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Effects of High-Phenolic Extra Virgin Olive Oil (EVOO) on the Lipid Profile of Patients with Hyperlipidemia: A Randomized Clinical Trial.

  • 2025-08-02
  • Nutrients 17(15)
    • Christos Kourek
    • Emmanouil Makaris
    • Prokopios Magiatis
    • Virginia Zouganeli
    • Vassiliki Benetou
    • Alexandros Briasoulis
    • Andrew Xanthopoulos
    • Ioannis Paraskevaidis
    • Eleni Melliou
    • Georgios Koudounis
    • Philippos Orfanos

Study Design

Type
Randomized Controlled Trial (RCT)
Population
50 hyperlipidemic patients
Methods
single-blind, randomized clinical trial, two types of EVOO with different polyphenol content and dosages (higher-dose lower-phenolic EVOO 414 mg/kg phenols, 20 g/day; lower-dose higher-phenolic EVOO 1021 mg/kg phenols, 8 g/day) for 4 weeks
Blinding
Single-blind
Duration
4 weeks
  • Rigorous Journal

Background/objectives

Hyperlipidemia is a major risk factor for cardiovascular disease and atherosclerosis. Polyphenols found in polyphenol-rich extra virgin olive oil (EVOO) have been shown to possess strong antioxidant, anti-inflammatory, and cardioprotective properties. The present study aimed to assess the effects of two types of EVOO with different polyphenol content and dosages on the lipid profile of hyperlipidemic patients.

Methods

In this single-blind, randomized clinical trial, 50 hyperlipidemic patients were randomized to receive either a higher-dose, lower-phenolic EVOO (414 mg/kg phenols, 20 g/day) or a lower-dose, higher-phenolic EVOO (1021 mg/kg phenols, 8 g/day), for a period of 4 weeks. These doses were selected to ensure equivalent daily polyphenol intake in both groups (~8.3 mg of total phenols/day), based on chemical analysis performed using NMR spectroscopy. The volumes used (8-20 g/day) reflect typical daily EVOO intake and were well tolerated by participants. A group of 20 healthy individuals, separated into two groups, also received the two types of EVOO, respectively, for the same duration. Primary endpoints included blood levels of total blood cholesterol, low-density lipoprotein (LDL), high-density lipoprotein (HDL), triglycerides, lipoprotein-a (Lpa), and apolipoproteins A1 and B. Measurements were performed at baseline and at the end of the 4-week intervention. Linear mixed models were performed for the data analysis.

Results

The higher-phenolic, lower-dose EVOO group showed a more favorable change in total blood cholesterol (p = 0.045) compared to the lower-phenolic, higher-dose group. EVOO intake was associated with a significant increase in HDL (p < 0.001) and reduction in Lp(a) (p = 0.040) among hyperlipidemic patients in comparison to healthy individuals.

Conclusions

EVOO consumption significantly improved the lipid profile of hyperlipidemic patients. Higher-phenolic EVOO at lower dosages appears to be more effective in improving the lipid profile than lower-phenolic EVOO in higher dosages.

Research Insights

Adverse Events Reported

  • Olive Oil→Overall tolerability

    The volumes used (8-20 g/day) reflect typical daily EVOO intake and were well tolerated by participants.

    Finding
    Reported
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