Plant-based olive oil diet (Mary Flynn Ph.D.)

[karen z]

Hi. I read Mary Flynn's first article (summarized below) and communicated with her before ordering her book. I would suggest reading the article first and e-mailing her with any questions. She is very responsive and easy to talk to!

JOURNAL OF WOMEN’S HEALTH Volume 19, Number 6, 2010 a Mary Ann Liebert, Inc. DOI: 10.1089=jwh.2009.1759
Original Article
Abstract
Introduction
levels of high-density lipoprotein cholesterol (HDL-C), tri- glycerides (TG),9 and insulin,10 all biomarkers for breast cancer (HDL and TG,11 insulin12). Extra virgin olive oil has been associated with decreasing breast cancer risk in Greece, Spain, and Italy, with a dose-response trend,13 making it a potentially healthy dietary component for women with breast cancer.
There is a need to determine a food pattern that will lead to healthy weight management in women who have had breast cancer. This study compares a conventional lower-fat diet recommended for women diagnosed with breast cancer3 with a plant-based olive oil (PBOO) diet for weight loss, im- provement in selected breast cancer biomarkers, and accep- tance.
Comparing an Olive Oil-Enriched Diet to a Standard Lower-Fat Diet for Weight Loss in Breast Cancer Survivors: A Pilot Study
Mary M. Flynn, Ph.D., R.D., L.D.N.,1 and Steven E. Reinert, M.S.2
Background: Traditional diets that include moderate to high intakes of extra virgin olive oil have been related to a decrease in breast cancer risk. We hypothesized that an olive oil-enriched diet would lead to greater weight loss and acceptance, compared with a standard diet, in women previously diagnosed with invasive breast cancer.
Methods: Participants consumed a National Cancer Institute (NCI) diet (total fat >15% and <30%) and a plant- based olive oil diet (PBOO; ��3 tablespoons of olive oil=day) for 8 weeks, each with random assignment to the order. We established a weight loss goal of at least 5% of baseline weight. After completion of the two diet trials, each participant self-selected one of the diets for an additional 6 months of follow-up for weight management. Body measures were done before and after each diet and after follow-up; fasting blood samples were collected after each diet and after follow-up.
Results: Forty-four overweight women started and 28 completed the 44-week protocol. Twelve (80%) of the 15 women who started with the PBOO diet achieved a weight loss of ��5% compared to 4 (31%) of the 13 who started with the NCI diet ( p < 0.01). Nineteen of the 22 women eligible for follow-up chose the PBOO diet, and all completed the study. Of the 3 women who chose the NCI diet for follow-up, 1 completed the study. The PBOO diet resulted in lower triglycerides (NCI 105 �� 46 mg=dL, PBOO 96 �� 37 mg=dL, p 1⁄4 0.06) and higher high- density lipoprotein cholesterol (HDL-C) (NCI 64 �� 13 mg=dL, PBOO 68 �� 12 mg=dL, p 1⁄4 0.001).
Conclusions: An olive oil-enriched diet brought about greater weight loss than a lower-fat diet in an 8-week comparison. Moreover, these women chose, overwhelmingly, the olive oil-enriched diet for 6 months of follow- up. An olive oil-enriched diet may be more efficacious for weight loss in breast cancer survivors than a standard lower-fat diet.