Home' Australian Pharmacist : Australian Pharmacist July 2015 Contents Australian Pharmacist July 2015 I ©Pharmaceutical Society of Australia Ltd.
1. Modifiable risk factors for
cardiovascular disease include:
a) Family history.
d) Poor nutrition.
2. Phenolic compounds found in EVOO
have been shown to:
a) Increase LDLs.
b) Reduce HDLs.
c) Reduce LDL oxidation.
d) Increase triglycerides.
3. Oleic acid (found in EVOO) is:
a) A polyunsaturated fatty acid.
b) Highly susceptible to oxidation.
c) A potent antioxidant that fights free
d) An inhibitor of the formation of blood
4. When compared to other common
cooking oils, EVOO:
a) Has higher levels of natural antioxidants.
b) Contains high levels of trans fats.
c) Has lower levels of squalene.
d) Is predominant in polyunsaturated fatty
5. Extra virgin olive oil contains
a) Is a monounsaturated fat.
b) Is otherwise known as α-tocopherol.
c) Can increase nitric oxide levels.
d) Is an antioxidant.
What advice can you give Sally, as her
In Sally’s circumstance, a premium EVOO
is the most preferential oil for both
cooking, and dressing salads/vegetables.
• There is evidence available which
supports the benefits of EVOO in
reducing the risk of cardiovascular
disease, of which Sally has a family
history. However, it must be noted
that a family history of cardiovascular
disease is a non-modifiable risk factor,
and this should be explained to Sally.
All she can do to reduce her risk of
cardiovascular disease is to address
any modifiable risk factors, which
may include some nutritional and
• When compared to other cooking
oils, a premium EVOO contains high
levels of active constituents which are
beneficial to cardiovascular health
(such as polyphenols and squalene).
These constituents have been
shown primarily to reduce LDLs and
triglycerides, increase HDLs, and reduce
both LDL oxidation and blood pressure.
• EVOO is high in monounsaturated fat,
making it less susceptible to oxidation.
• The oleic acid contained within EVOO
may be beneficial in the prevention
• EVOO does not contain trans fats,
which can have detrimental effects on
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Answer online at www.psa.org.au
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