Trial reportEuropean journal of nutrition2023
Olive pomace oil can improve blood lipid profile: a randomized, blind, crossover, controlled clinical trial in healthy and at-risk volunteers.
Trial report in European journal of nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT04997122 (Assessment of the Health Effects of Olive Pomace Oil in Healthy and at Risk Consumers), which is not on this map. Cited by 16 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Assessment of the Health Effects of Olive Pomace Oil in Healthy and at Risk Consumers
Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it, 23 citations in OpenAlex.
- Do oleic acid-enriched oil formulations improve health outcomes in metabolic disorders? A GRADE-assessed meta-analysis.Frontiers in nutrition · 2026Pooled it
- Trial
- DietaryAnimal nutrition (Zhongguo xu mu shou yi xue hui) · 2026Article
- Bioactive Phenolic Compounds in Extra Virgin Olive Oil: Implications for Cardiovascular Health.Food science & nutrition · 2026Review
- Synergistic Beneficial Effects of Flaxseed (Food science & nutrition · 2025Review
- Evaluation of the Nutritional Properties and Biodegradation of Novel Disposable Edible Tableware Made of Olive Pomace.Food science & nutrition · 2025Article
- Synergistic benefits of olive pomace and multi-enzyme supplementation on fattening rabbit health and performance.Frontiers in veterinary science · 2025Article
- Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health.Current nutrition reports · 2024Review
- Association between cMIND diet and hypertension among older adults in China: a nationwide survey.Aging clinical and experimental research · 2024Article
- Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products.Foods (Basel, Switzerland) · 2024Article
- Use of Olives-derived Phytochemicals for Prevention and Treatment of Atherosclerosis: An Update.Current topics in medicinal chemistry · 2024Review
- Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production.Foods (Basel, Switzerland) · 2023Article
- Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance.Foods (Basel, Switzerland) · 2023Article
- Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil.Foods (Basel, Switzerland) · 2023Article
- Protective Effect of Olive Oil Microconstituents in Atherosclerosis: Emphasis on PAF Implicated Atherosclerosis Theory.Biomolecules · 2023Review
- Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 2 countries.
Funding
Abstract
purposeThis study aimed to assess the effect of dietary consumption of olive pomace oil (OPO) on blood lipids (primary outcome) and other cardiovascular disease (CVD) risk factors (blood pressure, inflammation and endothelial function as secondary outcomes).
methodsA randomized, controlled, blind, crossover intervention was carried out in healthy and at-risk (hypercholesterolemic) subjects. Participants consumed daily 45 g of OPO or high-oleic acid sunflower oil (HOSO) as control oil during 4 weeks.
resultsOPO significantly reduced low-density lipoprotein cholesterol (LDL-C; P = 0.003) and apolipoprotein B (Apo B; P = 0.022) serum concentrations, and LDL/HDL ratio (P = 0.027) in healthy and at-risk volunteers. These effects were not observed with HOSO. Blood pressure, peripheral artery tonometry (PAT), endothelial function and inflammation biomarkers were not affected.
conclusionsRegular consumption of OPO in the diet could have hypolipidemic actions in subjects at cardiovascular risk as well as in healthy consumers, contributing to CVD prevention. CLINICAL TRIAL REGISTRY: NCT04997122, August 8, 2021, retrospectively registered.
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Identifiers
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.