Effects of Olive Oil Consumption on Cardiovascular Risk Factors in Patients with Fibromyalgia
| Autor: | Alma Rus, Ramón Carmona, María Luisa Del Moral, María Encarnación Aguilar-Ferrándiz, Francisco Molina, María Josefa Martínez-Ramírez |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
medicine.medical_specialty
Fibromyalgia Hydrocortisone Cardiovascular risk factors lcsh:TX341-641 Blood Sedimentation cortisol Fibrinogen Erythrocyte sedimentation rate Gastroenterology Article Cortisol Double-Blind Method Internal medicine Antithrombotic medicine platelet distribution width Humans In patient Platelet distribution width Nutrition and Dietetics medicine.diagnostic_test business.industry Middle Aged medicine.disease olive oil Lipids Increased risk Cardiovascular Diseases Heart Disease Risk Factors Cytokines Female erythrocyte sedimentation rate business lcsh:Nutrition. Foods and food supply Olive oil Food Science medicine.drug |
| Zdroj: | Digibug: Repositorio Institucional de la Universidad de Granada Universidad de Granada (UGR) Nutrients Volume 12 Issue 4 Digibug. Repositorio Institucional de la Universidad de Granada instname Nutrients, Vol 12, Iss 918, p 918 (2020) |
| Popis: | We have recently reported that patients with fibromyalgia (FM) may be at increased risk for cardiovascular disease. Olive oil reportedly has cardioprotective effects. We examined the influence of olive oil consumption on cardiovascular risk factors in FM. This preliminary study was performed on blood samples of women with FM who consumed 50 mL of organic olive oil daily for 3 weeks. Patients were randomized into two groups: 15 women ingested extra virgin olive oil (EVOO) and 15 refined olive oil (ROO). Cardiovascular risk markers were measured at baseline (pre measure) and after consumption of olive oil (post measure). Red blood cell count and erythrocyte sedimentation rate (ESR both p < 0.05) declined significantly post-treatment in the EVOO group. Consumption of ROO increased mean platelet volume and reduced platelet distribution width (PDW), neutrophil-to-lymphocyte ratio, ESR and fibrinogen (all p < 0.05). Significant differences were found in pre&ndash post change between the EVOO and ROO groups for cortisol and PDW (both p < 0.05). Our results have shown that consumption of olive oil may have antithrombotic and antiinflammatory properties in patients with FM, thereby improving a number of cardiovascular risk markers. Both EVOO and ROO may be useful as adjuvants for the prevention and/or treatment of cardiovascular disorders in these patients. |
| Databáze: | OpenAIRE |
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