The influence of the consumption of omega 9 fatty acid on the functionality of HDL and LDL in patients with intermediate or high cardiovascular risk according to Framingham risk score

• Grant number: 11/04931-3
• Support Opportunities: Scholarships in Brazil - Master
• Start date: March 01, 2012
• End date: November 30, 2013
• Field of knowledge: Health Sciences - Nutrition
• Principal Investigator: Nágila Raquel Teixeira Damasceno
• Grantee: Adriane Bueno Marangoni
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Introduction: Cardiovascular disease is the leading cause of morbidity and premature mortality worldwide, contributing significantly in resources devoted to public policy programs. In this context, the diet is an important tool in managing and preventing cardiovascular diseases. Considering that numerous studies show that consumption of omega 9 or food source changes positively several classic cardiovascular risk factors, it becomes important to assess its effect on oxidative, physical and cardiometabolic parameters still little explored. Objective: This study aims to evaluate the possible effect of consuming omega-9 on the functionality of HDL and LDL of adults with intermediate or high cardiovascular risk by Framingham risk score. Methodology: It is a clinical study based on the nutritional intervention with supplement containing omega-9 (6.0 grams / day), prospective. In the baseline period (T = 0), 4 weeks (T = 4S) and 8 weeks (T = 8S) blood samples will be collected after 12-14h fasting. It will be determined the clinical profile, family history of disease, blood pressure, food consumption and physical activity level. From the plasma or serum will be determined the lipid profile, apolipoproteins, size of HDL and LDL, content of LDL (-), LDL mobility (Z-scan), paroxonase, Lp-PLA2. Adherence to the intervention will be monitored by direct means (biochemical markers) and indirect (registration of intercurrences). Expected results: It is likely that there are changes in the functionality of HDL and LDL with consequent reduction of cardiometabolic risk in individuals with multiple cardiovascular risk factors.

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

MARANGONI, Adriane Bueno. Low olive oil supplementation reduces triacylglycerols and lipid and oxidative characteristic associated with low density lipoprotein in individuals with intermediate and high cardiovascular risk. 2013. Master's Dissertation - Universidade de São Paulo (USP). Faculdade de Saúde Pública (FSP/CIR) São Paulo.