Monounsaturated fatty acids, olive oil and blood pressure:: epidemiological, clinical and experimental evidence

被引：76

作者：

Alonso, A

Ruiz-Gutierrez, V

Martínez-González, MA

机构：

[1] Univ Navarra, Sch Med, Dept Prevent Med & Publ Hlth, ES-31008 Pamplona, Spain

[2] Harvard Sch Publ Hlth, Dept Epidemiol, Boston, MA USA

[3] CSIC, Inst Grasa, Nutr & Lipid Metab Grp, Seville, Spain

来源：

PUBLIC HEALTH NUTRITION | 2006年 / 9卷 / 02期

关键词：

monounsaturated fatty acids; olive oil; hypertension; Mediterranean diet;

D O I：

10.1079/PHN2005836

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

Diet has an important role in the prevention and treatment of hypertension. In early epidemiological studies, conducted mainly in the USA, monounsaturated fatty acids showed a deleterious association with blood pressure or no relationship at all. However, more recent studies, conducted in Mediterranean countries, have shed new light on this issue. In the present review we summarise the main results of epidemiological studies and feeding trials, and explain the possible mechanisms through which monounsaturated fatty acids, and specifically olive oil as the major dietary source of this type of fat in Mediterranean countries, could exert a favourable effect on blood pressure.

引用

收藏

页码：251 / 257

页数：7

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