Effects of Olive Oil Consumption on Cardiovascular Risk Factors in Patients with Fibromyalgia
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CortisolErythrocyte sedimentation rateFibrinogenFibromyalgiaOlive oilPlatelet distribution width
Rus, A., Molina, F., Martínez-Ramírez, M. J., Aguilar-Ferrándiz, M. E., Carmona, R., & del Moral, M. L. (2020). Effects of Olive Oil Consumption on Cardiovascular Risk Factors in Patients with Fibromyalgia. Nutrients, 12(4), 918. [doi:10.3390/nu12040918]
PatrocinadorThis research was funded by Consejería de Economía, Innovación, Ciencia y Empleo (Junta de Andalucía, Spain), grant number AGR-6235.
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–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.