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<title>UTas ePrints - Effects of olive oil and tomato lycopene combination on heart disease risk factors</title>
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<meta content="Ahuja, K.D." name="eprints.creators_name" />
<meta content="Kunde, D.A." name="eprints.creators_name" />
<meta content="Ball, M.J." name="eprints.creators_name" />
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<meta content="Effects of olive oil and tomato lycopene combination on heart disease risk factors" name="eprints.title" />
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<meta content="Background: There remains debate about the relative benefits of high monounsaturated fat diets or high carbohydrate diets in reducing the risk of coronary heart disease. Intake of lycopene from tomatoes and tomato products has been suggested as inversely related to the risk of coronary heart disease and some forms of cancer. However little is known about the effects of combination of olive oil and lycopene on the risk factors of heart disease.
Objective: To compare the effect of two diets (a monounsaturated fat enriched olive oil diet and high carbohydrate low olive oil diet), with controlled carotenoid content on serum lycopene, lipids and susceptibility of serum to in vitro oxidation.
Design: A randomised crossover dietary intervention study, in human subjects (20-70 years), of two dietary periods (olive oil enriched, and high carbohydrate low olive oil) of 10 days duration. Both the diets were matched for basic foods and were controlled for carotenoid content, which was high in lycopene.
Results: Both diets similarly increased serum lycopene levels. Serum high density lipoprotein cholesterol levels were higher; and triglycerides and low density lipoprotein to high density lipoprotein ratio were lower at the end of the high olive oil diet compared to the high carbohydrate low olive oil diet. No difference was seen in susceptibility of serum to in vitro oxidation between the two diets.
Conclusion: A high olive oil diet with high lycopene content may reduce the risk of coronary heart disease by increasing serum lycopene levels and improving serum lipid profile.
Sponsorship: The study was funded by the Clifford Craig Medical Research Trust, Launceston, Tasmania, Australia. H.J. Heinz, Melbourne, Australia and IGA Moonah, Tasmania, Australia respectively provided the tomato products and olive oil. Jane Pittaway kindly assisted with technical aspects.
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<meta content="Kunde, D.A." name="DC.creator" />
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<meta content="Background: There remains debate about the relative benefits of high monounsaturated fat diets or high carbohydrate diets in reducing the risk of coronary heart disease. Intake of lycopene from tomatoes and tomato products has been suggested as inversely related to the risk of coronary heart disease and some forms of cancer. However little is known about the effects of combination of olive oil and lycopene on the risk factors of heart disease.
Objective: To compare the effect of two diets (a monounsaturated fat enriched olive oil diet and high carbohydrate low olive oil diet), with controlled carotenoid content on serum lycopene, lipids and susceptibility of serum to in vitro oxidation.
Design: A randomised crossover dietary intervention study, in human subjects (20-70 years), of two dietary periods (olive oil enriched, and high carbohydrate low olive oil) of 10 days duration. Both the diets were matched for basic foods and were controlled for carotenoid content, which was high in lycopene.
Results: Both diets similarly increased serum lycopene levels. Serum high density lipoprotein cholesterol levels were higher; and triglycerides and low density lipoprotein to high density lipoprotein ratio were lower at the end of the high olive oil diet compared to the high carbohydrate low olive oil diet. No difference was seen in susceptibility of serum to in vitro oxidation between the two diets.
Conclusion: A high olive oil diet with high lycopene content may reduce the risk of coronary heart disease by increasing serum lycopene levels and improving serum lipid profile.
Sponsorship: The study was funded by the Clifford Craig Medical Research Trust, Launceston, Tasmania, Australia. H.J. Heinz, Melbourne, Australia and IGA Moonah, Tasmania, Australia respectively provided the tomato products and olive oil. Jane Pittaway kindly assisted with technical aspects.
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<h1 class="ep_tm_pagetitle">Effects of olive oil and tomato lycopene combination on heart disease risk factors</h1>
<p style="margin-bottom: 1em" class="not_ep_block"><span class="person_name">Ahuja, K.D.</span> and <span class="person_name">Kunde, D.A.</span> and <span class="person_name">Ball, M.J.</span> (2003) <xhtml:em>Effects of olive oil and tomato lycopene combination on heart disease risk factors.</xhtml:em> In: Annual Scientific Meeting of the Nutrition Society of Australia, Hobart, Australia.</p><p style="margin-bottom: 1em" class="not_ep_block"></p><table style="margin-bottom: 1em" class="not_ep_block"><tr><td valign="top" style="text-align:center"><a onmouseover="EPJS_ShowPreview( event, 'doc_preview_1800' );" href="http://eprints.utas.edu.au/1396/1/nutsoc_conference2.pdf" onmouseout="EPJS_HidePreview( event, 'doc_preview_1800' );"><img alt="[img]" src="http://eprints.utas.edu.au/style/images/fileicons/application_pdf.png" class="ep_doc_icon" border="0" /></a><div class="ep_preview" id="doc_preview_1800"><table><tr><td><img alt="" src="http://eprints.utas.edu.au/1396/thumbnails/1/preview.png" class="ep_preview_image" border="0" /><div class="ep_preview_title">Preview</div></td></tr></table></div></td><td valign="top"><a href="http://eprints.utas.edu.au/1396/1/nutsoc_conference2.pdf"><span class="ep_document_citation">PDF</span></a> - Requires a PDF viewer<br />196Kb</td></tr></table><p style="margin-bottom: 1em" class="not_ep_block">Official URL: <a href="http://www.healthyeatingclub.com/APJCN/ProcNutSoc/2000+/2003/ahuja.pdf">http://www.healthyeatingclub.com/APJCN/ProcNutSoc/2000+/2003/ahuja.pdf</a></p><div class="not_ep_block"><h2>Abstract</h2><p style="padding-bottom: 16px; text-align: left; margin: 1em auto 0em auto">Background: There remains debate about the relative benefits of high monounsaturated fat diets or high carbohydrate diets in reducing the risk of coronary heart disease. Intake of lycopene from tomatoes and tomato products has been suggested as inversely related to the risk of coronary heart disease and some forms of cancer. However little is known about the effects of combination of olive oil and lycopene on the risk factors of heart disease.
Objective: To compare the effect of two diets (a monounsaturated fat enriched olive oil diet and high carbohydrate low olive oil diet), with controlled carotenoid content on serum lycopene, lipids and susceptibility of serum to in vitro oxidation.
Design: A randomised crossover dietary intervention study, in human subjects (20-70 years), of two dietary periods (olive oil enriched, and high carbohydrate low olive oil) of 10 days duration. Both the diets were matched for basic foods and were controlled for carotenoid content, which was high in lycopene.
Results: Both diets similarly increased serum lycopene levels. Serum high density lipoprotein cholesterol levels were higher; and triglycerides and low density lipoprotein to high density lipoprotein ratio were lower at the end of the high olive oil diet compared to the high carbohydrate low olive oil diet. No difference was seen in susceptibility of serum to in vitro oxidation between the two diets.
Conclusion: A high olive oil diet with high lycopene content may reduce the risk of coronary heart disease by increasing serum lycopene levels and improving serum lipid profile.
Sponsorship: The study was funded by the Clifford Craig Medical Research Trust, Launceston, Tasmania, Australia. H.J. Heinz, Melbourne, Australia and IGA Moonah, Tasmania, Australia respectively provided the tomato products and olive oil. Jane Pittaway kindly assisted with technical aspects.
</p></div><table style="margin-bottom: 1em" cellpadding="3" class="not_ep_block" border="0"><tr><th valign="top" class="ep_row">Item Type:</th><td valign="top" class="ep_row">Conference or Workshop Item (Paper)</td></tr><tr><th valign="top" class="ep_row">Subjects:</th><td valign="top" class="ep_row"><a href="http://eprints.utas.edu.au/view/subjects/321200.html">320000 Medical and Health Sciences > 321200 Public Health and Health Services</a><br /><a href="http://eprints.utas.edu.au/view/subjects/321205.html">320000 Medical and Health Sciences > 321200 Public Health and Health Services > 321205 Nutrition and Dietetics</a></td></tr><tr><th valign="top" class="ep_row">ID Code:</th><td valign="top" class="ep_row">1396</td></tr><tr><th valign="top" class="ep_row">Deposited By:</th><td valign="top" class="ep_row"><span class="ep_name_citation"><span class="person_name">Dr Kiran Deep Kaur Ahuja</span></span></td></tr><tr><th valign="top" class="ep_row">Deposited On:</th><td valign="top" class="ep_row">19 Jul 2007</td></tr><tr><th valign="top" class="ep_row">Last Modified:</th><td valign="top" class="ep_row">09 Jan 2008 02:30</td></tr><tr><th valign="top" class="ep_row">ePrint Statistics:</th><td valign="top" class="ep_row"><a target="ePrintStats" href="/es/index.php?action=show_detail_eprint;id=1396;">View statistics for this ePrint</a></td></tr></table><p align="right">Repository Staff Only: <a href="http://eprints.utas.edu.au/cgi/users/home?screen=EPrint::View&eprintid=1396">item control page</a></p>
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