Poster Topical Area: Dietary Bioactive Components

Location: Hall D

Poster Board Number: 268

P08-010 - Consumption of orange juice associated with balanced diet enhanced vascular endothelial function and reduced cardiovascular risk associated with metabolic syndrome

Monday, Jun 11
8:00 AM – 3:00 PM

Objectives: Investigate the effect of orange juice (OJ) along with a balanced diet on vascular endothelial function (VEF) and nutritional parameters in metabolic syndrome patients.

A randomized clinical study of parallel groups with short-term dietary intervention (48 ± 9 y). They were randomly assigned to the Control (n = 34) and OJ (n = 34) groups. All subjects received nutritional counseling for a balanced diet. In addition, the OJ group also received 500mL/day of 100% orange juice between meals (twice/day), while the Control group consumed snacks similar in calories to OJ (non-citrus fruits or pasteurized yogurt). All patients were followed for 12 wks, and anthropometric, dietary, biochemical, vascular endothelial function (VEF) parameters; and cardiovascular risk (Framingham Risk Score) were assessed.

After 12 weeks of dietary intervention with or without OJ, significant reductions in body weight (-2%), BMI (-3%), fat mass (-6%), waist circumference (-5%) and visceral fat (-4%) were observed, without changes in lean mass. In the OJ group, significant reductions in glycemic (-4.5%), total cholesterol (-11.6%) and LDL-C (-17.2%) were detected. For both groups blood pressure decreased 8.5%, but only OJ group showed a decrease of -5% in the brachial artery diameter. The cardiovascular risk score indicated OJ decreased 15% the chance of cardiovascular event in the next 10 years, while the diet alone decreased 12%.

Orange juice, coupled with a balanced diet, improved the vascular profile, more than the balanced diet alone, for cardiovascular health. Both groups showed improvement in anthropometric characteristics and blood pressure.

Funding Source:

Program for Scientific Development, Scholl of Pharmaceutical Sciences, UNESP (PADC/FCFAr), Coordination for the Improvement of Higher Education Personnel (CAPES-Brazil), Citrosuco S.A. and CitrusBR.

CoAuthors: Renata Oliveira – Sao Paulo State University - UNESP; Olivia Ponce, Nutritionist – Sao Paulo State University - UNESP; Michel Masser, PhD and Vascular Medical Doctor – Federal University of Sao Carlos - UFSCar; Elizabeth Baldwin, PhD in Food Science – USDA-ARS Horticultural Research Laboratory

Thais B. Cesar

Associate Professor
Sao Paulo State University - UNESP
Araraquara, Sao Paulo, Brazil