Olive oil in the diet of obese children

Several epidemiological studies have shown that diets rich in olive oil, which is the major source of Mono Unsaturated Fatty Acids (MUFA) and Phenol compounds, have a great role in reducing cholesterol levels and preventing platelet aggregation. It is also seems that such diets have inverse relation with risk factors of chronic disease such as obesity and metabolic syndrome. This cross sectional study was conducted to assess the consumption of olive oil and its relation to metabolic syndrome in obese children of elementary first grade in Tehran in the frame of "Assessing the effect of lifestyle modification intervention in elementary school obese children ". Subjects were 156 obese children (BMI≥95thin compare with CDC2000) who were referred to health assessment centers in districts 1, 2 and 3 of Tehran. For each subject, demographic and food frequency questionnaires were fulfilled and anthropometric (weight, height) and biochemical (Fasting blood sugar, Triglycerides, Total cholesterol, HDL cholesterol) indices and their blood pressure were measured by experts using standard protocols. Metabolic syndrome was defined on the basis of modified ATPIII criteria for children and adolescents as meeting at least three indicators (abdominal obesity, hypertension, low HDL-c, elevated serum Tg, high FBS) in addition to obesity. Data were analyzed using Spss ver16. Among children, 52% were girls. Mean and standard deviation of age, weight, height and BMI were 80.07 ± 3.8 Mo, 37.5 ± 6.3 Kg, 127.19 ± 4.75 Cm and 23.08± 2.9Kg/m2, respectively. Prevalence of metabolic syndrome was %13.4, in girls and boys were %10.3 and %16.7, respectively and this difference was statistically significant (P<0.05). Mean of daily consumption of olive oil was less in metabolic syndrome group (3.67 ± 1 V.s. 6.34 ± 1.3) and in contrast, they consumed more saturated fat (8.24 ± 3V.s. 5.7 ± 1.7) which the difference was nearly significant. According to increasing prevalence of obesity and metabolic syndrome and its relation to fat consumption pattern, further considerations should be pay to amounts and kind of dietary fat, especially olive oil to prevent metabolic syndrome.