Next Article in Journal
Energy, Nutrient and Food Intakes of Male Shift Workers Vary According to the Schedule Type but Not the Number of Nights Worked
Previous Article in Journal
Indole-3-Carbinol Inhibits Citrobacter rodentium Infection through Multiple Pathways Including Reduction of Bacterial Adhesion and Enhancement of Cytotoxic T Cell Activity
Previous Article in Special Issue
Biological Role of Unsaturated Fatty Acid Desaturases in Health and Disease
Open AccessArticle

Effects of Olive Oil Consumption on Cardiovascular Risk Factors in Patients with Fibromyalgia

1
Department of Cell Biology, University of Granada, Avenida de la Fuentenueva, s/n, 18071 Granada, Spain
2
Instituto de Investigación Biosanitaria ibs.GRANADA, 18012 Granada, Spain
3
Department of Health Science, University of Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain
4
Department of Physical Therapy, University of Granada, Avenida de la Ilustración, 60, 18016 Granada, Spain
5
Department of Experimental Biology, University of Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(4), 918; https://doi.org/10.3390/nu12040918
Received: 13 February 2020 / Revised: 20 March 2020 / Accepted: 25 March 2020 / Published: 27 March 2020
(This article belongs to the Special Issue LC N-3 PUFAs, Vascular Inflammation, and Oxidative Stress)
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. View Full-Text
Keywords: cortisol; erythrocyte sedimentation rate; fibrinogen; fibromyalgia; olive oil; platelet distribution width cortisol; erythrocyte sedimentation rate; fibrinogen; fibromyalgia; olive oil; platelet distribution width
Show Figures

Figure 1

MDPI and ACS Style

Rus, A.; Molina, F.; Martínez-Ramírez, M.J.; Aguilar-Ferrándiz, M.E.; Carmona, R.; del Moral, M.L. Effects of Olive Oil Consumption on Cardiovascular Risk Factors in Patients with Fibromyalgia. Nutrients 2020, 12, 918.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop