Olive and Sesame Oil Effect on Lipid Profi le in Hypercholesterolemic Patients, Which Better?

Sayedeh Mahdieh Namayandeh, Fatemeh Kaseb, Soheila Lesan

Abstract


Background: The study on natural substances especially, dietary components such as liquid oils affecting cholesterol can be important for therapeutic propose. Sesame seeds with various biomedical actions can be control the hypercholesterolemia. On the other hand, olive oil has a wide range of therapeutic effect on lipid profile in human.

Aim: To evaluate and compare lipid profile changes after olive and sesame oils consumption in hypercholesterolemia.

Methods: This study was a clinical randomized trial that was performed via parallel design on 48 patients. The patients were randomly allocated in to two groups: A: olive oil and B: sesame oil. After 1 month prescription of Step I National Cholesterol Education Program diet, patients consumed 4 table spoons aprox. 60 g) of refi ned olive or sesame oil daily as an exchange of other oils, for 1 month. Lipid profi les The P < 0.05 was considered as signifi cant difference.

Result: Out of 48 patients, 24 (50%) were men. The mean age was 41.7 ± 8.3 years. The mean of total cholesterol, triglyceride (TG), low density lipoprotein (LDL), cholesterol, and high density lipoprotein (HDL) cholesterol, before oil consumption was 224.5 ± 22, 256 ± 132, 132.6 ± 9, and 44.5 ± 11 mg/dl. After olive oil consumption cholesterol, TG, LDL-C, weight, waist and BMI were decreased and HDL-C was increased. After sesame oil consumption cholesterol, TG, LDL-C were significantly decreased. Weight, waist were decreased and HDL-C was increased (P > 0.05).

Conclusions: Sesame oil had equivalent effect on lipid profile in comparison olive oil and lipid profile improvement was better in sesame oil in LDL-C and TG.

Keywords: Hypercholesterolemia, olive oil, sesame oil

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