Cardiovascular risk factors were measured for forty-one (41) out of the total 6l
participants in the trial.
Forty-one (41) physically and athletically
active persons (9 females and 32 males, ranging in age from 16
to 62; average age: 31) ranging from diabetics to triathletes,
ingested high dosages of Udo's Oil Blend for approximately 8 weeks
(48 to 113 days; average: 59 days). No concurrent changes were
made to their diet, to the use of other supplements or to their
exercise schedule. The initial dosage was set at 0.3 grams of oil
per kg of body weight daily, for the first 7 days; 0.45 grams per
kg of body weight from day 8 to day 14; and 0.6 grams per kg of
body weight onward.
Measured
in terms of energy, participants received an extra 5.l kCal per kg
of body weight daily in the form of Udo's Oil Blend.
To assess
the effects of Udo's oil Blend the on risk of cardiovascular disease,
the cardiovascular risk factors listed below were measured through
blood samples taken before and after 8 weeks of supplementation with
the oil blend.
- fasting
glucose,
- hemoglobin
A1c (HbAc1),
- lipoprotein
a - Lp (a),
- fibrinogen,
- triglycerides,
- total
cholesterol,
- HDL-cholesterol,
- and
LDL-cholesterol
These
same cardiovascular risk factors listed above were measured again
for a small sub-group of 7 participants (6 cyclists and 1 triathlete)
at the end of 49 days, following the initial 8 week period, to determine
if supplementation over a period longer than 8 weeks had a different
effect.
The parameters
listed below were measured in another sub-group of 9 participants
(5 females and 4 males) through blood samples taken before and after
8 weeks of supplementation.
- free
testosterone,
- TSH,
- TT4,
- free
TT3,
- and
TT3 capacity.
The observed changes in the measured cardiovascular risk factors
suggest that high dosage supplementation with Udo's Oil Blend can
significantly lower the risk of developing cardiovascular disease,
diabetes, cancer and other diseases of today's civilization.
It
is very interesting to note that these positive changes occurred
within a relatively short period of time (49 to l06 days) without
the use of any intervention - be it conventional or functional
- other than supplementation with the oil blend. There were no concurrent changes
in the overall diet, such as caloric restriction, or lowering the
percentage of energy from fat. It is quite possible that more than
30% of the calories in some of the participants' daily diet came
from fat. No other supplement or medication (i.e. vitamins, minerals,
phytochemicals, trace elements, fibers, amino acids, or prescription
drugs) known to impact the measured cardiovascular risk factors were
used. Notwithstanding the above, positive effects were observed on
several of the measured cardiovascular risk factors (fasting glucose,
triglycerides, total cholesterol, HDL-cholesterol, HDL-cholesterol,
and the HDL:LDL ratio).
These results
suggest that different fats exert different actions on human health. More specifically, these results suggest that the assumption that a
high fat intake has a negative effect on several cardiovascular risk
factors, does not apply to Udo's Oil Blend, nor possibly to some of
the single constituent oils in the blend.
It is true
that some of the measured cardiovascular risk factors (fasting blood
glucose, HbA1c, Lp(a) and total cholesterol) showed an initial change
for the worse (i.e.: an increase). However these increases were minor
and statistically insignificant. Moreover, a decrease in these same
parameters was seen in the third set of blood samples drawn from the
sub-group of 7 after a total of 106 days. Statistically significant
improvements were noted for several of the other measured cardiovascular
risk factors (HDL-cholesterol and the HDL:LDL ratio).
After the initial
8 weeks of supplementation some of these cardiovascular risk factors approached entry values (HbA1c) and the other parameters were actually
lower than the initial entry values (fasting glucose, Lp(a), and
total cholesterol). The drop in total cholesterol compared to the
entry-level value did in fact become statistically significant after
l06 days of supplementation with Udo's Oil Blend. For the other parameters
(fibrinogen, triglycerides, and LDL-cholesterol) , the small but
statistically insignificant decreases observed after the first 8
weeks, became statistically significant after l06 days of supplementation
with the oil blend.
Several of the participants had entry values of the parameters used to assess
the risk of cardiovascular disease, which were outside the normal range:
- Six
(6) of the participants initially had too low fasting glucose levels ( less than 3.7 mmol/L). In the six (6) cases the fasting blood
glucose rose to be within the normal range after supplementation
with the oil blend.
- Three
(3) of the participants initially had too high fasting glucose
levels (more than 5.23 mmol/L). The fasting glucose level decreased and
almost fell to the upper maximum for two (2) out of the three, but
actually increased for the third participant. This third (3rd)
participant was a type II diabetic who admitted to not following
the diet prescribed by his doctor. This participant also initially
had too high levels of HbA1c (0.066) that increased to 0.072 after
supplementation.
- Finally
one (1) of the participants had a normal fasting glucose level at
the beginning of the trial (between 3.7 and 5.2 mmol/L) which increased
slightly to 6.3 mmol/L after supplementation with the oil blend.
- One
participant began with a normal level of fibrinogen (7.5 µmol/L)
which rose to 12.8 µmol/L after the initial 49 days of supplementation
(the upper limit being 12.0 µmol/L). However his fibrinogen levels
had decreased again to 8.5 µmol/L after a total of l06 days of supplementation.
It should be noted that this participant normally eats according
to his blood type (D'adamo's theory), but in the week leading up
to the fibrinogen reading of 12.8 µmol/L, he spent time with his
family and did not eat according to his blood type. It is possible
that the initial increase in fibrinogen could be due to agglutination
caused by ABO incompatible lectins, rather than to the oil. According
to D'adamo, eating foods not suited to one's blood type causes agglutination
and aggregation of blood platelets, which leads to blood clotting.
High levels of fibrinogen are necessary for blood clotting.
- Two
(2) of the participants initially had too high levels of triglycerides.
In both cases, the triglyceride levels decreased after supplementation
with the oil blend. One participant went from 2.7 mmol/L to 0.7
mmol/L (the upper limit being 2.5 mmol/L). The triglyceride level
for the other participant (the type II diabetic mentioned above)
did not decrease sufficiently to reach a level lower than 2.5 mmol/L
after supplementation.
- Two
(2) of the participants initially had too high total cholesterol
levels. One of these participants initially had a too high LDL-cholesterol:
5.2 mmol/L (the upper limit being 4.5 mmol/L) which dropped to 4.7
mmol/L after supplementation. His HDL cholesterol increased from
l.5 to l.6 mmol/L. His total cholesterol level dropped from 7.2
mmol/L to 6.3 mmol/L. In the other participant the total cholesterol
level rose slightly from 6.2 mmol/L to 6.3 mmol/L (the upper limit
for total cholesterol is 5.0 mmol/L.)
- The
above-mentioned type II diabetic initially had too low HDL-cholesterol.
This did not change after supplementation with the oil blend.
In all
but a few cases where the initial readings were outside of the normal
range, supplementation with the oil blend had a positive impact. The
negative changes observed in the two cases - the type II diabetic
and the triathlete - could be due to factors other than the ingestion
of the oil blend: a wrong diet for the diabetic and not eating according
to his blood type for the triathlete.
The results
of this short trial suggest that a relatively large dosage of essential
fatty acids in the form of Udo's Oil Blend, is safe regardless
of the increased caloric intake from fats.
The results also suggest that
Udo's Oil Blend has a decidedly positive impact on several known and
acknowledged cardiovascular risk factors.
