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The consumption of argan oil induces a lipid-lowering effect in dyslipidemic patients

  • Original Article
  • Published:
Mediterranean Journal of Nutrition and Metabolism

Abstract

To manage dyslipidemia using diet recommendations based on argan oil consumption, we were interested in studying, for the first time, the effect of argan oil consumption on plasma lipids in never-treated Moroccan dyslipidemic patients. Twenty-four dyslipidemic patients from the endocrinology department of University Hospital of Rabat (Morocco) were included in this interventional study. The study design consists to two diet periods. In the first diet period of 2 weeks, all patients consumed 20 g/day of butter in breakfast. In the second period of 3 weeks (nutritional intervention), all patients were randomized to two diet groups: one group of 15 patients in which the 20 g/day of butter was substituted by 25 ml/day of argan oil with toasted bread for breakfast. The second group of nine patients for whom, both argan oil and olive oil were removed from their diet while keeping the 20 g/day of butter for breakfast. During this period, all patients were placed under a lifestyle and diet recommended for the dyslipidemic patient as reported by the French Agency for Health Products Safety (AFSSAPS). Serum lipid [total cholesterol (total-chol), triglycerides, low density lipoprotein cholesterol (LDL-chol) and high density lipoprotein cholesterol (HDL-chol)] and anthropometric parameters were measured at the end of both periods. Both groups of patients have showed an improvement of lipid parameters in the end of the interventional period compared to the end of stabilization period by reducing total-chol and LDL-chol; and triglycerides and increasing HDL-chol. However, the change in atherogenic lipids was significantly different (P < 0.04) in the consumers group of argan oil compared to the control group; 30 versus 14% for total-chol, 46 versus 24.5% for triglycerides, 24 versus 15% for LDL-chol, respectively. While the increase in HDL-chol in consumers group of argan oil was different but not significantly compared to the control group; 17 versus 14% (P = 0.1). We have demonstrated for the first time that consumption of argan oil improves the lipid status in never-treated patients with dyslipidemia and can therefore be recommended in nutritional prevention in the management of dyslipidemia.

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Acknowledgments

The authors gratefully would like to thank Zakaria Ouissafane, the Argan oil Company Director for his contribution of argan oil needed in the study. Also, our thanks are given to Agrotech Association SMD for their financial support and to Dr A. Belhouari for his statistical analysis.

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Authors and Affiliations

  1. Faculty of Sciences Ben Msik, Lipoproteins and Atherosclerosis Research Laboratory, Cardiovascular Physiopathology Unit, Sidi Othman, BP 7955, Casablanca, Morocco

    M. M. Ould Mohamedou, A. Tacha, M. S. El Kebbaj & Ahmed Adlouni

  2. Faculty of Sciences Ain Chock, Laboratory of Biochemistry, Casablanca, Morocco

    M. El Messal

  3. Department of Endocrinology and Nutritional and Metabolic Diseases, Universitary Hospital of Ibn Sina, Rabat, Morocco

    A. Chraibi

Authors
  1. M. M. Ould Mohamedou
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  2. A. Tacha
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  3. M. El Messal
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  4. M. S. El Kebbaj
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  5. A. Chraibi
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  6. Ahmed Adlouni
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Correspondence to Ahmed Adlouni.

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Ould Mohamedou, M.M., Tacha, A., El Messal, M. et al. The consumption of argan oil induces a lipid-lowering effect in dyslipidemic patients. Mediterr J Nutr Metab 5, 143–147 (2012). https://doi.org/10.1007/s12349-011-0080-9

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  • DOI: https://doi.org/10.1007/s12349-011-0080-9

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