improvement in cholesterol levels, suggesting that this type of diet has great potential in preventing cardiovascular disease. MUFA-enriched diets reduce insulin requirements and decrease plasma concentrations of glucose and insulin in type 2 diabetic patients, unlike high-saturated fatty acid and low-fat, highcarbohydrate diets. Moreover, some data show that this dietary model could have a hypotensive effect. There is also substantial evidence that oleic-enriched low-density lipoprotein (LDL) is more resistant to oxidative modifications and that dietary MUFA may influence various components and functions related to the endothelium. These include endothelium-dependent vasodilatation and a reduced capacity of oleicenriched LDL to promote the adhesion and chemotaxis of monocytes. On the other hand, a MUFA diet decreases the prothrombotic environment, modifying platelet adhesion, coagulation, and fibrinolysis. Its reducing effect on PAI-1 plasma levels is of particular relevance. This wide range of anti-atherogenic effects could explain the low rate of cardiovascular mortality found in Mediterranean countries, where there is a moderate to high supply of dietary MUFA. Future studies need to focus on uncovering the mechanisms by which the Mediterranean diet exerts its beneficial effects.

Keywords: CARDIOVASCULAR DISEASE; MEDITERRANEAN DIET; MONOUNSATURATED FAT; OLIVE OIL

Document Type: Research article

DOI: http://dx.doi.org/10.1301/nr.2006.oct.S2-S12

Publication date: 2006-10-01

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Monounsaturated Fat and Cardiovascular Risk

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