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American Journal of Clinical Nutrition, Vol 47, 976-980, Copyright © 1988 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Effect on blood pressure of two diets differing in total fat but not in saturated and polyunsaturated fatty acids in healthy volunteers

RP Mensink, MC Janssen and MB Katan
Department of Human Nutrition, Agricultural University, Wageningen, The Netherlands.

The effects of a low-fat, carbohydrate-rich and a high-fat, olive-oil- rich diet on blood pressure were studied under strict dietary control. Forty-seven healthy normotensive men and women were fed a diet high in saturated fatty acids (20 en%) and total fat (38 en%) for 17 d. Twenty- four subjects then received a low-fat, carbohydrate-rich diet (total fat 22 en%) and the other 23 a high-fat, olive-oil-rich diet (oleic acid 24 en%, total fat 41 en%) for 36 d. Both test diets had the same level of saturated fatty acids (7-10 en%) and linoleic acid (4 en%). Systolic blood pressure fell by 2.3 and diastolic by 4.7 mm Hg in the carbohydrate group and by 2.7 and 4.4 mm Hg in the olive-oil group, respectively (differences between diets groups not significant). These results suggest that a high-fat diet rich in monounsaturated fatty acids has no deleterious effect on blood pressure in healthy normotensive subjects in comparison with a low-fat, carbohydrate-rich diet.


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