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Effect of Olive Oil with Low Calorie Diet on Blood Lipids in Hyperlipidemic Patients
 
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Publication date: 2012-03-31
 
Pol. J. Food Nutr. Sci. 2012;62(1):57–60
 
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ABSTRACT
Serum lipid abnormality is a risk factor for cardiovascular disease. The aim of this research was to study the effect of olive oil with low-calorie diet on blood lipids in hyperlipidemic patients. The study was done on fifty eight hyperlipidemic patients of both sexes and age range of 25-65 years. The patients received low-calorie diet based on 1400 kcal energy per day for 4 weeks, containing 32% fat, 18% protein and 50% carbohydrate. The intervention group received low-calorie diet including 30 g/d olive oil. Weight, body mass index, waist and hip circumferences were significantly reduced (p
 
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Current Research in Nutrition and Food Science Journal
 
eISSN:2083-6007
ISSN:1230-0322