Statins: The nutritious oil that ‘improves’ the cholesterol-lowering effect of the drug

Statins: How the drug prevents heart attacks and strokes

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The problem with high cholesterol is low-density lipoprotein (LDL), which transports waxy molecules to the coronary arteries, where they clog the vessels. Statins are hailed as one of the most effective countermeasures against this dangerous build-up. The lipid-lowering drug shot to fame after it was revealed it could substantially reduce the risk of both heart attack and stroke. One cooking oil may help millions reap the drug’s benefits, by enhancing its efficacy.

Simvastatin belongs to the group of cholesterol-lowering medicines known as statins.

In one study, published in the journal Nutricion Hospitalaria, researchers sought to establish how the concomitant intake of the statin drug together with certain foods affected its therapeutic effects.

The researchers explained: “The purpose of this preliminary study was to determine the modulating effects of two culinary oils on the hypolipidemic effects of statins.

“Data suggests that although simvastatin is a very effective hypolipidemic drug, olive oil-diets in preference to sunflower oil-diets must be consumed in patients with high cardiovascular risk.”

READ MORE: Statins: ‘Excessive’ consumption of two fruit juices can intensify side effects – BMJ

The team looked at a sample of twenty-five men with severe hypercholesterolemia, all of whom were at high risk of cardiovascular disease.

Thirteen of the participants received sunflower oil as their habitual culinary fat, while 12 others used olive oil.

Lipoprotein profile changes were assessed after six months of treatment with Simvastatin.

At the end of the study’s follow-up period, researchers noted that LDL-cholesterol levels were significantly decreased in the olive-oil groups after they adjusted for BMI, energy and alcohol intake.

Olive oil has long been touted for its protective effects against a host of cardiovascular ailments, such as diabetes, high cholesterol and obesity.

Many of the health benefits of olive are credited to their high levels of polyphenols antioxidants. These powerful antioxidants promote food health and prevent the build-up of lipids in the blood vessels, which are notorious for clogging arteries.

One 2011 study published in the medical journal of the American Academy of Neurology, found that olive oil significantly lowered the risk of stroke.

After adjusting for diet, physical activity, BMI, and other risk factors for stroke, the study found that participants who regularly consumed olive oil for cooking had a 41 percent lower risk of stroke compared to those who never used olive oil in their diet.

Study author Cécilia Samieri, from the University of Bordeaux, noted at the time that the research suggested “a new set of dietary recommendations should be issued to prevent stroke in people 65 and older”.

The researcher added: “Stroke is so common in older people and olive oil would be an inexpensive and easy way to help prevent it.”

While olive oil may offer significant lowering effects on cholesterol, these effects are not as pronounced as those conferred by statins.

This was illustrated in one study, published in the Journal of Ayub Medical College Abbottabad, where researchers aimed to observe the lipid-lowering effects of extra virgin olive oil in patients with dyslipidemia, a condition characterised by high cholesterol levels.

One group received a dose of 40mg of the statin drug atorvastatin once daily by mouth at bedtime for six weeks.

A second group received two tablespoons of extra virgin olive oil once daily for six weeks.

Researchers assessed lipid profiles for each group by analysing blood samples at the end of the six-week follow-up period. Results revealed that total cholesterol, triglycerides and LDL cholesterol were reduced by 20 to 40 percent, while patients using oil saw a reduction of 14 to 25 percent.

What’s more, patients using the olive oil saw their levels of high-density lipoprotein (HDL) or “good” cholesterol levels increase by nine to 16 percent.

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