[Background]: Olive-pomace oil (OPO), obtained from the solid by-product generated during olive oil extraction, is nutritionally relevant due to its high oleic acid (C18:1) content and a wide range of minor bioactive components, such as the powerful antioxidant vitamin E. In Europe, EFSA established the recommended intake of vitamin E for adults at 13 and 11 mg/day for men and women, respectively. As worldwide dietary values are below these recommendations, strategies to cover the daily recommendations of this vitamin are essential. Therefore, this situation represents an opportunity for OPO. [Methods]: We have carried out a human study to evaluate the possible beneficial role of OPO on cardiovascular health and associated pathologies (hypertension, diabetes and obesity) in comparison with high oleic sunflower oil (HOSO). Volunteers were recruited attending to their cholesterol levels and then, a randomized, cross-over, controlled clinical trial was carried out in 64 subjects [34 normocholesterolaemic (<200mg/dL) and 30 hypercholesterolaemic (200-280 mg/dL) men and women, aged 18-55y with BMI 18-30kg/m2], consisting in two 4-week interventions with OPO and HOSO preceded each by 3-week run-in/wash-out steps. Participants consumed daily 50 mL of OPO or HOSO, containing 357 and 420 ppm vitamin E, respectively, to meet the nutritional requirements of fat intake. Dietary suggestions will be provided to help volunteers achieve the recommended intake of monounsaturated fat equivalent to 20% (50 mL of OPO dairy). The consumption of nuts, avocado, olives and other dietary fat different from that the provided in the study was restricted. Dietary and lifestyle habits will be controlled during the study. Intake of macronutrients and micronutrients. [Results]: Results showed an increased average vitamin E consumption from 9.61 mg/day in the run-in period to 17.76 mg/day and 18.45 mg/day after OPO and HOSO, respectively. Sensory analysis showed that consumers preference for OPO was higher than that for HOSO. [Conclusions]: OPO was well accepted and, thus, constitutes an important dietary source of vitamin E covering the recommended daily intake. It is worth considering OPO as part of a healthy diet.

This study has been funded by the Interprofesional del Aceite de Orujo de Oliva (ORIVA). SGR is a predoctoral student funded by ORIVA (Interprofesional del Aceite de Orujo de Oliva). JGC has a predoctoral grant funded by Comunidad de Madrid (PEJD-2019-PRE/SAL-9104).

Póster presentado a la XXVIII Reunión Científica de la Sociedad Española de la Nutrición (SEÑ), celebrada en Soria del 20 al 22 de junio de 2019.