THURSDAY, Aug. 16 (HealthDay News) -- Consumption of olive oil in addition to a Mediterranean diet correlates with increased osteocalcin levels and improvements in bone formation markers in elderly men at high cardiovascular risk, according to a study published online Aug. 1 in the Journal of Clinical Endocrinology & Metabolism.
José Manuel Fernández-Real, M.D., Ph.D., from the Hospital Dr. Josep Trueta in Girona, Spain, and colleagues conducted a prospective study to examine the effect of olive oil consumption on circulating osteocalcin in humans. Elderly men at high cardiovascular risk were randomly allocated to a low-fat control diet (34 participants); a Mediterranean diet enriched in nuts (MedDiet + nuts; 51 participants); or a MedDiet enriched with virgin olive oil (MedDiet + VOO; 42 participants). The men were followed for two years.
The researchers observed a significant increase in total osteocalcin concentration in the MedDiet + VOO group, but not in the MedDiet + nuts or the control diet. Similar increases were seen in procollagen I N-terminal propeptide concentration and homeostasis model assessment-β-cell function in the MedDiet + VOO group. In the total cohort, consumption of olives correlated positively with baseline total osteocalcin and two-year osteocalcin concentrations.
"In summary, the consumption of a MedDiet enriched with virgin olive oil for two years is associated with increased serum osteocalcin concentrations that parallel an increase in β-cell function in elderly men at high cardiovascular risk, suggesting a protective effect on bone," the authors write.
Two authors disclosed nonpaid board memberships, one to the International Nut Council and one to the California Walnut Commission.
Abstract
Full Text (subscription or payment may be required)
