Hypertension Clinical Trial
Official title:
Cardiovascular Effects of Extra Virgin Olive Oil (EVOO) in Healthy Reproductive-aged Women: A Randomized Controlled Trial
This study aims to compare changes in cardiovascular function and markers of inflammation and metabolic dysfunction in women randomized to treatment with extra virgin olive oil (EVOO) versus those randomized to treatment with a control oil low in oleic acid and phenols for 8 weeks.
Participants will be randomized to receive 45 ml (40 g) of extra virgin olive oil (EVOO)
daily for 8 weeks or an identical dose of a control sunflower seed oil low in oleic acid and
phenol content. EVOO high in oleic acid and phenolic content will be identified and shipped
from Italy and stored protected from heat and light in the Bionutrition Core at the Clinical
Research Center at the University of Vermont Medical Center. Women will undergo a detailed
cardiovascular assessment at baseline and following treatment, including assessment of blood
pressure, pulse-wave velocity, calculation of arterial distensibility and beta stiffness,
flow-mediated vasodilation, cardiac output, response to volume challenge and dual-energy
X-ray absorptiometry (DEXA). Lipid profiles and markers of inflammation, oxidative stress and
metabolic dysfunction will also be assessed at both study visits.
Investigators hypothesize that treatment with high oleic acid and phenolic EVOO will be
associated with decreased blood pressure, improved vascular compliance and blood vessel
function, and with improvement in lipid profile, inflammation and markers of metabolic
dysfunction.
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